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These nostalgic Lithuanian Jam-Filled Sugar Cookies, also known as Trapios Juostelės, are buttery shortbread cookies layered with thick jam and topped with crunchy nuts. A beloved treat from childhood in Lithuania, they’re perfect for fall but delicious any time of year!
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Rolling Pin
- Parchment paper or silicone mat
- Sharp knife or pastry cutter
- Baking sheet
- Pastry brush
Ingredients
Cookie Dough:
- 225 g (1¾ cups) all-purpose flour, plus extra for dusting
- ½ tsp baking powder
- 75 g (⅜ cup) white granulated sugar or caster sugar
- 125 g (4.4 oz) unsalted butter, softened
- ¼ tsp salt
- 1 large egg
Filling:
- 150 g (¾ cup) thick jam (apricot, apple, plum, or raspberry)
Topping:
- 1 small egg, for egg wash
- 50 g finely chopped nuts (peanuts, pecans, or hazelnuts)
Instructions
Make the Dough:
- Preheat oven to 190°C (370°F). Line a large baking sheet with parchment paper.
- In a mixing bowl, beat softened butter, sugar, and salt until fluffy.
- Add the egg and beat until combined.
- Sift in flour and baking powder, then mix until a soft dough forms.
- Divide dough in two, wrap in plastic wrap, and refrigerate for at least 2 hours.
Roll and Fill:
- On a floured surface, roll each dough portion into large rectangles, ~3–4mm thick.
- Spread jam evenly over one rectangle. Cover with the second rectangle.
- Trim edges and cut into bars (about 10x4 cm).
- Place cookies on lined sheet. Brush tops with egg wash and sprinkle with chopped nuts.
Bake:
- Bake in the center of the oven for 15–18 minutes until golden brown.
- Allow cookies to cool completely before serving (jam will be very hot!).
Notes
These delightful Lithuanian Jam-Filled Sugar Cookies, also known as Trapios Juostelės or Smėlinės Juostos, are a melt-in-your-mouth treat that brings back the sweetest childhood memories 💭✨. With buttery shortbread layers, a fruity jam center, and a sprinkle of crunchy nuts on top, these cookies are a nostalgic favorite in Lithuanian households — especially during cozy autumn days 🍂.🧡 A Beloved Classic of Lithuanian Childhood
Between the 1970s and 1990s, these jam sandwich cookies reigned supreme in Lithuania. Their popularity transcended generations — kids adored them, and adults secretly loved them just as much 😋. Each cookie features two delicate layers of buttery dough sandwiching a thick layer of jam, baked until golden and finished with a nutty crunch. Whether served for dessert, enjoyed with a cup of tea, or made as a special weekend baking project, these cookies continue to bring warmth and joy to tables across Lithuania and beyond.📝 Ingredients You’ll Need
These cookies are made from humble, everyday ingredients — no fancy extras required:- 225 g (1¾ cups) all-purpose flour, plus more for dusting
- ½ tsp baking powder
- 75 g (⅜ cup) white granulated sugar (or superfine/caster sugar)
- 125 g (4.4 oz) unsalted butter, softened to room temperature
- ¼ tsp salt
- 1 large egg (for the dough)
- 150 g (¾ cup) thick jam – apricot, apple, plum, raspberry, or rhubarb
- 1 small egg (for egg wash)
- 50 g (a handful) finely chopped nuts – peanuts, pecans, hazelnuts, or a mix 🥜
👩🍳 How to Make Lithuanian Jam Sandwich Cookies
Step 1: Make the Cookie Dough
Preheat the oven to 190°C (370°F) and line a large baking sheet with parchment paper. In a mixing bowl, beat the softened butter, sugar, and salt using an electric hand mixer until the mixture is pale and fluffy. Add the egg and beat again until fully incorporated. Sift in the flour and baking powder, then mix just until a soft dough forms. Avoid overmixing. Divide the dough into two equal parts. Flatten each portion slightly, wrap in plastic, and chill in the fridge for at least 2 hours (or 15 minutes in the freezer if you’re short on time).Step 2: Roll, Fill, and Shape
On a lightly floured surface, roll out each dough portion into a large rectangle, approximately 3–4mm (⅛ inch) thick. Spread the jam evenly over one sheet of dough. Carefully lay the second sheet over the top to form a sandwich. Trim the edges for a neat rectangle. Cut into bars roughly 10 x 4 cm (4 x 1.5 inches). Transfer the cookie bars to the lined baking sheet. Brush with beaten egg, and sprinkle generously with chopped nuts.Step 3: Bake to Golden Perfection
Bake in the center of the oven for 15–18 minutes, or until the cookies are golden and the jam begins to bubble at the edges. Allow the cookies to cool completely on a wire rack before eating — the jam inside will be very hot! 🔥💡 Tips for Perfect Cookies
- Chill the dough thoroughly — it makes rolling easier and prevents sticking.
- If you don’t have a hand mixer, a stand mixer with a paddle attachment works great.
- Be gentle when transferring filled cookie bars — the top layer of dough can slide.
- Want a twist? Try making these with peanut butter and jelly for a fun, modern take!
🍽️ Serving Suggestions
Serve these cookies as a sweet afternoon pick-me-up ☕, or as an elegant dessert dusted with powdered sugar. Stack them high on a platter for guests — they're just as beautiful as they are delicious!📦 How to Store
- Room temperature: Once completely cool, store the cookies in an airtight container in a cool, dry place. They’ll stay fresh for 2–3 days.
- Freezer-friendly: Wrap cookies individually in plastic wrap, place in a freezer-safe bag, and freeze for up to 3 months. Thaw at room temperature before serving.
These Trapios Juostelės look delicious! For a sophisticated twist, consider infusing the butter with cardamom or lemon zest before creaming it with the sugar. This would complement the jam beautifully and add a layer of aromatic complexity. A sprinkle of sea salt on top would also enhance the flavour profile.