These strawberry sugar cookies are the perfect summer treat! Soft and buttery sugar cookie dough is swirled with strawberry jam and baked to perfection. Each bite has the perfect balance of melt-in-your-mouth sugar cookie with a ribbon of delicious strawberry jam.
How to make strawberry sugar cookies
I love nothing more than the classic combination of strawberries and sweet cream, or more broadly – strawberries and something sweet and vanilla.
This combination idea is what created these strawberry jam sugar cookies. Soft and buttery sugar cookies just seemed like the perfect base for a strawberry addition. But to get the MOST strawberry flavor, I opted for strawberry jam rather than fresh strawberries. Jam is like a fruity flavor bomb, so it works PERFECT in these cookies.
It took quite a bit of testing to figure out how best to incorporate the jam into these cookies. I stuffed them, I baked it on top, and I even threw in some freeze dried strawberries to the mix.
In the end, the best most delicious way to make strawberry sugar cookies was to swirl the jam right into the dough.
This recipe makes a very soft and buttery cookie dough which makes it the perfect consistency for swirling in our jam. When the dough is done, dollops of jam are plopped all throughout the bowl of dough.
Then, using a rubber spatula, the jam is gently folded into the dough to create ribbons of strawberry throughout. The key here is to only fold about 3-4 times, just enough to disperse the jam without fully mixing it in.
Once scooped, you’re left with cookie dough balls with thick ripples of jam all throughout!
Tips for making strawberry jam sugar cookies
- Flour – I always say to measure the flour if you can. If a scale isn’t available, gently spoon the flour into a measuring cup and level it off for a light and fluffy cup of flour. Never scoop directly down into the flour as this packs it down into the cup, leaving you with way too much excess flour in the dough.
- Mixing – When mixing the sugar cookie dough, mix gently once the dry ingredients are added. Too much mixing can lead to a tough cookie.
- Strawberry Jam – Although these are called strawberry JAM sugar cookies, we are actually using strawberry preserves. This is typically made with fresh whole berries and very minimal ingredients, so it provides the best flavor and texture for these cookies. As an added tip – chill the preserves overnight for easy mixing.
- Swirling – When working the jam into the cookies, use a rubber spatula and gently fold 3-4 times max. Fold just enough to disperse the jam throughout the dough, but not too much to where it fully blends in.
- Scooping – These cookies are made with a large 2 oz cookie scoop (aka in ice cream scoop). So when scooping out the dough, pay attention to where the jam is at. Scoop to where most of the jam as at the bottom of the scoop so that when the dough is turned out, a swirl of jam is revealed on top. Also scoop in one swift motion as to not disrupt the swirls in the dough.
- Chilling – This is a very soft and buttery dough, so it must chill for at least 4 hours or overnight. It will feel wrong, but chill the cookies uncovered. This helps dry out the cookies just a bit so that they can spread nice and even once baked.
Strawberry Sugar Cookies FAQs
Use strawberry preserves with chunks of fresh strawberries. This provides the best flavor and spread.
I suggest sticking with a large 2 oz scoop as those strawberry ribbons need as much surface area as they can get.
Sure! Use your preferred flavor, just make sure it’s a preserve.
Yes, in fact the longer the better. Chill for one night uncovered, but then cover the dough to chill for even longer. The dough will keep for about a week in the fridge.
I haven’t tried it, but I think it could work. After the dough has chilled overnight, place the balls into a freezer storage bag and freeze for up to 3 months. Thaw before baking.
If you’re scooping out the dough but it’s too thin to hold its shape, it could be that the butter was too hot from the start. Allow the dough to chill in the fridge for about 30 minutes and then try scooping again.
For more strawberry dessert recipes, check out my:
- Strawberry Shortcake Cheesecake Bars
- Strawberry Pizza
- Strawberry Sheet Cake
- Strawberry Pop Tart Shortbread
- Strawberry Cheesecake Cookies
Make sure to tag me @butternutbakery on Instagram or leave a comment below if you make these strawberry sugar cookies. I love seeing my recipes come to life in YOUR kitchen! To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!
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Strawberry Jam Sugar Cookies
- Total Time: 4 hours 35 minutes
- Yield: 12 large cookies
Description
These strawberry sugar cookies were inspired by a delicious combination of sweet strawberries and smooth vanilla! Soft and buttery sugar cookie dough is swirled with fruity strawberry jam and baked to soft and tender perfection. With ribbons of jam throughout each cookie, each bite is met with soft cookie and jammy strawberry.
Ingredients
Strawberry Jam Sugar Cookies
- 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
Strawberry Jam Sugar Cookies
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, whisk together the melted butter and sugar. It will be very liquid.
- Then vigorously whisk in the egg and egg yolk (about 1 minute of whisking) followed by the vanilla).
- Switch to a rubber spatula and dump in the dry ingredients. Gently mix and fold the dough to fully combine.
- When the dough is smooth and combined, plop in spoonfuls of preserves throughout the bowl of dough.
- Using the rubber spatula, gently fold the dough 3-4 times max. Fold just enough to disperse ribbons of strawberry throughout the dough but not too much to where the preserves fully mix in.
- With a large 2 oz cookie scoop (aka ice cream scoop), scoop up the dough in one swift motion and plop onto a plate or small pan lined with parchment paper. When scooping, pay attention to where the jam is at. Try to include most of the jam at the bottom of the scoop so that when it’s turned out, you’re left with a thick ribbon of jam on top if each cookie dough ball.
- Then place the uncovered dough in the refrigerator to chill for at least 4 hours or overnight.
- To bake, preheat the oven to 350F.
- Line a large baking sheet with parchment paper and place 3-4 cookie dough balls well spaced apart.
