Fresh Strawberry Jam Cookies (Printable Version)

Buttery cookies bursting with fresh strawberry jam, perfect for snacking or sharing.

# List of Ingredients:

→ 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 Steps:

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 to 10 minutes. Remove from heat and let cool completely.
03 - In a large bowl, cream together the softened butter and sugar until light and fluffy. Add egg yolk and vanilla extract, beating until well combined.
04 - Gradually add flour and salt, 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 dough ball.
07 - Fill each indentation with approximately 1/2 teaspoon of cooled strawberry jam.
08 - Bake for 13 to 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 Suggestions:

01 -
  • The dough stays soft and buttery without being fragile, so even first-time bakers get beautiful results.
  • Fresh strawberry jam transforms these from ordinary to memorable in a way store-bought filling simply cannot match.
  • At 35 minutes total, you can make two dozen cookies before lunch and still have your afternoon free.
02 -
  • Room temperature butter is non-negotiable here; cold butter will make the dough lumpy and the cookies tough, and microwave-softened butter will melt unevenly and ruin the texture.
  • Cooled jam is essential because warm jam sinks straight through the warm dough and makes the cookies fall apart before they even bake.
03 -
  • Chill your measuring cup with a tiny bit of oil before scooping the jam, and it won't stick to the spoon.
  • If your jam seems too thin after cooling, simmer it for another minute or two; it should be thick enough to stay in the indentation without running down the sides.
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