Fresh Strawberry Jam Cookies (Printer version)

Buttery cookies with vibrant strawberry jam filling, perfect for a sweet snack or gift.

# 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

# Directions:

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 the 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 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 beginning to turn golden brown.
09 - Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They look elegant enough to bring to a party, but genuinely take less than an hour from start to finish.
  • The buttery cookie contrasts perfectly with tart homemade jam, and people always ask if you bought them somewhere fancy.
02 -
  • I learned the hard way that filling warm cookies with hot jam is a disaster, so always let your jam cool completely first or it soaks into the dough and makes everything soggy.
  • These cookies are most tender and delicious the day you make them, but they keep in an airtight container for three days and honestly taste even better on day two when flavors settle.
03 -
  • Roll your dough balls in a shallow bowl of sugar before baking to add texture and a subtle sparkle that makes them look bakery-quality.
  • Use a small spoon or piping bottle to fill your indentations if thumbs seem too clumsy, which gives you more control and looks neater.
Return