Description
Double Strawberry Jam Cookies blend the rich flavors of strawberry jam into both a tender sugar cookie base and a vibrant pink glaze. These cookies are soft, buttery, and bursting with berry flavor, making them perfect for spring gatherings, holiday platters, or simply as a delightful treat with your afternoon tea.
Ingredients
Units
Scale
For the Cookies:
- 2 cups all-purpose flour
- 1 1/2 tablespoons (4 1/2 teaspoons) cornstarch
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 1/4 cups plus 3 tablespoons granulated sugar, divided
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 to 4 drops liquid red food coloring (use 1 to 2 drops for gel food coloring)
- 3/4 cup strawberry jam, divided
For the Glaze:
- 1 cup powdered sugar
- 1 tablespoon strawberry jam
- 1 tablespoon water
- 1 drop red food coloring
Instructions
- Prep and Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Set aside. The cornstarch helps make the cookies extra tender, while baking powder gives them a slight lift.
- Cream Butter and Sugar: In a large bowl, beat the room temperature unsalted butter and 1 1/4 cups granulated sugar together until light and fluffy, about 2-3 minutes. This step incorporates air and results in a lighter cookie texture.
- Add Egg and Flavorings: Mix in the egg and vanilla extract until well combined. Add the red food coloring a drop at a time, blending after each addition, until the dough reaches your desired pink shade.
- Add Jam: Beat in 1/2 cup of the strawberry jam until incorporated. The dough will turn soft and fragrant, infusing each cookie with berry flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture, mixing on low speed until just combined. Avoid overmixing to ensure a tender cookie.
- Chill the Dough: Cover the dough and chill in the refrigerator for at least 30 minutes. This step makes the dough easier to handle and prevents spreading during baking.
- Shape and Coat Cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop out tablespoon-sized portions of dough, roll each into a ball, and coat in remaining 3 tablespoons granulated sugar. Place balls 2 inches apart on prepared sheets.
- Bake: Bake for 10-12 minutes, or until the edges are just set and the centers look slightly underdone. Cookies will firm as they cool. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Fill with Jam: Once cookies are cool, use your thumb or the back of a spoon to make small indentations in the center of each cookie. Spoon about 1/4 cup strawberry jam (divided among cookies) into the centers.
- Make and Apply Glaze: In a small bowl, whisk together powdered sugar, 1 tablespoon strawberry jam, 1 tablespoon water, and 1 drop red food coloring until you have a smooth, pourable glaze. Drizzle or spread glaze over cooled cookies and allow to set before serving.
Notes
- Chilling the dough prevents excessive spreading and results in thicker cookies.
- You can adjust the food coloring to produce a more vibrant or subtle pink hue.
- For a smoother glaze, strain the jam to remove fruit pieces before mixing.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Try using raspberry or apricot jam for a flavor twist.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10g
- Sodium: 40mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
