Gluten-Free Split Seconds Cookie
These Gluten-Free Split Seconds Cookie are filled with your favorite jam and are so delicious and look so pretty on a cookie tray.
A family favorite cookie, these Gluten-Free Split Seconds are a must every holiday season. I have been eating these pretty much my entire life. Every year cookies were a Christmas baking must, and these cookies always were among the top of the list. I love how they look different than the normal round cookie and you can make the cookies bigger or smaller depending on how you cut them. They are very versatile and can be made using regular or gluten-free flour.
Why You'll Love Them
- Easy to make
- You can use your favorite jam
- Can be made regular or gluten-free
Ingredients
Butter – Use unsalted butter
Sugar – Regular granulated sugar
Vanilla Extract
Flour – Can use gluten-free flour, make sure it has xanthan gum in it. If you are not gluten-free use regular flour.
Egg – One egg
Baking Powder – Make sure it’s fresh
Favorite Jam – Jam is thicker than jelly, if using grape jelly just use a little bit less so it doesn’t run.
Instructions
- Pre-heat oven to 350°F.
- Grab 3 small bowls and 3 spoons and add a bit of jam (about 2 tbsp) to each bowl. Stir the jam to loosen it a bit, then set aside.
- In a mixing bowl beat the butter and sugar until light and fluffy.
- Add vanilla and eggs. Mix well.
- Gradually add flour and baking powder, mix well.
- Lightly sprinkle some flour onto the countertop.
- Place the dough onto the countertop and divide the dough into four equal parts.
- Roll the dough into a long rope about 15 inches long and place it on a baking sheet lined with parchment paper. I usually place two ropes per baking sheet as they will spread some.
- Gently make an indentation halfway through the dough using the tip of wooden spoon or other utensil.
- Add jam down the center of each rope, being careful not to over fill the indentation.
- Bake 15-20 minutes until lightly golden. The jam may run a bit, this is normal.
- Once cooked, remove and cool slightly. Then cut on the diagonal while still a bit warm. Let cool completely.
The Gluten-Free Split Seconds Dough
The cookie dough is pretty straigtforward. Once it’s all mixed together, you divide the dough into 4 equal parts and then roll them into ropes. Using a wooden spoon or rounded end of a utensil, make an indentation down the length of the rope and then fill it with the jam.
The Jammy Filling
You can use whatever jam you have on hand or love. You can use one kind of jam for all of them or you can use different flavors so you have a variety. I always use three different flavors and never settle on just one, I love them all so much. The typical flavors I tend to stay with are grape, strawberry and orange marmalade. But I have made them using boysenberry, strawberry/orange, and apricot. Like I said, any jam you love will work. Keep in mind jam is a bit thicker than jelly so it doesn’t run as much. Of course you can’t really find grape jam so just use jelly for that and watch how much you fill them.Â
Once the cookies are baked and slightly cooled you then cut them into diagonals or straight across. You cool them completely and they are ready to eat. Super yum!
Storage
Store cookies in a sealed container for up to 5 days. Layer them between wax or parchment paper to prevent them from sticking together.
Gluten-Free Split Seconds Cookie
Materials
- 2/3 Cup Sugar
- 3/4 Cup Butter, softened
- 2 Tsp Vanilla Extract
- 2 Cups GF Flour Can use regular flour if not gluten-free
- 1/2 Tsp Xanthan Gum if GF flour does not have it blended in already
- 1 Egg
- 1/2 Tsp Baking Powder
- 1/2 Cup Favorite Jam I use 3 different flavors that total 1/2 cup
Instructions
- Pre-heat oven to 350°F. Line 2 baking sheets with parchment paper.
- Grab 3 small bowls and 3 spoons and add a bit of jam (about 2 Tbsp) to each bowl. Stir the jam to loosen it up a bit, then set aside.
- In a mixing bowl beat butter and sugar until light and fluffy.
- Add vanilla and eggs. Mix well.
- Gradually add flour and baking powder. Mix well.
- Lightly sprinkle flour on countertop.
- Divide the dough into four equal parts.
- Roll the dough into a long rope about 15 inches long and place it on a baking sheet lined with parchment paper. I usually place two ropes per baking sheet as they will spread some.
- Gently make an indentation halfway through the dough using the tip of a wooden spoon or other utensil.
- Add jam down the center of each rope, being careful not to over fill the indentation.
- Bake 15-20 min until lightly golden. The jam may run a bit, this is normal.
- Once cooked, remove and cool slightly. Then cut on the diagnol while still a bit warm. Let cool completely.
- Store in an airtight container 4-5 days.
Notes
- Can be made using regular all-purpose flour.
- I like to use separate bowls for the jam so I do not contaminate the jam.
- If your dough seems too warm refrigerate after rolling into ropes for about 15 min. This prevents them from spreading too much.
Nutrition
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Made these cookies with my daughter. They are easy to make and wonderful tasting. Thanks for the recipe.
So glad you loved them. They are my favorite.