Jam Filled Sugar Cookies (Lithuanian Sandwich Cookies)

Today's recipe will take you on a sweet trip down memory lane! These nostalgic Lithuanian Jam-Filled Sugar Cookies, known as Trapios Juostelės or Smėlines Juostos, are buttery shortbread treats filled with luscious jam and topped with crunchy nuts and are a beloved dessert for kids and adults alike in Lithuania. Simple to make with everyday ingredients, they’re perfect for any time of year but especially cosy in the fall.

Jump to:

• Perhaps The Most Nostalgic Lithuanian Cookies
• Ingredient Notes
• Step-By-Step Method
• ​Tips For Best Results
• Serving Suggestions
• Storage
• More Lithuanian Baking Recipes
• Jam Filled Sugar Cookies (Lithuanian Cookies With Jam)

Perhaps The Most Nostalgic Lithuanian Cookies

Possibly the most popular Lithuanian cookies between the 1970s and 1990s (only competing with Lithuanian Farmer's Cheese Cookies and Lithuanian Choux Cookies, known as Plikyti Sausainiai), these Jam Cookies made with buttery sugar cookie dough and filled with jam were a firm favorite cookie of children and adults alike in Lithuania.

Sweet jam sandwiched in between two melt-in-the-mouth pieces of buttery shortbread with a crunchy nut topping was certainly what I craved as a child!

Made with pantry staples, these delicious cookies are still enjoyed in Lithuania any time of the year, but are most popular during the fall season, and are often made with apple jam. 

Ingredient Notes

Here's a list of a handful of simple ingredients that you will need: 

• all-purpose flour: also known as plain flour. 
• baking powder: not to be confused with baking soda. 
• granulated white sugar: or caster sugar (a.k.a. superfine sugar).
• unsalted butter: make sure to take the butter out of the fridge plenty of time ahead of baking to bring it to room temperature. 
• salt. 
• eggs: we use large eggs for the dough and a small egg for the egg wash (you may use an egg yolk mixed with a teaspoon of milk for the egg wash too). 
• jam: traditional Lithuanian cookies are made with apple jam, but we used apricot jam on this occasion. Any thick-set jam like plum, rhubarb or raspberry jam will work just fine in this Lithuanian cookie recipe. We find that strawberry jam is typically too thin. 
• nuts: finely chopped. You may use peanuts, pecans, hazelnuts or a mixture. 

EXTRAS: If you fancy a little bit more flavour, you can add a drop of vanilla extract or lemon zest to the cookie dough. 

Step-By-Step Method

Ready? Let's jump into the recipe instructions. Happy baking!

Step 1: Make Sugar Cookie Dough

Preheat the oven to 190°C (370°F). Line a large baking sheet with parchment paper or a silicone mat.

Using a handheld electric mixer, beat the softened butter, sugar and salt in a large bowl on medium speed until light and fluffy.

Add an egg and beat again until fully combined.

Sift the dry ingredients (flour and baking powder) into the butter mixture and mix to combine into pastry dough.

Divide the pastry into two even pieces, flatten them slightly, and wrap each individually in plastic wrap. Place the dough in the fridge for 2 hours.

Step 2: Fill and Shape

Take the chilled dough out of the fridge. Onto a lightly floured kitchen surface, roll each piece of pastry into large rectangles, that are about 3-4mm (⅛-inch) thick.

Spread the jam on the surface of one of the rolled-out dough sheets. Cover then jam with the second portion of the dough. Trim the edges so that you have an even rectangle.

Cut the pastry sandwich into bars (approximately 10x4cm (4x1.5 in)).

Place the jam-filled sugar cookies onto the parchment-lined cookie sheet leaving some space in between. Brush the beaten egg on top of each and scatter the nuts on the surface.

Step 3: Bake

Bake the cookies in the centre of the oven for 15-18 minutes depending on the size of your cookies. They should be golden brown and jam filling should be bubbling on the edges. 

Make sure to cool the jam-filled sugar cookies to room temperature before enjoying them (the jam inside them will be boiling hot).

​Tips For Best Results

• If you don't have an electric hand mixer, you can make these cookies in a stand mixer fitted with a paddle attachment. 
• Make sure to chill the dough, or it will stick to the surfaces and will be extremely difficult to roll out. If you're short on time, wrap dough in plastic wrap and place the pastry in the freezer for 15 minutes instead of chilling it in the fridge. 
• The choice of jam can make or break these cookies. You need a thick set jam, the kind of jam that won't spread or leak out of the cookie sandwich.
• Be gentle when transferring these Lithuanian cookies onto a prepared baking sheet, as the top layer of dough tends to slide on the slippery jam.
• Next time, why not try making these tender shortbread cookies with peanut butter and jelly? Not traditionally Lithuanian, but oh-so-delicious!

Serving Suggestions

Lithuanian sugar cookie sandwiches are typically served as a mid-morning snack, or a dessert with a cup of tea after dinner. If you're serving these for guests, stack them tall on a plate and dust them with powdered sugar. 

Storage

Once the jam-filled cookies cool down to room temperature, store them in an airtight container in a cool dark cupboard. They will stay fresh for 2-3 days. 

Alternatively, wrap the cookies individually in plastic wrap, then place them in a freezer bag and store them in the freezer for up to 3 months.  

More Lithuanian Baking Recipes

If you enjoyed these buttery sugar cookies filled with jam, maybe we can tempt you with a few more traditional Lithuanian desserts below:

And if you want a decadent dessert without turning the oven on, try Lithuanian Lazy Cake!