Strawberry Cookies (Printable Version)
Fluffy sugar cookies stuffed with strawberry filling, covered in glaze, and sprinkled with colors. A homemade nod to a breakfast favorite.
# Ingredients:
→ For the cookies
01 -
2 tbsp whole milk
02 -
½ tsp almond extract (optional)
03 -
½ tsp kosher salt
04 -
1 tbsp corn starch
05 -
2 tsp baking powder
06 -
1 cup salted butter, softened
07 -
2 tsp vanilla extract
08 -
3 cups all-purpose flour
09 -
1 cup white sugar
10 -
2 eggs, at room temp
→ For the jam filling
11 -
2 tbsp corn starch
12 -
1 cup strawberry jam
→ For the topping
13 -
1 ½ cups powdered sugar
14 -
½ tsp vanilla extract
15 -
3-5 tbsp milk or cream
16 -
Sprinkles or sanding sugar
# Steps:
01 -
Start with the jam so it firms up. Mix together the jam and corn starch in a small dish. Freeze it while you prep the dough.
02 -
Use a stand mixer to beat the butter and sugar until super fluffy (around 3 minutes). Toss in the vanilla, almond extract, eggs, and milk, blending until smooth. Gradually add the flour, corn starch, baking powder, and salt on a lower speed. Don’t overdo the mixing.
03 -
Grab a lined cookie sheet and scoop out about 3 tablespoons of dough for each cookie. If it's tough to handle, let the dough chill in the fridge for 10 minutes before continuing.
04 -
Pop the oven on at 350°F and line a baking sheet. Grab a dough ball, flatten it in your hand, plop a teaspoon of jam in the middle, then fold the dough up and pinch closed. Roll into a neat ball and place on the sheet.
05 -
Give each cookie plenty of room—they spread! Only put 3-4 on a single tray, about 2 inches apart. Bake for 12 to 14 minutes, just until the edges look set and barely golden. Don’t wait for a dark golden top or they’ll overbake.
06 -
Bring them out and, while still warm, use a bigger bowl or cutter to gently swirl them into perfect circles. Cool on the tray for 5 minutes, then transfer to a wire rack.
07 -
Once the cookies are cool, stir the powdered sugar, milk, and vanilla in a medium bowl. Add a bit more milk, one spoon at a time, to hit the consistency you like.
08 -
Spread the icing over the tops of the cookies and sprinkle with sugar or sprinkles. Serve and dig in!
# Notes:
01 -
The cookies don’t brown much—don’t wait for a golden top or you’ll end up overbaking them.
02 -
For the smoothest dough, make sure the butter and eggs are at room temperature before starting.
03 -
Almond extract isn’t mandatory but gives a lovely extra layer of flavor.