Fresh Strawberry Jam Cookies (Print Version)

Buttery cookies filled with vibrant homemade strawberry jam, ideal for tea or gifting occasions.

# 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:

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 fully combined.
04 - Gradually add flour and salt to the wet mixture, stirring 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 on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • These cookies strike that rare balance between elegant enough for guests and easy enough to make on a Tuesday without thinking twice.
  • The homemade jam filling tastes infinitely better than store-bought, and you'll actually want to lick the spoon when you're done.
  • They're small enough that you can justify eating three without guilt, and somehow they always disappear faster than you expect.
02 -
  • Don't skip cooling the jam completely before filling, or the heat will cook the cookie dough and create a greasy mess.
  • These cookies are most tender when the edges are barely golden and the centers look almost underdone; pulling them out too early is the only real mistake you can make here.
03 -
  • Don't use cold butter straight from the refrigerator, or creaming it with sugar will take forever and your cookies will be dense instead of tender and delicate.
  • Make your jam in advance so it's completely cool when you fill the cookies; this prevents the butter dough from melting and keeps everything structured and beautiful.
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