These are not your ordinary jam thumbprint cookies from the dessert table at every potluck you’ve ever been to.
Nope. These Strawberry Jam Cookies are rich, buttery and out of this world good. They’re also crazy easy to make.
Rich, shortbread-like cookies filled with sweet strawberry jam and topped with a fun, buttery crumble. You are going to love these and if I could pry one out of the hands of my family who all deem them their “favourite cookie” I’d let you try one of ours.
my foodie Chatter…
There’s a good chance you found my website because of my most popular recipe on here… my copycat Costco Raspberry Crumble Cookies which were born out of my reluctance (ok laziness) to drive to Costco when my gf told me the new crumble cookies they had were to die for – because I didn’t want to get out of my pajamas.
This strawberry version is pretty much the same tried and true cookie with a small twist… strawberry jam instead of raspberry. Exciting, no? Lame thing to be excited about, yes? Welcome to my world. Let’s look at this as a jumping off point to who knows what’s next… peach? cherry? chocolate? caramel? Whoa. Just whoa. Join me on this wild ride won’t you?
strawberry jam cookies, how to make them…
When I think of how good these are it actually blows my mind every time I make them how easy they are to throw together.
Add some soft butter to a mixer and give it a good cream with some sugar and some powdered sugar. Wait until it’s all light and fluffy and then add in some vanilla and almond extracts. A little flour next and you’ll mix until you have a crumbly dough that looks like it could never turn into a delicious cookie (see photo above). Don’t be afraid, it will work.
Now we’re going to scoop that dough into our molds. You can use mason jar lids, muffin tins, or, my new favourite thing – silicone whoopie pie molds (like these). All work very well.
Once you’ve got a scoop of dough in your mold you’ll need to press it down firmly. I like to use a small glass dish like you see in the photo below. I press and turn at the same time so the dough releases from the bowl easily. I find if you press without turning the dough can stick to the bowl.
Next we’ll add some strawberry jam to each cookie and top with some of the remaining cookie dough crumbles, then we’ll bake. And that is it. So, so easy.
Recipe ingredients, tips, substitutions:
Butter – I use salted butter in this recipe, so if you’re using unsalted butter you might want to add a little salt into the dough.
Strawberry Jam – you can use homemade or store bought jam. Sometimes I add a couple teaspoons of lemon juice to the jam to make it a little more tart… just an option.
Flour – regular all-purpose flour.
Sugar – these cookies use regular sugar combined with powdered sugar, also called confectioner’s sugar or icing sugar.
Molds – I have to give a shout out and a HUGE thank you to one of my readers (Hi Karen!) for telling me that a Whoopie Pie Pan works well for my Costco Raspberry Crumble Cookies! I immediately ordered one (like the one you can find here) and have never made them any other way. Mason jar lids and muffin pans work very well, but if you make as many batches of these as I do the Whoopie Pie Pan will be your new best friend.
if you like these strawberry jam cookies I think you’ll also like some of my other strawberry recipes…
- Strawberry Mango Avocado Salad with Cilantro Lime Vinaigrette
- Balsamic, Maple & Black Pepper Strawberry Kale Salad with Pistachios and Parmesan Crisps
- Vanilla Cake with Strawberry Filling
- Strawberry Cheesecake Cookies
- Whole Wheat & Olive Oil Strawberry Crepes with Orange Maple Ricotta
Recipe-ish…
Strawberry Jam Cookies
Equipment
- 12-15 Small mason jar lids (approximately 2 3/4” diameter) or jumbo muffin tins or whoopee pie pan.
Ingredients
- 1 cup butter soft
- 1/4 cup sugar
- 1/4 cup plus 2 Tbsp powdered sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 1/2 cups flour
- 6 Tbsp strawberry jam
Instructions
- Cream the butter and sugars in an electric mixer until light and fluffy.
- Add in the extracts and mix well.
- Add in the flour and mix until crumbly.
- Scoop 1/4 cup dough into each mason jar lid/muffin tin/whoopie pan segment and press in firmly, using a twisting motion so the dough doesn’t stick, with the back of the measuring cup or a small dish.
- Spoon roughly 2 tsp jam onto each cookie.
- Top each with about 2-3 tsp crumbly dough.
- Bake at 350 for 18-22 minutes until lightly browned.
- Cool in molds for at least 20 minutes then run a knife around the edge and pop the cookies out.
Video
Let me know what you think below and if you like this Strawberry Jam Cookie Recipe I know you’ll also love my Matcha Crepe Cake with Vanilla Roasted Strawberries. So worth a try… it’s absolutely delish.
