Can I use a different flavor of jam?

Absolutely! Raspberry, apricot, blackberry, or even blueberry jam will all work wonderfully—just pick something with robust flavor and a thicker consistency for the best results.

My cookie dough feels sticky. Is that normal?

Yes, it’s a bit soft before chilling, thanks to the jam. Chilling firms up the dough, making it easy to handle and helping the cookies bake up thick and soft.

Do I really need to chill the dough for so long?

Yes, chilling isn’t just for convenience—it prevents excessive spreading and develops the flavors. If you’re pressed for time, chill for at least an hour, but longer is better.

How can I ensure the glaze drizzles beautifully?

Add the water slowly and stir until glossy and just pourable. If too thick, add a drop of water. If too thin, mix in a bit more powdered sugar.

Double Strawberry Jam Cookies Recipe

Name: Double Strawberry Jam Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 2 h 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 tablespoons (4 1/2 teaspoons) cornstarch; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, room temperature; 1 1/4 cups plus 3 tablespoons granulated sugar, divided; 1 large egg, room temperature; 1 teaspoon vanilla extract; 2 to 4 drops liquid red food coloring (or 1 to 2 drops for gel); 3/4 cup strawberry jam, divided; 1 cup powdered sugar; 1 tablespoon strawberry jam; 1 tablespoon water; 1 drop red food coloring

There’s something magical about the sweet burst of strawberries nestled inside a buttery cookie. Meet Double Strawberry Jam Cookies: a treat that’s delightfully simple to make, looks like it came straight from a bakery, and tastes absolutely heavenly. Crisp edges, pillowy centers, swirls of strawberry jam, and a glistening strawberry glaze—they’re whimsical, beautiful, and utterly delicious. This is your new go-to for easy, yet impressive, cookies that are perfect for busy weeknights, impromptu celebrations, or snuggling on the couch with a hot drink.

Why You’ll Love This Recipe

Simple Ingredients, Maximum Flavor: Every ingredient here is easy to find, but together they create a cookie that’s way more than the sum of its parts.
Perfect for Any Schedule: The steps are straightforward, and most of the time is hands-off—just chill the dough, bake, and finish with a quick glaze.
Double Strawberry Punch: Not only is strawberry jam swirled right into the cookie dough, but it’s also nestled in the center and drizzled over top for a genuine burst of fruitiness.
Soft, Chewy Texture: Thanks to cornstarch for extra tenderness and the perfect teeny bit of chew.
Fun to Customize: Easily swap flavors or switch up textures to suit your mood or pantry.

Ingredients You’ll Need

All-Purpose Flour: The foundation of the cookies—stick to standard flour for the best structure.
Cornstarch: For soft, tender cookies that practically melt in your mouth.
Baking Powder: Lifts and lightens, making cookies puff just right.
Salt: Balances sweetness—don’t skip, even a pinch makes a difference.
Unsalted Butter: For rich flavor and dreamy texture—room temperature ensures perfect creaming.
Granulated Sugar: For sweetness and a delicate crisp edge. Some sugar is used for coating—this creates a little sparkle and crunch.
Egg: The binder; room temp eggs combine best for even dough.
Vanilla Extract: Adds warmth and classic cookie flavor.
Red Food Coloring: For an irresistible, strawberry-inspired blush—entirely optional, but highly recommended for that charming look.
Strawberry Jam: The star! Use a good-quality or homemade jam; divided for dough, filling, and glaze.
Powdered Sugar: Makes the glaze silky and just sweet enough.
Water: Just to thin the glaze a bit for the perfect drizzle.

Tip: The food coloring isn’t about flavor—just color. If you’d rather leave it out, your cookies will still taste just as bright and berry-loaded.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

It’s easy to tailor these cookies to whatever you have or crave. A few tweaks to try:

Different Jam Flavors: Raspberry, blackberry, or apricot jam work wonderfully—just stick to one with plenty of fruit flavor.
Citrus Zest: Stir a little lemon or orange zest into the dough or glaze for a zingy pop.
Almond Extract: Try a drop or two in the dough for a sophisticated edge that pairs beautifully with strawberry.
Chocolate Drizzle: Drizzle cooled cookies with melted chocolate instead of or along with the glaze for a decadent finish.
Nutty Crunch: Sprinkle finely chopped pistachios or almonds over the glazed cookies for flavor and texture.

How to Make Double Strawberry Jam Cookies

Step 1: Mix the Dry Ingredients

Whisk together flour, cornstarch, baking powder, and salt in a large bowl and set aside. This pre-mixing helps the leavening and cornstarch distribute evenly, ensuring even baking.

