For the Cookies
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!
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