Ingredients
Filling
- 1/2 cup strawberry jam
- 2 tablespoons powdered sugar
Cookie Dough
- 1 cup unsalted butter (room temperature)
- 1/2 cup granulated sugar
- 1 cup light brown sugar (packed)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 3 3/4 cups cake flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
Icing
- 2 cups powdered sugar
- 6 tablespoons unsalted butter (melted and cooled)
- 1/4 cup milk
- Rainbow sprinkles to taste
Instructions
- Prepare the filling: Mix the strawberry preserves with 2 tablespoons of powdered sugar until combined. Place the bowl in the freezer to chill while making the dough.
- Cream the butter and sugars: In a stand mixer or bowl with a hand mixer fitted with a paddle attachment, combine the room temperature butter, granulated sugar, and light brown sugar. Cream on medium-high speed for 2-3 minutes until light and fluffy.
- Add eggs and vanilla: Add the eggs and vanilla extract to the creamed butter mixture. Beat for an additional 1-2 minutes until the mixture is light and fluffy.
- Combine dry ingredients: In a separate bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, and kosher salt until fully combined.
- Mix dry and wet ingredients: Add the dry ingredients gradually into the wet mixture. Beat on medium speed for 1-2 minutes, stopping occasionally to scrape down the sides and bottom of the bowl to ensure even mixing. Cover the dough and chill it in the refrigerator for one hour.
- Preheat oven and prepare baking sheets: Preheat your oven to 350°F (177°C). Line two large light-colored baking sheets with parchment paper to prevent sticking and allow even baking.
- Shape the cookies: Using a 1/4 cup measuring cup or a large cookie scoop, portion the chilled dough. Break each portion into two halves. Create an indent in one half and place one teaspoon of the chilled strawberry filling in the center. Press the other half of the dough over the filling and pinch the seams carefully to seal. Roll gently into a ball making sure the jam is completely enclosed to prevent leaking during baking.
- Bake the cookies: Arrange the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 11-13 minutes, or until the tops are just set and edges begin to turn a light golden brown. Remove from oven and let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make the icing: While cookies cool, whisk together the powdered sugar, melted cooled butter, and milk until smooth and creamy. If necessary, adjust the consistency with a little more milk or powdered sugar to reach a spreadable texture.
- Decorate the cookies: Place a sheet of parchment paper under the wire rack to catch drips. Spoon the icing over each cooled cookie, allowing it to spread to the edges. Decorate immediately with rainbow sprinkles to your liking. Let the icing set for about 15 minutes before serving or storing.
Notes
- Use cake flour for a softer, tender cookie texture, but all-purpose flour can be substituted if needed.
- Ensure the dough is well chilled before shaping to make handling easier and to prevent jam leakage.
- Light-colored baking sheets prevent over-browning and help achieve even baking.
- Seal the cookies tightly around the jam to avoid any filling oozing out during baking.
- Let the icing set fully before stacking or storing cookies to avoid sticking.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
