| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups |
| Cornstarch | 1 1/2 tbsp (4 1/2 tsp) |
| Baking powder | 1 1/2 tsp |
| Salt | 1/2 tsp |
| Unsalted butter, room temperature | 1/2 cup |
| Granulated sugar, divided | 1 1/4 cups + 3 tbsp |
| Large egg, room temperature | 1 |
| Vanilla extract | 1 tsp |
| Liquid red food coloring | 2 to 4 drops (1 to 2 for gel) |
| Strawberry jam, divided | 3/4 cup |
For the Glaze
| Ingredient | Amount |
|---|---|
| Powdered sugar | 1 cup |
| Strawberry jam | 1 tbsp |
| Water | 1 tbsp |
| Red food coloring | 1 drop |
Instructions
Making the Cookies
- In a large bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
- In another bowl, beat butter and 1 1/4 cups sugar until light and fluffy (about 2-3 minutes on medium speed), scraping the bowl as needed.
- Mix in the egg, followed by vanilla extract and food coloring.
- Gradually incorporate the dry ingredients, then blend in 1/4 cup strawberry jam until fully combined—no visible streaks should remain.
- Divide dough into 12 portions, rolling each into a ball. Coat with the remaining 3 tbsp sugar and press an indentation into the center of each.
- Arrange on a parchment-lined baking sheet and chill in the refrigerator for 2 1/2 hours.
- Preheat oven to 325°F (163°C) and line two large baking sheets with parchment.
- Transfer chilled dough balls onto the baking sheets, spacing them 3 to 4 inches apart.
- Fill indentations with remaining jam and bake for 15 minutes, until edges turn slightly golden while tops remain pale. Cool completely.
Preparing the Glaze & Finishing the Cookies
- While cookies cool, whisk together powdered sugar, jam, water, and food coloring until smooth.
- Drizzle the glaze over cooled cookies.
- Let set, then enjoy your jam-packed strawberry delight!
