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Triple Grape Cookies

Triple grape cookies bring a fun yet elevated twist to the grape candy flavors of a 90's childhood. Like a grape Laffy Taffy but in stuffed cookie form!

Ingredients

Grape Jelly Filling

  • Grape jelly or jam (Concord jelly is my favorite)

Grape Cookie Dough

  • 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

Sour Grape Glaze

  • 110 grams powdered sugar
  • 10 grams grape powder
  • 15 grams corn syrup
  • 10 grams egg whites
  • 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

Instructions

Grape Jelly Filling

  • 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.

Grape Cookie Dough

  • 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 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.
  • While the cookies cool, make the glaze.

Sour Grape Glaze

  • 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!

Notes

Store at room temperature in a sealed container for up to 1 week.
If you started making the cookie dough and then realized your jelly hasn't been freezing for 12 hours (we've all been guilty of a recipe skim!), follow these steps: 
  1. Cover your mixing bowl with plastic wrap or a plate and leave it at room temperature until the jelly is frozen.
  2. Once your jelly is sufficiently cold, move on to the next step!