These classic Empire Cookies are a holiday favorite. Buttery shortbread rounds are sandwiched with sweet raspberry jam, topped with a smooth powdered-sugar glaze, and finished with a slice of red or green candied cherry. They’re ideal for Christmas baking, cookie exchanges, and festive cookie platters.
Raspberry Jam Shortbread Sandwich Cookies with Glaze (Empire Cookies)
If you haven’t tried Empire Cookies before, you’re in for a treat. These tender, buttery shortbread sandwiches are filled with bright raspberry jam, finished with a thin white glaze, and topped with a festive sliver of candied cherry.
These cookies go by several names—Empire biscuits in the U.K. and iced shortbread sandwiches in other regions—but they all share the same irresistible combination of crumbly shortbread, fruity jam, and glossy icing.
Why you’ll love this recipe
- Simple ingredients and straightforward steps make these cookies easy to prepare.
- The buttery shortbread combined with raspberry jam and icing creates a timeless festive flavor.
- They work well in both regular and mini sizes, perfect for cookie trays and gift tins.
- The cookies improve after resting overnight as the jam and icing settle into the shortbread.
Ingredients
- Butter – room temperature (take out 30–60 minutes before starting)
- Granulated sugar
- Large egg – room temperature
- Vanilla extract – pure vanilla for best flavor
- All-purpose flour
- Baking powder
- Salt
- Raspberry jam
- Powdered (icing) sugar
- Candied red and/or green cherries
Step-by-step instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl or the bowl of a stand mixer fitted with the paddle, cream the room-temperature butter and granulated sugar until light and fluffy. Beat in the egg, then the vanilla until fully incorporated.
In a separate medium bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the butter mixture, mixing on low speed until just combined.
Turn the dough onto a lightly floured surface, roll to about 1/8-inch thickness, and cut rounds roughly 2 1/4 inches in diameter (or choose a size you prefer). Transfer the rounds to the prepared baking sheets.
Bake at 350°F for 8–10 minutes, until the edges are just beginning to turn golden. Watch closely—shortbread can brown quickly once it’s done. Let the cookies cool completely on wire racks for at least 30 minutes before assembling.
Assemble the Empire Cookies
Spread a thin layer of raspberry jam on the underside of one cookie, avoiding a thick layer at the edges. Top with a matching cookie and press gently to form a sandwich. Repeat with remaining cookies.
Make the icing
In a small bowl, combine powdered sugar with 2–3 tablespoons of hot water (add almond extract if you like). Stir until smooth. The glaze should be spreadable but not runny. Spread the icing on the top cookie of each sandwich, leaving a small border. Slice candied cherries and place a small piece on each iced cookie as decoration.
Variations
Some bakers prefer almond extract in the icing for a nuttier note; start with 1/8 teaspoon and adjust to taste. You can also use different jams—strawberry or apricot work nicely—or make mini versions for bite-sized treats.
Tips for perfect iced shortbread jam cookies
- Use room-temperature butter and eggs for an even dough.
- Pure vanilla enhances flavor—avoid imitation if possible.
- Choose a good-quality raspberry jam for the best taste and spreadability.
- Stir the jam before spreading to make it easier to distribute thinly.
- Yields vary by cutter size; mini cookies produce many more sandwiches.
- Let cookies rest overnight—this softens the shortbread slightly and melds flavors.
Storage instructions
Store cooled Empire Cookies in an airtight container at room temperature for 3–5 days, or refrigerate for up to 7 days. Use parchment between layers to prevent sticking.
Can you freeze Empire Cookies?
Yes. It’s best to freeze plain, unfilled shortbread rounds in a freezer-safe container with parchment between layers for 2–3 months. Thaw overnight in the refrigerator, then assemble with jam, ice, and candied cherries. Fully assembled sandwiches can be frozen for about 1 month if separated with parchment.
This classic recipe makes a beautiful addition to holiday baking—delicate, festive, and delicious.