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    Home » Recipes » Cookies

    Goat Cheese & Tomato Jam Snacking Cookies

    13 March 2023 by Becky at Fikabröd Leave a Comment

    Yield: 14 cookies

    Ingredients

    • 2 ounces (57g) goat cheese, softened
    • ½ cup (113g) unsalted butter, softened
    • ¼ cup (50g) granulated sugar
    • ¼ cup (60g) sour cream, room temp
    • ½ cup + 2 Tbsp (71g) whole wheat flour
    • ½ cup (60g) all-purpose flour
    • ¾ tsp kosher salt
    • ½ tsp baking powder
    • 1 to 3 Tbsp (20–60g) TBJ Gourmet Savory Tomato Jam

    Directions

    1. In the bowl of a stand mixer fitted with paddle attachment, beat goat cheese and butter until smooth, scraping down bowl as necessary.
    2. Add sugar and beat until lightly creamed, about 30 seconds. Add sour cream and mix until combined.
    3. In a medium bowl, whisk together flour, kosher salt, and baking powder.
    4. Add dry ingredients to goat cheese mixture. Mix on low just until combined, taking care not to overmix.
    5. Wrap dough in cling film, then press into a patty shape about 1-inch thick. Place wrapped dough in fridge for 30–60 minutes.
    6. Line a baking sheet with parchment paper; set aside.
    7. Form dough into balls that are roughly 2 tablespoons each. (A cookie scoop is super helpful here.) Our dough balls weighed roughly 30g each.
    8. Place dough balls on prepared baking sheet. Press index finger straight down into centre of each cookie to form a small well.
    9. Transfer baking sheet to fridge and chill cookies for 15 minutes.
    10. While cookies are chilling, heat oven to 350°F.
    11. Bake for 15 minutes, rotating pan halfway through baking time. Cookies are done when the edges are set and lightly browned.
    12. Transfer baking sheet to wire rack. You’ll notice that the wells have puffed up a wee bit. Immediately (but gently) reform indentations with the backside of a wooden spoon. (Don’t burn your fingers!)
    13. Allow cookies to cool on pan for 10–15 minutes. Then transfer cookies to a wire rack and allow to cool completely.
    14. Once cookies are totally cool, pipe or spoon ¼ to ½ teaspoon tomato jam into each well.

    Did you try this recipe? Tag @fikabrodbox or #fikabrödbox!

    Adapted from: Vermont Creamery
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    Hej, I’m Becky, the founder of Fikabröd! Baking isn’t just about the treats—though my husband never complains about those! Baking is about the act. It’s an expression of creativity, a show of love, a moment to relax. For me, it’s also an adventure.

    More about Fikabröd & me →

    My Current Favourites

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