Ingredients
Dry Ingredients
- 2 1/2 cups (330g) all-purpose flour
- 3/4 tsp baking soda
- 3/4 tsp kosher salt
Wet Ingredients
- 1 cup (225g) unsalted butter, melted and cooled
- 1 1/4 cups (225g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
Other
- 1/2 heaping cup strawberry preserves, chilled overnight
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and kosher salt until evenly combined. Set this mixture aside for later.
- Combine Butter and Sugar: In a large mixing bowl, whisk the melted and cooled butter with the granulated sugar until the mixture is very liquid and well blended.
- Add Eggs and Vanilla: Vigorously whisk in the whole egg and egg yolk for about one minute until fully incorporated, then add the vanilla extract and whisk again to combine.
- Incorporate Dry Ingredients: Switch to a rubber spatula and add the dry ingredient mixture to the wet ingredients. Gently fold the dough until it is smooth and fully combined without overmixing.
- Fold in Strawberry Preserves: Plop spoonfuls of chilled strawberry preserves throughout the dough. Gently fold the dough 3 to 4 times, just enough to create ribbons of strawberry jam without fully blending it into the dough.
- Scoop Dough: Using a 2 oz. cookie scoop, scoop the dough in one smooth motion. Try to position most of the jam at the bottom of the scoop so it appears as a thick ribbon on top of each cookie once turned out. Place the scooped dough balls onto a plate or small pan lined with parchment paper.
- Chill Dough: Refrigerate the uncovered cookie dough balls for at least 4 hours or overnight to firm up and develop flavors.
- Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C).
- Prepare Baking Sheet: Line a large baking sheet with parchment paper. Place 3 to 4 cookie dough balls on the sheet, spaced well apart to allow for spreading.
- Bake Cookies: Bake for 14 to 16 minutes, or until the edges become golden and the centers appear puffed but still slightly underdone for a soft texture.
- Cool Cookies: Allow the cookies to cool on the baking sheet for one to two minutes before transferring them to a wire rack to cool completely.
- Serve: These cookies are best enjoyed slightly warm, allowing the strawberry jam ribbons to remain gooey and flavorful.
Notes
- Chilling the dough is essential to prevent spreading and to maintain the ribbon effect of the strawberry preserves.
- If you prefer a stronger strawberry flavor, use natural preserves with visible fruit pieces.
- Use parchment paper or silicone baking mats to avoid sticking and ensure even baking.
- Do not overmix the preserves into the dough to maintain distinct jam ribbons.
- For softer cookies, slightly underbake and allow to cool on the pan before transferring.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
