Strawberry Jam Cookies

5 from 4 votes

These two bite Strawberry Jam Cookies can be whipped up in 30 minutes. There's no chill time required and the cookie dough requires only 6 ingredients--they couldn't be easier! I love the texture contrast between the soft cookie with crispy edges and the sticky sweet gooey jam center.

Prep Time18

Cook Time12

Total Time30

Course: Snack

Cuisine: American

Servings: cookies

Calories: 124kcal

Author: Christy Faber

Ingredients

2 ⅔ cup all-purpose flour
¾ tsp salt
1 cup unsalted butter softened
⅔ cup date sugar or regular sugar
1 large egg room temperature
2 tsp pure vanilla extract
⅓ cup seedless jam strawberry or raspberry

Instructions

Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper.
In a medium bowl, whisk the flour and salt thoroughly.
In another medium bowl, cream together the softened butter, sugar until light and fluffy and then add the room temperature egg, and pure vanilla extract.
Mix wet and dry ingredients together until just combined.
The dough will be quite firm and may seem a little dry. That's ok! A firm dough ensures that the cookies will hold their shape during baking.
Shape the dough into small 2-teaspoon-sized balls (I measured mine at 25 grams each) and place them on the prepared cookie sheets. These cookies don't spread much so you can fit at least 12 to a sheet.
Press the dough down into a little disk. Create two small indentations in the center of each cookie using your pinky finger, forming a heart shape.
Note: if the dough is cracking as you try to form the heart shapes I have two recommendations: 1) Reroll the cookie dough ball and allow the warmth from your hands to soften the dough. 2) Alternatively, melt 2 tablespoon of additional butter and slowly incorporate it into the dough one teaspoon at a time until the dough is soft and not cracking as easily.
Fill each indentation with about ½ teaspoon of seedless strawberry jam.
Bake the cookies in the preheated oven for 10-12 minutes. (it takes exactly 12 minutes in my oven) Allow the cookies to cool slightly and enjoy!

Notes

Measure the flour carefully and accurately. The best way to do this is to spoon the flour into your measuring cup and level it off with the back of a knife. Inaccurately measuring the flour in this recipe can cause the dough to crack as you make the heart indentation.

If you're using salted butter instead of unsalted butter then decrease the amount of added salt to the dough.

When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to tough cookies.

Use a teaspoon measure or a baking scale to ensure consistent cookie sizes. This really helps with even baking.

Use light-colored baking sheets to prevent excessive browning on the bottoms of the cookies.

Nutrition