Strawberry Jam Sugar Cookies
- Yield: 12 big ol’ cookies 1x
Ingredients
Scale
- 2 ¾ cups (330g) all-purpose flour
- ¾ tsp baking soda
- 1 tsp kosher salt
- ¼ tsp nutmeg, freshly grated
- 1 cup + 2 Tbsp (225g) granulated sugar
- 1 cup (226g) unsalted butter, melted & cooled slightly
- 1 large egg, room temp
- 1 large egg yolk, room temp
- 2 tsp vanilla extract
- ½ cup + 1 Tbsp (180g) Hearth and Pantry Strawberry Shortcake Jam, chilled overnight
Instructions
- The night before you plan on making the cookie dough, place jam in fridge to chill.
- When it’s cookie dough time: In a medium bowl, whisk together flour, baking soda, kosher salt, and nutmeg. Set aside.
- In a large bowl, whisk together sugar and melted butter. Add egg and egg yolk, then whisk mixture energetically for about 1 minute. Whisk in vanilla.
- Add ½ of the flour mixture to butter mixture. Using a silicone spatula, mix until almost fully combined. Add remaining flour mixture, then mix until combined, making sure to hunt down any hidden pockets of flour.
- Plop dollops of jam all over cookie dough. Using your silicone spatula, gently fold jam into the dough 3–5 times. You’re wanting to create ribbons of jam throughout the dough without fully mixing the two together. (The vibe is similar to ice cream with a fudge swirl or caramel ribbons; you feel me?)
- Line a small rimmed baking sheet with parchment paper. Set aside.
- Using a 2-ounce disher, scoop 12 dough balls. When scooping, the goal is to get most of the jam at the bottom of the disher, as this will become a nice, fat ribbon of jam on top of each cookie. Also, try your best to scoop each dough ball in one fell swoop to avoid mixing the jam into the dough more than is necessary.
NOTE: These cookies are about 4 tablespoons each. You can certainly make the dough balls without a disher, but your jam ribbons may not be as defined. - Place dough balls onto prepared rimmed baking sheet. Transfer to fridge and chill—uncovered—for at least 4 hours (up to overnight).
- When it’s bakin’ time. Heat oven to 350°F. Line 2 regular-sized baking sheets with parchment paper.
- Retrieve 4 dough balls from the fridge and place on prepared baking sheet, making sure to leave plenty of space between each cookie. (These are big boys!)
- Bake cookies for about 15 minutes or until edges are set. The centres may look a wee bit underdone, and that’s a-okay.
NOTE: For perfectly round cookies, try Erin Clarkson’s cookie scoot method when they’re fresh out of the oven. - Allow cookies to cool for 5 minutes on baking sheets, then transfer cookies to wire rack to cool completely.
- Repeat twice more to bake off remaining dough balls.
Notes
Adapted from: Butternut Bakery
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