Strawberry Pinch Cookies
User Reviews
5
Strawberry Pinch Cookies
Description
Strawberry Pinch Cookies combine cream cheese and butter to form a rich, tender dough that's slightly crumbly before chilling. The dough is rolled thin and cut into squares, each filled with a small amount of strawberry jam. Pinching two corners together encloses the jam, which softens through baking and adds a sweet, fruity center contrasting the buttery cookie. Baking at moderate heat until edges are lightly browned ensures a soft texture with a delicate crumb. The suggested finishing touch is a dusting of powdered sugar, enhancing their subtle sweetness and presentation.
These cookies can be enjoyed with tea or as a light dessert. They offer a little indulgence without complexity, making them approachable for home bakers who want something different from standard jam-filled cookies.
Chilling the dough before rolling helps it hold together when shaping. Using softened cream cheese and butter ensures smooth mixing. Placement on parchment-lined baking sheets allows for easy transfer and prevents sticking.
Ingredients
- 8 oz cream cheese softened
- 1 cup butter softened, unsalted
- ¼ cup sugar
- 2 ½ cups flour
- strawberry jam
Instructions
- Beat the cream cheese and butter together until smooth.
- Add the sugar and beat 2-3 minutes, until light and fluffy
- Add the flour and mix together until a dough starts to form. It will be a little crumbly
- Form the dough into a ball, wrap with plastic wrap, and refrigerate for 30-60 minutes.
- Preheat the oven to 350. Prepare a baking sheet with parchment paper.
- On a lightly floured surface roll the dough out so that it is about 1/8” thick.
- Cut the dough into 2” squares. I like to use a pizza cutter.
- Place slightly less than half a teaspoon of jam in the middle of each square.
- Lightly brush two opposite corners with water. Bring the corners together and pinch tightly in the middle, above the jam.
- Place cookies 1 inch apart on a baking sheet and bake for 10-15 minutes, or until they are lightly browned on the edges.
- Let the cookies sit for 5 minutes on the baking sheet and then transfer to a wire rack to finish cooling.
- Sprinkle with powdered sugar if desired.
Notes
- Make sure the dough is well chilled before rolling to prevent it from being too soft to shape properly.
- Use slightly less than half a teaspoon of strawberry jam per cookie to avoid the filling spilling during baking.
- Powdered sugar can be sprinkled on the cooled cookies for added sweetness and a pretty finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 60Serving
Amount Per Serving
Calories 67 kcal
% Daily Value*
| Calories | 67kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 12mg | 4% |
| Sodium | 13mg | 1% |
| Potassium | 13mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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