Fresh Strawberry Jam Cookies (Printable)

Buttery, tender cookies filled with bright strawberry jam, ideal for tea time or sharing.

# What You Need:

→ Cookie Dough

01 - 1 cup unsalted butter, softened
02 - 2/3 cup granulated sugar
03 - 1 large egg yolk
04 - 1 teaspoon vanilla extract
05 - 2 1/4 cups all-purpose flour
06 - 1/4 teaspoon salt

→ Strawberry Jam Filling

07 - 3/4 cup fresh strawberries, hulled and diced
08 - 1/3 cup granulated sugar
09 - 2 teaspoons lemon juice

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Combine diced strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring frequently, until strawberries break down and mixture thickens, approximately 8 to 10 minutes. Remove from heat and cool completely.
03 - In a large bowl, cream together softened butter and sugar until light and fluffy. Add egg yolk and vanilla extract, beating until fully combined.
04 - Gradually add flour and salt to the wet mixture, stirring until a soft dough forms.
05 - Scoop tablespoon-sized portions of dough and roll into balls. Arrange on prepared baking sheets, spacing 2 inches apart.
06 - Use your thumb or the back of a teaspoon to press a small indentation in the center of each dough ball.
07 - Place approximately 1/2 teaspoon of cooled strawberry jam into each indentation.
08 - Bake for 13 to 15 minutes, or until edges are just turning golden brown.
09 - Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • The dough is impossibly forgiving and comes together in minutes, even on days when your kitchen confidence is low.
  • Fresh strawberry jam filling tastes like summer, and your guests will swear you've been perfecting this recipe for years.
  • These cookies are elegant enough to gift but simple enough that you won't stress the details.
02 -
  • The jam must be completely cool before you fill the cookies, or it will soften the dough and cause the indentations to collapse or spread during baking.
  • Don't overbake these cookies—pulling them from the oven when the edges just turn gold is the difference between tender and hard, and nobody wants hard cookies.
03 -
  • Softening butter at room temperature is crucial—cold or melted butter will change how the dough comes together, so plan ahead by leaving it on the counter for 30 minutes.
  • If you accidentally make your indentations too large or uneven, don't stress; the jam will fill whatever shape you've created, and they'll still taste just as good.
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