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Strawberry Jam Cookies

A classic thumbprint made extra special, these strawberry jam cookies are a levelled up version of the traditional treat. Made with strawberry wafers and a sweet jam centre, these pink pretties will definitely impress your loved ones. 

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Strawberry jam cookies in a pan with strawberries and strawberry wafers surrounding.

What are strawberry jam cookies? 

Inspired by classic thumbprint cookies, strawberry jam cookies have a little bit more creative liberty. The base of the cookie has crushed up strawberry wafers incorporated which adds a strawberry pop as well as a creamy, vanilla-like flavour. Strawberry jam fills the centres. These cookies are another step up from their traditional muse. 

Ingredients

  • butter 
  • sugar
  • egg yolks
  • vanilla extract
  • all-purpose flour
  • strawberry wafers
  • salt
  • cornstarch
  • strawberry jam 

How to make strawberry jam cookies

Mix the dry ingredients

The first step of making your strawberry jam cookies is to grind up your strawberry wafers into a fine powder. I found that about 18 standard sized wafers will make about 1½ cups of “flour”. You can use a food processor or blender here. You could also mash them up yourself if you’re confident you can make them super fine. Then, after grinding the wafers, measure out 1½ cups and add to a mixing bowl. Next, add the rest of your dry ingredients – all-purpose flour, salt, and cornstarch. Mix with a spoon until evenly combined. You can set this bowl aside for the time being. 

Mix the wet ingredients

Next, it’s time to cream the butter and sugar together. Add your softened butter and white sugar to the bowl of a stand mixer and mix on medium speed with the paddle attachment for a few minutes. If you don’t have a stand mixer, a hand mixer works just as well here. You’re just looking for the butter and sugars to combine and create a light and fluffy mixture. Then, add your egg yolks and vanilla extract to the bowl and mix again. Scrape down the sides of the bowl to ensure even mixing.

Combine the two

Gradually add in the flour mixture you created at the beginning of the recipe. I like to add it in thirds usually. Add a little bit in, mix until just combined, then repeat until all the flour is mixed in. Do not mix the dough more than just combined, over-mixed cookies can become too dense. Now you’re ready to scoop out the dough.

Scoop time

Using a medium sized cookie scoop, scoop out all the dough into balls. You can add your dough balls to a baking sheet with wax or parchment on it to hang out before baking. After all the dough has been scooped, use something to create indents or tiny holes in the centre of your cookies. I had a melon baller at home, so I used the back of that to create my holes. You can use a spoon or any other tiny round tool that you have in your kitchen. You could also just use your thumb, they are called thumbprints for a reason!  

Cookies laid out on a pan from an overhead view.

Set your oven to 350℉ to preheat while you add the jam to your cookies. These babies don’t require any chilling so you can get them into the oven right away! Take small spoonfuls of your strawberry jam and add it to the holes of your cookies. You want to put enough to go right up to the top but not overflow. If you find your jam to be too goopy and not easy to work with, try putting it in the microwave for 15-30 seconds to loosen it up a little bit. Next, once all the cookies have been filled, add a few to a lined baking sheet about 2 inches apart. These cookies don’t spread a whole lot so you could probably fit a few more than usual but just make sure you don’t overcrowd the pan. 

Finally it’s time to bake! When the oven is ready, put those strawberry jam cookies in the oven and bake for 8-10 minutes. You’re looking for the edges to be a golden brown colour. Since the middles are filled with jam, you won’t really be able to use the centre of the cookie as a doneness indicator. But don’t worry 8-10 minutes is plenty of time, just be careful not to overcook or burn your little beauties!  

What makes these strawberry jam cookies special 

The strawberry wafers that are added to the dough of these cookies are really what makes them different. It brings back a different type of nostalgia if you’re someone who grew up loving those little pink treats. I love the way it adds strawberry flavour without having to use something like flavour syrup or juice or anything that might make the recipe a little bit more finicky. It’s a super easy addition that adds a lot of fun flair to your cookies! 

Can I make other flavours? 

Absolutely! Although, as far as I know, these types of wafers usually come in limited flavours but I think it would be so fun to play around with different flavour combinations! Here are some ideas I have: 

  • chocolate wafers + nutella filling
  • hazelnut wafers + nutella filling
  • strawberry wafers + blueberry jam
  • vanilla wafers + raspberry jam
  • vanilla wafers + apricot jam 
  • hazelnut wafers + peanut butter filling 

How to store 

Storing strawberry jam cookies is easy peasy just like most cookies. If you want to keep them after they’ve been baked, you can keep them at room temperature for up to a week in an airtight container. Or you can keep them in a freezer safe bag or container and freeze them fully baked for up to 3 months. 

If you’d like to freeze the dough on its own before being baked, you can put the dough in a freezer safe bag or container and put that right into the freezer. It’s up to you whether you’d like to put the jam in before going into the freezer or right before going into the oven. I personally would do it right before the oven, but I don’t think it makes a big difference. These will keep for 3-6 months. Just bring the dough to room temperature and bake as you normally would.  

Strawberry Jam Cookies

A classic thumbprint made extra special, these strawberry jam cookies are a levelled up version of the traditional treat. Made with strawberry wafers and a sweet jam centre, these pink pretties will definitely impress your loved ones.
Prep Time30 minutes
Cook Time9 minutes
Total Time39 minutes
Course: Dessert
Cuisine: American
Keyword: cookies, jam, strawberries, strawberry jam cookies, strawberry wafers
Servings: 19 cookies

Ingredients

  • 1 cup unsalted butter softened
  • ½ cup white sugar
  • 2 egg yolks
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • cups ground strawberry wafers about 18 wafers
  • ½ tsp salt
  • 2 tsp cornstarch
  • strawberry jam

Instructions

  • Grind up the strawberry wafers into a fine powder using a food processor or blender. Measure out exactly 1½ cups and add to a medium sized mixing bowl. Add the all-purpose flour, salt, and cornstarch and mix until evenly combined.
  • Add the softened butter and white sugar to the bowl of a stand mixer and use the paddle attachment to mix on medium speed until light and fluffy.
  • Add in the egg yolks and vanilla extract and mix until combined. Scrape the sides down with a silicone spatula to ensure an even mix.
  • Gradually add in the flour mixture until the dough is formed and all the ingredients are just combined.
  • Scoop dough using a medium sized cookie scoop. After all the dough has been scooped, use the back of a spoon or any small and round tool to make indents in the centre of the cookies.
  • Preheat the oven to 350℉.
  • Place small dollops of jam in the indents of the cookies. Place the cookies on a prepared baking sheet about 2 inches apart.
  • Bake for 8-10 minutes until the edges are golden brown. Let cool for 5-10 minutes and enjoy!

More fruity faves:

Mango Pancakes

White Chocolate and Raspberry Blondies

Chocolate Orange Brownies

Chocolate Raspberry Brownies

Apple Pie Oatmeal Cookies

Strawberries and Cream Cupcakes

Peach Teddy Graham Icebox Cake

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