These shortbread cookies with strawberry jam are buttery and tender with lightly crisp edges and a glossy strawberry jam center. They’re simple enough for an everyday batch of cookies but pretty enough for a holiday cookie tray or afternoon tea.
I love how the cookie itself isn’t overly complicated. The dough comes together with basic pantry ingredients, and the strawberry jam adds just enough sweetness and a bright fruity flavor in the middle. No special cookie cutters or equipment needed — just roll, press, fill, and bake.
If you love baking with jam, try my Raspberry Jam Oat Bars next. For another strawberry dessert, these Strawberry Panna Cotta are creamy and completely no-bake. You might also like my Easy Bake Cookies or these Almond Flour Chocolate Chip Cookies when you want another easy homemade cookie.
Ingredients You Need
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.
Buttery Cookies + Strawberry Jam Is Such a Good Combination
These cookies have that simple butter-cookie quality I always love — tender in the middle, lightly crisp around the edges, and just sweet enough.
Then you get the strawberry jam.
It settles into the little thumbprint as the cookies bake and turns glossy and slightly sticky, giving every cookie a bright pop of berry flavor.
They also look much fancier than the amount of work involved.
Roll the dough. Make a little well. Add the jam. Bake.
That’s it.
Overhead view of thumbprint cookies with strawberry jam arranged on a serving plate
What to Serve with Strawberry Jam Shortbread Cookies
These shortbread cookies with strawberry jam are sweet, buttery, and fruity enough to serve on their own, but they pair especially well with simple drinks that balance the richness of the cookies.
A cup of black tea or Earl Grey is one of my favorite pairings. The slightly bitter tea balances the buttery cookies and sweet strawberry jam, making these especially nice for an afternoon snack or simple dessert.
You can also serve them with:
- Hot coffee or espresso
- Black tea or Earl Grey
- A cold glass of milk
- Fresh strawberries or raspberries
- A simple afternoon tea spread
- Other jam-filled cookies for a mixed cookie platter
For parties or holiday cookie trays, you can make the cookies with a few different jam flavors such as strawberry, raspberry, or apricot. King Arthur Baking’s thumbprint cookie guide also suggests using different jams and fillings to customize thumbprint cookies.
I especially like serving these cookies at room temperature with hot tea or coffee, when the shortbread is tender and the strawberry jam center is soft and glossy.
Common Mistakes to Avoid
These shortbread cookies with jam are straightforward, but a few small details can make the difference between neat thumbprint cookies and cookies that spread, crack, or lose their jam centers.
Using butter that is too warm. The butter should be softened but not melted or greasy. Very warm butter makes the dough softer and can cause the cookies to spread more in the oven.
Adding too much flour. Packing flour tightly into a measuring cup can leave you with a dry, crumbly dough. For the most accurate result, use the 375 g weight measurement when possible.
Overmixing after adding the flour. Mix only until the dough comes together. Continuing to beat the dough after the flour has disappeared can affect the tender texture.
Pressing the thumbprint too aggressively. Press slowly and gently. If the sides crack slightly, just pinch them back together before adding the jam.
Overfilling the centers. It’s tempting to add extra strawberry jam, but too much can bubble over the cookie while baking. Keep the filling inside the indentation.
Moving the cookies while they’re very hot. These cookies are delicate straight from the oven. King Arthur Baking also recommends allowing baked thumbprint cookies to firm up before transferring them from the pan. King Arthur Baking’s Thumbprint Cookies guide.
If your kitchen is warm and the shaped dough feels very soft, refrigerate it for about 20–30 minutes before baking to help the cookies hold their shape.
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.
More Recipes You Will Like
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.
Tried this recipe?
Let us know how it was!Estimated reading time: 7 minutes
