• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
In Fine Taste
  • Home
  • Recipes
  • About
  • Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » All Desserts

    Strawberry Jam Cookies

    Published: Mar 22, 2023 · Modified: May 1, 2023 by In Fine Taste · This post may contain affiliate links

    Jump to Recipe Jump to Video Print Recipe

    These strawberry jam cookies are easy to make and require no chill time! They have melt-in-your mouth shortbread cookie base, strawberry jam filling, and a simple icing on top. Your family will love these thumbprint cookies.

    strawberry cookie leaning against pile of other cookies.
    Jump to:
    • Why this Recipe Works
    • Ingredient Notes
    • How to Make this Recipe
    • Strawberry Jam Heart Cookies
    • Shortbread Cookies vs. Butter Cookies vs. Sugar Cookies
    • Thumbprint Cookies Origins
    • Frequently Asked Questions (FAQs)
    • Expert Tips
    • How to Store this Recipe
    • You'll Love These Recipes Too
    • Strawberry Jam Cookies

    Why this Recipe Works

    These strawberry jam cookies are made with a whipped shortbread base that is crisp on the outside and tender on the inside. The high butter content mixed with powdered sugar, and cornstarch gives these strawberry jam shortbread cookies a smooth, classic shortbread taste and feel.

    They are buttery, tender, with a hint of almond and have the absolute best texture. I love that the base requires no chill time and they hold their shape perfectly. These strawberry shortbread cookies are easy to decorate with a simple icing  and look beautiful.

    You may have seen similar strawberry jam shortbread cookies at the store from Knott's, Pepperidge Farms, and Paterson’s, but I guarantee these thumbprint cookies taste 100 times better! These strawberry jam filled cookies are perfect for Christmas time, the holidays, potlucks, or just a regular day.

    Ingredient Notes

    ingredients for strawberry jam cookies laid out.
    • Butter. Butter adds tenderness and the best flavor and is an essential part of a shortbread cookie.
    • Powdered Sugar. Powdered sugar over granulated sugar is used in these shortbread cookies for a tender texture. Powdered sugar is also used in the icing to adds a little more sweetness to these cookies.
    • Vanilla. Vanilla extract is added to the dough and the glaze giving it a delicious, bakery flavor.
    • Almond Extract. Almond extract adds great flavor that pairs beautifully with the strawberry jam.
    • Salt. A little salt helps enhance the flavors.
    • Cornstarch. Cornstarch helps keep the interior of these shortbread cookies soft and gives them that melt-in-your-mouth feeling.
    • Flour. All-purpose flour is best, this gives the cookie dough body.
    • Granulated Sugar. white, granulated sugar does not go in the cookie dough, the cookie dough is rolled in the granulated sugar giving it a crisp exterior.
    • Strawberry Jam. You can use strawberry jam or preserves. I prefer a seedless jam or preserves in this recipe. This recipe works best if the jam is thick—otherwise it could melt and run all over in the oven. see our expert tips for how to thicken jam.
    • Water. A little water thins out the icing making it easy to drizzle over the cooled cookies.

    How to Make this Recipe

    two images showing how to cream butter and sugar together.
    1. Cream together. Cream together butter, powdered sugar, vanilla, and almond extract for 4 minutes. Use a hand mixer or a stand mixer to whip these two tougher until they lighten in color and resemble thickly whipped cream. I set a timer so I’m not tempted to stop whipping it early. Whipping it for so long gives these strawberry jam cookies their light, tender texture. Picture 1a shows after butter and sugar have been creamed for 1 minutes, 1b shows mixture creamed for 4 minutes.
    soft shortbread cookie dough in white bowl.
    1. Add dry ingredients. Add salt, cornstarch, and half the flour. Mix on low until smooth. Add the remaining flour and mix until just barely incorporated. You should have a light, soft dough.
    two images showing how to roll cookie dough into ball and then rolling it in sugar.
    1. Scoop and Roll. Scoop about a tablespoon of dough and roll into a ball. Roll in granulated sugar before placing on greased and lined baking sheet.
    two images showing how to create indentation in cookie.
    1. Create indentation. Use your thumb or the back of a measuring spoon to create an indentation/well in the cookie dough. Make sure the indentation is large enough to hold the strawberry jam.
    jam being added to shortbread cookies.
    1. Add jam. Fill each well with about ½ teaspoon of strawberry jam.
    baked cookies on on baking sheet.
    1. Bake. Space filled cookies at least 1 ½ inches apart on baking sheet. Bake at 325 degrees Fahrenheit for 10-12 minutes. cool completely before icing the cookies.
    icing drizzled over cookies.
    1. Icing the cookies. Whisk together powdered sugar, vanilla and water in a bowl. Drizzle lines of icing over the cooled cookies.

