These shortbread cookies with strawberry jam are buttery and tender with lightly crisp edges and glossy strawberry jam centers. The dough is soft and rich, while the jam adds a bright fruity finish to every bite.
If you love baking with jam, try my Raspberry Jam Oat Bars next. For another strawberry dessert, Strawberry Panna Cotta is creamy and no-bake. You might also like my Easy Bake Cookies or these Almond Flour Chocolate Chip Cookies when you want another easy homemade cookie.
These cookies are shaped like thumbprint cookies, so there’s no rolling pin or cookie cutter involved. Just roll the dough into balls, press a well in the center, fill with strawberry jam, and bake until the edges are lightly golden.
What Are Strawberry Jam Shortbread Cookies?
These shortbread cookies with strawberry jam are buttery thumbprint-style cookies with a soft, tender center and a spoonful of strawberry jam baked into the middle.
The dough is made with butter, powdered sugar, vanilla, egg, flour, and a pinch of salt. Once shaped, each cookie gets a small indentation that holds the strawberry jam as it bakes.
The jam becomes glossy and slightly sticky in the oven, while the cookie edges develop a light golden color.
Table of contents
Ingredients
Let’s Make Shortbread Cookies with Strawberry Jam
- Cream the butter and sugar. In a mixing bowl, beat the softened butter and icing sugar until smooth and fluffy.
- Add vanilla and egg. Mix in the vanilla extract, then beat in the egg until fully combined.
- Add dry ingredients. Add the flour and a pinch of salt. Mix just until a soft dough forms (don’t overmix).
- Shape and make the “thumbprint.” Scoop small portions, roll into balls, and place on a parchment-lined cookie sheet. Press the center of each ball to make a well.
- Fill with jam. Spoon strawberry jam into each center (enough to fill without overflowing).
- Bake. Bake at 350°F (177°C) until the edges are lightly golden and the jam looks set, about 10–12 minutes.
- Cool and serve. Let cookies cool on the pan for a few minutes, then transfer to a rack to cool completely.
How to Keep Strawberry Jam Shortbread Cookies Tender and Neat
The flour measurement makes a noticeable difference in this dough. Too much flour can make the cookies dry and crumbly, while too little can make them spread more than expected.
For this recipe, I recommend using the tested 375 g flour measurement whenever possible. King Arthur Baking also recommends weighing flour with a digital scale for more consistent baking because measuring cups can hold noticeably different amounts depending on how the flour is packed. King Arthur Baking – How to Measure Flour King Arthur Baking
Butter temperature matters too. The butter should be softened enough to cream smoothly but should not look melted or greasy.
Once the flour goes in, mix only until the dough comes together. Overworking it can take away from the tender texture you want in shortbread cookies with strawberry jam.
And if the dough becomes too soft while you’re shaping the cookies, a short 20–30 minute chill helps the thumbprints hold their shape in the oven.
Common Mistakes to Avoid
Using butter that is too warm: Softened butter is good; melted or greasy butter can encourage spreading.
Adding too much flour: Use the 375 g measurement for the most consistent result.
Overmixing the dough: Stop mixing once the flour is incorporated.
Pressing the centers too aggressively: A gentle press is enough. Pinch small cracks back together.
Making the indentation too shallow: The well needs enough depth to hold the jam.
Overfilling with strawberry jam: Too much jam can bubble over while baking.
Baking until the whole cookie is dark golden: Look at the edges. They only need to become lightly golden.
Moving the cookies immediately: They’re more delicate while hot, so let them sit on the pan for 5 minutes first.
What to Serve With Strawberry Jam Shortbread Cookies
These shortbread cookies with strawberry jam are easy to serve on their own, but they also pair well with:
- Black tea
- Earl Grey tea
- Hot coffee
- Espresso
- Cold milk
- Hot chocolate
- Fresh strawberries
- Fresh raspberries
- Other butter cookies
- A mixed afternoon tea platter
The slightly bitter flavor of tea or coffee works especially well with the buttery cookie and sweet strawberry center.
FAQs
A few small cracks are normal. If the dough cracks a lot when you make the indentation, press more gently and pinch the cracks back together before adding the jam. Also make sure you measure the flour accurately, since too much flour can make the dough drier.
Butter that is too warm is one of the first things to check.
Use softened butter that still feels slightly cool rather than butter that looks oily or partially melted.
If your shaped dough is especially soft, chill it for 20–30 minutes before baking.
Use a thicker jam and avoid overfilling the indentation.
The jam should sit inside the well without reaching the outer edge of the dough.
Not always. If the dough is easy to roll and holds its shape, you can continue with the recipe as written. If it feels very soft or sticky, chill it briefly before shaping.
Look at the edges rather than waiting for the entire cookie to turn golden.
They’re ready when the edges are just lightly golden and the jam looks glossy and set.
The cookies will continue to firm up as they cool.
Yes.
Let the baked cookies cool completely, freeze them until firm, then transfer them to an airtight freezer-safe container for up to 2 months.
Thaw at room temperature before serving.
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Shortbread Cookies with Strawberry Jam
Ingredients
Equipment
Method
- Preheat oven to 350°F (177°C). Line a cookie sheet with parchment paper.
- In a mixing bowl, beat the butter and icing sugar until smooth and fluffy.
- Mix in vanilla extract, then beat in the egg until fully combined.
- Add flour and a pinch of salt. Mix just until a soft dough forms.
- If needed, chill dough for 20–30 minutes for easier shaping.
- Roll dough into small balls and place on the cookie sheet. Press the center of each ball to make a well.
- Spoon strawberry jam into each center.
- Bake 10–12 minutes, until edges are lightly golden and jam looks set.
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Video
Notes
- If the dough feels sticky or very soft, chill it briefly before rolling.
- Press the thumbprints gently and pinch any small cracks back together.
- Avoid overfilling the centers with strawberry jam.
- Bake just until the edges are lightly golden and the jam looks set.
- Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack.
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Let us know how it was!Estimated reading time: 7 minutes
