Strawberry Jam Cookies
Rich, buttery crumble cookies filled with yummy strawberry jam. Crazy easy to make and so, so good.
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.
Tried this recipe?Let us know how it was!