    Strawberry Jam Heart Cookies

    heart shaped strawberry jam cookie.

    Make these thumbprint cookies heart shaped! These strawberry jam cookies hold their shape well and are easy to turn into heart-shaped cookies. It’s the perfect way to add a fun detail or make them festive for Valentine’s Day!

    showing how to form heart in cookie.
    1. Scoop about 1 tablespoon of dough and roll into a ball, then roll in granulated sugar. Use your pinky to create a small indentation at an angle.
    showing how to shape a heart in the center of the cookie dough ball.
    1. Use your pinky to create another angled indentation going the opposite way, creating a heart shape.
    showing how to use the edge of your finger to shape a heart.
    1. Use the edge of your finger to further define the edges of the heart.
    cookies with heart in center filled with jam.
    1. Use your finger create deep well in that follows the heart shape. Fill the well with a scant ½ teaspoon of strawberry jam, you do not want to over fill the cookies with jam. Coax the jam using a spoon or your finger into the crevices of the heart-shaped indentation. Bake according to normal instructions.

    Shortbread Cookies vs. Butter Cookies vs. Sugar Cookies

    What’s the difference between a butter cookie and a shortbread cookie? What’s the difference a shortbread cookie and a sugar cookie?

    It can be confusing, these cookies may look similar, have similar ingredients, and flavors. The differences, while, subtle, do make these cookies distinct from each other.

    Shortbread Cookies

    Shortbread is typically not overly sweet. It is crisp, and has a melt-in-your mouth texture. Shortbread’s main ingredients are butter, sugar, flour. They do not contain eggs or leavening agents like baking powder or baking soda.

    Butter Cookies

    Butter cookies are similar to shortbread, still crisp with the same buttery, melt-in-your-mouth consistency. However, butter cookies usually have more sugar and contain eggs. They typically do not contain leavening agents.

    Sugar Cookies

    Sugar cookies are the sweetest of the three options and will range in texture from crisp, to chewy, to super soft. Sugar cookies usually contain eggs and leavening agents.

    Thumbprint Cookies Origins

    These strawberry jam shortbread cookies also called strawberry jam thumbprint cookies. The thumbprint refers to the indentation or well in the shortbread that is filled with jam. The indentation is traditionally formed by pressing your thumb into the center of the cookie.

    I often think of these cookies as a classic Christmas cookie here in the United States, however, they actually originated from Sweden. There they are known as Hallongrotta which translates to “raspberry cave.” Thumbprint cookies are traditionally filled with raspberry jam, so we are departing from tradition here with our strawberry jam filling.

    pile of strawberry shortbread cookies with strawberries.

    Frequently Asked Questions (FAQs)

    What’s the difference between Scottish shortbread and normal shortbread?

    Shortbread originated in Scotland, it is made with mostly butter, flour, and sugar. Scottish shortbread tends to be crispier, more crumbly, and less sweet than you might find in the United States.

    What makes shortbread cookies crumbly?

    Shortbread is named for its “short’ texture, which refers to its high butterfat contact, making it rich and crumbly. It should be buttery and crumbly, but not dry.

    Why do you put cornstarch in shortbread cookies?

    Cornstarch helps the texture of shortbread. Cornstarch simultaneously helps shortbread maintain its crisp texture, but also prevents it from being too dry and crumbly. The result is a melt-in-your-mouth feeling that is addicting.

