Can I use store-bought jam or does it have to be homemade?

Absolutely—store-bought strawberry jam works perfectly! Just use a jam that’s not too runny so it doesn’t spill out during baking. A good, thick jam offers the best texture and flavor.

How do I keep the jam from leaking out of the cookies?

The key is creating a deep enough indentation and chilling the dough thoroughly. Make sure your jam is relatively stiff, and don’t overfill—just enough to nestle inside the well.

Do I have to chill the dough?

Yes, chilling is crucial. It prevents spreading and helps the cookies maintain their shape, so your jam stays neatly in place. It’s worth the extra bit of time!

Can I make smaller cookies for bite-sized treats?

Definitely! Just divide the dough into smaller balls and slightly reduce the baking time. Keep an eye on them—about 11-12 minutes should do it.

Double Strawberry Jam Cookies Recipe

Name: Double Strawberry Jam Cookies Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 3 h 10 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 (use 1 to 2 drops for gel food coloring); 3/4 cup strawberry jam, divided; 1 cup powdered sugar; 1 tablespoon strawberry jam; 1 tablespoon water; 1 drop red food coloring

These Double Strawberry Jam Cookies are a celebration of strawberry flavor wrapped in the perfect soft, melt-in-your-mouth cookie. With strawberry jam baked both inside and on top, plus a gorgeous drizzle of pink-hued glaze, they’re as striking on the dessert table as they are delightful to eat. The dough comes together effortlessly, and most of the time is just letting them chill—so you can easily prep ahead, then pop them in the oven whenever you need a sweet, berry-filled treat. This recipe is just waiting to become your favorite weeknight baking project!

Why You’ll Love This Recipe

Double Dose of Strawberry: Real jam goes straight into the dough and fills the cookies for maximum fruity flavor in every bite.
Easy to Make: It’s as simple as mixing, chilling, and baking—no fancy techniques or special tools required.
Beautifully Festive: That natural pink hue and the shiny glaze make these cookies perfect for special occasions, gifting, or just brightening an ordinary day.
Perfect Texture: The cornstarch works its magic for a soft, almost cake-like center, while a final sugar roll before baking gives each bite a subtle crunch.
Fun to Customize: Love to experiment? There are so many ways to make this recipe your own.

Ingredients You’ll Need

Gather these ingredients for truly irresistible cookies—each plays a key role:

All-Purpose Flour: Gives the cookies their structure. Go for good-quality flour for the best results.
Cornstarch: Essential for that tender, melt-in-your-mouth texture—don’t skip this, it’s what keeps the cookies soft!
Baking Powder: Aids in rising, giving a lovely lift and lightness.
Salt: Just a pinch to balance all the sweet and elevate the strawberry flavor.
Unsalted Butter: Room temperature is best for creaming—contributes rich flavor and a soft crumb.
Granulated Sugar: Used both in the dough and for rolling the cookies, it gives gentle sweetness and a little crunch outside.
Egg: Binds everything together, giving structure and chew.
Vanilla Extract: Essential for background flavor—it complements the strawberry, making it pop.
Red Food Coloring: Optional, but adds a playful, vibrant pink color. Gel or liquid both work, just use a drop or two.
Strawberry Jam: The heart of the cookie—choose a good-quality jam for the best flavor, and don’t be shy about being generous!
Powdered Sugar: For the glaze, ensures a smooth and shiny drizzle.
Water: Just a splash for the glaze’s perfect consistency.

Tip: Let your butter and egg come to room temperature—this little prep step helps everything blend smoothly.

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

Experimentation is half the fun here! If you want to shake things up, try these twists:

Berry Swap: Substitute raspberry or apricot jam for a whole new flavor. Even cherry works beautifully!
Lemon Zest: Add a bit of grated lemon zest to the dough or the glaze for a zingy counterpoint to the sweet jam.
Almond Note: Swap half the vanilla for almond extract for a sophisticated touch.
Chocolate Drizzle: Melt some white or dark chocolate and drizzle instead of (or alongside) the strawberry glaze.
Nutty Topping: Sprinkle crushed pistachios or sliced almonds over the glaze for crunch and extra elegance.
Gluten-Free: Use your favorite 1:1 gluten-free flour blend—these cookies hold up well!

Try a few versions side-by-side to discover your favorite!

How to Make Double Strawberry Jam Cookies

Step 1: Prepare the Dry Ingredients

Whisk together the flour, cornstarch, baking powder, and salt in a bowl. Set these aside—you want these ready to go.

