Twice the strawberry flavor with none of the fuss—these cookies are a jam lover’s dream. This recipe brings bold, fruity flavor without relying on fresh berries or artificial flavorings. Instead, strawberry jam stars in both the cookie dough and the glaze, creating a sweet, chewy cookie with rich strawberry notes in every bite. They’re soft inside, lightly crisp outside, and visually striking with a bright pink hue and shiny glaze. Perfect for Valentine’s Day, spring gatherings, or anytime you need a little berry-flavored cheer.
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 red food coloring (use less if using gel coloring)
- ¾ cup strawberry jam (divided: ¼ cup for dough, ½ cup for filling)
For the Glaze
- 1 cup powdered sugar
- 1 tablespoon strawberry jam
- 1 tablespoon water
- 1 drop red food coloring
Mixing the Cookie Dough
Prepare the Dry Ingredients
In a medium mixing bowl, whisk together the flour, cornstarch, baking powder, and salt. Set this dry mixture aside—it’ll give your cookies a soft, melt-in-your-mouth texture thanks to the cornstarch.
Cream the Butter and Sugar
In a separate large bowl, use a hand or stand mixer to beat the room-temperature butter with 1¼ cups of granulated sugar on medium speed for 2–3 minutes, until the mixture is light, pale, and fluffy. Scrape down the sides of the bowl with a spatula to ensure even mixing.
Add Egg, Vanilla, and Color
Crack in the egg and beat until incorporated. Add the vanilla extract and food coloring, adjusting the color to your preference (start small; food coloring is potent).
Add the Dry Mix and Jam
Reduce the mixer speed to low and slowly incorporate the dry ingredients. Once combined, add ¼ cup of the strawberry jam and mix just until evenly distributed—be sure there are no visible streaks of jam or flour. You’re aiming for a cohesive, pink-tinged dough that smells like summer in a bowl.
Shaping and Chilling
Shape the Dough Balls
Divide the dough into 12 even portions (you can use a cookie scoop for uniformity). Roll each portion between your hands to form a smooth ball.
Coat and Indent
Roll each dough ball in the remaining 3 tablespoons of sugar to give the cookies a crisp edge. Use your thumb or the back of a spoon to press a shallow indentation into the center of each dough ball—this is where the jam will sit later.
Chill the Dough
Place the cookies on a parchment-lined baking sheet. Chill them in the refrigerator for at least 2½ hours. This step is essential for keeping the cookies from spreading too much during baking and helps develop their flavor.
Baking the Cookies
Preheat the Oven
When you’re ready to bake, preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper.
Fill and Bake
Arrange the chilled cookie dough balls on the baking sheets, leaving 3 to 4 inches between each one to allow for slight spreading.
Fill each indentation with a small spoonful of the remaining ½ cup of strawberry jam. Don’t overfill—just enough to sit neatly inside the divot.
Bake for 15 minutes, or until the edges of the cookies begin to turn lightly golden but the tops remain pale and soft. This ensures a chewy interior with a delicate outer crisp.
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Glazing the Cookies
Make the Glaze
While the cookies cool, prepare the glaze. In a small bowl, whisk together:
- 1 cup powdered sugar
- 1 tablespoon strawberry jam
- 1 tablespoon water
- 1 drop red food coloring (optional, for brightness)
Mix until smooth and pourable. If it’s too thick, add another drop or two of water. If it’s too thin, add a bit more powdered sugar.
Drizzle and Set
Use a spoon or piping bag to drizzle the glaze over the cooled cookies. Let the glaze set at room temperature for about 20 minutes, until slightly hardened.
Once set, these cookies are ready to serve or store in an airtight container for up to 5 days.
Tips for Success
- Use room-temperature ingredients for even mixing and the best texture.
- Chilling the dough is key—don’t skip it. It prevents the cookies from flattening too much during baking.
- Adjust color carefully. Gel food coloring is stronger than liquid, so start with less if using gel.
- Use quality strawberry jam for the best flavor. Avoid runny or overly sweet jam; a thick, fruit-rich version works best.
- Don’t overbake. The cookies should still look slightly underdone in the center when you take them out—they’ll firm up as they cool.
FAQs
Can I use homemade strawberry jam instead of store-bought?
Absolutely. In fact, high-quality homemade jam can give the cookies even more intense and authentic strawberry flavor.
What type of food coloring works best?
Gel food coloring provides vibrant color with fewer drops. Liquid food coloring works too, but you may need a bit more to achieve the same hue.
Can I freeze the dough?
Yes. Shape the dough balls and freeze them (without jam) on a baking sheet. Once frozen, transfer to a sealed bag. When ready to bake, fill with jam and bake from frozen, adding 1–2 minutes to the bake time.
How do I keep the cookies soft?
Store them in an airtight container with a slice of bread or apple to maintain moisture for several days.
Can I make this recipe gluten-free?
Yes, substitute a 1:1 gluten-free baking flour blend that contains xanthan gum. The texture may vary slightly but will still be delicious.
These Double Strawberry Jam Cookies are the perfect blend of simplicity and flavor. Whether you’re baking for a holiday, a party, or just because, they’re guaranteed to satisfy your craving for something sweet, nostalgic, and packed with strawberry goodness—all without fresh berries or artificial flavors.