    Expert Tips

    • Use thick jam. These thumbprint cookies call for strawberry jam or preserves in the center of the cookies. If your jam is on the runnier side you will want to thicken it before inserting it into the center of the cookie dough. Runny jam will likely melt and run all over your strawberry shortbread cookies. To thicken your runny jam, add to a saucepan over medium heat and whisk in 1 tablespoon of cornstarch. Cook the jam until it reduces and starts to thicken up. cool completely before adding to the cookie dough centers.
    • Measure the flour correctly. Too much flour will make these strawberry jam shortbread cookies dry and lose their tender mouth feel. I like to weigh my flour for accuracy. If  you are measuring it in a measuring cup, stir the flour up, spoon it into the cup, and level of the top. See our guide on how to measure flour if you need more guidance.
    • Don’t over mix the dough. If you overwork the dough, the dough will start to develop gluten, creating a tough strawberry shortbread cookie, instead of a light and tender one. Once the flour has been added, mix just enough to incorporate the flour and then stop.
    • Swap the filling. We’re using strawberry jam in these cookies but you could easily swap it for whatever you like—raspberry jam (or really any flavor), Nutella, biscoff cookie butter, caramel, lemon curd, the options are endless.
    • Don’t let it sit on a hot pan. Once you’ve rolled your dough in sugar and filled it with jam it should go into the oven immediately. Do not let them sit on a hot pan and wait to go in the oven. The butter in the dough will start to melt you’re your strawberry shortbread cookies will spread and lose their light texture.
    strawberry jam cookie with bite out of it.

    How to Store this Recipe

    Do cookies with jam need to be refrigerated?

    No. These strawberry jam cookies contain such a small amount of jam that it is not necessary to refrigerate them. They are fine to set at room temperature for several days. They can sit uncovered for 2 days, after that store them in an airtight container for up to 3 additional days.

    Can jam filled cookies be frozen?

    Yes! These strawberry shortbread cookies freeze beautifully. After you have iced them, let the icing set up. Then, transfer them to an airtight container or a gallon Ziploc bag. If storing them in a plastic bag, try to remove as much as possible to prevent freezer burn. Let thaw and come to room temperature before eating. Use within 2 months of making.

    signature: "Enjoy! Alyssa".

    You'll Love These Recipes Too

    • 3 small meringue shells filled with strawberry mousse
      Strawberry Mousse Pavlovas
    • slice of lemon cake on white plate with blackberries on side.
      Lemon Blackberry Cake
    • cranberry orange shortbread cookies stacked in a pile
      Cranberry Orange Shortbread Cookies
    • white platter of strawberry shortbread cake with whipped cream and fresh strawberries
      Strawberry Shortbread Cake

    P.S. If you tried this recipe or any other In Fine Taste recipe take a second and rate it below! We love hearing what you think.  Let’s stay in touch! Sign up for our newsletter or follow us on Facebook, Instagram, or Pinterest for more recipe ideas.

    strawberry cookie leaning agains pile of shortbread cookies.

    Strawberry Jam Cookies

    These strawberry jam cookies are easy to make and require no chill time! They have melt-in-your mouth shortbread cookie base, strawberry jam filling, and a simple icing on top. Your family will love these thumbprint cookies.
    5 from 2 votes
    Print Pin Rate
    Course: Cookies
    Cuisine: Swedish
    Prep Time: 10 minutes
    Cook Time: 12 minutes
    5 minutes
    Total Time: 27 minutes
    Servings: 24 cookies
    Calories: 157kcal
    Author: In Fine Taste--Alyssa

    Ingredients

    • 1 cup butter room temperature
    • ¾ cup powdered sugar
    • 1 teaspoon vanilla
    • ½ teaspoon almond extract
    • ½ teaspoon salt
    • ¼ cup cornstarch
    • 2 cups flour spooned and leveled
    • ⅓ cup granulated sugar (for rolling cookies in)
    • ⅓ cup strawberry jam or preserves

    Icing

    • 1 cup powdered sugar
    • 1 teaspoon vanilla
    • 1 tablespoon water
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 325 degrees Fahrenheit. Line two baking sheets with parchment paper or grease. Set aside.
    • Cream together butter, powdered sugar, vanilla, and almond extract for 4 minutes. The mixture should resemble thickly whipped cream and be light, smooth and glossy.
    • Add in salt, cornstarch, and half of the flour.Mix on low until the mixture comes together.
    • Add in the rest of the flour and mix on low until you have a soft dough.
    • Scoop 1 tablespoon of dough and roll into a ball.Roll the dough in granulated sugar.
    • Place on the baking sheet and either using your thumb or the back of a teaspoon measuring spoon create a well. The indentation created needs to be large enough to hold the strawberry jam.
    • Fill each cookie well with a ½ teaspoon of strawberry jam. The cookies should not spread much so they can be placed fairly close together on the baking sheet, leave at least 1 ½ inches between the cookies dough balls.
    • Bake at 325 degrees for 10-12 minutes. Let cool before icing the cookies.
    • Whisk together powdered sugar, vanilla, and water for the icing until smooth. The icing should be thin enough to drizzle, but thick enough to not spread everywhere. If you icing is too thin add powdered sugar, if it is too thick add small amounts of water until you reach the desired consistency.
    • Drizzle thins lines of icing over top of thecooled strawberry cookies. The icing will set up as it sits.

