Samad: Lina, you remember those buttery jam-filled cookies your grandma used to make?
Lina: Oh my gosh, yes! Empire Cookies. Total childhood classic. Let’s bake them today the proper Canadian way!
Table of Contents
Why You’ll Love These Empire Cookies
Samad: Alright, before we dive in, let me just say Empire Cookies are basically like a hug in cookie form. Two soft, buttery shortbread-style cookies sandwiched with sweet raspberry jam and topped with a simple glaze and a cherry. What’s not to love?
Lina: And they’re so Canadian! I swear every bakery from Toronto to Vancouver has their own version. These are perfect for Canadian families looking for cozy, nostalgic treats.
Ingredients You’ll Need
Samad: Nothing fancy here. You probably have most of these in your kitchen already.
For the cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
For the filling & topping:
- ½ cup raspberry jam (seedless works best)
- 1 cup icing sugar
- 2 tbsp milk
- ½ tsp almond extract (optional but gives a bakery vibe)
- Maraschino cherries, halved
Lina: If you want to get real fancy, you can swap raspberry jam for strawberry or even apricot. But raspberry is the OG.
Step-by-Step: How to Make Empire Cookies
Step 1: Make the Cookie Dough
Samad: Okay, first things first. Preheat your oven to 350°F (180°C).
In a big bowl, cream together the butter and sugar until fluffy. Toss in the egg and vanilla, and mix again.
Lina: Now in a separate bowl, whisk together the flour, baking powder, and salt. Slowly add this dry mix to your wet ingredients. Don’t overmix we want soft cookies, not hockey pucks!
Samad: When the dough comes together, wrap it in plastic wrap and pop it in the fridge for 30 minutes. It’s easier to roll when it’s chilled.
Step 2: Roll & Cut
Lina: Once chilled, roll the dough on a lightly floured surface to about ¼-inch thick.
Use a round cookie cutter (about 2 ½ inch size) and cut out circles. You should get around 24 cookies, making 12 sandwiches.
Samad: Transfer the cookies onto a parchment-lined baking sheet. Bake for 8-10 minutes just until the edges start to turn golden. Keep an eye on them; they bake quick!
Samad & Lina’s Empire Cookie Tips
Lina: Oh! Here’s a pro tip if your kitchen is warm (looking at you, July in Ontario), chill the cut-out cookies for 10 minutes before baking. It helps them keep their shape.
Samad: And don’t skip the chilling step for the dough. Trust me, I tried once because I was too impatient. The cookies spread and became a mess.
Lina: Also, let the cookies cool completely before adding jam. Otherwise, the jam melts everywhere and you end up licking your fingers for 20 minutes. Not that I’m complaining.
Time to Assemble!
Samad: Once your cookies are cool, spread about 1 teaspoon of raspberry jam on the bottom side of one cookie. Sandwich it with another cookie.
Lina: Mix your icing sugar, milk, and almond extract to make the glaze. It should be smooth but not too runny like the consistency of Elmer’s glue. (But, you know, tastier.)
Samad: Spoon or spread a bit of glaze on top of each sandwich cookie and crown it with half a maraschino cherry. So pretty, so old-school.
How to Store Empire Cookies
Lina: Okay, once you’ve made these beauties, you’ll wanna keep them fresh.
Samad: Yup! Store them in an airtight container at room temperature for up to 5 days. But honestly, they never last that long in our house.
Lina: For longer storage, you can freeze them too! Just layer them between sheets of parchment paper in a container and freeze for up to 2 months. When you’re ready to eat, thaw them at room temp and they’re as good as new.
Family-Friendly Ideas & Variations
Samad: If you’re baking with kiddos, let them decorate the tops with colourful sprinkles instead of cherries. It’s a fun Sunday afternoon project.
Lina: And for the holidays, I sometimes tint the glaze with a drop of red or green food colouring. Super festive and totally Instagram-worthy.
Samad: Another fun idea swap the raspberry jam for Nutella, lemon curd, or even maple butter. Because, hey, we’re in Canada. Maple makes everything better.
Samad & Lina’s Extra Kitchen Hacks
Lina: Quick hack when cutting the dough, dip your cookie cutter in flour between cuts. It’ll stop the dough from sticking.
Samad: And if your icing is too runny, add a little more icing sugar. Too thick? Add a splash more milk. Easy fix.
Lina: Oh! And if you don’t have a cookie cutter, use a small drinking glass. That’s what my mom used to do growing up in Nova Scotia.
Why Empire Cookies Are a Canadian Classic
Samad: Empire Cookies aren’t just cookies they’re a piece of Canadian nostalgia. You’ll find them at local bakeries, farmers’ markets, and every grandma’s kitchen from Halifax to Vancouver.
Lina: Perfect for Canadian families looking for cozy treats on a snowy afternoon or for special occasions like birthdays, baby showers, and tea parties.
Samad: And honestly? They taste even better with a hot cup of tea or coffee while you’re catching up with friends.
Fore More Recipe Visit: Classic Canadian Desserts
Final Thoughts from Samad & Lina
Lina: And there you have it! The most comforting, buttery, jam-filled Empire Cookies you’ll ever bake.
Samad: Seriously, once you try these, you’ll wonder why you ever bought the store ones. Homemade always wins.
Lina: These cookies are perfect for Canadian families who love classic, cozy treats whether it’s for a weekend baking day, a family gathering, or just because it’s snowing outside and you need something sweet with your tea.
Samad: Plus, they’re fun to make with kids, easy to customize, and make your kitchen smell amazing.
Lina: So go ahead, bake a batch, pour yourself a cuppa, and enjoy a true Canadian classic. You deserve it!
Irresistible Empire Cookies
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Filling & Glaze
- 1/2 cup raspberry jam
- 1 cup icing sugar
- 2 tbsp milk
- 1/2 tsp almond extract optional
- Maraschino cherries halved
Instructions
- Preheat oven to 350°F (180°C).
- In a large bowl, cream butter and sugar until fluffy. Add egg and vanilla, mix well.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually add to butter mixture.
- Wrap dough in plastic wrap and chill for 30 minutes.
- Roll dough to ¼-inch thickness on a floured surface. Cut out circles and place on a parchment-lined baking sheet.
- Bake for 8-10 minutes until edges are lightly golden. Cool completely.
- Spread raspberry jam on the bottom of half the cookies. Top with remaining cookies.
- Mix icing sugar, milk, and almond extract to make glaze. Spoon glaze onto cookies and top with half a cherry.
