Fresh Strawberry Jam Cookies (Print Version)

Buttery cookies with fresh strawberry jam centers, ideal for tea time or sharing.

# 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 Make It:

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 8-10 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 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 ball.
07 - Fill each indentation with approximately 1/2 teaspoon of cooled strawberry jam.
08 - Bake for 13-15 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 -
  • They're buttery and tender without being fussy or temperamental about timing.
  • Fresh homemade jam transforms these from simple cookies into something that tastes like you spent your whole day in the kitchen.
  • You can have them cooling on a rack in under an hour from start to finish.
02 -
  • Don't skip cooling your jam completely before filling the cookies, or it will melt into the dough and you'll lose that jewel-like burst of strawberry in every bite.
  • If your jam seems too thick after cooling, thin it with a teaspoon of water; if it's too runny, cook it another minute or two before cooling.
03 -
  • Room temperature butter creams faster and more completely than cold butter, so pull yours out of the fridge about an hour before baking.
  • A small cookie scoop makes portioning the dough consistent and faster, so all your cookies bake at the same rate.
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