Jam Jams for Camp: A Day in the Kitchen, A Gift from the Heart

Some baking days feel like a marathon, and some feel like a meditation — today was a little of both. My kitchen turned into a full‑scale cookie operation as I worked through three full batches of Jam Jams for our upcoming Girl Guide camp.

Each batch makes about 60 individual cookies, which becomes 30 filled sandwich cookies once the raspberry jam works its magic. Multiply that by three, and you get the grand total for today’s adventure:

114 finished Jam Jams — 228 individual cookies rolled, cut, baked, and paired.

It’s the kind of work that fills the house with warmth and purpose. These cookies aren’t just treats; they’re a little piece of home packed into every bite, something familiar and comforting for the girls to enjoy around the campfire.

And because every group deserves to feel included, next up on the list is a gluten‑free version — same cozy flavour, same camp‑day joy, just made accessible for everyone.

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✨ Newfoundland Jam Jams

Ingredients

• 1 cup butter

• 1/2 cup fancy molasses

• 1/2 cup light brown sugar, packed

• 1 large free‑range egg, lightly beaten

• 2 tsp baking soda, dissolved in 3 TBSP hot water

• 1/2 tsp salt

• 1 tsp vanilla

• 3 1/2 cups all‑purpose flour

• Raspberry jam for filling

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🧡 Instructions

1. Preheat your oven to 350°F. Line several large baking sheets with parchment.

2. Cream the butter and sugar until light and fluffy.

3. Beat in the egg, salt, molasses, vanilla, and dissolved baking soda.

4. Stir in the flour to form a stiff dough.

5. Roll out the dough on a lightly floured surface to 1/4‑inch thickness.

6. Cut into rounds using a 2 1/2‑inch cutter, re‑rolling scraps as needed.

7. Place on baking sheets, leaving 1 1/2 inches between cookies.

8. Bake for 12 minutes, until firm on top and golden underneath.

9. Cool on wire racks.

10. Sandwich pairs together with 1/2–3/4 tsp raspberry jam

11. Store in an airtight container and enjoy!