If you love buttery cookies with a bright, fruity center, these Strawberry Jam Cookies are sure to become a favorite. Soft, tender, and perfectly balanced with sweet strawberry jam, they're a treat that's just as fun to make as they are to eat.
Ingredients You Will Need
For the Jam
Strawberries: Use fresh or frozen strawberries to make No Pectin Strawberry Jam.
White granulated sugar: Sweetens and helps thicken the jam.
Lemon juice: Strawberries are very low in pectin, a natural gelling agent. Adding lemon juice helps the jam thicken.
Salt: Enhances the overall flavor.
Vanilla extract (optional)
For the Cookie Dough
Flour: Use all-purpose flour to make this Strawberry jam cookie recipe.
Almond flour: Adds a subtle nutty flavor and tender texture.
Salt: Balances sweetness.
Powdered sugar: Provides smooth, melt-in-your-mouth sweetness.
Unsalted butter: Bring to room temperature before using.
Vanilla extract: Vanilla flavor fits beautifully with strawberries.
Egg: Use one large egg at room temperature so it combines easily with the butter mixture.
Cooking Tips
Chill the dough before rolling to make cutting and shaping easier and to prevent spreading.
Don't add too much jam. Use no more than 1 tablespoon of jam per cookie to prevent oozing.
Press the edges gently but leave the center open to showcase the jam.
Refrigerate cookies briefly before baking for better shape and texture.
How to Make Strawberry Jam Cookies
Make the jam: Combine strawberries, sugar, lemon juice, salt, and optional vanilla in a pot. Boil over medium heat for 20-25 minutes, stirring occasionally, until thickened. Pour into a bowl, cover, and chill until cool but not frozen.
Prepare the dough: Whisk together all-purpose flour, almond flour, and salt. In another bowl, beat powdered sugar, butter, and vanilla until creamy. Add the egg and mix until incorporated. Fold in the dry ingredients until just combined. Chill the dough for 30 minutes or overnight.
Shape the cookies: Roll dough 3-4 mm thick, cut 36 rounds, and cut small windows in 18 of them. Place rounds without windows on baking sheets, add jam, cover with windowed rounds, and pinch edges gently to seal.
Bake: Chill the trays while preheating the oven to 355F (180C). Bake for 12 minutes until edges are lightly golden. Let rest 5-10 minutes before transferring to a wire rack to cool.
Looking for more strawberry desserts? I've got you covered! Try this soft and moist Strawberry pound cake , this Strawberry crumble, this delicate Strawberry mousse , or these soft and chewy Strawberry cookies.
Storing and Freezing Tips
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies with parchment between layers for up to a month. Thaw at room temperature before serving.
You can also make the jam and dough in advance. The dough can be stored in the fridge for up to 4 days before baking, or frozen for up to 2 months.
Recipe card
Strawberry Jam Cookies
Equipment
- Digital kitchen scale
- 2 Mixing bowl
- Hand mixer
- Saucepan
- Rolling Pin
- 3-inch (7-8 cm) round cookie cutter
Ingredients
For the jam (you can use store-bought jam if you want)
- 300 g strawberries frozen or fresh
- 180 g white sugar
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ½ teaspoon vanilla extract optional
For the cookies
- 250 g all-purpose flour
- 100 g almond flour
- ½ teaspoon salt
- 110 g powdered sugar
- 200 g unsalted butter at room temperature
- 1 teaspoon vanilla extract
- 1 large egg at room temperature
Instructions
For the jam
- Combine all the ingredients in a cooking pot.
- Bring the mixture to a boil over medium heat and cook for around 20-25 minutes, stirring occasionally. To check for doneness, coat a spoon with the jam and quickly trace a line across the back of it with your fingertip.
- Pour the hot jam into a clean bowl, cover with plastic wrap, and freeze until cold but not frozen.
For the cookies
- In a bowl, combine the flour, almond flour, and salt.
- In another bowl, add the powdered sugar, butter, and vanilla. Beat with a hand mixer just until well combined and creamy. Do not beat until fluffy.
- Add the egg and beat until fully incorporated.
- Add the dry ingredients and beat until just combined. Wrap the dough in plastic wrap and freeze for 30 minutes, or until it is well chilled but still pliable. Alternatively, refrigerate overnight.
- Roll out the dough on a floured surface or between two sheets of parchment paper until it is ⅙ inch (3-4 mm) thick. Cut out 36 rounds using a 3-inch (7-8 cm) round cookie cutter. Collect the dough scraps and reroll when needed. Then take 18 dough rounds and cut out small windows in the center. You can use any shape cookie cutter you prefer. I used a round piping nozzle.
- Place the rounds without holes onto baking sheets lined with parchment paper. The cookies will not spread much, so they do not need to be placed far apart.
- Spoon or pipe the strawberry jam, no more than 1 tablespoon per cookie, into the center of each dough round. Place the dough rounds with windows on top, then gently pinch or press around the edges to seal the top and bottom together. Do not press in the center so the jam stays in place.
- Place the baking trays in the fridge while the oven is preheating to 355F (180C).
- Bake in batches for about 12 minutes, or until the edges start to turn lightly golden. The cookies themselves should stay pale.
- Allow the cookies to rest on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
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