Strawberry Jam Cookies are chewy butter cookies loaded with swirls of strawberry jam. Each cookie is topped with even more strawberry jam that melts into a puddle of jam while baking. They are easy to make, the perfect strawberry treat.
These strawberry jam cookies are made with light brown sugar to keep the cookies light in color and to allow the red strawberry jam to stand out.
The dough requires refrigeration because the strawberry jam adds water content to the cookie dough and makes the dough extra soft. Refrigerating firms up the dough and prevents the cookies from spreading too thin while baking.
About Strawberry Jam
Any strawberry jam will work in these cookies. I use Bonne Maman, the glass jar with the classic red checkered top. Make sure that the jam has been refrigerated prior to using, otherwise the jam will be too soft. You'll need to swirl ribbons of jam into the cookie dough without the jam totally dissolving into the dough. If it’s not yet refrigerated, stick the jar in the freezer for a little bit while you make the dough.
When adding the strawberry jam to the dough, do not over mix. You want to see bright ribbons of jam swirled into the dough. About 3-4 stir rotations of the dough should do it.
These swirls of strawberry jam will begin to melt into the cookies as they bake adding all the sweet strawberry sugar to the cookies. In order to get a full bright taste of jam, add a very small (¼ tsp) worth of jam to the top of each cookie before baking. To do so make a tiny indentation in the top of each round ball of cookie dough. Add ¼ tsp worth of jam on top of each indentation. Then bake.
Cooling the Cookies
When you remove the cookies from the oven, allow them to cool for about 2 minutes. Then with a stiff, firm spatula, firmly but carefully remove each cookie to a flat plate to fully cool. Do not move to a drying rack. The cookies will be too soft and will sink through the drying rack.
It is important to remove the cookies from the baking sheet prior to them fully cooling. Otherwise any jam that dripped onto the baking sheet will harden on the baking sheet. This will make it much harder to remove the cookies.
Soft Chewy Cookies
These Strawberry Jam Cookies are soft and chewy, not thin or crispy. Adding additional flour (3 cups altogether) prevents the cookies from becoming too thin and crispy. The extra flour absorbs the extra water content from the strawberry jam so that they do not spread out too thin while baking.
Storing the Cookies
These cookies will last 1-2 days wrapped in plastic or in a Tupperware on the counter.
Strawberry Jam Cookies: About the Ingredients
- Butter: The butter should be softened to room temperature. I use salted butter, but salted or unsalted is fine.
- Light Brown Sugar: Use light brown sugar rather than dark brown sugar to keep the cookies lighter in color and to allow the color of the strawberry jam to stand out.
- Granulated sugar: Adds sweetness without impacting the color of the cookies.
- Eggs: Large eggs.
- Baking powder: To help the cookies rise.
- Baking soda: To help the cookies rise.
- Salt: To allow the butter, vanilla, and strawberry flavors to shine.
- Vanilla: For the vanilla, buttery cookie flavor.
- All-purpose flour: Any all-purpose flour works well.
- Strawberry Jam: I prefer Bonne Maman from France (red checkered top), but anything works. Make sure it is cold (refrigerated) prior to adding it to the cookie dough.
How to Make Strawberry Jam Cookies: Photos
To make the dough combine the softened butter, brown sugar, and granulated sugar. Add the eggs, then baking powder, baking, soda, salt and vanilla. Add the flour.
Then add drops of strawberry jam on top of the dough. Stir the jam into the dough about 3-4 times keeping ribbons of jam intact and not fully mixed into the dough.
Use a cookie scoop, scoop 2 tbsp of dough and place on a plate or baking sheet. Refrigerate for 2 hours or overnight.
Add to a baking sheet. Using a small spoon make a slight indentation on the top of each cookie and add a small drop of jam, about ¼ tsp or less. Bake at 350℉ for 11-12 minutes.
If you're looking for other strawberry or cookie recipes, you may love these:
Strawberry Shortbread Cookies: Buttery shortbread cookies made with dehydrated strawberries.
Strawberry Cheesecake Cookies: Soft strawberry cookies made with cream cheese and dehydrated strawberries.
Small Batch Crispy Chocolate Chip Cookies: Super crispy on the outside and bottom, yet still chewy in the middle, uses the pan-banging technique.
If you make these Strawberry Jam Cookies, I'd love to hear from you and learn how it went. Leave a rating and a comment down below and let me know how it turns out! Your feedback means a lot!
Strawberry Jam Cookies
- 1 cup butter, softened
- 1 cup light brown sugar *see note above
- ½ cup granulated sugar
- 2 large eggs
- 1½ tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla
- 3 cups all-purpose flour
- ⅓ scant cup strawberry jam + additional for topping the cookies
- In a large bowl combine the softened butter, brown sugar and granulated sugar. Add the eggs and combine. Add the baking powder, baking soda, salt, and vanilla and combine. Add the flour and combine.
- Drop small spoonful’s of strawberry jam on top of the cookie dough. Very gently stir, about 3-4 times to incorporate the jam. You want to leave large ribbons of jam throughout the dough, leaving visible drops of jam in places.
- With a cookie/ice cream scoop (this is easier) or spoon, place 2 tbsp worth of dough on a cookie sheet or flat plate. Refrigerate for 2 hours or overnight.
- Preheat the oven to 350℉.
- Wait until the oven is preheated, then remove the cookies from the fridge. Arrange on the baking sheet.
- Using a small spoon make a slight indentation on the top of each cookie and add a small drop of jam, about ¼ tsp or less.
- Bake for 11-12 minutes or until the cookies start to brown.
- Allow the cookies to cool for 2 minutes, then remove from the baking sheet before they are fully cool. This prevents the jam from hardening on the baking sheet. Add to a flat plate, not a drying rack and allow to fully cool.