Strawberry Jam Cookies with Lemon Zest
Ingredients
- 1/4 cup granulated sugar
- Zest of 1 lemon
- 1/3 cup packed light brown sugar
- 1/2 cup plant-based butter (room temperature), 1 stick
- 3 tbsp plain plant-based yogurt
- 1 tsp vanilla extract
- 1 & 1/3 cup all-purpose flour, spooned and leveled
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/4 cup freeze-dried strawberries, crushed
- 3-4 tbsp strawberry jam/preserves
Preparation
To a mixing bowl, add the granulated sugar and lemon zest then rub them together with your fingers until fragrant and well combined.
Add in the brown sugar and butter then cream them together using an electric hand mixer until light and fluffy.
Add the yogurt and vanilla and mix with the hand mixer for 1-2 mins.
To a separate bowl add the flour, baking soda, and salt, then whisk together to combine.
Pour the flour into the bowl of wet ingredients, and with a rubber spatula mix until just combined.
Add the freeze-dried strawberries and carefully fold into the batter. Scatter about 3 tablespoons of the jam over the dough, then use your spatula to cut it into the dough a few times to incorporate (do not over mix). Cover the bowl and place in the fridge for 2 hours.
When ready to bake, preheat the oven to 350F. Scoop the dough using a large cookie scoop and place on a parchment lined baking tray, leaving 2 inches of space between each cookie.
Bake in the oven for 11-13 mins or until the edges are slightly golden.
Carefully smack the tray against the counter 1-3 times. Allow the cookies to cool and firm up before enjoying.
