Biscuit & Jam Cookies
- 30m Prep Time
- 9m Cook Time
- 39m Ready In
Buttery, biscuit-like cookies filled with sweet strawberry jam. A riff on the classic biscuit and jam pairing, perfect for brunch or dessert.
Ingredients
- 828 ml cake flour
- 29.6 ml cake flour
- 118 ml granulated sugar
- 118 ml light brown sugar packed
- 29.6 ml baking powder
- 4.93 ml baking soda
- 4.93 ml kosher salt
- 237 ml cold unsalted butter cut up
- 237 ml large unsweetened coconut flakes
- 1 large egg
- 118 ml heavy cream
- 9.86 ml raw sugar
- 118 ml strawberry jam
Nutrition (per serving, estimated)
Estimated based off 10 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1998 mg
- Iron: 42.1 mg
- Magnesium: 134 mg
- Phosphorus: 1320 mg
- Potassium: 960 mg
- Zinc: 4.68 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 828 ml cake flour
- 29.6 ml cake flour
- 118 ml granulated sugar
- 29.6 ml baking powder
- 4.93 ml baking soda
- 4.93 ml kosher salt
- 237 ml large unsweetened coconut flakes
- 1 large egg
- 118 ml heavy cream
- 9.86 ml raw sugar
- 118 ml strawberry jam
Prepare
- 118 ml light brown sugar, packed
- 237 ml cold unsalted butter, cut up
Let's Cook
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Step 1.
Heat oven to 425°F, placing racks in the upper and lower thirds. Line 2 baking sheets with parchment paper.
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Step 2.
In a food processor, combine 3½ cups plus 2 tablespoons cake flour, ½ cup granulated sugar, ½ cup packed light brown sugar, 2 tablespoons baking powder, 1 teaspoon baking soda, and 1 teaspoon kosher salt. Pulse to combine, 4 to 6 times. Add 1 cup cold unsalted butter (cut up) and 1 cup unsweetened coconut flakes; pulse until mixture resembles coarse meal, 15 to 25 times.
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Step 3.
In a medium bowl, whisk together 1 large egg and ½ cup heavy cream. Reserve 2 tablespoons of the egg mixture. Add the remaining egg mixture to the food processor and pulse just until the dough begins to pull away from the side of the bowl, 20 to 30 times.
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Step 4.
Turn the dough out onto a lightly floured surface. Knead gently to bring it together, 4 to 6 times. Pat the dough to ¼ inch thick. Cut out cookies with a 2½-inch cookie cutter, rerolling scraps as needed. Brush one side of each cookie with the reserved egg mixture and sprinkle with raw sugar. Place cookies onto the prepared baking sheets, spacing them 1 inch apart.
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Step 5.
Bake, rotating the positions of the baking sheets halfway through, until golden brown, 7 to 9 minutes. Let cool on the baking sheets on a cooling rack. Repeat with any remaining dough.
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Step 6.
Assemble sandwiches: Spread about ½ teaspoon strawberry jam onto the bottom of half the cookies, then top with the remaining cookies.