Description
Delicious strawberry corn cookie bars that are easy to make and perfect for any occasion.
Ingredients
Scale
- 1 stick (8 tablespoons/113 grams) unsalted butter, softened
- 1/2 cup (packed) brown sugar
- 2 tablespoons (42 grams) honey, plus more for garnish
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups (150 grams) all-purpose flour
- 1/2 cup (70 grams) finely ground cornmeal, bright yellow preferred
- 1 teaspoon baking powder
- 1/2 cup (160 grams) strawberry jam, thick and not runny
Instructions
- Step 1: Preheat Oven Properly: Set your oven to 350°F (175°C) and allow it to heat fully before baking. This ensures even baking and helps the cookies rise properly.
- Step 2: Cream Butter Mixture: In a mixing bowl, combine softened butter, brown sugar, and honey. Mix until the texture is smooth, creamy, and light. This process affects the cookie’s tenderness.
- Step 3: Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture. Mix thoroughly until fully incorporated. This step binds the ingredients and enriches flavor.
- Step 4: Gradually Add Dry Ingredients: Slowly add the all-purpose flour, cornmeal, and baking powder into the wet mixture. Add the dry ingredients gradually to prevent clumping and to achieve an even texture.
- Step 5: Scoop Evenly: Using a spoon or scoop, place dollops of the dough onto a parchment-lined or silicone baking mat-covered baking sheet. Space each dough portion about two inches (5 cm) apart to allow room for spreading.
- Step 6: Swirl in Strawberry Jam: Spoon a portion of strawberry jam on top of each cookie dough mound. Gently swirl the jam through the top of the cookie dough without fully mixing it in to preserve the berry flavor.
- Step 7: Bake and Check Doneness: Place the baking sheet on the middle rack of the oven and bake for about 15 minutes. Cookies are done when edges turn lightly golden. Check at 12 minutes and rotate the tray if browning is uneven.
- Step 8: Cool and Drizzle: Allow the cookies to cool slightly on the baking sheet before drizzling with additional honey. Resting the cookies enhances flavors and improves enjoyment.
Notes
- Room Temperature: Store cookies in an airtight container at room temperature for up to 2 days, keep them dry and away from sunlight.
- Refrigeration: Place cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness and avoid moisture build-up.
- Freezing: Wrap cookies individually in plastic wrap, store in a freezer-safe container, and freeze up to 3 months. Thaw at room temperature before serving.
- If cookies spread too much during baking, refrigerate the dough for 30 minutes before scooping and baking to firm it up and maintain shape.
- Use an oven thermometer to confirm the 350°F (175°C) temperature for optimal moisture retention and even baking.
- Place baking sheet on the middle rack for even air circulation. Avoid top or bottom racks for more consistent baking results.
- If cookies stick to parchment paper, try using a silicone baking mat as a non-stick alternative.
- Do not overmix when swirling in the jam; a gentle swirl preserves the fruit flavor on top.
Nutrition
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified