Fruit Cookies Recipe
User Reviews
5
Fruit Cookies Recipe
Description
The "Fruit Cookies Recipe" blends foundational baking ingredients into a versatile butter cookie dough. After creaming butter with sugar and adding egg and vanilla, the dough is divided. Most is refrigerated plain, while a smaller portion mixes with thick jam and food coloring for vivid, flavored accents. The jam is thick enough to hold its shape, and chilling it ensures easier handling and prevents spreading during baking.
The plain dough portions are rolled into balls and flattened, then topped with a teaspoon of the colored jam dough, enclosed by pinched edges. This technique creates cookies with a soft, buttery crumb contrasted by a sweet, fruity dollop in the center, offering flavor variety in each bite. Baking at 375°F produces slightly crisp edges and tender insides.
Different jams and colors can be used to create visually distinct batches. Raspberry and lemon curd jams provide popular flavor pairings. This recipe allows for playful customization of appearance and taste while maintaining an approachable, classic cookie texture.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar + extra for pressing
- 1 egg large
- 2 teaspoons vanilla extract
- 2 tablespoons jam thick
- Food Coloring
Instructions
- Preheat the oven to 375 degrees F. Cream the butter and sugar together until fluffy, 3-5 minutes. Scrape the bowl and add the egg and vanilla. Beat again until smooth.
- In a separate bowl, mix together the flour, baking powder, and salt. Slowly add the dry mixture into the butter mixture. Scrape the bowl and beat until just mixed through. Measure out 1/2 pound of dough (a little over a 1/4 of the batch) into a separate bowl. Refrigerate the larger amount. Add thick (not runny) fruit jam to the smaller amount of dough. Add a few drops of food coloring. Mix until the color is distributed evenly.
- Place the “fruity” mixture in the fridge to chill. (It’s much more important for THIS dough to be cold than the plain dough, so leave it in for at least 30 minutes.)
- Meanwhile, roll the plain dough into 1-tablespoon balls. On a floured work surface, press the balls flat with the palm of your hand. Scoop 1 teaspoon of fruity mixture on top of each circle. Pinch up the sides of the circle until the filling is completely enclosed. Flip the balls over, so that the pinched sides are down. Dip the bottom of a drinking glass in sugar and gently press the balls down to 1/2 - 3/4 inch disks. Repeat with the rest.
- Place on parchment paper lined cookie sheets, 2 inches apart. Bake for 10 minutes. Then allow the cookies to cool on the baking sheets for 3-5 minutes before moving.
Notes
- Use multiple jam and food coloring batches to create cookies with varied colors and flavors.
- Choose thick jams like raspberry or lemon curd to avoid runny dough.
- Chill the fruit jam dough thoroughly to keep shape during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 155kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 27mg | 9% |
| Sodium | 53mg | 2% |
| Potassium | 43mg | 1% |
| Fiber | 0g | 0% |
| Sugar | 9g | 18% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 16mg | 2% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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