What ingredients do I need for Chewy Strawberry Jam Cookies?

Chewy Strawberry Jam Cookies uses 19 ingredients. Check ingredient labels and cross-contact risk before cooking.

What dietary or allergen labels apply?

Recipe labels include: Egg-free, Fish-free, Cooking With Kids, Peanut-free, Sesame-free, Shellfish-free, Vegetarian, Contains dairy, Contains gluten, Contains soy, Contains tree nuts. Always verify packaged ingredients against your personal dietary needs.

How long does this recipe take?

The listed total time is about 430 minutes. Follow the doneness cues in the instructions when timing varies by kitchen setup.

Can I scale the servings?

The recipe is listed for 12 servings. If you scale it, adjust ingredient quantities carefully and check texture and doneness.

What should I check before cooking?

Follow the recipe steps as written and verify ingredient labels, certifications, and cross-contact risk before making substitutions.

Chewy Strawberry Jam Cookies

Chewy Strawberry Jam Cookies | pashutFree

Instructions

Servings:12

1In a medium saucepan, combine the quartered strawberries, granulated sugar, orange juice, and coarse salt. Mix well and set over medium heat, smashing the strawberries with a spoon.
2Cook while stirring until it begins to boil, about 5 minutes. Reduce heat to low and simmer for about 1 hour and 15 minutes, stirring frequently until thickened. If using fresh strawberries, it may take longer to thicken.
3Once thickened, remove from heat and let cool for 30 minutes. Transfer to an airtight container and refrigerate.
4In a large bowl, whisk together gluten-free flour, cornstarch, baking powder, and coarse salt. Set aside.
5In a small bowl, mix cornstarch and water until thin and watery.
6In a large bowl, beat the room temperature butter and granulated sugar until creamy, about 2-3 minutes. Gradually mix in the cornstarch mixture, plant milk, and vanilla until combined.
7Slowly incorporate the flour mixture until just combined. Add 1/4 cup of the cooled strawberry jam and mix until the dough is thick and sticky.
8Cover the dough with plastic wrap and refrigerate for at least 2.5 hours.
9Preheat the oven to 160°C and line a baking sheet with parchment paper.
10Scoop the dough into 12 portions, roll in granulated sugar, and flatten into discs. Place on the baking sheet, spacing them 8-10 cm apart.
11Bake for 15 minutes. Reshape cookies with a spatula immediately after baking and cool on the baking sheet for 5 minutes before transferring to a cooling rack.
12Once cooled, spread about 1/2 teaspoon of strawberry jam on each cookie.
13In a small bowl, whisk together confectioners' sugar and cooled strawberry jam, adding water gradually until desired consistency is reached. Drizzle over cookies and let harden.