How do I fix cookies that have spread too much?

When the cookies come out of the oven, use a round cookie cutter or mug that can fit around the cookie and swirl it around the edges of the cookies a few times. Since the cookie is still soft and warm, the edges of the cookie should still be easy to reshape into a perfect circle.

Why does everyone recommend chilling your dough?

Chilling your dough does two important things. One, it helps to firm up the dough, which helps control the spread of your cookies. Two, it helps the flour in the dough time to hydrate, which leads to a chewier and tastier cookie.

Can these cookies be frozen?

Yes! You can either scoop and roll your dough balls on to a small plate and freeze. Once frozen, transfer to a freezer safe bag, remove as much excess air as you can, then leave in the freezer for up to 2 months. You can also bake off the cookies and freeze. I freeze the cookies on a small baking tray or plate after they cool, then transfer to a freezer bag and store in the freezer for up to 3 months.

Can this be made gluten-free?

Currently, I have not tested this cookie using a gluten-free flour. However, cookies can generally be forgiving when it comes to swapping with appropriate flours. If you do want to make these gluten-free, I would recommend using a 1:1 gluten-free all-purpose flour. My recommended brands for this would be King Arthur or Bob’s Red Mill. If using different brands, make sure that your flour includes a xanthan gum in the ingredient list as this helps to bind everything in your recipe together.

Strawberry Jam Cookies - Plant Based RD

Description

These Strawberry Jam Cookies have little pockets of fruity jam and bursts of bright lemon in every bite. The perfect chewy, melt in your mouth cookie with all the Spring flavors.

Ingredients

Scale

1/4 cup granulated sugar (51g)
Zest of 1 lemon
1/3 cup packed light brown sugar (77g)
1/2 cup plant-based butter (room temperature), 1 stick (113g)
3 tbsp plain plant-based yogurt (40g)
1 tsp vanilla extract
1 & 1/3 cup all-purpose flour, spooned and leveled (177g)
1/2 tsp baking soda
1/2 tsp kosher salt
1/4 cup freeze-dried strawberries, crushed
3–4 tbsp strawberry jam/preserves

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Instructions

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 (1.5 oz 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.

Notes

Chill your dough. This will help control the spread and also help develop a deeper flavor to your cookie. Chilling the dough in the fridge for 2 hours is ideal, but in the very least try for 30 minutes if you feel you can’t wait.

Avoid over mixing. Over mixing will lead to a tough cookie. Just fold your ingredients together enough that the flour is incorporated.

Change up the fruit flavor. Feel free to try this with different jams, freeze-dried fruits, or dried fruits. There are a number of different combos that can work here based on what is available to you.

Use a kitchen scale. For best results, use a kitchen scale to measure your sugars, flours, etc. This will help prevent you from measuring too much or too little of an ingredient, which can impact the final result of your cookie. For example, if you use too much flour, your cookie may not spread and will also likely be drier and denser in texture.