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Gf Jammy Split Seconds cookie
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5 from 1 vote

Gluten-Free Split Seconds Cookie

A sweet cookie filled with your favorite jam.
Prep Time20 minutes
Active Time15 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: gluten free, jam, cookies
Yield: 4 Dozen
Calories: 775kcal
Author: Stillwood Kitchen

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

Serving: 1Serving | Calories: 775kcal | Carbohydrates: 107g | Protein: 8g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 397mg | Potassium: 63mg | Fiber: 7g | Sugar: 56g | Vitamin A: 1123IU | Vitamin C: 4mg | Calcium: 95mg | Iron: 3mg