Fresh Strawberry Jam Cookies (Printable)

Buttery cookies with bright strawberry filling, ideal for teatime or sharing with loved ones.

# 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

# Method:

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 let 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 butter 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 to 15 minutes, or until edges are just turning golden.
09 - Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They taste like you spent hours in the kitchen, but honestly take less time than a trip to the bakery.
  • Homemade jam means you control exactly how jammy and fresh they taste, unlike store-bought cookies that sometimes taste waxy.
  • The thumbprint indentation is foolproof, so even if you've never made fancy cookies before, these look absolutely professional.
  • One batch makes 24, so you can eat some warm today and gift the rest without guilt.
02 -
  • Room temperature butter is non-negotiable—cold butter won't cream properly and you'll end up with dense, greasy cookies instead of light and tender ones.
  • The jam must be completely cooled before filling, or the warm jam will make the dough sticky and the indentations will fill with jam that drips out the sides during baking.
03 -
  • Keep your butter at true room temperature by leaving it out for about an hour, not by microwaving it, which creates soft spots and cold spots that prevent proper creaming.
  • If you love the flavor of these but want to experiment, raspberry, blackberry, or even apricot jam work beautifully and give you a reason to make multiple batches.
Return