- Bake for 14-16 minutes, or until the edges are golden and the center looks puffed but slightly underdone.
- Allow the cookies to cool on the pan for a minute or two, then transfer to a cooling rack.
- The cookies are best when they’re just SLIGHTLY warm, so cool as needed and enjoy!
Equipment
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- Prep Time: 20 minutes
- Chill Time: 4 hours
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry cookies, strawberry sugar cookies, strawberry jam cookies, strawberry cookie recipe, strawberry sugar cookie recipe, strawberry jam cookie recipe
SO GOOD
★★★★★
Retired executive pastry chef great recipes
These were DELICIOUS! I used homemade peach jam and have 0 regrets. I love the ease of not lugging out my stand mixer and just doing it by hand. Great recipe! Thanks! Also, saw these on TikTok. Shared them them to Pintrest
★★★★★
Jenna,
I made these cookies two times this week. The first time, I only had time to chill them for 1 hour and the cookies were FLAT after baking. I tried again today. They chilled in frig for 7 hours. Still flat. They are DELICIOUS and I will make again but I cannot figure out what I am doing wrong. I bake all the time and bake 3 loaves of sour dough bread each week. I love to bake but I need some help on this.
Did you use a high fat butter?? Like Kerrigold or something along those lines? This can cause cookies to spread more. I usually use basic store brand butter unless directed otherwise š
Hi! So I chilled overnight, but when I popped in the oven they all spread out like pancakes. Did I over mix at some point? Iām in Southern California and itās super hot right now, maybe I should let them chill longer? Next time arrange the dough so I can go straight from fridge to oven? I mean, the pancakes that came out were delicious, but Iād like to try again! Thanks š©·
★★★★★
Did you happen to use a high butter fat butter? This can cause cookies to spread more. I typically use really basic store brand butter unless directed otherwise š
Soooo good!! I used gluten free flour (bobās red mill 1:1 baking flour) and vegan butter (Trader Joeās vegan buttery spread) and they turned out perfect for 15 min! I used Trader Joeās raspberry preserves. Delish! Great recipe. I think this is the best cookie Iāve ever made. Thank you for the recipe!!
★★★★★
So delicious! Easy to make too! The dough is very soft, did refrigerate overnight! I made mine slightly smaller and baked for less time. Highly recommend these!
★★★★★
Good morning. I love these strawberry jam sugar cookies. So good. But I have made them twice and they are flat as a pancake.
The first time I did not have time to chill as long (prob only got 1 hour in the frig). But the second time, they chilled for about 6-7 hours. And they were still flat. What am I doing wrong?
Are you using a high fat butter like European style or Irish butter? This high fat typically causes cookies to spread more.
As a strawberry preserves girlie, I had to make these and they were delicious. Next time, Iāll use a much smaller scoop than called for tho, and drop some extra preserves into the scoop before I add the dough. Even after overnight refrigeration they still lost shape and spread out huge, but oh god, SO tasty. Thank you!! š
★★★★
Very yummy dough – but my cookies did not spread nearly as much as yours did.
As you recommended, I did an overnight chill (which to my knowledge makes cookies spread less). Any clue as to what May have caused this? I ended up with rather thick and cakey cookies which is fine, but not what I anticipated.
★★★★
It’s likely the flour! Check out my baking tips in the post š
made these last and absolutely loved them!! loved the bites of jam mixed in with the perfectly buttery cookie dough! any suggestions for what to do about the eggs if i wanted to half the recipe? thank you!!
★★★★★
Weigh the eggs in a small dish and beat smooth. Then divide the egg in equal weight between two dishes š
Saw these on TikTok and had to make them! Super awesome treat for the summer!
★★★★★
Absolutely delicious and so easy to make! Hardest part is letting them rest for 4 hrsā¦ I did 45 mins in the freezer and created a pazookie and it was still incredible!
★★★★★
Very easy recipe that yields soft and not overly sweet cookies. I did make some adjustments to the recipe: 1. I browned the butter. If I am going to be melting better on the stovetop, it is not much more effort to brown the butter to add a caramel-y flavor. Two minutes on medium- low heat versus ten minutes for 2 sticks of butter. 2. I used Trader Joeās sugar free raspberry preserveās instead of strawberry jam. Mostly bc thatās just what I had on hand. 3. I zested a lemon and mixed with the sugar. 4. I used a 1 oz scoop and refrigerated overnight. I baked at 350 for 10 minutes. Recipe yielded 30 cookies.
★★★★★
Iām thinking these could be used with other fruit preserves. Raspberry?
Yes any flavor you like!
I normally donāt step foot in the kitchen but Iāve been at home a lot recently and decided to make these. Absolutely amazinggggg and super easy to make. I made it with raspberry instead and it was chefs kiss
★★★★★
Delicious! Thank you!!
I made these and they were wonderful! I was only able to chill them for 4 hours because my kiddos ācouldnāt waitā. And they were still fabulous. Made half size cookies for little hands. Completely delicious! Thanks for the recipe!
★★★★★
This is a great recipe and will probably become my base for every cookie recipe! I took it up a notch and made a whipped vanilla frosting to go on top so now itās really like a strawberry shortcake!! Itās delicious!!
★★★★★
Sounds amazing!
OH MY!! These cookies are exceptional! I used stonewall kitchenās Christmas jam instead of strawberry jam. I love the mixed flavors of the Christmas jam with the buttery flavor of the cookie. Next time I will make with strawberry jam. I have to say this is one of the best cookies Iāve made. I followed recipe exactly. I am an avid baker and in the kitchen often. I highly recommend this recipe! Thanks for the amazing cookie ā¤ļø
★★★★★
Thank you!!
Two thumps up! Thanks for sharing the recipe.š
★★★★★