Description
Soft, chewy sugar cookies studded with fresh strawberries and swirled with strawberry jam for a double hit of bright berry flavor, finished with a sparkling sugar coating.
Ingredients
- All-Purpose Flour: 2 1/2 cups (312 g)
- Baking Powder: 1 teaspoon (4 g)
- Salt: 1/2 teaspoon (3 g)
- Unsalted Butter: 1 cup, softened (226 g)
- Granulated Sugar: 1 1/2 cups (300 g)
- Egg: 1 large (about 50 g)
- Vanilla Extract: 1 teaspoon (5 ml)
- Fresh Strawberries: 3/4 cup, finely chopped (about 115 g)
- Strawberry Jam: 1/4 cup (60 g)
- Additional Sugar for Rolling: 1/4 cup (50 g)
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper and set a cooling rack nearby.
- Combine Ingredients: In a large bowl, cream 1 cup softened unsalted butter and 1 1/2 cups granulated sugar until light and fluffy, about 2 to 3 minutes with a mixer. Add 1 large egg and 1 teaspoon vanilla extract and beat until combined. Mix in 1/4 cup strawberry jam until incorporated.
- Prepare Your Cooking Vessel: In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Gradually add the dry ingredients to the wet mixture, mixing on low until just combined. Gently fold in 3/4 cup finely chopped fresh strawberries.
- Assemble the Dish: Scoop dough into roughly 1 1/2 tablespoon-sized balls using a cookie scoop or spoon. Roll each ball in the additional 1/4 cup granulated sugar to coat, then place on the prepared baking sheets spaced about 2 inches apart.
- Cook to Perfection: Bake one sheet at a time in the preheated oven for 10 to 12 minutes, until the edges are set and the centers are slightly soft. Avoid overbaking to keep cookies tender.
- Finishing Touches: Remove cookies from oven and let them rest on the baking sheet for 5 minutes to firm up. Transfer to a wire cooling rack to cool completely or serve warm if desired.
- Serve and Enjoy: Arrange on a platter and serve with tea, milk, or ice cream. Store leftovers in an airtight container for up to 4 days or freeze for longer storage.
Notes
- Chill the dough: Refrigerate dough for 30 minutes if it feels too soft to prevent spreading.
- Roll in sugar: Rolling dough balls in sugar before baking gives a pretty sparkle and slight crunch.
- Manage moisture: Chop strawberries finely and pat them dry to avoid adding excess moisture to the dough.
- Storage tip: Keep cookies in an airtight container with a slice of bread to maintain softness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: strawberry sugar cookies, double strawberry cookies, jam cookies, soft cookies, summer cookies