Looking for a fun, festive treat to bake this Halloween? These ghost-shaped sourdough Jammie Dodgers are the perfect spooky snack! With a delightful combination of a buttery sourdough biscuit and sweet jam filling, these cookies are adorable and packed with flavor.
Whether you’re hosting a Halloween party or simply want to treat your family to something special, these ghostly cookies will surely be a hit. Plus, the sourdough base adds a unique twist to the traditional Jammie Dodger, making them extra delicious!
This is the same recipe as my original Homemade Sourdough Jammie Dodgers just shaped like ghosts!
What are jammie dodgers?
Jammie Dodgers are a type of sandwich biscuit (cookie) that typically consists of two shortbread-like biscuits with a sweet jam filling in the center. The biscuits are often round, and they have a hole in the top biscuit, allowing the colorful jam to peek through, creating a distinctive appearance.
These biscuits are known for their delicious combination of buttery, crumbly texture and the fruity sweetness of the jam filling. Jammie Dodgers are a popular treat, especially in the United Kingdom, and they come in various flavors and variations.
Adding sourdough to this popular cookie truly elevates them!
Why You’ll Love This Recipe
- Fun to make: Cutting out the little ghost faces and sandwiching the cookies together makes this a fun baking project for the whole family.
- Spooky & adorable: These ghost-shaped cookies are the cutest Halloween treat and are almost too cute to eat!
- A fun sourdough twist: A delicious way to use up your sourdough discard while adding a subtle depth of flavor.
- Buttery & tender: The cookies have a soft, buttery texture that pairs perfectly with the sweet jam filling.
A few helpful tools
Believe it or not, you don’t need any special tools or advanced skills to shape these adorable ghost-shaped sourdough Jammie Dodgers! All you need are a few cookie cutters or just one and a piping tip.
I’ve included links below to the exact tools I use. In my experience, the bigger the cookie cutter, the better! For best results, use one that’s at least 3 to 5 inches in size.
FAQ
Can I use active sourdough starter instead of discard?
Absolutely! Active sourdough starter works just as well as discard in this recipe. Since these cookies don’t rely on fermentation for their texture, either option will work.
What is the best jam to use for Jammie Dodgers?
Strawberry and raspberry jam are classic choices! I recommend using a thick jam or preserve to prevent the filling from spreading too much or leaking out of the cookies.
Can I make the cookie dough ahead of time?
Yes! You can prepare the cookie dough up to 48 hours in advance and store it tightly wrapped in the refrigerator. Allow it to soften slightly at room temperature before rolling it out.
How do I keep my ghost cookies from spreading while baking?
For the best results, make sure your butter isn’t overly soft and chill the cut-out cookies before baking. This helps the ghosts maintain their shape and keeps those adorable little faces intact!
Why are my Jammie Dodgers getting soft?
The moisture from the jam naturally softens the cookies over time. For the best texture, I recommend assembling them closer to when you plan to serve them.
Can I use a different filling?
Of course! While jam is traditional, you can experiment with lemon curd, chocolate hazelnut spread, or other thick fillings. Just keep in mind that different fillings may affect storage and shelf life.
How to make ghost sourdough jammie dodgers
Ingredients
- 200 grams of sourdough discard (brought to room temperature)
- 113 grams of unsalted butter, softened
- 120 grams of powdered sugar (sifted)
- 4 grams of (1 teaspoon) vanilla extract
- 1 large egg (brought to room temperature)
- 300 grams of all-purpose flour (sifted)
- 2 grams (1/2 teaspoon) of baking powder (sifted)
- 1/4 teaspoon salt (sifted)
- 1/2 cup of jam for filling the cookies (I use raspberry)
- Additional powdered sugar for dusting the cookies
Equipment
- Mixing bowls
- Food scale & measuring spoons
- Stand mixer or electric hand mixer
- Large baking sheet
- Parchment paper
- Cookie cutters & piping tip
- Rolling pin
- Pizza cutter or sharp knife
Instructions
- In a mixing bowl, beat the softened butter and sifted powdered sugar until creamy.
- Next, add the egg, sourdough starter, and vanilla extract and mix until combined.
- In a separate bowl, sift together the flour, baking powder, and salt and mix.
- Add the dry ingredients to the wet mixture and mix everything until a dough is formed. I start using my mixer and then finish using my hands to form the dough.
If the dough feels too sticky, add 5-10 grams more flour at a time until it reaches the desired consistency. It should be tacky but manageable.
- Cut 2 pieces of parchment paper and sprinkle each with a generous amount of flour.
- Cut the dough in half and create 2 dough balls. Roll the dough onto each piece of parchment paper as thin and evenly as you can (about 1/4 inch thickness). Tip: flour the rolling pin to avoid sticking
- Cover the dough with plastic wrap or another layer of parchment paper and place it in the freezer for 1 hour or up to 24 hours. The dough is easiest to shape frozen.
- After the dough has rested, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Using the heart cookie cutter, cut as many cookies as you can.
- Any additional dough will need to be rolled out and cut. If the dough seems sticky add some flour or place it in the freezer to firm up.
- To shape the ghosts, cut each heart in half with a pizza cutter or sharp knife and place it on the pan.
