Description
These Double Strawberry Jam Cookies combine a soft, buttery cookie base with a burst of strawberry jam in the center, finished with a beautiful strawberry glaze. Their vibrant color and intense strawberry flavor make them an irresistible treat for any occasion.
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
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, cornstarch, baking powder, and salt. Set this bowl aside for later use.
- Beat Butter & Sugar: In a separate bowl, beat the butter and 1 1/4 cups sugar until the mixture is light and fluffy. This usually takes 2 to 3 minutes on medium speed. Scrape down the bowl occasionally.
- Add Egg, Vanilla, and Food Coloring: Beat in the egg until thoroughly combined, then add the vanilla extract and red food coloring, mixing until the color is uniform.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, followed by 1/4 cup strawberry jam. Mix until there are no visible streaks of flour or jam, but do not overmix.
- Shape Cookies & Chill: Divide the dough into 12 equal portions. Shape each into a ball, roll in the remaining 3 tablespoons sugar, and press an indentation into the center of each cookie. Place cookies on a parchment-lined tray and refrigerate for 2 1/2 hours.
- Preheat Oven and Prepare Baking Sheets: Once the chilling time is done, preheat your oven to 325°F (163°C). Line two large baking sheets with parchment paper.
- Add Jam and Bake: Arrange cookies on the prepared baking sheets, leaving 3 to 4 inches between each. Fill each indentation with the remaining strawberry jam. Bake for 15 minutes, until the sides are lightly golden while the tops remain pale. Let the cookies cool completely on a wire rack.
- Prepare Glaze: While the cookies cool, combine powdered sugar, 1 tablespoon strawberry jam, water, and the drop of food coloring in a bowl. Mix until the glaze is smooth and runny enough to drizzle.
- Glaze Cookies: Once the cookies are completely cool, drizzle the strawberry glaze over the tops. Let the glaze set before serving. Enjoy!
Notes
- For a more intense strawberry flavor, use high-quality strawberry jam.
- Chilling the cookie dough helps maintain their shape and prevents spreading during baking.
- The cookies can be stored in an airtight container for up to 4 days.
- The glaze can be adjusted for consistency by adding more water for a thinner glaze or more powdered sugar for a thicker one.
Nutrition
- Serving Size: 1 cookie
- Calories: 225
- Sugar: 23g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
