Triple Grape Cookies
Sometimes you just want a dessert that slams you back into childhood memories, you know? For me, one of the flavors that does that is sour grape. Sour grape makes me think of popsicles (the cheap ones that come in that plastic tube that cuts the corner of your mouth), grape Laffy Taffy, and Warhead candy. It makes me think of eating candy for the sole purpose of turning your tongue purple to horrify your friends and parents. It makes me think of summers spent at the public pool, where I could buy classic 90s and 00s candy with spare change my mom found in her backpack.
These triple grape cookies give me all the nostalgia for the grapey childhood flavors, without turning my tongue purple! The secret key to these cookies is grape powder – while you can skip it, the flavors really won’t be the same without it. Let’s get grapin’ (grapein’? idk)!
- See above for my ramblings on childhood and grape candy!
The Quick Look
|1||Grape Jelly Filling||Lanibakes|
|2||Grape Cookie Dough||Lanibakes|
|3||Sour Grape Glaze||Lanibakes|
Component 1: Grape Jelly Filling
- Grape jelly or jam (Concord jelly is my favorite)
- Line a plate or small cookie sheet with wax paper.
- Using a spoon, scoop a 1 1/2 teaspoon sized dollops of grape jelly onto the wax paper.
- Leaving some space between each dollop, repeat until you have 8 blobs of jelly.
- Freeze the tray for at least 12 hours. The jelly won’t get hard, but it will firm up a little bit.
Component 2: Grape Cookie Dough
Makes 8 large cookies
- 155 grams unsalted butter
- 90 grams sugar
- 60 grams powdered sugar
- 2 grams (1/4 tsp) baking soda
- 2 grams (1/4 tsp) table salt
- 20 grams Suncore Foods Violet Grape Powder
- 1 egg yolk
- 20 grams egg white (reserve the remaining egg white for the glaze!)
- 240 grams all purpose flour
- Purple food coloring (optional)
- In the bowl of a stand mixer, add 155 grams butter, 90 grams sugar, 60 grams powdered sugar, 1/4 tsp baking soda, 1/4 tsp table salt, and 20 grams of grape powder.
- Using the paddle attachment of your mixer, blend the butter mixture for 2-3 minutes, until light and fluffy.
- Stop the mixer and add 1 egg yolk and 20 grams of egg white.
- Mix on medium speed for about 1 minute, until well combined.
- Add 240 grams flour to the mixing bowl and blend on low speed until the flour just disappears into the dough.
- If you’re unhappy with the color of the dough at this point, add purple food coloring and mix on low speed until it blends into the dough.
- Remove the cookies from the oven.
- Let the cookies cool completely on the pans.
- Store at room temperature in a sealed container for up to 1 week.
If you’re still waiting on your jelly
- Cover your mixing bowl with plastic wrap or a plate and leave it at room temperature until the jelly is frozen.
- Once your jelly is sufficiently cold, move on to the next step!
If your jelly has been freezing for 12+ hours
- Remove the jelly from the freezer. Time to work quickly!
- Using a large ice cream scoop, fill the scoop with 75 grams of cookie dough. Leaving the dough in the scoop, make a hole in the center of the dough ball. Dough will extend up above the sides of the scoop – this is what we want.
- Use an offset spatula or butter knife to remove one cold jelly blob from the pan. Deposit the jelly blob into the hole you’ve made in the cookie dough ball.
- Pinch the dough extending over the top of the ice cream scoop together, enclosing the jelly. Make sure there’s no jelly visible at all!
- Pull the scoop trigger and deposit the cookie dough ball onto a pan or plate.
- Repeat with the remaining 7 cookies.
- Place the dough balls into the refrigerator for at least 2 hours or up to 5 hours.
- Preheat your oven to 350F.
- Line 2 baking sheets with parchment paper. I don’t recommend going the greased-pan route for these cookies since there’s always the chance that jelly will ooze out of the bottom of the cookies, so parchment paper will be your best friend.
- Remove the cookie balls from the refrigerator and put 4 cookie balls onto each baking sheet. Space them at least 3 inches apart on all sides – these babies are going to spread!
- Bake the cookies for 13-16 minutes. When they’re done, the edges will still be soft to the touch but the dough will have a matte appearance on top.
- Remove from the oven and let cool completely on the pans. For real – don’t touch them until they’re cool or you’ll get jelly oozing too soon.
Component 3: Sour Grape Glaze
Makes enough glaze for 8 cookies
- 110 grams powdered sugar
- 10 grams grape powder15 grams corn syrup
- 10 grams egg white
- 20 grams heavy cream
- 1/4 teaspoon grape flavor (I use LorAnn flavor – add a little at a time and taste as you go if you’re using another flavor)
- 1/8 teaspoon citric acid
- Purple food coloring (optional)
- Combine all the ingredients in a medium-sized bowl and mix until smooth.
- Dollop a spoonful of glaze on top of a fully-cooled cookie and use the back of the spoon to spread it out slightly – this glaze won’t be very runny.
- Repeat with the remaining cookies.
- Top with sprinkles if desired!