Can I use store-bought jam with seeds, or should it be smooth?

Either kind of strawberry jam works well! Seedless makes for a neater look and smoother bite, but a chunky, fruit-filled jam delivers incredible flavor and rustic texture. Just use what you love or have on hand.

How do I keep the jam from leaking out during baking?

Make a deep enough well in your dough and don’t be tempted to overfill. About 1/2 teaspoon per cookie is plenty. If some leaks, it’s not a disaster—they’ll taste just as delicious, just a bit more rustic.

Can I double the recipe for a crowd?

Absolutely! These scale up perfectly. Use multiple baking sheets and rotate them for even baking if your oven can’t fit them all at once.

Do these cookies need to be refrigerated?

No refrigeration required for a few days. However, if your kitchen is very warm or you use a particularly fresh, unpreserved jam, you can refrigerate them for up to a week—just bring to room temp for the best texture before enjoying.

Double Strawberry Jam Cookies Recipe

Imagine biting into a soft, chewy cookie bursting with two layers of sweet, tangy strawberry flavor—a treat that delivers happiness in every bite. Double Strawberry Jam Cookies are a brilliant way to bring the taste of fresh strawberries to your kitchen, without the work of making a full shortcake or pie. With their luscious strawberry jam filling and a vibrant strawberry glaze, these cookies are pure joy in under an hour. If you’re looking for something special, quick, and ridiculously tasty for your next busy weeknight, these cookies are about to become your go-to.

Why You’ll Love This Recipe

Strawberry Overload: There’s strawberry flavor in both the filling and the beautifully pink glaze, so every mouthful is sweet, fruity, and utterly satisfying.
Easy and Fuss-Free: No fancy mixer needed—just a bowl, a spoon, and a few pantry staples.
Speedy to Make: Mix, scoop, bake, and glaze—all in less time than it takes to watch an episode of your favorite show.
Ideal for Sharing: These cookies travel well and look as stunning as they taste, making them perfect for potlucks, parties, or a quick dessert when friends drop by.

Ingredients You’ll Need

Here’s what you’ll gather for your Double Strawberry Jam Cookies, with notes to ensure full cookie confidence:

All-Purpose Flour: The main structure for tender, not-too-cakey cookies.
Cornstarch: Secret weapon for that melt-in-your-mouth texture—never skip it!
Baking Powder: Gives these cookies a subtle, delightful lift.
Salt: Just enough to balance the sweetness and boost the flavors.
Unsalted Butter: Room temperature is key for even mixing and tender cookies. Salted butter? Sure, just skip the added salt.
Granulated Sugar: For sweetness and a hint of crunch. Some is saved to swirl the tops before baking—don’t skip this!
Egg: Binds everything together and adds richness.
Vanilla Extract: For warmth and a classic bakery aroma.
Red Food Coloring: Just enough to give your cookies a rosy hue. Use liquid or gel, but start small—too much looks artificial.
Strawberry Jam: The star! Use the best you can find, ideally one with real, visible fruit bits for texture.
Powdered Sugar: Essential for a smooth, glossy glaze.
Water: The right splash to thin the glaze.
Strawberry Jam (for glaze): Doubles down on the berry intensity in the topping.

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

There’s tons of room for creativity here:

Jam Swap: Go classic with raspberry or luscious with blackcurrant. Even apricot works if that’s what you have on hand.
Citrus Zest: Add a little grated lemon or orange zest to the cookie dough for a subtle tang.
Chocolate Dip: Once glazed, dip half the cookie in melted white chocolate and let it set.
Egg-Free: Sub in 3 tablespoons of applesauce for the egg if allergies are a concern.
Nutty Crunch: Gently press some crushed pistachios or almonds on top of the glaze for added texture and flavor.

How to Make Double Strawberry Jam Cookies

Step 1: Prep the Dough

Start by creaming the room-temperature butter with most of the sugar until fluffy and pale—it’s worth taking a moment to beat plenty of air in; that’s what keeps cookies soft! Whisk in the egg and vanilla extract until smooth, then add the drops of food coloring for that pretty pink pop. Sift in the dry ingredients (flour, cornstarch, baking powder, salt) and mix just until combined—no over-mixing!

Step 2: Shape and Fill

Scoop balls of dough and flatten them slightly in your hand or on the baking sheet. Thumbprint the center, then spoon in a small puddle of strawberry jam. Take care: don’t overfill or the jam will spill out as they bake. Sprinkle the tops with the remaining sugar for sparkle and gentle crunch.

Step 3: Bake

Pop the tray in a preheated oven until the edges are just set and the centers remain soft—err on the side of underbaking for that dreamy chew. Let them cool fully before glazing, or your glaze will slide right off!

Step 4: Glaze and Finish

Whisk powdered sugar, strawberry jam, water, and a dab of food coloring to create a thick but pourable glaze. Drizzle or spread over the cooled cookies. Let the glaze set, if you can wait that long.

Pro Tips for Making the Recipe

Don’t skip the cornstarch; it keeps the cookies tender instead of tough.
Chill the dough for 10–15 minutes if it’s very sticky. It makes shaping much easier.
Use the back of a teaspoon for perfect little wells for the jam—less mess, all the flavor.
To avoid cracked edges, smooth any rough spots in the dough after filling with jam.
For glaze that sets up shiny, use less water and let cookies cool completely before glazing.

How to Serve

These cookies shine on their own with a cup of tea, but there’s plenty of ways to enjoy them:

Classic: Pile onto a platter for easy dessert at gatherings—watch them disappear!
Fancy: Pair with vanilla bean ice cream for a summery treat.
Gift-Worthy: Stack and wrap in clear bags for sweet edible gifts.
Coffee Break: Enjoy in the afternoon with your favorite coffee or even a glass of cold milk.

Make Ahead and Storage

Storing Leftovers

Store cooled cookies in an airtight container at room temperature. They stay soft and fresh for up to 4 days. If stacking, layer parchment between to keep the glaze beautiful.

Freezing

The unbaked, unfilled dough freezes beautifully—just scoop into balls and freeze on a tray, then transfer to a bag. Thaw and add jam right before baking. You can also freeze the fully baked, unglazed cookies. Add glaze after thawing for best texture.

Reheating

No need to reheat, but if you love a warm cookie, 10 seconds in the microwave brings back all the squidgy softness—just be gentle so the jam doesn’t get too hot.

FAQs

Can I use store-bought jam with seeds, or should it be smooth?

Either kind of strawberry jam works well! Seedless makes for a neater look and smoother bite, but a chunky, fruit-filled jam delivers incredible flavor and rustic texture. Just use what you love or have on hand.
How do I keep the jam from leaking out during baking?

Make a deep enough well in your dough and don’t be tempted to overfill. About 1/2 teaspoon per cookie is plenty. If some leaks, it’s not a disaster—they’ll taste just as delicious, just a bit more rustic.
Can I double the recipe for a crowd?

Absolutely! These scale up perfectly. Use multiple baking sheets and rotate them for even baking if your oven can’t fit them all at once.
Do these cookies need to be refrigerated?

No refrigeration required for a few days. However, if your kitchen is very warm or you use a particularly fresh, unpreserved jam, you can refrigerate them for up to a week—just bring to room temp for the best texture before enjoying.

Final Thoughts

Double Strawberry Jam Cookies turn any day into a celebration. With their zippy, fresh flavor and simple steps, they’ll make you look like a baking star without breaking a sweat. These cookies are a breeze to whip up, endlessly adaptable, and a guaranteed hit with anyone who loves a taste of summer. Give them a try—you’ll never look at a jar of strawberry jam the same way again!