Ingredients
Scale
- 180g All-purpose flour
- ½ teaspoon Baking powder
- ¼ teaspoon Baking soda
- ¼ teaspoon Salt
- 120g Soft butter
- 200g Sugar
- Extra sugar for rolling
- 1 large Egg
- ½ teaspoon Vanilla extract
- ¼ teaspoon Strawberry extract
- Pink food coloring (optional)
- Strawberry jam for filling
Instructions
- Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper.
- Mix flour, baking powder, baking soda, and salt in a medium bowl; set aside.
- Beat soft butter and sugar together in a large bowl until creamy, about 2-3 minutes.
- Add the egg, vanilla extract, and strawberry extract, mixing well. If desired, stir in a few drops of pink food coloring.
- Gradually add the dry ingredients to the butter-sugar mixture, mixing until just combined. Do not overmix!
- Form the dough into small balls, about 2.5 cm (1 inch) in diameter, and roll each ball in extra sugar.
- Place the balls with about 5 cm (2 inches) spacing on the baking sheet. Press a thumb gently into the center of each ball to create a small indentation.
- Bake for 8-10 minutes until the edges are firm and the centers are still soft.
- Remove cookies from the oven and immediately place a dollop of strawberry jam into each indentation while warm. Let cool on a wire rack.
Notes
Chill the dough for 15-20 minutes if sticky to make rolling easier and help maintain cookie shape during baking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 125mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg