These soft iced Vegan Jammie Dodger Cookies are packed with tart raspberries, all topped with a delicious vanilla cream and raspberry swirl and a mini Jammie Dodger cookie. They are sure to be a hit for whoever you make them for. This jammy cookie recipe is ready in less than 30 minutes, and is sure to impress! Vegan, dairy-free, egg-free, easy.
Vegan Jammie Dodger Cookies
I recently shared a recipe for Mini Jammie Dodger Cheesecakes on instagram and they became viral racking up almost 6 million views and 2 million on Tiktok! Jammie Dodger is one of my favourite biscuits and had the idea of creating these cookies after sharing my Pistachio cream version. These cookies are light and buttery, filled with tart raspberries, gooey raspberry jam and have a scrumptious vanilla cream & raspberry swirl made with raspberry jam. They cookies are topped off with a sprinkle of freeze fried raspberries and a mini Jammie Dodger biscuit each. This recipe is for raspberry lovers, you’ll go crazy for these cookies!
Looking for more raspberry desserts? Check out my:
- Vegan Chocolate Raspberry Cake
- Easy Vegan White Chocolate Raspberry Muffins
- Vegan White Chocolate Raspberry Cookies
- Viral Vegan Raspberry Cake
Why you’ll love these cookies
- Cookie is buttery and melts in your mouth.
- The cookies are filled with raspberry jam oozes out when you bite in-to them!
- Vegan / plant based recipe – This recipe doesn’t contain any animal derived ingredients (no-egg and no-dairy).
- Perfect for Jammie Dodger lovers!
- Delicious mix of sweet and tart flavours.
- Full of fruity raspberry flavour.
- Fun to make.
- Minimal ingredients, great for any baker / skill level.
- Ready in 30 minutes!
- Middle is super gooey!
- Enjoy direct from the oven (well… give them 5 minutes to cool down to prevent burning your mouth- haha).
- Great for sharing!
- They look like they’ve come straight out of a fancy Patisserie.
Layers to Jammie Dodger cookies
My vegan Jammie Dodger cookie with cream and raspberry swirl would has these delicious layers:
- Base cookie – A soft yet slightly crumbly shortbread-style cookie, made with dairy-free butter, flour, raising agents, sugar, and vanilla for that classic Jammie Dodger texture.
- Raspberry jam filling – A hidden filling of gooey and sweet raspberry jam (homemade or store-bought) in the center, giving the signature fruity kick.
- Cream swirl – A fluffy vegan vanilla buttercream, made from dairy-free butter, icing sugar and vanilla adds a creamy texture.
- Raspberry swirl – Tangy raspberry jam is piped into the cream swirl for a added touch of fruitiness (plus it looks so fun!).
- Optional Garnishes – The cookies are topped with a sprinkle of freeze dried raspberries and a mini Jammie Dodger each.
Vegan Jammie Dodger Cookies FAQ
How to store the cookies?
- Allow the cookies to cool completely before storing. Warm cookies release moisture and can turn soggy. Place the cookies in an airtight / sealed food container to prevent them from drying out.
- With cream swirl: Store in a sealed container in the fridge. Allow to come to room temperature before enjoying to allow the butter to soften. Best enjoyed within 2 days of making.
- Without cream swirl: Can be stored in an airtight / sealed container at room temperature. Best enjoyed within 3 days of making.
Can I freeze the cookies?
- Yes. It’s best to freeze the cookie dough by storing in sealed containers, then allow to deforst then bake.
Can I make this recipe gluten-free?
- You can make the base cookies gluten-free with a few simple swaps! Replace the regular all purpose / plain flour with a gluten-free flour blend, ideally one that includes a mix of rice flour, and xanthan gum for the best texture. I recommend Bobs Redmill All Purpose Baking Flour or Doves Farm Gluten-free Plain Flour. Regarding the actusal Jammie Dodgers, i am unsure if there are gluten-free alternatives for those!
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! Pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Jammie Dodger Cookies
- Total Time: 40 minutes
- Yield: 8 1x
- Diet: Vegan
Description
How to make deliciously jammy Jammie Dodger Cookies, with a hidden raspberry jam filling, vanilla and raspberry swirl topped with freeze dried raspberries and a mini Jammie Dodger. Vegan, No-Egg, No-Dairy and easy to make!
Ingredients
Ingredients for the cookie
- 115g of dairy-free butter (cubed / softened)
- 140g of caster sugar
- 30ml of dairy-free milk
- 210g of all purpose / plain flour
- 3/4 teaspoon of baking powder
- 1/4 teaspoon of bicarbonate of soda
- 2 tablespoons of freeze dried raspberries
- 2 regular sized Jammie Dodger biscuits
- Raspberry jam (see step)
Ingredients for the raspberry cream swirl
- 60g of dairy-free butter
- 250g of powdered / icing sugar
- 1 teaspoon of vanilla extract
- Dairy-free milk (if needed)
+
- Mini & regular sized Jammie Dodgers
- Raspberry jam
Instructions
Method (cookies)
- Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.
- Add the butter and caster sugar into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Whip with a hand mixer or the stand mixer until light and creamy.
- Add the milk. Whip again until combined.
- Sift in the flour, baking powder, bicarbonate of soda and freeze dried raspberries. Mix until just combined. Roughly chop up / break up the Jammie Dodger biscuits and crumble into the cookie dough, combine.
- Scoop the cookie dough into 40g balls using spoons or an ice-cream scoop, you can weight the dough on a set of kitchen scales. Flatten each cookie, and spoon / pipe in some (not too much) raspberry jam in the middle then shape the dough over the jam to cover. Make sure it’s completely covered to prevent it oozing out when baking (refer to video for example).
- Place the cookies on the lined tray (leave the dough in balls, don’t press them down!), leaving room in between as they will spread when baking.
- Bake in the middle of the oven for 10-12 minutes, or until the edges are lightly golden.
- Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use a cookie cutter slightly larger than the cookie to scoot the cookies into a circle.
- Allow the cookies to cool fully on the baking tray / cooling rack. They’ll be soft when first out the oven but will crisp up.
- You can enjoy them after 10 minutes, with the jammie filling or you can allow them to chill and top with a delicious vanilla cream and raspberry jam swirl.
Method (swirl)
- Add the butter into a bowl and whip until smooth and creamy, either in a stand mixer with a balloon whisk attachment or using a hand held electric whisk.
- Add in the icing sugar and vanilla, whip until creamy. If it’s too thin or if it ever splits, add in some more chunks of butter until it’s thick and creamy in consistency. Add in a splash of dairy-free milk if needed.
- Transfer the frosting into a piping bag fitted with a medium sized round tip nozzle.
- Once the cookies are fully cool, pipe a swirl of the vanilla buttercream on top of each cookie.
- In the middle of the swirl, pipe in some raspberry jam. It’ll give a really fun spiral effect.
- Top with a sprinkle of freeze dried raspberries and place a mini Jammie Dodger cookie in the middle.
- Serve and enjoy!
Notes
Storage details in the FAQ above the recipe card!
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Category: cookies
- Method: Baking
- Cuisine: British
