Imperial Cookie is a sandwich cookie made out of light and fluffy shortbread, with raspberry jam in the middle, sugary white glaze on top and a little red dot in the middle.

Empire biscuit is a traditional Scottish dessert which is also popular in other European countries such as Germany, Belgium, Ireland and happens to be a hugely iconic staple of Winnipeg. Seriously, if you have ever been to Winnipeg, you must’ve noticed these gorgeous cookies in almost every coffee shop. They are literally everywhere and rightfully so, because they are absolutely delicious!

So, these elegant and delicate cookies are actually quite easy to make. And trust me, they will disappear quickly anywhere you bring them! So let’s get cooking!

Look at this tender light and fluffy texture!!!

Updated in 2025 with improved instructions, softer texture, and more accurate bake times. Thank you for all the love this recipe has received over the years!

CategoryCookies

This makes about 14 cookies, if using 2" cookie cutter. With larger cookie cutters, similar to the size of these cookies that are sold at stores, you may only get 8.

Yields12 Servings

1 cup unsalted butter, room temp

½ cup (100g) granulated sugar

½ cup (60g) powdered sugar

2 eggs

2 tsp vanilla

4 cups (480 g) bleached cake flour, minus 2 tablespoons

2 tbsp (16 g) cornstarch

1 ½ tsp baking powder

½ tsp fine salt

1 cup raspberry jam or more as needed

candied cherries for topping, optional

For the icing:

2 cups icing sugar, sifted

½ tsp almond extract

2 tbsp hot water or milk (may need less or more to adjust the consistency)

pinch of salt

Cream the Butter

Beat butter on medium-high for 2–3 minutes until pale and creamy.
Add both sugars and beat an additional 3–4 minutes until fluffy and light.
Scrape the bowl as needed.
This aeration contributes to height without requiring excess baking powder.

Add Eggs and Vanilla

Mix on medium-low until just combined. Do not overbeat once the eggs are added, as this can toughen the dough.
Scrape the bowl.

Combine Dry Ingredients

In a separate bowl, whisk together cake flour, cornstarch, baking powder, and salt.
Sift once for even distribution.

Fold Dry Ingredients Into Wet

Add the dry mixture in three additions, folding gently with a spatula or wooden spoon just until the dough forms. I do this by sifting the mixture in rather than scooping it.
If needed, mix on low for 10–15 seconds to bring it together.
The dough should be soft, not sticky.

Chill for Tenderness

Divide dough into two discs, wrap tightly, and refrigerate for at least 2 hours (or up to 24).
Chilling hydrates the flour for tenderness, firms the butter for cleaner edges, and relaxes gluten for a melt-in-the-mouth texture.

Roll to the Perfect Thickness

Remove dough from the fridge and let soften for 5–7 minutes until cool but rollable.
Roll on a lightly floured surface or floured parchment to a thickness of 5 mm (just under ¼ inch).

Cut using a 2-inch round or terrace cutter.

Bake

Preheat oven to 350°F (175°C).
Place cookies on parchment-lined sheets with ½ inch spacing.

Bake times:

2-inch cookies: 6.5-8 minutes

Larger terrace cutters: 7-10 minutes

Perfect bake cues:

Pale on top

Slightly puffed

Bottom edges just turning blonde (not golden)

If the tops begin to brown, the cookies are overbaked.

Cool on the sheet for 2 minutes, then transfer to a rack to cool completely.

NOTE:

6½ to 8 minutes bake time is the realistic window.

Here is how it breaks down:

6:30–7:00 minutes → usually perfect

7:30 minutes → safe

8:00 minutes → the maximum you should ever go (only for slightly larger cutters)

Prepare the Jam (Optional but Recommended)

Stir jam well.
If the jam is thin or watery, heat for 2–3 minutes until slightly thickened, then let cool.
A thicker jam ensures clean layers and prevents soggy spots.

Make the Glaze

Whisk icing sugar, almond extract, pinch of salt, and hot water or milk (added one tablespoon at a time) until the glaze is smooth, opaque, and spreadable.
The consistency should be soft-flowing but not runny.

Assemble

Spread jam generously on one cookie, leaving a small border.
Top with a second cookie.
Glaze the top cookie and add a candied cherry if desired.

THE SECRET FINAL STEP (Bakery Softness)

Name: Imperial Cookie
Yield: 12 servings
Ingredients: 1 cup unsalted butter, room temp; ½ cup (100g) granulated sugar; ½ cup (60g) powdered sugar; 2 eggs; 2 tsp vanilla; 4 cups (480 g) bleached cake flour, minus 2 tablespoons; 2 tbsp (16 g) cornstarch; 1 ½ tsp baking powder; ½ tsp fine salt; 1 cup raspberry jam or more as needed; candied cherries for topping, optional; 2 cups icing sugar, sifted; ½ tsp almond extract; 2 tbsp hot water or milk (may need less or more to adjust the consistency); pinch of salt

Store assembled cookies in an airtight container overnight.
Moisture from the jam gently softens the cookie interior, producing the classic cloud-soft Imperial texture.
Day 2 is the ideal serving day.

STORAGE

Airtight at room temperature: up to 5 days

Refrigerated: up to 1 week

Frozen, unassembled cookies: up to 2 months

Assembled cookies can be frozen if unglazed

Ingredients