Buttery Strawberry Jam Cookies That Melt in Your Mouth
There’s something deeply comforting about baking Strawberry Jam Cookies in my kitchen. I love how simple ingredients turn into soft, buttery cookies with a sweet burst of strawberry in the center.
Every time I make these, the aroma alone feels nostalgic, like a quiet afternoon well spent. I usually bake them when I want something homemade without a lot of effort, yet they always look and taste special. The cookie base is tender and rich, while the jam adds just the right balance of sweetness and fruitiness.
I’ve shared these with family, served them with tea, and even gifted them during holidays. No matter the occasion, these cookies disappear fast. They’re proof that classic, no-fuss recipes often bring the most joy and warmth to the table.
Why You’ll Love This Recipe
- Simple pantry ingredients: You don’t need anything fancy, just basic baking staples you likely already have.
- Perfect balance of flavors: The buttery cookie pairs beautifully with the sweet-tart strawberry jam.
- Beginner-friendly: The steps are easy to follow, even if you’re new to baking.
- Great for any occasion: These cookies work for holidays, tea time, or casual snacking.
- Customizable: You can swap strawberry jam with your favorite flavor anytime.
Strawberry Jam Cookies
Ingredients
Method
- Preheat oven to 350°F (175°C).
- Cream butter and powdered sugar until smooth.
- Mix in vanilla, flour, and salt to form a soft dough.
- Roll dough into small balls and place on a baking tray.
- Press a thumbprint into each cookie and fill with jam.
- Bake for 12–15 minutes until lightly golden.
- Cool before serving.
Notes
- Let cookies cool completely so the jam sets properly.
Pro Tips
- Use room-temperature butter for a smoother dough.
- Don’t overfill the jam to prevent spilling while baking.
- Chill the dough briefly if it feels too soft to handle.
- Use a thick, good-quality jam for best results.
FAQs
1. Can I use a different jam?
Yes, raspberry, apricot, or blueberry jam works great.
2. Can I make these cookies ahead of time?
Absolutely, they store well for several days.
3. Do these cookies freeze well?
Yes, freeze them without jam, then add jam and bake later.
4. Why did my cookies spread too much?
The butter may have been too soft or warm.
5. Can I make them egg-free?
Yes, this recipe doesn’t require eggs.
