Homemade Sourdough Jammie Dodgers

Homemade sourdough Jammie Dodgers feel like pure holiday magic to me. Buttery, tender cookies with that little cut-out window, baked until just golden and filled with sweet jam, they’re the kind of treat that makes everyone stop and say, “Wait… what are those?” The sourdough adds the loveliest depth of flavor and soft, melt-in-your-mouth texture, turning a nostalgic favorite into something extra special.

Set them out on your cookie tray or dessert table and they instantly steal the show, pretty enough for a holiday party, cozy enough for a quiet afternoon with tea, and fun for little hands to help assemble. These are the cookies people remember and ask for year after year.

What are jammie dodgers?

Jammie Dodgers (also known as “jammy”) 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!

Are sourdough jammie dodgers sweet?

These biscuits aren’t overly sweet on their own and that’s exactly what makes them so special. The dough is rich, buttery, and lightly crumbly, while the jam brings the perfect pop of sweetness to balance everything out. It’s a delicate combination that works beautifully in my opinion.

Just keep in mind: these aren’t sugar cookies. They have their own distinct texture and flavor, more tender, more melt-in-your-mouth, and wonderfully nostalgic. If you do prefer a sweeter biscuit, you can absolutely whisk a little extra powdered sugar into the dough.

They’re the kind of treat that pairs perfectly with a cozy cup of tea or coffee, whether you’re sharing them with loved ones or sneaking one straight off the cooling rack.

Helpful tips before baking

• 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!
  
• Sugar: The biscuits themselves are not meant to be super sweet. To add additional sweetness to the biscuit increase the powdered sugar by 2 tablespoons (15 grams).

• Cookie Quantity: This recipe makes 24 3-inch cookies (12 tops and 12 bottoms) plus the star cutouts. Keep in mind the number of cookies will vary depending on the size.

• 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.

• Cookie cutters: I love using a 3-inch biscuit cutter for the perfect cookie size, and this little star cookie cutter set is my go-to for the center cutout. The smallest star makes the cutest window!

How to make sourdough jammie dodgers

Baker’s schedule: Mix the dough, roll it out, and chill it for at least 1 hour or up to 24. When you’re ready, take it out of the fridge, cut your shapes, and bake.

Ingredients:

• 113 grams of unsalted butter, softened
• 120 grams of powdered sugar (sifted)
• 200 grams of sourdough discard (brought to room temperature)
• 1 large egg (room temperature)
• 8 grams of (2 teaspoons) vanilla extract

Dry Ingredients:

• 300 grams of all-purpose flour (sifted)
• 2 grams (1/2 teaspoon) 0f baking powder (sifted)
• 1/4 teaspoon salt (sifted)

Filling:

• 1/2 cup jam of choice (I use strawberry)
• Additional powdered sugar for dusting the cookies

Equipment:

• Mixing bowls
• Food scale
• Stand mixer or electric hand mixer
• Large baking sheet
• Parchment paper
• 3-inch cookie cutter
• Star-shaped cookie cutter
• Rolling pin

Instructions

• In a mixing bowl, beat the softened butter and sifted powdered sugar together until smooth and creamy.

• Next, mix in the sourdough discard, egg, and vanilla extract until smooth.

• In a separate bowl, sift together the flour, baking powder, and salt and mix.

• Add the dry ingredients to the butter mixture and mix until a soft dough starts to come together. I like to begin with the mixer for ease, then use my hands to gently finish forming 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.

Refrigerate the dough

• Cut 2 large pieces of parchment paper and dust them with flour.

• Divide the dough in half and shape each portion into a ball. Roll each piece out on its own sheet of parchment paper as thin and even as possible—about 1/8 inch thick. Tip: Lightly flour your rolling pin to prevent sticking

• Stack the rolled-out dough sheets on top of each other, lightly flouring the surface between them to prevent sticking. Transfer them to a large baking tray, cover the tray, and refrigerate for at least 1 hour or up to 24 hours. (The longer chill time deepens the flavor and makes the dough much easier to handle.)

Shape & Bake the sourdough jammie dodgers

• Once you’re ready to bake the jammie dodgers preheat the oven to 350 degrees F.

• Remove one sheet of dough from the fridge at a time. Place it face-down on a lightly floured surface and gently peel off the parchment paper. (You can reuse that same parchment to line your baking sheet.)

• Cut as many 3-inch circles as possible and transfer them to your baking sheet. Then use a small star cutter to remove the centers from half of the cookies—these will be the tops. Make sure you have a matching bottom and top for each sandwich cookie.

• 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.

• Bake the cookies for 10–12 minutes, or until the edges are just beginning to turn golden. If your dough is slightly thicker, you may need an extra minute or two. Allow the cookies to rest on the pan for 5 minutes before transferring to a cooling rack.

How to assemble sourdough jammie dodgers

• Allow the cookies to cool completely before assembly.

• Sift a light layer of powdered sugar over the tops of the cookies and the star cutouts for a pretty, classic finish.

• Take a bottom cookie, spread about 2 teaspoons of jam on top, and gently place the cut-out cookie over it. Repeat until all of the cookies are assembled.

Storing 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 recipes like this:

• Amish Friendship Maple Sugar Cookies (sourdough option included)
• Sourdough Peanut Butter Cup Cookies
• Amish Friendship Chocolate Chip Cookies (sourdough option included)
• Sourdough Love Letter Pastries