Introduction

These Strawberry Jam Sugar Cookies are soft, buttery, and filled with beautiful ribbons of strawberry preserves. They make a delightful treat for any occasion, combining classic sugar cookie flavor with a sweet, fruity twist.

A close-up view of a stack of three soft cookies with a rough, crumbly texture and golden-brown color. Each cookie has a bright red jam dollop in the center, sealed with a sugary, slightly crunchy coating. The top cookie is broken in half, showing a soft, moist inside and some jam oozing out. In the blurry background, there is a glass jar filled with red jam and fresh strawberries on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups (330g) all-purpose flour
3/4 tsp baking soda
3/4 tsp kosher salt
1 cup (225g) unsalted butter, melted and cooled
1 1/4 cup (225g) granulated sugar
1 large egg + 1 egg yolk
2 tsp vanilla extract
1/2 heaping cup strawberry preserves, chilled overnight

Instructions

Step 1: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 2: In a large mixing bowl, whisk the melted butter and sugar until fully combined; the mixture will be very liquid.
Step 3: Vigorously whisk in the egg and egg yolk for about one minute, then add the vanilla extract and whisk until combined.
Step 4: Switch to a rubber spatula and add the dry ingredients to the wet. Gently mix and fold the dough until just combined and smooth.
Step 5: Drop spoonfuls of chilled strawberry preserves throughout the dough.
Step 6: Gently fold the dough 3 to 4 times to create ribbons of jam without fully blending it in.
Step 7: Using a large 2 oz cookie scoop, scoop dough balls carefully so most jam is at the bottom. Place scoops onto a parchment-lined plate or pan.
Step 8: Refrigerate the uncovered dough for at least 4 hours or overnight to chill.
Step 9: When ready to bake, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 10: Place 3-4 cookie dough balls spaced well apart on the baking sheet.
Step 11: Bake for 14-16 minutes, or until the edges are golden and centers appear puffed but slightly underdone.
Step 12: Let the cookies cool on the pan for a couple of minutes, then transfer to a wire rack to finish cooling.
Step 13: Serve the cookies slightly warm for the best taste and texture. Enjoy!

Tips & Variations

For best results, use high-quality strawberry preserves chilled overnight to prevent the jam from melting into the dough.
You can substitute raspberry or apricot preserves to change the flavor profile.
Make sure not to overfold the dough after adding jam to keep pretty jam ribbons visible in the cookies.
Use a cookie scoop for uniformly sized cookies that bake evenly.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed container for up to 1 month. To reheat, warm slightly in the microwave or oven to enjoy the soft, jammy texture.

How to Serve

Seven round cookies with golden brown edges and soft, lighter centers showing swirls of bright red strawberry jam are arranged on a black cooling rack. The cookies have a slightly crinkled texture and a light dusting of granulated sugar on top. Around the rack, there are several whole red strawberries with green leaves placed randomly. The whole setup rests on a white marbled surface with a white cloth partially visible underneath the rack. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular jam instead of preserves?

While regular jam can be used, preserves tend to be thicker and hold their shape better during baking, which helps create those lovely jam ribbons in the cookies.

Do I have to chill the dough overnight?

Chilling for at least 4 hours is important to firm up the dough and prevent the jam from melting too much during baking. Overnight chilling yields the best texture and flavor.