Ingredients
Scale
- 1 cup (224g) unsalted butter, melted and cooled
- 1 cup (200g) granulated sugar
- 1 large egg + 1 egg yolk
- 2 tsp vanilla extract
- 3/4 tsp baking soda
- 3/4 tsp kosher salt
- 2 1/2 cups (320g) all-purpose flour, spooned and leveled
- 1/2 cup (160g) strawberry preserves, chilled overnight
- raw sugar, for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the melted butter and granulated sugar until combined.
- Add the egg and egg yolk, followed by the vanilla extract. Mix well.
- In another bowl, whisk together the baking soda, kosher salt, and all-purpose flour.
- Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Place the dough balls on the prepared baking sheet, leaving space in between.
- Make an indentation in the center of each dough ball and fill with strawberry preserves.
- Sprinkle with raw sugar on top before baking.
- Bake in the preheated oven for about 12 minutes until edges are golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Chilling the preserves overnight intensifies their flavor.
For a variation, use different fruit preserves like raspberry or apricot.
Ensure your butter is fully cooled to prevent the eggs from cooking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.