Double the strawberry flavor without the use of fresh strawberries or artificial strawberry flavor? It’s a hundred percent doable with this recipe for Double Strawberry Jam Cookies. Strawberry jam makes its way into the cookie and the glaze, making for a fuss-free cookie that has all of the fruity flavor that we love about this seasonal cheery red fruit.
The cookies start off with making the dough. Since the dough has strawberry jam added to it, it needs to be refrigerated for a few hours, or else the cookies will spread. After the cookies are rolled in sugar, an additional dollop of jam is inserted into the indentation of the cookies. Don’t add too much jam now; more can be added to the top after they’ve baked in the oven.
Next, the cookies are cooled and then drizzled with a strawberry jam glaze. While the cookies don’t have artificial flavors, the cookies’ soft pastel pink color is due to the addition of red food gel. While not a lot, it drives home the visual appeal of the cookies, which without it would have a muddled tan color instead.
Once the cookies are garnished with glaze, they are ready to eat!
The texture is a mix between a tender shortbread and a chewy chocolate chip cookie. Its sugar-coating on the outside gives it a crispy exterior similar to what you’d see in a snickerdoodle.
The jam in the cookie and glaze make for a burst of fruity flavor that is hard to ignore.
Double Strawberry Jam Cookies
Allergens: Eggs Gluten Wheat strawberries
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
To make the Cookies:
- In a large bowl whisk flour, cornstarch, baking powder, and salt together, set aside.
- In another bowl beat butter with 1 1/4 cups sugar until light and fluffy, about 2 to 3 minutes on a medium speed, scraping the bowl frequently.
- Beat in the egg, mixing to thoroughly combine. Add in vanilla and red food coloring.
- Gradually add in the dry ingredients followed by 1/4 cup jam. Continue to mix until there are no visible streaks of flour or jam.
- Divide the dough into 12 portions. Shape each portion into balls, roll in the remaining 3 tablespoons sugar, and press an indentation into the center of each cookie. Transfer the cookies to a parchment-line baking tray or sheet and let them rest in the refrigerator for 2 1/2 hours.
- Once chilled, preheat the oven to 325°F and line two large baking sheets with parchment paper.
- Transfer the cookies to these baking sheets, giving the cookies 3 to 4 inches of space in between.
- Fill the indentations with the remaining jam. Bake for 15 minutes or until the sides are slightly gold and the tops of the cookies are still pale. Let the cookies cool completely.
To Make the Glaze and Finish the Cookies:
- While the cookies are cooling, assemble the glaze by mixing the powdered sugar, jam, water, and food coloring in a bowl. Once completely smooth, drizzle the glaze over the cooled cookie. Enjoy!
Recipe adapted from Lane and Grey Fare.