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Strawberry Jam Cookies
Strawberry Jam Cookies
There’s something undeniably comforting about a batch of homemade cookies, warm from the oven. These Strawberry Jam Cookies are a combination of cozy flavors and nostalgic charm — rich with brown sugar and buttery goodness, with white chocolate chips and ribbons of strawberry jam folded in to the cookie dough.
Recipe Notes
- This cookies have added moisture with the strawberry jam folded in. So, while I typically like to create recipes that don’t require chilling your dough – these one you will need to chill. Otherwise, they will spread too much!
- With the two textures of the cookie dough and strawberry jam, these cookies may look a little misshapen when you first pull them out of the oven. That’s ok! Use a glass, round cookie cutter, or just a spoon and run it around the perimeter of the cookie to reshape any parts of the cookie that aren’t perfectly round.
- I recommend making these cookies smaller, using a #40 cookie scoop. This is approximately 2 tablespoons or 1 ounce cookies.
Strawberry Jam Cookies Questions
- Do I HAVE to chill this dough? Yes! Chill the dough, after scooping, for at least 4 hours. You will want to chill the cookie scoops uncovered in your refrigerator, which will help dry the surface area of the cookie a little and prevent too much spreading. This is a very buttery dough with swirls of jam, so lots of moisture to work with.
- Can I use other flavors of jam? Absolutely! That is one of the reasons I love this recipe. It is so customizable to any flavor preference. I’m dying to make them with blackberry jam!
- Can I freeze this dough? Yes! As always, I recommend freezing the dough after scooping. Freeze for three hours, then store the dough balls in a freezer bag up to 3-4 months.
- How do I store Strawberry Jam Cookies? Store these cookies in an airtight container up to 3-4 days (They don’t last that long in our house!).
Why You’ll Love These Cookies
- Easy to make: No complicated steps or fancy equipment.
- Customizable: Swap out the jam for your favorite flavor—raspberry, apricot, or even lemon curd!
- Perfect for any occasion: Great for tea parties, picnics, or gifting in a cute tin.
Ingredients
- 3/4 salted butter, room temperature
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg, plus 1 yolk
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp corn starch
- 1/2 tsp salt
- 2 cups all purpose flour
- 1 cup white chocolate chips
- 1/3 strawberry jam or preserves
Directions
- Cream together butter and sugars with an electric mixer until light and fluffy.
- Add in egg, egg yolk, and extract. Mix until combined.
- Mix together your dry ingredients in a separate bowl, and then mix into your butter and sugar mixture. Mix dough until all ingredients are just combined. Do not overmix. Fold in white chocolate chips.
- Drop scoops of jam into various areas of your bowl of dough. Using a rubber spatula, gently fold in the strawberry jam, being careful not to overmix. Only fold your dough 3-4 times. We do not want to fully mix in the strawberry jam. We want thick ribbons of strawberry jam throughout the cookie!
- Line a cookie sheet with parchment paper, and scoop cookies onto cookie sheet. Chill scooped cookie dough balls for at least 4 hours, or overnight.
- When you’re ready to bake – preheat your oven to 350 degrees.
- Space cookies evenly on baking sheet, and bake cookies for 8 minutes. Cookies should be golden on the edges, but should still look glossy on the top center
- Shape cookies using a cup, glass, round cookie cutter, or a spoon while still hot. Allow cookies to cool 15 minutes on baking sheet.
- Transfer cookies to a cooling rack or parchment paper to cool completely. Enjoy!
If you try these Strawberry Jam Cookies please leave a comment below and let me know what you think! Don’t forget to tag @MaeganKay_Bakes on Instagram – I LOVE seeing these recipes come to life in your kitchens!
Strawberry Jam Cookies
Course: DessertDifficulty: MediumServings
24
servingsPrep time
30
minutesCooking time
8
minutesChill time
4
minutesStrawberry Jam Cookies are a buttery cookie base with white chocolate chips and ribbons of strawberry jam folded in. Perfect for teas, brunch, dessert, or any time!
Ingredients
3/4 salted butter, room temperature
3/4 cup brown sugar
1/2 cup granulated sugar
1 egg, plus 1 yolk
2 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
2 tsp corn starch
1/2 tsp salt
2 cups all purpose flour
1 cup white chocolate chips
1/3 strawberry jam or preserves
Directions
- Cream together butter and sugars with an electric mixer until light and fluffy.
- Add in egg, egg yolk, and extract. Mix until combined.
- Mix together your dry ingredients in a separate bowl, and then mix into your butter and sugar mixture. Mix dough until all ingredients are just combined. Do not overmix. Fold in white chocolate chips.
- Drop scoops of jam into various areas of your bowl of dough. Using a rubber spatula, gently fold in the strawberry jam, being careful not to overmix. Only fold your dough 3-4 times. We do not want to fully mix in the strawberry jam. We want thick ribbons of strawberry jam throughout the cookie!
- Line a cookie sheet with parchment paper, and scoop cookies onto cookie sheet. Chill scooped cookie dough balls for at least 4 hours, or overnight.
- When you’re ready to bake – preheat your oven to 350 degrees.
- Space cookies evenly on baking sheet, and bake cookies for 8 minutes. Cookies should be golden on the edges, but should still look glossy on the top center
- Shape cookies using a cup, glass, round cookie cutter, or a spoon while still hot. Allow cookies to cool 15 minutes on baking sheet.
- Transfer cookies to a cooling rack or parchment paper to cool completely. Enjoy!
