Last updated on September 30th, 2024.
These are my favorite cookies. I say it a lot, but they are my favorite (definitely in the top three). They are made of fresh strawberry jam sandwiched between two tender shortbread cookies and dusted with powdered sugar to let everyone know they are special and joyful.
These delicious cookies might be my most nostalgic and perfect sweet treat. I developed (or recreated) this recipe for The Bake From Scratch holiday cookies issue for Cookies From Around The World; they asked me to share the most iconic and cherished cookies from Israel, which was the first to come to mind (right before these Honey Cookies, and these Israeli Chocolate Balls). Not just because I have a weakness for shortbread cookies, like these Hazelnut Shortbread cookies, these Pistachio shortbread cookies, and recipes like this Polish Apple cake, but also because this recipe is that good. The dough is buttery and soaks up the flavors of the strawberry jam; as a result, we end up with flavorful, soft cookies that melt in your mouth and simply make you happy.
Plus, baking these homemade strawberry jam cookies is fun. Because we touch the dough and assemble the cookies with our hands, this recipe is the essence of baking therapy. They are the perfect cookies to gift yourself and share with others.
Ingredients
Making delicious strawberry jam cookies requires just a few basic ingredients:
- Unsalted butter at room temperature. The butter sets the tone and flavor of the cookies, so use good quality butter.
- Granulated sugar
- Large egg at room temperature
- Vanilla bean paste. Or vanilla extract.
- All-purpose flour.
- Cornstarch. To make the cookie even more tender, you can replace it with the same amount of flour.
- Baking powder.
- Strawberry preserves. If in season and you have an abundant of fresh strawberries, make a homemade strawberry preserves, or use your favorite brand.
- Powdered sugar.
Step by Step Instructions
You can make this recipe using an electric mixer or a stand mixer fitted with a paddle attachment.
- Beat the butter and sugar until light and fluffy in a large bowl, about 3-4 minutes.
- Mix in the egg and vanilla.
- Mix the dry ingredients (flour, cornstarch, and baking powder) and gradually add them to the butter mixture. Mix until you have a smooth dough.
- Divide the dough into two equal parts, and roll each part to a 1/4 inch over a clean floured surface.
- Cut the cookies with a two-inch flower-shaped cookie cutter and place them on a cookie sheet lined with parchment paper.
- Cut half of the cookies using a 1/2-inch cookie cutter (or the back of a piping tip). Bake.
- Once the cookies are completely cool, top each cookie with a small amount of strawberry jam.
- Dust the cookies with the “window” with powdered sugar, then use them to top the strawberry cookies.
Tips and Variations
- Do not heavily dust your work surface; sprinkle some flour on your rolling pin to prevent the cookies from sticking. Another option is to roll the dough between two pieces of parchment paper and place it in the refrigerator for 15-20 minutes. The chill time can help with cutting the dough.
- These are strawberry shortbread cookies, and we will not need an ice cream scoop to form cookie dough balls (unless you want to use the dough to make strawberry thumbprint cookies). You will need a cookie cutter, and the classic shape is a flower, but any shape will do.
- The number of cookies will vary depending on the thickness and the size of the cookie cutter you use.
- As tempting as it is, only fill the cookies with a small amount of jam, about 1/2-1 teaspoon of strawberry jam; more than that, the cookies might get too soft. (But hi, there is no jam police, so you do you).
- Use a small offset spatula to lift the cookies and place them on the large baking sheet.
- The cookies can chill on the baking sheet or over a cooling rack.
- For a nutty flavor, add 1/2 cup of ground toasted nuts, such as almonds, pecans, or hazelnuts, to the flour mixture.
- Filling variations. Strawberry is the classic choice, but you can use other flavors like raspberry jam, Chocolate ganache, Nutella, and even lemon curd.
Make Ahead, Store, and Freeze
- Make Ahead: The dough can be prepared and kept in the refrigerator for up to 3 days before baking. Wrap it in plastic wrap and let it come to room temperature before rolling and shaping the cookies.
- Store: Store baked cookies in an airtight container at room temperature for up to a week.
- Freeze: Unbaked dough balls can be frozen on a baking sheet in a single layer until solid, then transferred to a zip-top bag and stored in the freezer for up to 3 months. When ready to bake, place the frozen dough balls on a baking sheet, make the indents, add the jam, and bake as directed, adding a couple of extra minutes to the baking time. Baked cookies can be
Strawberry Jam Cookies Recipe
Buttery shortbread cookies filled with strawberry jam.
Ingredients
- 1 Cup Unsalted butter at room temperature (225g)
- 1/2 Cup Sugar (100g)
- 1 Large Egg at room temperature
- 1 teaspoon Vanilla paste or extract
- 2 3/4 Cups All-purpose flour (330g)
- 1/2 Cup Cornstarch (30g)
- 1 teaspoon Baking powder
- 1/2 Cup Strawberry preserves
- 1/4 Cup Powdered sugar (30g)
Instructions
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Preheat the oven to 350F (180C) and line two large cookie sheets with parchment paper.
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In a large mixing bowl, beat the butter and sugar until light and fluffy. About 3-4 minutes.
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Add the egg and vanilla paste and mix to incorporate fully.
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In a medium bowl, sift the flour, cornstarch, and baking powder.
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Gradually add the flour mixture to the butter mixture until you have a smooth dough.
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Divide the dough into two parts, and roll each to 1/4-1/2 inch thickness over a floured surface. (flour your rolling pin as well).
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Cut the dough using a 2-3 inch cookie cutter, and place the cut dough over the prepared cookie pans.
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Use a 1/2-inch round cookie cutter or the back of a piping tip to cut half of the cookies at the center.
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Bake for 12-18 minutes (less time for small/thinner cookies and more time for larger/thicker cookies) until the sides are slightly golden.
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Remove from the oven and allow to cool completely.
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Dust the cookies with the whole in them with powdered sugar and top the rest with 1/2-1 teaspoon of strawberry jam.
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Top with the powdered cookies and serve.
Recipe Notes
- Store the cookies at room temperature for up to one week.
- To freeze, line the raw cookie in a container (or a frozen bag) in a single layer, top with parchment paper, and repeat. When ready to bake, line the frozen cookies in a pan lined with parchment paper and bake for 5-7 more minutes.
- To freeze baked cookies, line the cookies as you would with the raw dough and freeze for up to 12 weeks. When ready, remove from the container (bag) and let it reach room temperature.
- The cookies will get softer with time because of the moisture coming from the jam. (Nutella keeps the cookies firmer).
- For a nutty flavor, add 1/2 cup of ground toasted nuts, such as almonds, pecans, or hazelnuts, to the flour mixture. The number of cookies will vary depending on the thickness and the size of the cookie cutter you use.
- Only fill the cookies with a small amount of jam, about 1/2-1 teaspoon of strawberry jam; more than that, the cookies might get too soft.
I baked your Honey cookies for Rosh Hashanah and they came out so good I had to try some of your childhood cookies. These cookies are really delicious and much easier to make than I imagined. Will make them again and again thank you for the recipe.
These cookies are a real treat, filled some with strawberry jam and some with raspberry jam and wow what a delicious and beautiful treat. My family love them, thank you.
Thank you Deb, so glad you enjoyed it!