Prep Time: 10 mins Cook Time: 15 mins Yield: 48 cookies
Gluten Free | Dairy Free | Egg Free | Vegan
These Split Second Cookies are also known as Jam Diagonals. The cookies have a tender and buttery shortbread base, and are filled with your favorite jam. Simple and easy to make, these cookies are soft, tasty and melt in your mouth.
It’s Day 3 of Farm Fresh with a Twist Christmas Cookie Week and coming in hot are these Split Second Cookies!
A buttery shortbread base is topped with jam and then baked, creating a melt in your mouth cookie you never knew you needed.
The flavors are delicate, but oh-so-good.
And not to mention, these cookies are so quick and easy to make, you’ll keep coming back to this recipe year after year.
Happy baking!
- The Best Chewy Italian Almond Paste Cookies
- Gluten Free Chocolate Peppermint Thumbprint Cookies
- Strawberry Shortcake Bites
- Cowboy Cookies
To see all cookie recipes on the website, click here.
Reasons to love Split Seconds:
- Quick and easy to make (hence the name)
- No chill time
- Freezer friendly
- Entirely gluten, dairy and egg free
- You can use your favorite jam (I used two different flavors in one batch)
- Similar to a thumbprint cookie, but easier, quicker and less messy
- Yields 4 dozen cookies in one batch!
Ingredients in Split Second Cookies:
1:1 Gluten Free Flour- not all gluten free flours are created equally. I used a 1:1 gluten free flour, specifically King Arthur’s Gluten Free Measure for Measure Flour.
Baking Powder and Salt
Granulated Sugar
Dairy Free Butter- I used my favorite, Country Crock Plant Butter.
Applesauce- instead of using a flax egg, I have found that applesauce is a better replacement for eggs in cookies. I promise it doesn’t have a weird taste or texture!
Vanilla
Jam- use your favorite jam! I used both a raspberry jam and an apricot jam.
Tools needed to make Raspberry Jam Diagonals:
- Measuring cups and spoons
- Large bowl with hand mixer, or stand mixer with paddle attachment
- Rubber spatula
- Baking sheet
- Parchment paper sheets
- Knife, or a bench scraper– to cut the cookies on a diagonal.
How to make Split Second Cookies:
Make the cookie dough: In a medium bowl, combine the dry ingredients and mix together with a whisk. Set aside.
Using a hand mixer or a stand mixer with a paddle attachment, cream together the butter and sugar on medium speed until light and creamy, about 2-4 minutes. Add the applesauce and vanilla extract. Mix together until combined. Add the dry ingredients into the wet ingredients and mix on low until just combined. Do not over mix.
Roll, indent, and fill: Split the dough in quarters. Roll into a flattened log, about 2.5″-3″ wide by 1/4″-1/2″ tall by 12″ long. Using your finger, or the back of a round rubber spatula, indent the center of the cookie lengthwise. The indent should be 1/2″ wide. Fill and spread each indent with 2 Tablespoons of jam. Transfer to a parchment lined baking sheet.
Bake: Bake according to the directions below in the recipe card.
Slice diagonally: Let the cookies cool for 5-10 minutes before slicing each roll into 12 cookies (about 1 inch thick slices) on the diagonal (as shown in the pictures).
Tips for the best Split Second Cookies:
- Do not over mix the batter once you add the dry ingredients to the wet ingredients. When using a 1:1 gluten free flour, if you over mix the batter, the dough will turn dense and gummy which we don’t want.
- Do not let the cookies cool completely before slicing. The cookie will become too hard and the jam will have already set, so you want to make sure to cut the cookies while they’re still warm and not completely set.
- Instead of using jam, you can use a pie filling, or even a fruit butter which has a similar consistency to jam or jelly.
- You can dust these cookies with powdered sugar or even make a simple glaze to drizzle on them if you desire. I prefer these cookies without the extra toppings, but do whatever sounds good to you!
How to store these Split Seconds:
These cookies can be sealed and kept at room temperature for up to 5-7 days. After that pop in the freezer, or freeze right away in a freezer friendly container or freezer ziploc. The cookies will last for up to 2 months in the freezer.
Want to save this recipe for later? Pin it to your favorite recipe board!
Craving other delicious recipes? Take a look!
- No Bake Chocolate Peanut Butter Protein Bars
- Oreo Cheesecake Dip
- Hot Cocoa Cookies
- Strawberry Cheesecake Truffles
- Hot Cocoa Dip
Have you signed up yet to receive my latest recipes?
Split Second Cookies (Jam Diagonals)
Course: Dessert48
cookies10
minutes15
minutes25
minutesThese Split Second Cookies are also known as Jam Diagonals. The cookies have a tender and buttery shortbread base, and are filled with your favorite jam. Simple and easy to make, these cookies are soft, tasty and melt in your mouth.
Ingredients
- Dry Ingredients
2 cups 1:1 gluten free flour
1/2 teaspoon baking powder
1/2 teaspoon salt
- Wet Ingredients
2/3 cup dairy free butter
2/3 cup sugar
2 Tablespoons unsweetened applesauce
1 1/2 teaspoon vanilla
- Filling
1/2 cup jam, of preference (I used raspberry and apricot)
Directions
- Preheat oven to 350 degrees.
- Make the cookie dough: In a medium bowl, combine the dry ingredients and mix together with a whisk. Set aside.
Using a hand mixer or a stand mixer with a paddle attachment, cream together the butter and sugar on medium speed until light and creamy, about 2-4 minutes. Add the applesauce and vanilla extract. Mix together until combined. Add the dry ingredients into the wet ingredients and mix on low until just combined. Do not over mix. - Roll, indent, and fill: Split the dough in quarters. Roll into a flattened log, about 2.5″-3″ wide by 1/4″-1/2″ tall by 12″ long. Using your finger, or the back of a round rubber spatula, indent the center of the cookie lengthwise. The indent should be 1/2″ wide. Fill and spread each indent with 2 Tablespoons of jam. Transfer to a parchment lined baking sheet.
- Bake: Bake for 15-20 minutes or until the shortbread is just golden and the jam has slightly bubbled and thickened.
- Slice diagonally: Let the cookies cool for 5-10 minutes before cutting each roll into 12 cookies (about 1 inch thick slices) on the diagonal (as shown in the pictures). You can do this with a knife, or I used a bench scraper.
- Enjoy!
Recipe Video
This post may contain affiliate links. By purchasing a product that I have recommended, I may receive a small commission at no extra cost to you. I only recommend products that I truly use, trust and love! Thank you for supporting Farm Fresh with a Twist.
Did you make this recipe?
Comment below or share a photo and tag me @farmfreshwithatwist if you make this recipe! I can’t wait to see what you’ve made!
