Strawberry Jam Cookies
Directions
- 1Add granulated sugar and lemon zest to a mixing bowl, then rub them together with your fingers until fragrant and well combined.
- 2Add brown sugar and butter to the bowl, then cream them together using an electric hand mixer until light and fluffy.
- 3Add yogurt and vanilla extract to the mixture and mix with the hand mixer for 1-2 minutes.
- 4In a separate bowl, add flour, baking soda, and salt, then whisk them together to combine.
- 5Pour the flour mixture into the bowl of wet ingredients and mix until just combined using a rubber spatula.
- 6Add the crushed freeze-dried strawberries and carefully fold them into the batter.
- 7Scatter about 3 tablespoons of strawberry jam over the dough, then use your spatula to cut it into the dough a few times to incorporate, making sure not to overmix.
- 8Cover the bowl and place the dough in the fridge for 2 hours to chill.
- 9Preheat the oven to 350°F (175°C).
- 10Scoop the dough using a large cookie scoop and place on a parchment-lined baking tray, leaving 2 inches of space between each cookie.
- 11Top each scooped cookie dough with a little extra dollop of jam.
- 12Bake in the oven for 11-13 minutes or until the edges are slightly golden.
- 13Carefully smack the baking tray against the counter 1-3 times after removing it from the oven.
- 14Allow the cookies to cool and firm up before enjoying.
Ingredients
- 0.25 cup granulated sugar
- 1 whole lemon
- 0.33 cup packed light brown sugar
- 0.5 cup plant-based butter (room temperature)
- 3 tbsp plain plant-based yogurt
- 1 tsp vanilla extract
- 1.33 cup all-purpose flour
- 0.5 tsp baking soda
- 0.5 tsp kosher salt
- 0.25 cup freeze-dried strawberries, crushed
- 3 tbsp strawberry jam/preserves
Equipment
mixing bowlmicroplaneelectric hand mixerrubber spatulacookie scoopbaking trayparchment paperwhisk
Tips
- Rub the lemon zest and granulated sugar together to release natural oils and enhance flavor.
- Fold in freeze-dried strawberries and jam carefully to avoid overmixing.
- Chill the dough for 2 hours before baking.
- Bake until edges are slightly golden.
- Smack the tray against the counter 1-3 times after baking to flatten the cookies and create chewy centers.