Empire Cookies

These classic Empire Cookies are a holiday favorite! Buttery shortbread cookies are sandwiched together with sweet raspberry jam, topped with a smooth glaze, and finished with a festive red or green candied cherry. Perfect iced cookie recipe for Christmas baking, cookie exchanges, and holiday cookie platters.

Try my glazed fruitcake shortbread cookies, shortbread jam thumbprint cookies, maraschino cherry thumbprint cookies next!

this recipe!

Raspberry Jam Shortbread Sandwich Cookies with Glaze (Empire Cookies)

If you’ve never tried Empire Cookies before, you’re in for a treat! These buttery shortbread sandwich cookies are filled with sweet raspberry jam, topped with a smooth glaze, and finished with a festive cherry on top.

My husband and his family’s holiday tradition is to search all year for the best quality raspberry jam for making these Empire cookies in their Christmas baking!

Some may also know these melt-in-your-mouth shortbread sandwich cookies for Christmas as Empire biscuits, classic Scottish iced cookies with raspberry jam and also German biscuits.

Why you’ll love this recipe

• These cookies are so easy to make with just a little effort in the kitchen.
• Classic buttery shortbread flavor combined with the sweet jam and icing make it a delicious cookie all year and during the holidays.
• We love making these Empire Cookies in a miniature, smaller size, as well as the regular size as they are perfect for Christmas cookie trays.
• The cookies are even better the next day as the flavors meld together

Ingredients

• Butter – you will need butter at room temperature. Take it out of the fridge 30 to 60 minutes before you start the recipe.
• Granulated sugar
• Egg – use a large egg, at room temperature.
• Vanilla – I always like to use pure vanilla extract for baking recipes for the best flavor.
• All purpose flour
• Baking powder
• Salt
• Raspberry Jam
• Powdered sugar
• Candied red and/or green cherries

Step by step instructions

Preheat oven to 350°F. Line two baking sheets with parchment paper.

In a large mixing bowl or bowl from a stand mixer with paddle attachment, cream butter and sugar until light and fluffy.

Beat in egg, then vanilla until well-combined.

In a separate, medium-sized mixing bowl, whisk together flour, baking powder and salt.

Gradually add flour mixture to butter mixture, beating on low speed of mixer after each addition.

On a lightly floured surface, roll dough to 1/8-inch thickness and use a cookie cutter to cut into 2 and 1/4-inch rounds. You can use a traditional, larger round cookie cutter as well.

Transfer unbaked cookies to prepared cookie sheets and bake in 350°F oven for 8 to 10 minutes until edges are lightly browned. Keep a close eye on them as they can brown quickly once they’re done.

Cool completely on wire racks for at least 30 minutes.

Assemble the Empire cookies

Spread a thin layer of jam on one cookie, being careful not to spread too thickly at the edges. Top with second cookie and press down slightly. Set aside and repeat with remaining cookies.

Make the Icing

In a small mixing bowl, combine icing sugar (and almond extract if using). Stir in hot water. The consistency should be spreadable but not too runny. 

Spread icing on cookie tops, not quite to the edge of the cookie. Slice cherries into small pieces and top each cookie with a cherry.

Variations

Empire cookie lovers have very strong opinions as to whether they prefer vanilla or almond extract in their Empire biscuits.

Start by adding 1/8 of a teaspoon of almond extract to the icing and sample, adjusting as needed for your preferences.

Sandra’s tips for making iced shortbread jam cookies

• Use room temperature butter and eggs
• Pure vanilla extract is best to use for the best flavor
• A good quality raspberry jam will also improve the flavor
• Give the jam a good stir before you spread it on the cookies so it spreads better
• The number of cookies this recipe makes depends on the size of the cookies you cut out
• Let the cookies sit overnight before serving as the icing softens into the cookie making them even more delicious

Storage Instructions for Empire biscuits

You can store cooled Empire cookies in an airtight container for 3 – 5 days or in the fridge for up to 7 days. Separate the layers using parchment paper to prevent the cookies from sticking together.

Can you freeze Empire cookies?

Yes you can! Empire cookies freeze very well using parchment paper to seperate the layers, stored in a freezer-safe container for 1 month.

It is best to freeze the shortbread cookies before jamming them into a sandwich or icing them.

Freeze the un-iced shortbread cookies in a freezer-safe container for 2 – 3 months.

Thaw overnight in the fridge then jam and decorate them with icing and candied cherry before serving.