12/16/2023 0 Comments Jam cookie recipes![]() Bake for 14-16 minutes, or until the edges are golden and the center looks puffed but slightly underdone.Line a large baking sheet with parchment paper and place 3-4 cookie dough balls well spaced apart.Then place the uncovered dough in the refrigerator to chill for at least 4 hours or overnight.Try to include most of the jam at the bottom of the scoop so that when it’s turned out, you’re left with a thick ribbon of jam on top if each cookie dough ball. When scooping, pay attention to where the jam is at. With a large 2 oz cookie scoop (aka ice cream scoop), scoop up the dough in one swift motion and plop onto a plate or small pan lined with parchment paper.Fold just enough to disperse ribbons of strawberry throughout the dough but not too much to where the preserves fully mix in. Using the rubber spatula, gently fold the dough 3-4 times max.When the dough is smooth and combined, plop in spoonfuls of preserves throughout the bowl of dough.Gently mix and fold the dough to fully combine. Switch to a rubber spatula and dump in the dry ingredients.Then vigorously whisk in the egg and egg yolk (about 1 minute of whisking) followed by the vanilla).In a large mixing bowl, whisk together the melted butter and sugar.In a medium bowl, whisk together the flour, baking soda, and salt.This helps dry out the cookies just a bit so that they can spread nice and even once baked. It will feel wrong, but chill the cookies uncovered. Chilling – This is a very soft and buttery dough, so it must chill for at least 4 hours or overnight.Also scoop in one swift motion as to not disrupt the swirls in the dough. Scoop to where most of the jam as at the bottom of the scoop so that when the dough is turned out, a swirl of jam is revealed on top. So when scooping out the dough, pay attention to where the jam is at. Scooping – These cookies are made with a large 2 oz cookie scoop (aka in ice cream scoop).Fold just enough to disperse the jam throughout the dough, but not too much to where it fully blends in. Swirling – When working the jam into the cookies, use a rubber spatula and gently fold 3-4 times max.As an added tip – chill the preserves overnight for easy mixing. This is typically made with fresh whole berries and very minimal ingredients, so it provides the best flavor and texture for these cookies. Strawberry Jam – Although these are called strawberry JAM sugar cookies, we are actually using strawberry preserves.Too much mixing can lead to a tough cookie. Mixing – When mixing the sugar cookie dough, mix gently once the dry ingredients are added.Never scoop directly down into the flour as this packs it down into the cup, leaving you with way too much excess flour in the dough. If a scale isn’t available, gently spoon the flour into a measuring cup and level it off for a light and fluffy cup of flour. Flour – I always say to measure the flour if you can.Tips for making strawberry jam sugar cookies Once scooped, you’re left with cookie dough balls with thick ripples of jam all throughout! The key here is to only fold about 3-4 times, just enough to disperse the jam without fully mixing it in. Then, using a rubber spatula, the jam is gently folded into the dough to create ribbons of strawberry throughout. When the dough is done, dollops of jam are plopped all throughout the bowl of dough. ![]() This recipe makes a very soft and buttery cookie dough which makes it the perfect consistency for swirling in our jam. In the end, the best most delicious way to make strawberry sugar cookies was to swirl the jam right into the dough. I stuffed them, I baked it on top, and I even threw in some freeze dried strawberries to the mix. It took quite a bit of testing to figure out how best to incorporate the jam into these cookies. Jam is like a fruity flavor bomb, so it works PERFECT in these cookies. But to get the MOST strawberry flavor, I opted for strawberry jam rather than fresh strawberries. Soft and buttery sugar cookies just seemed like the perfect base for a strawberry addition. This combination idea is what created these strawberry jam sugar cookies. I love nothing more than the classic combination of strawberries and sweet cream, or more broadly – strawberries and something sweet and vanilla. ![]()
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