Jam jam cookies

Why this dinner works

Most weeknight one-pot dinners ask you to choose between two evils: a five-ingredient bowl that tastes like the inside of a saucepan, or a recipe so layered it eats your entire evening. Jam jam cookies sits comfortably in the middle. It draws on Canadian traditions where building flavor in stages — aromatics, then spice, then the slow swell of liquid into starch — is just how dinner gets made on a regular Tuesday.

The whole thing comes together in about 55 minutes in a single sheet pan, which means dinner from idea to table is shorter than most podcast episodes. We've leaned on the everyday 12 ingredients listed below, but in the notes after the recipe you'll find the small swaps and shortcuts that make this dish forgiving when your fridge is half-empty.

Method

1. Step 1. Preheat the oven to 350 °F (180 °C) and line a large baking sheet with parchment paper.
2. Step 2. In a stand mixer with the paddle attachment, cream the butter, white sugar and egg until combined, then add the molasses and vanilla and mix until smooth.
3. Step 3. Once combined, add the baking soda water mixture and mix for another minute to combine.
4. Step 4. Combine dry ingredients; mix baking powder, cinnamon, flour and salt in a separate bowl then add to the wet ingredients a little at a time, mixing on low until fully combined and scraping down the sides to ensure everything is incorporated. The dough should be easily shaped.
5. Step 5. Portion dough with a small spoon, roll them into balls and place them on the lined cookie sheet, press them into flat discs using a floured glass or your moistened palm.
6. Step 6. Place cookies on parchment-lined baking sheets and bake for 10-12 mins. Remove from the oven and let them cool for at least 10 minutes.
7. Step 7. Once cooled the cookie sandwiches by spreading at least two teaspoons of your favourite jam between the two cookies. Repeat and enjoy with a cup of tea.

Cook's notes

One pan, fewer dishes. Use the widest, heaviest sheet pan you own with a tight-fitting lid. The wider base means faster browning at the start; the lid traps the gentle steam that finishes the dish without scorching the bottom.

Salt as you go. Season the aromatics, season the protein, season the liquid before it reduces. By the time you taste at the end, the only adjustment is usually acid — a squeeze of lemon, a splash of vinegar, a final crack of pepper.

Make it ahead. Like most one-pot dinners with canadian roots, the leftovers are arguably better the next day. Cool quickly, refrigerate within two hours, and reheat gently with a splash of water or stock to loosen things back up.

Pairings & serving

This one feels best in a 6-bowl spread with a sharp green salad and something cold to drink. If you want to stretch it for unexpected company, double the liquid and a single starchy ingredient — rice, pasta, potatoes, depending on the recipe — and the whole pan grows without much extra work.

Watch it cooked

If you're a visual learner, there's a free walkthrough of this dish on YouTube.

Original recipe inspiration: source.