A Sweet Treat with Classic Origins
Cookies have always been a beloved dessert in households worldwide, but fruit-filled cookies like these Double Strawberry Jam Cookies trace inspiration to European thumbprint cookies, especially popular in Sweden and Germany. Traditionally, bakers would use seasonal fruit preserves to create a burst of sweetness in the center of buttery shortbread dough. In this recipe, we elevate the classic idea by doubling the strawberry flavor — adding jam into the dough itself and again as a filling. The result is a soft, chewy cookie with a fruity center that feels nostalgic yet modern. Perfect for birthdays, parties, or everyday indulgence, these cookies combine old-world charm with today’s sweet cravings.
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Why Strawberries Are the Star Ingredient
Strawberries are not just tasty; they’re also packed with vitamin C, antioxidants, and fiber, making them a healthier addition to dessert recipes. When used as a jam, strawberries release natural sweetness and rich flavor that balances perfectly with buttery cookie dough. Incorporating jam directly into the dough enhances moisture, ensuring your cookies stay soft and tender. Adding a second layer of jam in the thumbprint gives you a concentrated burst of fruit in every bite. And finally, topping with a strawberry glaze makes the flavor pop visually and tastefully. This recipe shows how a simple fruit can transform basic cookies into gourmet treats.
Why These Cookies Are a Party Favorite
When you make a dessert for gatherings, you want it to be both delicious and eye-catching. These Double Strawberry Jam Cookies check both boxes. Their bright red jam centers and shiny glaze make them stand out on any dessert table. The texture is also irresistible: soft, chewy, and slightly crumbly, with a sweet jam filling that kids and adults love. Because the dough can be prepped ahead and chilled, this recipe is also convenient for busy parents planning events. No wonder these cookies often disappear before the cake at parties! If you want a dessert that everyone asks the recipe for, this one delivers every single time.
Ingredients
For the Cookies
- 2 cups all-purpose flour
- 1½ tablespoons (4½ teaspoons) cornstarch
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, at room temperature
- 1¼ cups + 3 tablespoons granulated sugar, divided
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 2 to 4 drops liquid red food coloring (or 1–2 drops gel coloring)
- ¾ cup strawberry jam, divided
For the Glaze
- 1 cup powdered sugar
- 1 tablespoon strawberry jam
- 1 tablespoon water
- 1 drop red food coloring
Step-by-Step Instructions
Step 1 – Prepare the Dough
In a large bowl, whisk together flour, cornstarch, baking powder, and salt. In another bowl, beat the butter and 1¼ cups sugar until creamy and fluffy (about 2–3 minutes). Add the egg, vanilla, and food coloring, mixing well. Gradually blend in the dry ingredients, then fold in ¼ cup strawberry jam until smooth. Divide the dough into 12 equal portions. Roll each into a ball, then coat with the remaining 3 tablespoons of sugar. Press an indentation into the center of each ball with your thumb or the back of a spoon. Refrigerate for 2½ hours to allow the flavors to develop and prevent spreading while baking.
Step 2 – Bake the Cookies
Preheat oven to 325°F (165°C) and line two baking sheets with parchment. Arrange chilled dough balls 3–4 inches apart on the sheets. Fill each indentation with about ½–1 teaspoon of strawberry jam. Bake for 15 minutes or until edges are lightly golden and tops are still pale. Do not overbake, as they will continue to firm up as they cool. Let the cookies rest on the tray for 5 minutes, then transfer them to a wire rack to cool completely.
Step 3 – Make the Glaze & Finish
In a small bowl, whisk powdered sugar, jam, water, and food coloring until smooth. Adjust thickness with more sugar or water if needed. Once the cookies are cool, drizzle the glaze generously over each cookie. Allow the glaze to set for at least 15 minutes before serving. These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
Timing
- Prep time: 25 minutes + 2½ hours chilling
- Bake time: 15 minutes
- Cooling & glazing: 30 minutes
- Total time: About 3 hours 15 minutes
Nutrition (per cookie, approx.)
- Calories: 210
- Carbohydrates: 34g
- Protein: 2g
- Fat: 8g
- Saturated Fat: 5g
- Sugar: 20g
- Fiber: 1g
Double Strawberry Jam Cookies
Q1: Can I use homemade strawberry jam instead of store-bought?
Yes! Homemade jam often has less sugar and a fresher fruit flavor. Just make sure it’s thick enough so it doesn’t run while baking. If your jam is very liquid, cook it down for a few minutes to thicken before adding it to the cookies.
Q2: How do I keep my cookies soft after baking?
Store them in an airtight container at room temperature with a slice of bread inside. The bread helps retain moisture and prevents the cookies from becoming hard. You can also slightly underbake the cookies for a softer texture.
Q3: Can I make the dough ahead of time?
Absolutely. You can prepare the dough, shape the cookies, and refrigerate them for up to 24 hours before baking. This makes them perfect for party prep. You can even freeze the dough balls (without jam) for up to 2 months.
Q4: What can I substitute for strawberry jam?
Other fruit jams like raspberry, blueberry, or apricot work wonderfully. Some bakers even use lemon curd or Nutella for a different twist. The “double jam” method works with any filling you enjoy.
Q5: Why did my cookies spread too much?
If your dough wasn’t chilled long enough, the butter can melt too quickly, causing flat cookies. Make sure to chill the dough at least 2½ hours, and avoid placing them on a warm baking sheet.