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Sugar Cookie Stars

Photo: Maura McEvoy
Yield Makes about 36 two-inch sandwich cookies
Sandwich your favorite jam in between two star-shaped sugar cookies (made from storebought dough) for an easy, fruity cookie treat. 


  • 1 18-ounce tube sugar cookie dough (such as Pillsbury)
  • Flour for the work surface
  • 3/4 to 1 cup jam (any flavor)

Nutrition Information

  • calcium 13.04 mg
  • calories 83.42
  • caloriesfromfat 32 %
  • carbohydrate 13.72 g
  • cholesterol 4.11 mg
  • fat 2.94 g
  • fiber 0.18 g
  • iron 0.27 mg
  • protein 0.62 mg
  • satfat 0.75 g
  • sodium 62.31 mg

How to Make It

  1. Heat oven to 350° F.

    Cut the dough crosswise into 2 portions; refrigerate 1 portion.

    Roll the other one on a floured surface to 1/8 inch thick. Using a small (preferably 2-inch) star-shaped cookie cutter, cut the dough into cookies. Repeat with the remaining dough.

    Bake until golden around the edges, 10 to 12 minutes. Transfer to a wire rack to cool.

    Repeat with the remaining dough, rerolling the scraps. Turn half the cookies upside down and spread with about 1/2 teaspoon of jam each. Sandwich with the remaining cookies.

    In Advance: Bake the cookies the day before and store them at room temperature. Sandwich them with the jam on the day of the party.