Step 2: Cream Butter and Sugar

In a separate bowl, beat the softened butter and sugar until light and fluffy—about 2 to 3 minutes on medium speed. Don’t rush this step! Creaming incorporates air and makes your cookies delicate.

Step 3: Add Wet Ingredients

Next, add in the egg, vanilla extract, and food coloring, if using. Beat well so everything blends into a pale, strawberry-tinged cloud.

Step 4: Combine, Swirl, and Shape

Gradually add your dry mixture, mixing just until you don’t see streaks. Now, blend in a scoop of strawberry jam (about a quarter cup). Mix until just incorporated—you want some pretty swirls, not uniform color.

Divide the dough into 12 portions. Roll each into a ball, toss in extra sugar for sparkle, and make an indentation in the center for filling.

Step 5: Chill

Transfer all the cookies to a parchment-lined tray, and let them rest in the fridge for 2.5 hours. This step is important for thick, bakery-style cookies that don’t spread too much.

Step 6: Bake

Preheat your oven to 325°F while the cookies finish chilling. Place the shaped cookies on lined baking sheets, leaving plenty of space between each. Fill the centers with the rest of your strawberry jam, then bake for 15 minutes, or until the edges just begin to turn gold but the tops remain pale and soft.

Step 7: Make the Glaze

As the cookies cool completely, whisk together powdered sugar, strawberry jam, water, and food coloring to make a pink, glossy glaze.

Step 8: Finish and Enjoy

Drizzle glaze over the cooled cookies in pretty swirls or zigzags. A gentle “wait for the glaze to set” is technically suggested, but no harm will come if you sneak one (or two!) right away.

Pro Tips for Making the Recipe

Don’t Skip Chilling: This controls spreading, helps textures develop, and allows flavors to meld.
Use Room Temperature Butter and Egg: They blend better. If in a rush, place the egg in warm water for a few minutes.
Jam Quality Matters: A thick, fruit-forward jam gives the best punch of flavor and helps cookies hold their shape.
Cookie Size: Larger cookies (as written) mean more jam-to-cookie ratio per bite! Make them smaller if you’d like, but be sure to reduce baking time.
Extra Glaze: If you love a thick layer, double the glaze recipe for more drizzle.

How to Serve

These cookies are delicious all on their own, but here are a few fun serving ideas:

Perfect with tea or coffee: Their buttery crumb and sweet strawberry notes are a dreamy match for your favorite hot drink.
With ice cream: Serve slightly warm cookies with a scoop of vanilla or strawberry ice cream for a dessert that feels extra special.
Gift them!: Arrange in a pretty box or tin—Double Strawberry Jam Cookies make a thoughtful, handcrafted gift for friends, teachers, or just because.
Party Platter: Pair with lemon bars or chocolate cookies for a colorful, irresistible dessert tray.

Make Ahead and Storage

Storing Leftovers

Keep the cookies in an airtight container at room temperature for up to 4 days. Their texture holds up beautifully—still soft, never dry.

Freezing

You can freeze the unbaked, shaped dough balls (before filling with jam) on a tray, then transfer to a zip-top bag; they’ll keep for up to 3 months. Fill with jam and bake from frozen, adding a couple of extra minutes if needed. Baked cookies also freeze well—just thaw fully before glazing.

Reheating

Cookies are best enjoyed at room temperature, but if you’d like them warm, heat in a 300°F oven for a few minutes, or microwave very briefly to soften.

FAQs

Can I use a different flavor of jam?

Absolutely! Raspberry, apricot, blackberry, or even blueberry jam will all work wonderfully—just pick something with robust flavor and a thicker consistency for the best results.
My cookie dough feels sticky. Is that normal?

Yes, it’s a bit soft before chilling, thanks to the jam. Chilling firms up the dough, making it easy to handle and helping the cookies bake up thick and soft.
Do I really need to chill the dough for so long?

Yes, chilling isn’t just for convenience—it prevents excessive spreading and develops the flavors. If you’re pressed for time, chill for at least an hour, but longer is better.
How can I ensure the glaze drizzles beautifully?

Add the water slowly and stir until glossy and just pourable. If too thick, add a drop of water. If too thin, mix in a bit more powdered sugar.

Final Thoughts

Double Strawberry Jam Cookies are as joyful to make as they are to eat—easy enough to whip up for any occasion, but so special they feel like a treat. With layers of strawberry flavor and that perfect combination of chewy and tender, there’s just no reason not to try them. Fair warning: you’ll want to make a double batch!