Marionberry Jam Cookies
Soft, sweet and so very tasty. This cookie combines Marionberry Jam in a cookie to give you a delicious breakfast treat.
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Equipment
- hand held mixer, or stand mixer with whisk attachment
- mixing bowls
- kitchen scale recommended
- rubber spatula
- parchment paper
- cooking rack
- baking sheet
- 3 tbsp ice cream scoop
Ingredients
- 2 cup all purpose flour 260 g
- ¾ cup unsalted butter, softened 165 g
- ½ cup sugar 100 g
- ¼ cup light brown sugar, packed 50 g
- 1 ea egg, room temperature
- ¼ cup Marionberry Jam
- 1 tsp vanilla extract
- ½ tsp baking powder
- ½ tsp fine sea salt
Instructions
- Preheat oven to 350 F.
- Combine flour, baking powder and fine sea salt in a bowl and whisk to combine. Set aside.
- In a separate bowl, combine butter, sugars and vanilla. Cream on medium high until light and fluffy - about 3 minutes.
- Add egg and mix on medium low until combined - about 1 minute.
- Add dry ingredients to wet ingredients. Use rubber spatula to fold together until well combined.
- Spread dough out evenly in bowl using the rubber spatula. Pour Marionberry Jam on top and spread evenly across top of dough.
- Gently fold jam into dough just a few times. Do not over mix. You only want to swirl the jam into the dough.
- Use a 3 tbsp ice cream scoop to scoop out from bowl and place on baking tray. Place about 2" apart, about 8 cookies per sheet.
- Bake for 11 minutes, or until you see light browning along edges.
- Remove from oven and place on cooling rack. Allow to cool before enjoying.
Notes
Kitchen scale is recommended. While I do share the volume measurements, I always will recommend a kitchen scale. It drastically eliminates errors in measuring and will get you closest to how the recipe was intended.
Use an oven thermometer. An oven thermometer will help you ensure that your oven is running at the correct temperature.
Soften the butter, don't melt it. These cookies hold their structure better with softened butter. If you melt the butter then you will end up with a looser and flatter cookie. Leave at room temperature between 30 minutes to 1 hour, and then follow the steps.
Don't Over Mix. Be careful when folding in the jam. You can easily go from swirled dough to the jam being fully mixed in with the dough. While that will still yield a delicious cookie you will lose some of the jams burst of flavor.
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