These delightful homemade sourdough jammie dodgers are rich, buttery, and stay true to the biscuit nature of this notable cookie. They are each packed with a vibrant burst of raspberry jam that provides the perfect amount of sweetness.
Jammie (also known as jammy) dodgers are a type of sandwich biscuit (cookie) that typically consists of two shortbread-like biscuits with a sweet jam filling in the center. They are popular in the United Kingdom.
My husband loves biscuit cookies so naturally I had to get in the kitchen and figure out how to add sourdough!
The addition of sourdough discard to the sweetness of the jam creates an exquisite balance of flavors to this British cookie. They are super fun to make for any holiday and allow for endless creativity!
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!
Are jammie dodgers sweet?
The biscuits themselves do not hold a ton of sugar. The cookie is meant to be more buttery and crumbly while most of the sweetness comes from the jam. It is a delicate balance that works nicely in my opinion.
It is important to note these are not like sugar cookies and have a much more distinct flavor and texture. However, if you want to make the biscuits sweeter you can always a little more powdered sugar to the recipe!
They are often enjoyed as a delightful treat or snack with a cup of tea or coffee.
How to make sourdough jammie dodgers
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 a 1/4 cup.
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.
Ingredients:
- 200 grams of sourdough discard (brought to room temperature)
- 300 grams of all-purpose flour (sifted)
- 113 grams of unsalted butter, softened
- 120 grams of powdered sugar (sifted)
- 4 grams of (1 teaspoon) vanilla extract
- 1 large egg
- 2 grams (1/2 teaspoon) 0f 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
- Stand mixer or electric hand mixer
- Large baking sheet
- Parchment paper
- Cookie cutters
- Rolling pin
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 flourat a time until it reaches the desired consistency. It should be tacky but manageable.
- Cut 2 pieces of parchment paper and sprinkle each with 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 30 minutes.
- After the dough has rested, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Cut the cookies into desired shapes and place them onto the baking sheet. I use a 3-inch round cookie cutter and cut out a star in the middle of each. Make sure to create a top and bottom for each 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 just start to brown.
How to assemble
- Allow the cookies to cool for 5-10 minutes before assembly.
- Take one bottom piece of the cookie, spread 2 teaspoons of jam on top, and place the top piece of the cookie over it. Repeat until all cookies have been assembled.
- Feel free to add some additional powdered sugar over the top of all of the cookies and enjoy!
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 to try
- Sourdough Maple Sugar Cookies
- Sourdough Gingerbread Cake
- Sourdough Dinner Rolls
- Simplified Sourdough Sandwich Loaf
Homemade Sourdough Jammie Dodgers
Equipment
- Mixing bowls
- Food scale
- Stand mixer or electric hand mixer
- Large baking sheet
- Parchment paper
- Rolling Pin
- Cookie cutters
Ingredients
- 200 grams sourdough discard brought to room temperature
- 113 grams unsalted butter softened
- 120 grams powdered sugar sifted
- 1 large egg
- 4 grams vanilla extract
- 300 grams all-purpose flour see notes
- 1/2 teaspoon baking powder sifted
- 1/4 teaspoon salt
- 1/2 cup jam for filling raspberry is used in this recipe
- powdered sugar for dusting optional
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 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 30 minutes.
- After the dough has rested, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Cut the cookies into desired shapes and place them onto the baking sheet. I use a 3-inch round cookie cutter and cut out a star in the middle of each. Make sure to create a top and bottom for each 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 just start to brown.
How to assemble
- Allow the cookies to cool for 5-10 minutes before assembly.
- Take one bottom piece of the cookie, spread 2 teaspoons of jam on top, and place the top piece of the cookie over it. Repeat until all cookies have been assembled.
- Feel free to add some additional powdered sugar over the top of all of the cookies and enjoy!
Storage
- 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.
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