Strawberry Jam Cookies

Delicious and chewy cookies infused with a touch of lemon and filled with strawberry jam—perfect for a hint of spring warmth.

By @plantbasedrd

Original recipe source

Cook time: 13 minutes

Servings: 12

Ingredients

• 0.25 cup granulated sugar
• 1 lemon lemon zest
• 0.33 cup brown sugar packed
• 0.5 cup plant-based butter room temperature, 1 stick
• 3 tbsp plant-based yogurt
• 1 tsp vanilla extract
• 1.33 cup all-purpose flour spooned and leveled
• 0.5 tsp baking soda
• 0.5 tsp kosher salt
• 0.25 cup freeze-dried strawberries crushed
• 3 tbsp strawberry jam or preserves
• 0 parchment paper for lining

Instructions

1. In a mixing bowl, add the granulated sugar and lemon zest. Rub them together with your fingers until fragrant and well combined.
2. Add the brown sugar and plant-based butter to the bowl. Cream together using an electric hand mixer until light and fluffy.
3. Add yogurt and vanilla extract, then mix with the hand mixer for 1-2 minutes.
4. In a separate bowl, whisk together all-purpose flour, baking soda, and kosher salt to combine.
5. Pour the dry ingredients into the bowl of wet ingredients, and mix with a rubber spatula until just combined.
6. Add the freeze-dried strawberries and carefully fold them into the batter. Scatter about 3 tablespoons of jam over the dough, then use the spatula to cut it into the dough a few times.
7. Cover the bowl and place it in the fridge for 2 hours to chill.
8. Preheat the oven to 350°F. Scoop the dough using a large cookie scoop and place on a parchment-lined baking tray, leaving 2 inches of space between each cookie.
9. Bake in the oven for 11-13 minutes or until the edges are slightly golden.
10. Carefully smack the tray against the counter 1-3 times. Allow the cookies to cool and firm up before enjoying.