    Make them Heart-shaped

    • To make these strawberry shortbread cookies heart-shaped, make the dough according to instruction above. Scoop about 1 tablespoon of dough and roll into a ball, then roll in granulated sugar. Use your pinky to create a small indentation at an angle.
    • Use your pinky to create another angled indentation going the opposite way, creating a heart shape.
    • Use the edge of your finger to further define the edges of the heart.
    • Use your finger create deep well in that follows the heart shape. Fill the well with a scant ½ teaspoon of strawberry jam, you do not want to over fill the cookies with jam. Coax the jam using a spoon or your finger into the crevices of the heart-shaped indentation. Bake according to normal instructions. See our blog post for pictures.

    Video

    Notes

    • Use thick jam. These thumbprint cookies call for strawberry jam or preserves in the center of the cookies. If your jam is on the runnier side you will want to thicken it before inserting it into the center of the cookie dough. Runny jam will likely melt and run all over your cookies. To thicken your runny jam, add to a saucepan over medium heat and whisk in 1 tablespoon of cornstarch. Cook the jam until it reduces and starts to thicken up. cool completely before adding to the cookie dough centers.
    • How to Store this Recipe. They are fine to set at room temperature for several days. They can sit uncovered for 2 days, after that store them in an airtight container for up to 3 additional days. These strawberry shortbread cookies freeze beautifully. After you have iced them, let the icing set up. Then, transfer them to an airtight container or a gallon Ziploc bag. If storing them in a plastic bag, try to remove as much as possible to prevent freezer burn. Let thaw and come to room temperature before eating. Use within 2 months of making.

    Nutrition

    Serving: 1cookie | Calories: 157kcal | Carbohydrates: 21g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 110mg | Potassium: 14mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 236IU | Calcium: 4mg | Iron: 0.5mg
    Share by Email Share on Facebook Share on Twitter
    Tried this recipe? Leave a review below, then take a picture and tag us @InFineTaste on Instagram so we can see!

    View web story for this post.

    More All Dessert Recipes

    • bundt cake sliced up on a wooden board.
      Pecan Upside Down Cake
    • rice krispie treat square with M&Ms on top.
      M&M Rice Krispie Treats
    • hand holding ice cream cone.
      Fruity Pebbles Ice Cream
    • fruity pebble cookie on edge of baking sheet.
      Fruity Pebbles Cookies

    Reader Interactions

    Comments

    1. Dee

      May 02, 2023 at 4:28 pm

      5 stars
      made these today and they were super simple and helped me get rid of the leftover jam in the fridge

      completely forgot to roll them in sugar but it worked out since my husband likes treats that aren't too sweet

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Meet Dianna & Alyssa

    two women, Dianna and Alyssa, standing with their arms around each other.

    We are Dianna & Alyssa, a mother-daughter duo, and food lovers! We are the stomachs behind all the recipes we share here on In Fine Taste.

    Read more about us

    Subscribe to our Newsletter

    Barbecue Must-Haves!

    • two bowls of lemon tarragon pasta salad, the best salad recipe
      Lemon Tarragon Pasta Salad
    • summer salad of pineapple, lemon & basil in glass cup.
      Pineapple Basil Salad
    • broccoli salad in white bowl on wooden board.
      The Best Broccoli Salad (with a lightened up dressing!)
    • white platter with rows of vegetables for cowboy rice salad
      Cowboy Rice Salad

    Popular Posts

    • blue monster cookie with bite out of it stacked.
      Cookie Monster Cookies
    • soup in bowl with basil around and croutons on side.
      Roasted Red Pepper Gouda Soup
    • bowl of tzatziki with cucumbers on top
      Tzatziki (Cucumber Yogurt Sauce)
    • slices of pizza.
      The Best Pizza Dough
    logos displaying where In Fine Taste has been featured.

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Us

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Have a question? Or want to work with us? Send us a message!
    • Contact

    As an Amazon Associate I earn from qualifying purchases.