- Use the piping tip to cut out two eyes with the smaller end and a mouth with the larger end. Be sure to create both a top and bottom half for each cookie.
- Gently curl each end of the heart to create a ghost tail.
- Bake the cookies for 10-12 minutes or until the edges just start to brown.
- Once baked allow them to cool on a cooling rack for 10-15 minutes before topping and filling.
How to assemble
- Begin by sifting a generous amount of powdered sugar over the top of the cookies with the cutout ghost faces. This gives them that white ghost appearance.
- Take one bottom cookie and spread 1–2 teaspoons of jam over the center using a spoon or piping bag.
- Gently place a ghost-shaped top cookie over the jam, pressing lightly to sandwich the cookies together. Repeat with the remaining cookies until all are assembled.
Storing ghost sourdough Jammie Dodgers
- They can be stored in an airtight container on the counter for up to 1 week.
- Sourdough jammie dodger dough can be prepared and frozen for up to 3 months.
More sourdough Halloween recipes
- Sourdough Ghost Fougasse (easy Halloween recipe)
- Sourdough Peanut Butter Spider Cookies
- Sourdough Spider Web Chocolate Cookies (Easy Halloween Recipe)
Ghost Sourdough Jammie Dodgers
Get into the spooky spirit with these ghost sourdough Jammie Dodgers! This recipe combines the tangy goodness of sourdough with a sweet jam filling for a delicious, fun, and festive treat that's perfect for Halloween.
Equipment
- Mixing bowls
- Food scale and measuring spoons
- Stand mixer or electric mixer
- Large baking sheet
- Parchment paper
- Heart shaped Cookie cutters & piping tip
- Rolling Pin
- Pizza cutter or sharp knife
Ingredients
- 113 grams unsalted butter (softened)
- 120 grams powdered sugar (sifted)
- 200 grams sourdough discard (brought to room temperature)
- 1 large egg (brought to room temperature )
- 4 grams vanilla extract
Dry Ingredients
- 300 grams all-purpose flour (sifted)
- 2 grams baking powder (sifted)
- 1/4 teaspoon salt (sifted)
Filling
- 1/2 cup jam for filling (raspberry or strawberry)
- additional powdered sugar for sifting
Instructions
-
In a mixing bowl, beat the softened butter and sifted powdered sugar until creamy.
-
Next, add the egg, sourdough starter, and vanilla extract and mix until combined.
-
In a separate bowl, sift together the flour, baking powder, and salt and mix.
-
Add the dry ingredients to the wet mixture and mix everything until a dough is formed. I start by using my mixer and then finish by using my hands to form the dough.
If the dough feels too sticky, add 5-10 grams more flour at a time until it reaches the desired consistency. It should be tacky but manageable.
-
Cut 2 pieces of parchment paper and sprinkle each with a generous amount of flour.
-
Cut the dough in half and create 2 dough balls. Roll the dough onto each piece of parchment paper as thin and evenly as you can (about 1/8 inch thickness). Tip: flour the rolling pin to avoid sticking
-
Cover the dough with plastic wrap or another layer of parchment paper and place it in the freezer for 1 hour or up to 24 hours. The dough is easiest to shape after freezing.
-
After the dough has rested, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
-
Using the heart cookie cutter, cut as many cookies as you can.
-
Any additional dough will need to be rolled out and cut. If the dough seems sticky add some flour or place it in the freezer to firm up.
-
To shape the ghosts, cut each heart in half with a pizza cutter or sharp knife and place it on the pan. Gently curl the end of the heart to create a ghost tail.
-
Use the piping tip to cut out two eyes with the smaller end and a mouth with the larger end. Be sure to create both a top and bottom half for each cookie.
-
Bake the cookies for 10-12 minutes or until the edges just start to brown.
-
Once baked allow them to cool on a cooling rack for 10-15 minutes before topping and filling.
How to assemble
-
Begin by sifting a generous amount of powdered sugar over the top of the cookies with the cutout ghost faces. This gives them that white ghost appearance.
-
Take one bottom cookie and spread 1–2 teaspoons of jam over the center using a spoon or piping bag.
-
Gently place a ghost-shaped top cookie over the jam, pressing lightly to sandwich the cookies together. Repeat with the remaining cookies until all are assembled.
Storing ghost sourdough jammie Dodgers
-
They can be stored in an airtight container on the counter for up to 1 week.
-
Sourdough jammie dodger dough can be prepared and frozen for up to 3 months.
Notes
-
- Sourdough discard: I recommend using sourdough discard that is no more than 1 week old as this may make your cookies more sour. However, keep in mind the fresher the sourdough starter the more these cookies will puff up. So make sure to roll them nice and thin!
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- Sugar: The biscuits themselves are not meant to be super sweet. To add additional sweetness to the biscuit increase the powdered sugar by 30 grams.
-
- Cookie Quantity: The cookie quantity will vary depending on the size of your cookie cutter. My original recipe makes 16 3-inch cookies (16 tops and 16 bottoms).
-
- Dough consistency: the consistency of the dough should be tacky but manageable. This can vary due to the consistency of your starter and different sizes of eggs. If the dough is significantly sticking to your hands, add 5-10 more grams of flour at a time until it reaches the desired consistency.
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