Ingredients
Cookies
- 200 grams (7.05 ounces) butter 82.5%
- 95 grams (3.35 ounces) powdered sugar
- 5 grams (0.18 ounces) vanilla sugar
- 75 grams (2.64 ounces) egg whites
- Pinch of salt
- 300 grams (10.58 ounces) flour
- strawberry jam, as needed
Additionally
- leaf gelatin, as needed
Equipment
- Mixing Bowls
Use multiple sizes to keep ingredients separate and aligned.
- Hand Mixer or Stand Mixer
An essential tool for whipping the butter and sugar to the right consistency.
- Pastry Bags
Double bagging with an "Open Star" nozzle helps create the perfect shape.
- Baking Sheet
Line it with a teflon mat or baking paper to avoid sticking.
- Microwave
Handy for dissolving gelatin.
Instructions
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Servings
Variations
Faq
- Why do my cookies spread too much?
Ensure your butter is at the right consistency; room temperature but not too soft, and chill the dough if necessary before baking.
- How do I know when the cookies are done?
The edges should be slightly golden, while the centers remain soft, which usually takes around 15 minutes in the preheated oven.
- Can I substitute the strawberry jam?
Yes, you can use any fruit jam you prefer such as raspberry, apricot, or even a citrus marmalade for a twist!
- How do I prevent the jam from leaking out?
Make deep holes in the cookie base and don’t overfill to avoid overflow during baking.
- What if I don't have an "Open Star" nozzle for piping?
You can use a round nozzle, but the texture might slightly differ. An "Open Star" nozzle helps create a more defined pattern.
- Can I make these cookies ahead of time?
Yes, you can. Store them in an airtight container for up to a week, or freeze them for longer storage.