Jammy Strawberry Brown Sugar Cookies
Scooped soft and chewy brown sugar cookies with ribbons of bright store-bought strawberry preserves.
What to Expect:
Prep Time: 20 minutes | Chill Time: 2 Hours | Cook Time: 30 minutes | Total Time: 2 hours 50 minutes
Yield: 24 cookies
Yes, traditional sugar cookies are great, but have you had brown sugar cookies? There’s a chewiness to brown sugar cookies that you just don’t get with a traditional sugar cookie.
Adding strawberry preserves to the dough makes them a sweet treat reminiscent of summer, but doesn’t require fresh strawberries. So you can make them year-round!
What You’ll Need to Make Strawberry Brown Sugar Cookies
Ingredients
- Strawberry Preserves
- Unsalted Butter
- Brown Sugar
- Large Eggs
- Vanilla Etract
- Kosher Salt
- Baking Soda
- All-Purpose Flour
Necessary Tools & Equipment
You’ll need a stand mixer fitted with the paddle attachment. You’ll also need a mixing bowl and a whisk to prepare your dry ingredients. I recommend also having a soft spatula on hand to make it easy to get the preserves in and out of your measuring cup.
If you make these jammy strawberry brown sugar cookies, I want to hear how they turned out!
PrintJammy Strawberry Brown Sugar Cookies
Scooped chewy brown sugar cookies with ribbons of bright store-bought strawberry preserves.
- Prep Time: 20 minutes
- Chill Time: 2 Hours
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 32 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
3 cups All-Purpose Flour *
1/2 teaspoon Kosher Salt
1 teaspoon Baking Soda
16 Tablespoons Unsalted Butter – softened to room temperature
1 cup Brown Sugar – packed
2 Eggs – large
1 teaspoon Vanilla Extract
1/2 cup Strawberry Preserves
Instructions
Make the Cookie Dough
- In a medium mixing bowl, add the all-purpose flour (3 cups), kosher salt (1/2 teaspoon,) and baking soda (1 teaspoon). Whisk until combined, about 1 minute.
These are your dry ingredients. - In the bowl of a stand mixer fitted with the paddle attachment, add the unsalted butter (16 Tablespoons) and brown sugar (1 cup, packed). Beat on medium speed until lightened in color and fluffy, about 3 minutes – scrape down the bowl with a soft spatula halfway through and before moving onto the next step.
- Add the eggs (2) one at a time to the butter and sugar, and beat on medium speed. Wait until there are no shiny egg streaks before adding the second egg. Scape down the bowl after each egg has been mixed in.
- Add the vanilla extract (1 teaspoon) and mix on low until combined.
These are your wet ingredients. - Add the dry ingredients to the bowl of wet ingredients and mix on the lowest speed until just combined and there are no dry patches, being careful not to over-mix. Scrape down the paddle before moving onto the next step.
- Add the strawberry preserves (1/2 cup) to the bowl and pulse the mixer 3-5 times until the preserves have started to incorporate, but aren’t fully stirred in.
- Using a small cookie scoop, portion out the cookies onto a plate or small baking sheet lined with parchment paper.
- Chill the cookies, covered in the fridge, for two hours.
Bake the Cookies
- Preheat the oven to 350 Fahrenheit.
- Bake the cookies on a cookie sheet lined with parchment paper (placed about 1.5 inches apart) for 10-12 minutes, or until the edges are slightly golden brown. Leave unbaked cookie dough in the fridge if you’re unable to bake the cookies all at once.
- Allow to cool before enjoying.
Please leave a review by visiting the recipe at ficklebeabakehouse.com!
Notes
* To properly measure the flour, give it a stir with a spoon or whisk and then spoon the flour into the measuring cup, using the back of a knife or the handle of a spoon to level the top.
To help with your grocery shopping, I’ve listed the ingredients for the recipe below, as well as where they can generally be found in a grocery store:
Dairy
- Unsalted Butter
- Large Eggs
Pantry
- Strawberry Preserves
- Brown Sugar
- Vanilla Extract
- Kosher Salt
- Baking Soda
- All-Purpose Flour
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