Jam-Filled Butter Cookies (Zirochki)
Tender, buttery Russian sandwich cookies with jam centers and powdered sugar coating. Zirochki feature a delicate crumb from hand-mixed dough and a subtle tang from vinegar and baking soda. The jam filling pairs beautifully with the mild, sweet cookie shell. Serve at afternoon tea, celebrations, or as a homemade gift. This version uses the traditional hand-mixing method for optimal texture and includes lingonberry preserves, though any jam works well.
Ingredients
- 3 ⅛ cup all-purpose flour, dividedcake flour0.95:1grain
yields even more tender cookies
- 16 Tbsp unsalted butter, softened to room temperature
- 2 large eggs, room temperature
- 1 cup granulated sugar
- 1 tsp baking soda
- 2 tsp white vinegar
- 2 Tbsp liquid honey
- 9 oz jam or thick preserves, lingonberry or preferred flavor
- ½ cup powdered sugar, for coating
Instructions
- 1
Line cookie pan with parchment paper.
- 2
Combine flour and softened butter, rub between fingers until sandy texture forms.
- 3
In separate bowl, beat eggs and sugar on high speed for 5 minutes until pale and smooth.
- 4
Pour egg mixture over flour mixture and fold gently with spatula until combined.
- 5
Combine baking soda and vinegar in small bowl until foamy, then pour into dough with honey and mix until fully incorporated into one mass.
- 6
Cover dough with plastic wrap and rest at room temperature for 30 minutes.
- 7
Preheat oven to 350F.
- 8
Divide dough into 4 pieces. Working with one piece at a time, flour work surface generously and roll to 1/8 inch thickness.
- 9
Cut shapes with cookie cutter and transfer to parchment-lined pan. Combine scraps with remaining dough.
- 10
Poke holes in half the cookies using a straw or tool, making opening about 1/3 inch and slightly larger than you think necessary.
- 11
Bake for 5-8 minutes until lightly golden, watching closely.
- 12
Cool to room temperature on pan.
- 13
Spread jam on flat side of cookie without hole, top with holed cookie, press sides together gently.
- 14
Dip both sides in powdered sugar.
Tips
Hand-mix the initial flour-butter mixture rather than using an electric mixer for the best sandy texture and tender crumb.
Make the holes noticeably larger than your target size since they shrink during baking. A straw works well but widening the opening yields better jam display.
Watch cookies closely during baking as they brown quickly at 350F. Pale golden edges signal doneness at 5-8 minutes.
Good to Know
Store in airtight container at room temperature for up to 5 days. Layer cookies with parchment paper to prevent sticking.
Dough can be prepared through step 5 and refrigerated overnight. Bring to room temperature before rolling. Baked unfilled cookies store for 3 days; assemble day of serving for best texture.
Serve at room temperature with tea, coffee, or milk. Arrange on platter with powdered sugar side visible. Makes approximately 24 sandwich cookies (48 individual cookie halves).
Common Mistakes
Use a mixer instead of hands to avoid dense, tough cookies from overworking the flour-butter mixture.
Make holes too small to avoid jam leaking out and cookies appearing underfilled.
Skip the dough rest period to risk cookies spreading unevenly or lacking tender crumb.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use salted butter instead of unsalted?
Yes, use it at 1:1 ratio. Reduce or omit any added salt in the recipe. Note the final flavor will be slightly saltier, which complements the sweet jam well.
What if my dough is too sticky to roll?
Add flour gradually to the work surface and dough surface as needed. Chilling the dough for 15-20 minutes also helps. Avoid adding flour to the dough itself as it changes texture.
How long do baked unfilled cookies keep?
Unfilled baked cookies store in an airtight container at room temperature for 3-4 days. Assembled sandwich cookies are best served the same day due to jam softening the cookie.