Step 2: Cream the Butter and Sugar

In a separate bowl, beat together the room-temperature butter and most of the sugar (hold back a little for rolling) until it’s light and fluffy. This step is where the cookies get their airy texture.

Step 3: Add Wet Ingredients

Mix in the egg, vanilla extract, and a couple of drops of red food coloring until your mixture is evenly pink and smooth.

Step 4: Combine and Add Jam

Gradually add your dry ingredients, then gently fold in a bit of strawberry jam. Mix just until you don’t see any more streaks—overmixing can make cookies tough.

Step 5: Shape and Chill the Dough

Divide the dough into 12 even pieces. Roll them into balls, coat in the reserved granulated sugar, then make a deep indentation in the center of each (your thumb works nicely!). Place them on a parchment-lined tray and chill for at least 2 ½ hours. (Chilling makes all the difference for shape and texture!)

Step 6: Fill and Bake

Once chilled, preheat the oven to 325°F. Transfer cookies to new parchment-lined baking sheets, spacing well apart. Spoon more jam into the indentations. Bake about 15 minutes, until the edges are just golden. The tops should still look pale—don’t overbake if you want maximum softness!

Step 7: Glaze and Finish

While the cookies cool completely, whisk powdered sugar, a splash of water, strawberry jam, and a drop of food coloring until smooth. Drizzle over cooled cookies and let set.

Now, steal one before the rest of the family finds out what you’ve made.

Pro Tips for Making the Recipe

Chilling is Key: The dough must chill for 2 ½ hours so the cookies hold their shape and the jam doesn’t run while baking.
Indent Deeply: Don’t be shy—create a good well in each cookie so you can pack in plenty of jam.
Rotate Baking Sheets: For even baking, switch racks and rotate your baking sheets halfway through.
Don’t Overbake: The magic is in that just-set center. The cookies will continue to set as they cool.
Glaze Cool Cookies Only: Be patient—glazing warm cookies can make the drizzle run everywhere!

If you want a thicker glaze, just use less water. For a thinner, more transparent look, add more!

How to Serve

Double Strawberry Jam Cookies shine in all sorts of settings. Serve them:

With a Cup of Tea or Coffee: Their berry brightness pairs perfectly with a warm beverage—ideal for a weekend treat or a quick pick-me-up.
Dressed Up on a Dessert Platter: These cookies look stunning piled high for bridal showers or birthdays.
Packaged for Gifting: Tuck them into a pretty box with parchment and ribbon—they make the loveliest homemade gifts.
With Vanilla Ice Cream: Sandwich a scoop between two cookies for the most decadent strawberry ice cream sandwich!

Make Ahead and Storage

Storing Leftovers

Store completely cooled cookies in an airtight container at room temperature for up to 4 days. The glaze sets beautifully, so you don’t need to worry about sticking.

Freezing

Freeze unglazed cookies (once fully cooled) in a single layer on a baking sheet, then transfer to a freezer-safe container separated by parchment. They’ll keep for up to 2 months. Thaw at room temperature, then glaze before serving for that fresh-baked vibe.

Reheating

No need to reheat—these cookies are best enjoyed at room temperature! If you prefer a warm cookie, a quick 5-second zap in the microwave does the trick, but the glaze may soften.

FAQs

Can I use store-bought jam or does it have to be homemade?

Absolutely—store-bought strawberry jam works perfectly! Just use a jam that’s not too runny so it doesn’t spill out during baking. A good, thick jam offers the best texture and flavor.
How do I keep the jam from leaking out of the cookies?

The key is creating a deep enough indentation and chilling the dough thoroughly. Make sure your jam is relatively stiff, and don’t overfill—just enough to nestle inside the well.
Do I have to chill the dough?

Yes, chilling is crucial. It prevents spreading and helps the cookies maintain their shape, so your jam stays neatly in place. It’s worth the extra bit of time!
Can I make smaller cookies for bite-sized treats?

Definitely! Just divide the dough into smaller balls and slightly reduce the baking time. Keep an eye on them—about 11-12 minutes should do it.

Final Thoughts

Double Strawberry Jam Cookies are everything a great cookie should be: simple to make, exciting to eat, and packed with flavor. They’re the cookie version of a strawberry daydream, with their soft crumb, sparkling sugar, and gorgeous jammy centers. Go ahead—whip up a batch and share the magic (or keep them all for yourself, no judgment!). Happy baking!