Fresh Strawberry Jam Cookies (Print)

Buttery cookies filled with vibrant strawberry jam, perfect for teatime 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

# 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 8-10 minutes. Remove from heat and allow to cool completely.
03 - In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes. Add egg yolk and vanilla extract, beating until fully combined.
04 - Gradually add flour and salt to the butter mixture, mixing until a soft dough forms. Do not overwork the dough.
05 - Scoop tablespoon-sized portions of dough and roll into uniform balls. Arrange on prepared baking sheets, spacing 2 inches apart.
06 - Use your thumb or the back of a teaspoon to make a shallow indentation in the center of each dough ball.
07 - Fill each indentation with approximately 1/2 teaspoon of cooled strawberry jam, taking care not to overfill.
08 - Bake for 13-15 minutes, or until edges are just beginning to turn golden brown.
09 - Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Helpful Hints:

01 -
  • They come together in under an hour but taste like you spent all morning in the kitchen.
  • The jam-filled center feels fancy enough for guests yet casual enough for sneaking one with your afternoon coffee.
  • Homemade strawberry filling beats store-bought by miles, and people notice the difference immediately.
02 -
  • Room temperature butter is non-negotiable here, so take it out of the fridge at least an hour before starting, or your dough will be greasy and sad.
  • Cooling the jam completely before filling is the difference between cookies that look polished and ones where the jam has bled everywhere.
03 -
  • If your dough is too soft to handle, pop it in the fridge for 15 minutes before rolling the balls, which saves you frustration and makes the cookies better anyway.
  • Toast the finished cookies under the broiler for 30 seconds if you want crispy edges with a soft center, though this is risky so stay nearby and watch like a hawk.
Go back