Tiny Jam Cookies
Warm up that oven, creatives! Inspired by the season’s cherry blossoms, we’re obsessed with these Tiny Jam Cookies in the shape of flowers. Filled with citrus jam in the middle, these are the perfect finger food to bring to any picnic or party.
Interested in the video process of this dish? We’ve got you covered:
Ingredients:
sugar cookie dough
citrus jam
(optional) freeze dried strawberries, strawberry syrup, or pink food dye
Instructions:
Preheat oven to 300°F or 150°C.
Grab your sugar cookie dough (store bought or homemade).
We’ve created a strawberry cookie dough for this recipe in homage to sakura blossoms. Adding strawberry syrup or freeze dried strawberries (blended into small pieces from a food processor) to your sugar cookie dough will give you a similar effect!
Roll out dough into flat, circular disc.
Using cookie cutters, cut dough into flower shapes.
Remember to cut out the middle of some of your shapes with a smaller cookie cutter—this will allow us to see the jam on the final product!
Place cookies on a parchment lined baking sheet, with about a half an inch of space between them.
Bake in oven for ~6 minutes.
Let cool.
Add jam onto the “bottom” cookies (cookies with no cut-out).
Sandwich “top” cookies (cookies with cut-out) onto the jam.
Voila! You’ve made your very own Tiny Jam Cookies!
