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

Description

Double Strawberry Jam Cookies combine a buttery, tender cookie base with strawberry jam both inside and on top, finished with a beautiful strawberry glaze. These eye-catching cookies are perfect for showcasing fresh strawberry flavor in every bite, making them an ideal treat for dessert tables, parties, or just a sweet homemade snack.

Ingredients

Units Scale

For the Cookies

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

For the Glaze

1 cup powdered sugar
1 tablespoon strawberry jam
1 tablespoon water
1 drop red food coloring

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Instructions

Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt until well combined. Set aside.
Cream Butter and Sugar: In another large bowl, beat the unsalted butter with 1 1/4 cups granulated sugar using a mixer on medium speed until the mixture is light and fluffy. Scrape down the sides as needed, which should take about 2-3 minutes.
Add Wet Ingredients: Beat in the egg until thoroughly incorporated. Add the vanilla extract and red food coloring, mixing until the color is evenly distributed throughout the dough.
Combine with Strawberry Jam and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture. Then, add 1/4 cup strawberry jam and continue mixing until there are no visible streaks of flour or jam left in the dough.
Shape and Chill the Dough: Divide the dough into 12 even portions. Roll each portion into a ball, then roll in the remaining 3 tablespoons granulated sugar. Place each ball on a baking sheet lined with parchment paper and use your thumb to make an indentation in the center. Chill the cookies in the refrigerator for 2.5 hours to firm up the dough.
Preheat Oven and Prepare Baking Sheets: Once the dough has chilled, preheat your oven to 325°F (160°C) and line two large baking sheets with parchment paper.
Fill and Bake Cookies: Arrange the cookies on the prepared baking sheets, allowing 3-4 inches of space between each one. Fill each indentation with the remaining strawberry jam. Bake for about 15 minutes, or until the edges are lightly golden and the tops remain pale. Remove from the oven and let the cookies cool completely on the baking sheets.
Make the Glaze: While the cookies are cooling, whisk together the powdered sugar, 1 tablespoon strawberry jam, 1 tablespoon water, and 1 drop red food coloring in a small bowl until smooth and pourable.
Glaze the Cookies and Serve: Once the cookies have cooled, drizzle the strawberry glaze over the tops. Allow the glaze to set before serving and enjoy your double strawberry jam cookies!

Notes

For best results, chill the cookie dough for the full 2.5 hours as this helps the cookies hold their shape while baking.
If you prefer a less vibrant color, use fewer drops of food coloring.
Cookies can be stored in an airtight container at room temperature for up to 1 week.
Use a high-quality strawberry jam for the best flavor.
The glaze can be omitted or replaced with a simple dusting of powdered sugar if desired.

Nutrition

Serving Size: 1 large cookie
Calories: 220
Sugar: 21g
Sodium: 78mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 0.5g
Protein: 2g
Cholesterol: 28mg