Ingredients
2 teaspoons baking powder
¼ cup poppy seeds
3 cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter, softened
1 cup HBD x FreshJax vanilla sugar
1 large egg
Cranberry jam (or any jam), for filling
Powdered sugar, for dusting
Tools Needed
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Bake with Me
Preparation
Preheat oven to 350℉. Line two baking trays with parchment paper. Set aside.
In a medium bowl, cix together baking powder, poppy seeds, flour, and salt. Set aside.
Add butter and vanilla sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high until light and fluffy. Add egg and beat again until fluffy.
Add dry ingredients ⅓ at a time, mixing on low speed. Stop once everything just comes together.
On a lightly floured surface, roll out dough about ¼-inch thick. Use a 4-inch round cookie cutter to cut as many shapes as possible. Use a 1-inch round cookie cutter to cut a hole (creating a “donut”) in half of the cookies. Gather the dough scraps and repeat.
Place cookies on prepared tray, spacing 1-inch apart. Bake for 8-10 minutes, or until the edges are lightly browned and the tops are dry to the touch. Cool completely on baking tray.
Dust top cookie (“donut”) generously with powdered sugar. Add 1-2 tablespoons of jam to the center of bottom cookie and spread with a spoon, leaving ¼-inch space around the edge. Sandwich with powdered sugar cookie on top. Enjoy!