Go Back
Print

Peanut Butter and Jelly Cookies

Ingredients

  • 2 cups cake flour
  • 1/4 teaspoon baking powder aluminum-free
  • 1/4 teaspoon salt
  • 1/2 cup softened butter
  • 3/4 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract
  • 1/2 cup whole milk

For the glazes:

  • 1/4 cup + 2 tablespoons water
  • 2 tablespoons light corn syrup
  • 2 cups powdered sugar
  • 2-3 tablespoons jelly or jam
  • 2-3 tablespoons creamy peanut butter

Instructions

  1. In a medium size bowl, combine the flour, baking powder, and salt. Whisk well to remove any clumps in the cake flour, set aside.
  2. In a large bowl combine the softened butter and sugar, cream well. Then stir in the egg and extracts. Then stir in the milk until combined. Now add the cake flour mix to the bowl and stir until your cookie batter forms. The batter will kind of be a cross between cake batter and most cookie batters, soft but won’t spread much as you spoon it onto a baking sheet covered in parchment or a baking mat.
  3. Bake at 350°F for 18-20 minutes. The bottom edges of the cookies will begin to brown and the centers should look cooked (and not gooey). Remove from the oven and allow to cool on a cooling rack.
  4. In the meantime make the glazes. For each, in a microwave safe bowl or small pot, combine 3 tablespoons of water and 1 tablespoon of light corn syrup. Stir together well as you heat (or, if microwaving, cook for 30 seconds on high and then stir to combine well). Then stir in 1 cup of powdered sugar. Then stir in either 2 tablespoons of jelly or peanut butter, and if the consistency seems too thin and runny, add another tablespoon of jelly or jam.
  5. Flip all the cookies over, as you want to glaze the flat bottoms. Add some wax paper under the cooling rack to catch any run off glaze. Then spoon the glazes over half of each cookie.