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).
- In a mixing bowl, combine melted butter and granulated sugar, then add the egg and yolk along with vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients until well blended.
- Roll the dough into small balls and press a thumbprint into each to create a well for the strawberry preserves.
- Fill each thumbprint with chilled strawberry preserves and sprinkle with raw sugar.
- Place cookies on a baking sheet and bake for about 12 minutes or until golden.
- Remove from the oven and allow to cool before serving.
Notes
For best results, chill the dough for 30 minutes before baking to enhance texture.
You can replace strawberry preserves with any other fruit preserves of your choice.
These cookies are best enjoyed fresh but can be stored in an airtight container for a few days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- 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.