Fresh Strawberry Jam Cookies (Printable)

Buttery cookies featuring a vibrant fresh strawberry jam center, ideal for afternoon treats or gifts.

# Ingredient List:

→ 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 Prepare:

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 softened butter and sugar until light and fluffy. Add egg yolk and vanilla extract, beating until combined.
04 - Gradually add flour and salt to the wet mixture, 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 dough ball.
07 - Fill each indentation with approximately 1/2 teaspoon of cooled strawberry jam.
08 - Bake for 13-15 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, so you're not wrestling with tricky techniques or waiting around.
  • Fresh strawberry jam you make yourself tastes nothing like the jarred version, and your whole kitchen smells incredible while it simmers.
  • These feel fancy enough to gift but honest enough that you won't feel weird eating half the batch while they cool.
02 -
  • The jam must be completely cool before you fill the cookies, or it will melt into the dough and you'll lose that distinct jam pocket you worked for.
  • Don't overbake—these cookies are best when they're tender, which means pulling them out when the edges are just barely golden and the centers still look slightly soft.
03 -
  • Room temperature butter is non-negotiable—take it out of the fridge 30 minutes before you start, and you'll avoid grainy dough and uneven baking.
  • If you're making jam ahead, it actually tastes better the next day when the flavors have melded, so there's no rush to bake immediately after.
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