Newfoundland Jam-Jams
Founder / Chef / Everyone’s Best Friend
Andy Hay
Welcome to my kitchen. I hope to inspire you to grow as a home cook!
I’ve really enjoyed doing these nostalgic East Coast baked goods the last couple of weeks. The chocolate-dipped peanut butter oat cakes seemed to really hit a nerve. Both based on Instagram engagement, but also by becoming the most viewed page on my website – and rightfully so! They are amazing!
Following the same theme, I remember having these wonderful treats as a kid when my Mom would bring Purity Jam Jams home from Newfoundland. I also remember having them on road trips when stopping at roadside bakeries throughout the Maritimes. A dead easy cookie that definitely brings on the nostalgia. The whole recipe comes together quickly and is a great way to use last summer’s homemade jam you have in the fridge. Enjoy with a cup of tea.
Ingredients:
- 1 cup butter, room temperature
- ¾ cup white sugar
- ½ cup molasses
- 1 tsp vanilla
- 2 tsp baking soda dissolved in 1/4 cup hot water
- ½ tsp ginger
- ½ tsp cinnamon
- ½ tsp salt
- 3½ cups flour, plus some for dusting
- ½ cup+ jam (peferably homemade)
Instructions:
- Preheat oven to 400 and line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer add butter, molasses, vanilla and sugar. Using the paddle attachment, beat the mixture on medium to cream the butter, sugar, vanilla and molasses. After 1 minute add the baking soda water mixture. Let mix for another minute. Scrape down the sides of the bowl if needed.
- To bowl add in flour, salt, cinnamon, and ginger. Mix together until everything comes into a crumbly dough. Mixture should easily squeeze into a shape and stay.
- On a lightly floured surface, roll out dough to 1/4-1/8 inch thick sheet. Using a round cookie cutter cut out cookie shape. Using a smaller circle, cut out centre holes in half the cookies.
- Place cookies on parchment-lined baking sheets and bake for 11-12 mins. Remove from the oven and cool for 5-10 minutes (do this step with all cookies; it firms the bottom crust). After 10 minutes you should be able to assemble the cookie 'sandwiches.'
- Now get the jam out. Using a spoon, place a dollop of jam in the center of the cookies without a hole. Spread the jam to the edges but make sure there is still a mound of jam in the centre of the cookie. Place second cookie (with centre hole cut out) on top and lightly press. You want the jam to fill the centre hole.
- Put on the kettle. Pour a cup of tea. Have one of these, would ya?
Other Recipes You Will Love!
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Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
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I made these jam jams and they turned out to be a crunchy cookie. Any ideas as to why? The taste is great but not a pillowy texture but very crunchy. Thank you
Hi Rhonda, this usually happens if they’re baked a bit too long or rolled too thin — Jam Jams should be on the thicker side.
Next time, roll the dough closer to ¼ inch and pull them when they’re just set (they’ll soften slightly as they cool and once sandwiched with jam).
Easy and delicious!
So glad these were a hit, Tiffany!
Love these cookies!! My grandma use to make them all the time!!! It brings back so many wonderful memories.
So happy to hear this, Denise! They’re such a nostalgic treat!
Made the Jam Jams for church. We were to bring in a dish from the country you are from. My father being from Newfoundland I had to make these cookies I also made a beet salad. They went over very well. I grew up on many Newfoundland foods especially when my nan came to stay.
This warms my heart, Evelyn! So happy the jam-jams were a hit and thrilled they took you back to your childhood.
I tried your Jam Jam recipe for the first time today.
They turned out delicious!
Perfect recipe!
Not too sweet and just the right amount of spices.
This will be my go to recipe for Jam Jam’s from now on.