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Prepare the milk jam filling: In a medium saucepan, combine the whole milk and granulated sugar. Bring to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar. Reduce the heat to low and continue to simmer, stirring frequently to prevent scorching, until the mixture thickens to a jam-like consistency and reduces by about half. This will take approximately 30-40 minutes. The jam should coat the back of a spoon. Pour the milk jam into a heatproof container, cover, and refrigerate overnight (at least 8 hours) or until firm.

The next day, prepare the cookie dough. First, grind the dehydrated strawberries into a fine powder using a spice grinder or food processor. Set aside.

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, milk powder, salt, and the ground dehydrated strawberry powder. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2-3 minutes.

Add the large egg and vanilla extract to the creamed butter mixture. Beat on medium speed until thoroughly combined, scraping down the sides of the bowl as needed.

Gradually add the dry ingredient mixture to the wet ingredients in the mixer, mixing on low speed until just combined and a uniform, vibrant pink dough forms. Be careful not to overmix.

Cover the cookie dough with plastic wrap and refrigerate for at least 1 hour to chill. This will make the dough easier to handle.

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Remove the chilled cookie dough and milk jam from the refrigerator. Scoop out rounded tablespoons of cookie dough. Flatten each piece slightly in your palm. Place about 1/2 teaspoon of the firm milk jam in the center of the flattened dough.

Carefully fold the edges of the cookie dough over the milk jam, sealing it completely to form a ball. Ensure there are no cracks for the jam to escape during baking. Repeat with the remaining dough and jam.

Place the filled cookie dough balls about 2 inches apart on the prepared baking sheets.

Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies may still look slightly soft in the middle, but they will firm up as they cool.

Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.


Prepare the milk jam filling: In a medium saucepan, combine the whole milk and granulated sugar. Bring to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar. Reduce the heat to low and continue to simmer, stirring frequently to prevent scorching, until the mixture thickens to a jam-like consistency and reduces by about half. This will take approximately 30-40 minutes. The jam should coat the back of a spoon. Pour the milk jam into a heatproof container, cover, and refrigerate overnight (at least 8 hours) or until firm.

The next day, prepare the cookie dough. First, grind the dehydrated strawberries into a fine powder using a spice grinder or food processor. Set aside.

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, milk powder, salt, and the ground dehydrated strawberry powder. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2-3 minutes.

Add the large egg and vanilla extract to the creamed butter mixture. Beat on medium speed until thoroughly combined, scraping down the sides of the bowl as needed.

Gradually add the dry ingredient mixture to the wet ingredients in the mixer, mixing on low speed until just combined and a uniform, vibrant pink dough forms. Be careful not to overmix.

Cover the cookie dough with plastic wrap and refrigerate for at least 1 hour to chill. This will make the dough easier to handle.

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Remove the chilled cookie dough and milk jam from the refrigerator. Scoop out rounded tablespoons of cookie dough. Flatten each piece slightly in your palm. Place about 1/2 teaspoon of the firm milk jam in the center of the flattened dough.

Carefully fold the edges of the cookie dough over the milk jam, sealing it completely to form a ball. Ensure there are no cracks for the jam to escape during baking. Repeat with the remaining dough and jam.

Place the filled cookie dough balls about 2 inches apart on the prepared baking sheets.

Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies may still look slightly soft in the middle, but they will firm up as they cool.

Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
