Fresh Strawberry Jam Cookies (Printable)

Buttery cookies filled with luscious fresh strawberry jam, ideal for teatime or gifting.

# 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

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a small saucepan, combine diced strawberries, sugar, and lemon juice. Cook over medium heat, stirring frequently, until strawberries break down and mixture thickens, approximately 8 to 10 minutes. Remove from heat and allow to 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 combined.
04 - Gradually add flour and salt, mixing 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 make an indentation in the center of each ball.
07 - Fill each indentation with approximately 1/2 teaspoon of cooled strawberry jam.
08 - Bake for 13 to 15 minutes, or until edges are just turning golden.
09 - Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They look fancy enough to impress guests but honestly take less than an hour from start to finish.
  • Fresh strawberry jam means you control the sweetness and can taste actual fruit in every bite, not that overly glossy store stuff.
  • The dough is forgiving and fun to work with, especially if you rope in someone to help roll the balls and make the thumb indents.
02 -
  • Cold butter won't cream properly and warm jam will melt through your dough, so temperature control is genuinely important here and worth the extra few minutes of prep.
  • Overmixing the flour develops gluten and makes cookies tough, so mix just until combined and trust that it works better when you stop early rather than late.
03 -
  • Use a small ice cream scoop to portion your dough so every cookie is exactly the same size and bakes evenly without you having to eyeball it.
  • If you don't have fresh strawberries or they're not in season, high-quality frozen berries work just as well, just thaw and drain them thoroughly so you're not adding extra liquid to your jam.
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