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mini streusel cookie pies

Right at this moment, these little cookie pies are my favorite.

They're Dorie Greenspan's Jammers in teeny-tiny form and they are AWESOME.

The best cookie ever.

Although Dorie hasn't posted the recipe for her Jammers, the writer behind the Lottie & Doof blog created his own version based on Dorie's description of the cookie.

He says he became obsessed with recreating her Jammers and I can totally see why.

The "crust" is really just Dorie's sablé cookie dough (buttery French shortbread) filled with jam (store-bought jam, or homemade jam or pie filling) and then topped with a sweet-and-crunchy streusel.

I used raspberry jam on most of them and whipped up a batch of apple pie filling (simmered butter, brown sugar, cinnamon and diced apple until thick and saucy) for the rest. Delicious!

I'm excited to try several fillings -- strawberry-raspberry, blackberry and an orange version (per my husband's suggestion) with orange marmalade and orange zest in the cookie dough.

One of my favorite things about these mini jammers -- there are three totally different textures in each little cookie.

Crumbly shortbread...

a bit of soft, gooey filling... 

and a crunchy crumble over the top. Perfect.

I'm definitely going to make a huge batch of these for Christmas.

Photographing these was tough.

I kept eating them because they smelled so good.


adapted from Lottie & Doof's version of Dorie Greenspan's Jammers

makes about 42 cookies

 Sablé Dough 

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup confectioners' sugar, sifted
  • 1/2 teaspoon kosher salt, heaping
  • 2 large egg yolks, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 2 cups all-purpose flour

In large bowl or in bowl of an electric stand mixer, beat the butter on medium speed until very creamy. Add the sugars and salt and beat until well-combined, about 1 minute. With mixer on low, beat in egg yolks and vanilla untill well-blended, about one minute.

Add all of flour at once and, with mixer on low, blend with butter mixture until just combined. Do not overmix! (I barely beat it in and then combined the last few streaks of flour with a spatula.)

 Press dough into a mound and cover dough in bowl with plastic wrap, pressing the wrap against the dough. Cover bowl tightly with more wrap or foil and chill for at least 2 hours or for up to 2 days.

Streusel Topping

  • 3 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 1/4 cup light brown sugar
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon kosher salt, heaping
  • 1/8 teaspoon ground cinnamon

Place butter in a microwave-safe bowl and melt in microwave. Add the remaining ingredients and stir until well-combined and pebbly. Cover bowl with plastic wrap and chill for at least 2 hours or for up to 2 days.

When ready to bake -- 

  • your choice of jams or pie fillings (raspberry, strawberry, apple, apricot, orange marmalade, etc.)

Preheat oven to 350 degrees. Butter or spray a mini muffin pan with non-stick cooking spray thoroughly. These babies like to stick a little, so grease the cups well.

Break up the streusel crumb topping mixture with a fork until pebbly and set aside.

Press small mounds of cookie dough, about 1 tablespoon-size, into each cup as though making a thick cookie crust (as opposed to a thin pie crust that will just crumble when you try to remove it from the mini muffin pan). The crust should come up to just below the rim of the cup and there should be a small indention in each cup for the filling.

Place about 1 teaspoon of jam/pie filling in each indentation, then top the filled cookies with a generous sprinkle of streusel mixture.

Bake for 18 to 20 minutes, until the top edges of the cookies are golden brown and the crumb mixture is golden.

Allow cookies to cool in pan for 10 minutes, then carefully remove and allow to cool directly on wire rack until completely cool.

Store, uncovered or lightly covered, at room temperature.

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Reader Comments (13)

what temp do u cook the mini streuel copokies at

December 11, 2011 | Unregistered Commenteramy

Preheat the oven to 350 degrees. Updated the post. Thank you!

December 11, 2011 | Unregistered Commenterblackjackbakehouse

This is a lovely reminder that I really need to make these! I have the ring molds, but this version in the muffin tins looks so much easier. Your cookies do look delicious, great pictures. Have a nice evening.

December 17, 2011 | Unregistered CommenterTina@flourtrader

Love this recipe! They look soooo good. Do you think it would be ok to use mini paper liners to line the pan instead of spraying?

January 6, 2012 | Unregistered CommenterFaye

I've never used paper liners with a press-in cookie dough. I think it may be a little difficult getting the dough into the cups properly.

Also, I've noticed that when I use paper cups for other recipes, I don't get that nice golden crust that I get when I put the batter/dough directly into the greased metal cups. That golden-brown crust is part of what I love about these cookies! Of course, paper cups always make for easy serving and clean-up. If you try it with the liners, I'd love to know how they turn out!

January 6, 2012 | Unregistered Commenterblackjackbakehouse

What about making these in regular muffin cups?

January 16, 2012 | Unregistered CommenterSusan Riggs

Can you make these in a regular muffin tin? I'd rather do those than the minis.

January 16, 2012 | Unregistered CommenterSusan Riggs

Sure, I don't see why not. As with the little tins, I'd grease the cups really well. The baking time may be a bit longer, just look for those golden edges. Have fun baking! I'd love to hear how they come out!

January 16, 2012 | Unregistered Commenterblackjackbakehouse

Oh Boy do those look wonderful!

March 14, 2012 | Unregistered CommenterCathy Connors

I looked for a recipe for mini pie cookies the night before our annual cookie contest and found these. I wanted something that would hold up in the heat since it is, or was July in NY. I had all the ingredients on hand so I didn't have to go to the store. I put Strawberry-Blueberry homemade Jam in mine, which if you have never had this, you should try making it. That was a mistake while making jam...ran out of blueberries, anyway. I won first place with these cookies. They are amazing! I have to say they are better when they cool, however, they are also delicious hot from the oven. I used regular salted butter, which is what I had and omitted the Kosher salt, it worked out fine. Also, I used a wooden dowel made specifically for these kind of cookies which I purchased from pampered chef, it will cut your time down immensely. I am keeping this site in my 'favorites' and will definately be trying more, thank you. Laurie

August 15, 2012 | Unregistered CommenterLaurie Currier

Oh, that is awesome Laurie! Congratulations! That jam sounds yummy, too. The cookie pies are fantastic when completely cool - the shortbread and flavors really shine at that point. These are some of my favorite cookies ever. I'm glad they worked so well for you!

August 16, 2012 | Registered Commenterblackjack bakehouse

Just made this and they were awesome! :p thank you for postin this! By the way, may I know what's the purpose of chilling the dough and strusel for 2h and more? When I took it out of the fridge, it was so hard to anything with it I had to let it cool to room temperature before rolling them and putting in the muffin cups

June 17, 2013 | Unregistered CommenterYvonne

Hi Yvonne -- Glad to hear you liked them! These are some of my ALL TIME favorite cookies. The chill time is needed in order to give the butter time to firm up/re-solidify within the dough. Those flour-covered bits of cold butter will expand quickly when the heat of the oven hits them, which gives the cookies great texture. The same chill idea goes for pie dough and similar shortbread doughs.

June 21, 2013 | Registered Commenterblackjack bakehouse

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