Salt-and-Pepper Sandwich Cookies with Strawberry-Le

Name: Salt-and-Pepper Sandwich Cookies with Strawberry-Lemonade Jam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound strawberries, hulled and coarsely chopped; 1 tablespoon finely grated lemon zest plus 2 tablespoons fresh lemon juice; 1 1/2 tablespoons rice wine vinegar; 1/2 teaspoon kosher salt; Pinch of freshly ground pepper; 2 tablespoons Ball Low or No-Sugar Needed Pectin; 3/4 cup sugar; 4 cups all-purpose flour; 2 tablespoons kosher salt; 4 teaspoons freshly ground pepper; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 pound (4 sticks) unsalted butter, softened; 3 cups sugar; 2 large eggs

Servings: persons

1 pound strawberries, hulled and coarsely chopped
1 tablespoon finely grated lemon zest plus 2 tablespoons fresh lemon juice
1 1/2 tablespoons rice wine vinegar
1/2 teaspoon kosher salt
Pinch of freshly ground pepper
2 tablespoons Ball Low or No-Sugar Needed Pectin
3/4 cup sugar
4 cups all-purpose flour
2 tablespoons kosher salt
4 teaspoons freshly ground pepper
1 teaspoon baking powder
1/2 teaspoon baking soda
1 pound (4 sticks) unsalted butter, softened
3 cups sugar
2 large eggs

1
Make the jam In a medium bowl, mash half of the strawberries with a potato masher.
2
In a medium saucepan, whisk the mashed and chopped strawberries with the lemon zest and juice, the vinegar, salt, pepper and 1/3 cup of water.
3
Sprinkle the pectin evenly on top, then whisk until incorporated.
4
Bring the mixture to a rolling boil over high heat.
5
Whisk in the sugar, return to a boil and cook over high heat until the sugar dissolves, about 1 minute.
6
Remove from the heat and skim off any foam.
7
Let the jam cool.
8
Scrape into a bowl, cover with plastic wrap and refrigerate for at least 4 hours or overnight.
9
Make the cookies In a large bowl, whisk the flour with the salt, pepper, baking powder and baking soda until evenly combined.
10
In the bowl of a stand mixer fitted with the paddle, beat the butter and sugar at medium speed until light and fluffy, about 3 minutes.
11
Beat in the eggs one at a time until incorporated.
12
Add the dry ingredients and beat at low speed until just combined.
13
Make ahead: The dough can be stored in the refrigerator for up to 3 days.
14
Preheat the oven to 375.
15
Using a 1 1/2-ounce ice cream scoop or a soup spoon and working in 2 batches, scoop the dough into 11/2-inch balls and arrange at least 3 inches apart on 2 parchment paperlined baking sheets.
16
Bake the cookies for 12 to 14 minutes, until set at the edges and lightly browned; rotate the baking sheets from top to bottom and front to back halfway through baking.
17
Let the cookies cool for 10 minutes, then transfer to a rack to cool completely.
18
To serve, spread 1 heaping tablespoon of the strawberry jam on one side of half the cookies.
19
Sandwich with the remaining cookies and serve.

2117

kcal

Calories

Fat

298

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound strawberries, hulled and coarsely chopped, 1 tablespoon finely grated lemon zest plus 2 tablespoons fresh lemon juice, 1 1/2 tablespoons rice wine vinegar, 1/2 teaspoon kosher salt, and more.

Yes, Salt-and-Pepper Sandwich Cookies with Strawberry-Lemonade Jam falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Salt-and-Pepper Sandwich Cookies with Strawberry-Lemonade Jam

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions