Fresh Strawberry Jam Cookies (Printable)

Buttery cookies with vibrant strawberry jam filling, perfect for tea or gifting moments.

# What You'll 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

# How to Make It:

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 -
  • The dough comes together in minutes, and homemade jam tastes infinitely fresher than store-bought while still being foolproof.
  • These cookies are elegant enough to gift but simple enough that even your first batch looks intentional and beautiful.
  • They stay soft for days, which means you can actually enjoy them without rushing to eat them all immediately.
02 -
  • Room temperature ingredients are not optional here; cold butter and egg will refuse to cream properly together, leaving you with grainy dough instead of fluffy dough.
  • Fully cooled jam is non-negotiable; warm jam will turn your dough into a spreading mess the moment it touches, and you'll lose the structure that makes these cookies work.
03 -
  • Use a small ice cream scoop to portion your dough uniformly so all your cookies bake in exactly the same time and look professional on the plate.
  • Save any leftover jam for yogurt, toast, or desserts later in the week; homemade jam is too good to waste on just these cookies.
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