Double Strawberry Jam Cookies – Page 2

Instructions

1. Make the Dough:

In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to beat the butter and 1 ¼ cups of sugar together on medium speed until light and fluffy (about 2-3 minutes). Scrape down the sides of the bowl as needed.
Beat in the egg until fully combined. Mix in the vanilla extract and food coloring.
With the mixer on low, gradually add the dry ingredients until just combined.
Add ¼ cup of the strawberry jam and mix until no streaks of flour or jam remain.

2. Shape and Chill:

Divide the dough into 12 equal portions and roll each into a ball.
Roll each ball in the remaining 3 tablespoons of sugar to coat completely.
Place the sugared balls on a parchment-lined baking tray. Use your thumb or the back of a measuring spoon to press a deep indentation into the center of each cookie.
Refrigerate the shaped cookies for at least 2 ½ hours. This step is crucial for preventing overspreading.

3. Bake the Cookies:

Preheat your oven to 325°F (165°C). Line two large baking sheets with parchment paper.
Space the chilled cookies at least 3 inches apart on the prepared sheets.
Fill each indentation with a generous portion of the remaining ½ cup of strawberry jam.
Bake for 14-16 minutes, or until the edges are lightly golden and the centers still look soft and pale.
Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

4. Glaze and Serve:

While the cookies cool, make the glaze. In a small bowl, whisk the powdered sugar, 1 tablespoon of jam, and 1 tablespoon of water until completely smooth. Add a drop of food coloring if desired for a brighter pink color.
Drizzle the glaze over the completely cooled cookies. Let the glaze set for a few minutes before serving.