Equipment
- Round cookie cutter about 2 ½ inches, or use a drinking glass
Ingredients
- ¾ cup butter, (185g) room temperature
- ¾ cup caster sugar
- 1 teaspoon vanilla extract
- 1 egg
- 2 cups plain flour, (all-purpose flour)
- ⅓ cup cocoa powder
- ½ cup strawberry jam, smooth or seedless
Instructions
- Preheat your oven to 350°F (175°C) and line 2 baking trays with parchment paper.
- Using an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 to 3 minutes.
- Add the egg and vanilla extract and beat until combined. Sift in the flour and cocoa powder and mix on low speed until a soft dough comes together.
- Turn the dough out onto a lightly floured surface and roll it out to about ⅛ inch (3 mm) thick. If the dough is too soft or sticky to roll, wrap it and chill it for 20 to 30 minutes first, or roll it between two sheets of parchment paper.
- Using a round cookie cutter, cut out the cookies. (No cookie cutter? Use the rim of a drinking glass.) Re-roll the scraps as needed.
- Place half of the rounds on the prepared baking trays and spread each one with a thin, even layer of jam, leaving a small border around the edge.
- Use a small Halloween-themed cookie cutter to cut a shape out of the center of each remaining round. Place these on top of the jam-covered bases and gently press the edges together.
- Bake for 17 to 18 minutes, until the cookies are firm at the edges. Let them cool on the trays for 5 minutes, then transfer to a cooling rack to cool completely.
- Optional: Bake the small cut-out shapes on a separate tray for 4 to 5 minutes and enjoy them as an extra treat.
Notes
Dough: Roll the dough about ⅛ inch (3 mm) thick. If it's too soft or sticky, chill it for 20 to 30 minutes or roll it between two sheets of parchment paper.
Make ahead: The wrapped dough keeps in the fridge for up to 3 days or in the freezer for up to 3 months. Baked cookies keep in an airtight container for up to 4 days, or frozen for up to 2 months.
Decorating: For extra-pretty cookies, dust the tops with powdered sugar before serving. Seedless jam gives the cleanest look through the cut-outs.
Vegan swap: Use a vegan butter block and a flax egg (1 tablespoon ground flaxseed + 3 tablespoon water).
Nutrition (estimated per serving)
Calories: 277kcalCarbohydrates: 39gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 44mgSodium: 112mgPotassium: 78mgFiber: 1gSugar: 19gVitamin A: 375IUVitamin C: 1.2mgCalcium: 14mgIron: 1.4mg
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
