Pressed Jam Cookies - Plant Based
Plant based jam filled sugar cookies made using a cookie press cutter.
Equipment
- Whisk
- Stand mixer
- Silicone spatula
- Rolling pin
- Rolling pin thickness ring (¼") optional, but preferred
- Cookie cutters cookie press cutter preferred
- Non-stick silicone baking mats
- Disposable icing bags for filling
- Small brush for luster dust
Ingredients
- 3 c all-purpose flour
- ½ c corn starch
- ½ tsp kosher salt
- 1 c Miyoko's unsalted plant butter
- 1 c granulated fine bakers sugar
- ⅔ c Just Eggs (plant based egg alternative)
- 2 tsp vanilla bean paste
- gel food coloring (optional)
- strawberry, apricot, or other preserves for filling
- luster dust (optional)
Instructions
Prepare
- Line baking sheets with silicone mats (or parchment paper) and set aside.
- Combine flour, cornstarch, and salt in a small bowl, using a whisk.
- Prepare fillings by putting them into disposable icing bags. Do not cut the tip until you are ready to fill. (Note: if preserves have large chunks of fruit you can use an immersion blender to break them into smaller bits to fit through the opening easier.)
- Consider decoration: although these cookies are beautiful on their own, you may want to give them a bit of pizazz by adding food coloring, or luster dust. I especially enjoy coordinating the colors of the cookie, filling, and decoration (For instance: violet cookies, blackberry filling and purple luster).
Mix
- Put plant butter and sugar into the bowl of the stand mixer and cream on medium speed until mixed well. (Note: If the mixture looks separated you can add a teaspoon of flour to get it smoother.)
- Add the Just Egg, a little at a time, until combined.
- Add vanilla and mix.
- Add the flour mixture, a little at a time, into the bowl and mix in. Continue to mix the dough for 3-5 minutes, until it pulls away from the sides of the mixer bowl.
- If you are adding food coloring, separate the dough (if desired) and mix in colors now. Add a few drops at a time till you get the shade you want.
Shape
- Flour your work surface and rolling pin. Add ¼ spacers on your rolling pin, or use sticks to maintain dough thickness. Note: you can also use parchment to help roll the dough, but I prefer a light dusting with flour.)
- Turn dough out onto your floured work surface. Roll dough evenly to the ¼" thickness.
- Press and cut shapes into the dough, removing cookies to the baking sheet. Gather the leftover dough and roll out again. Repeat until all dough is used up.
- Cut a small bit off the tip of the icing bag containing the jam. Add filling to each cookie, taking care to not overfill.
- Put the filled tray of cookies into the refrigerator to chill for 15 minutes before baking.
Bake
- Preheat oven to 375 F degrees. Place rack in center of oven.
- Bake cookies for 9-11 minutes. (Note: check for firmness on the edges of the cookie, the color will still be light and not browned.)
- Remove the tray from the oven and let cookies cool on baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely to let filling firm up.
Decorate
- Brush cookies with luster dust if you want a little sparkle.
- Once cooled, store cookies in a single layers separated by parchment or waxed paper to keep them from sticking together.