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Double Strawberry Jam Cookies

These buttery, jam-filled cookies are like a cross between thumbprint cookies and strawberry shortbread—bursting with sweet strawberry flavor in every bite! Perfect for afternoon tea, dessert boxes, or holiday baking.

🍓 Why You’ll Love Them

✅ Double strawberry – Jam inside and freeze-dried berries in the dough.
✅ Soft & buttery – Melt-in-your-mouth texture.
✅ Easy to make – No fancy equipment needed.

📝 Ingredients

For the Cookies:

1 cup (2 sticks / 225g) unsalted butter, softened
½ cup (100g) granulated sugar

¼ cup (50g) powdered sugar
1 tsp vanilla extract
2 cups (250g) all-purpose flour

¼ tsp salt
¼ cup (10g) freeze-dried strawberries, crushed into powder

For the Filling & Topping:

½ cup strawberry jam (thicker varieties work best)

Optional: White chocolate drizzle or powdered sugar for garnish

👩‍🍳 Instructions

1. Make the Dough

Cream butter & sugars until light and fluffy (3–4 mins).
Mix in vanilla extract.

In a separate bowl, whisk flour, salt, and strawberry powder.
Gradually add dry ingredients to butter mixture, mixing just until combined.

2. Shape & Chill

Roll dough into 1-inch balls (or use a cookie scoop).

Place on a parchment-lined tray and chill 30 mins (to prevent spreading).

3. Add the Jam

Use your thumb or a spoon to make an indent in each cookie.
Fill each center with ½ tsp strawberry jam (don’t overfill!).

4. Bake

Preheat oven to 350°F (175°C).
Bake for 12–14 mins, until edges are just golden.
Let cool 5 mins on the tray, then transfer to a rack.

5. Optional Finishing Touches

Drizzle with melted white chocolate.
Dust with powdered sugar or extra strawberry powder.

💡 Pro Tips

🔸 Use thick jam – Runny jam? Simmer it for 5 mins to thicken.
🔸 Freeze-dried berries = intense flavor! (Find them near snacks or online.)
🔸 No overbaking! Cookies will firm up as they cool.

🍪 Storage & Serving

Room temp: 3–4 days in an airtight container.
Freeze unbaked dough for up to 3 months.

Perfect with: Tea, vanilla ice cream, or as a lunchbox treat!

🔁 Variations to Try

Raspberry or apricot jam instead of strawberry.
Lemon zest in the dough for a tangy twist.

Almond extract instead of vanilla for a bakery-style flavor.

Will you make these? Let me know if you want a gluten-free version! 😊🍓