Description
Soft, bakery-style sugar cookies filled with a thick strawberry jam center and topped with a glossy strawberry glaze and colorful sprinkles.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 3/4 cup thick strawberry preserves
- 1 tablespoon cornstarch
- 1 teaspoon fresh lemon juice
- 2 cups powdered sugar, sifted
- 3–4 tablespoons smooth strawberry purée
- 1/2 teaspoon vanilla extract
- 1 drop pink gel food coloring (optional)
- 1 tablespoon rainbow jimmies
- 1 tablespoon white nonpareils
- 1 tablespoon colored sugar crystals
Instructions
- Cream butter and granulated sugar together for 4–5 minutes until light and fluffy.
- Add eggs one at a time, mixing well, then add vanilla and almond extracts.
- In a separate bowl, whisk flour, baking powder, and salt. Add to wet ingredients and mix just until combined.
- Divide dough into two discs, wrap, and chill for 30 minutes.
- Mix strawberry preserves, cornstarch, and lemon juice until smooth and let rest 10 minutes.
- Roll dough to 1/4-inch thickness and cut into shapes. Place half on lined baking sheets.
- Add a heaping teaspoon of filling to centers, top with remaining dough, seal edges, and crimp with a fork.
- Bake at 350°F for 12–14 minutes until edges are lightly golden.
- Cool completely before glazing.
- Whisk glaze ingredients until thick and smooth. Spread over cookies and decorate with sprinkles.
Notes
- Prep Time: 30 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 285
- Sugar: 15g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg