These soft, melt in your mouth cookies are a delectable treat. Strawberry jam cookies are quick to put together and make the perfect dessert or spring treat.
WHAT YOU NEED:
– 2 1/2 Cups Flour
-1 Tsp Baking Soda
-1/2 Tsp Salt
-1 Cup Melted Butter
-1 1/4 Cup Sugar
-2 Eggs
-2 Tsp Vanilla (I use homemade)
-1/2 Cup Strawberry Jam (I use homemade, but store-bought would work just the same. See the recipe link below in the tips section)
SUPPLIES:
- Small glass dish [for melting butter]
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Mixing spoon
- Cookie scoop
- Baking sheets
- Spatula
HOW TO MAKE THEM:
Step One
1. Preheat oven to 350F. Grease baking sheets.
Step Two
2. Melt butter in a microwave safe dish in the microwave on a low power setting. Allow to cool if it gets too warm. You don’t want the butter to cook the eggs when you mix together the ingredients.
Step Three
3. In a large mixing bowl combine flour, baking soda, salt, and sugar. Give this a quick stir.
Note- I am using white sugar. I buy organic cane sugar from Azure Standard and it is naturally a more tan/brown color, but it is not brown sugar.
Step Four
4. Next, mix in the cooled butter, eggs and vanilla. Stir until well combined.
Step Five
5. Then, fold in the strawberry jam until it is relatively evenly distributed.
Step Six
6. Use a cookie scoop to place dough on pans. This recipe makes about 32 cookies. MAKE SURE YOU PUT THE DOUGH IN THE REFRIGERATOR IF YOU HAVE WAIT TIME DURING BAKING.
Step Seven
7. Bake 10-13 minutes, or until they have a nice golden brown crust around the outside.
TIPS:
These are more flat crispy cookies. The edges get a nice caramelized crisp to them while the center stays soft and chewy. If you prefer a fluffier cookie I would recommend using room temperature butter, or refrigerating your dough for a couple of hours before baking.
You can easily customize this recipe by using any flavor of jam you like!
It’s important to put the dough in the fridge in-between trays so that the dough will stay firm. If it sits out it will continue getting soft and cookies will spread to much on the trays.
You could definitely make this dough in advance and refrigerate for several hours or overnight until you are ready to bake.
Notes from the homestead:
In this recipe I use home canned strawberry jam with grocery store strawberries. We hope to have a good sized strawberry patch of our own in the future.
Here is the link for the strawberry jam recipe I like to follow:
https://www.kraftheinz.com/surejell/recipes/500467-sure-jell-strawberry-jam
PrintFarmhouse Strawberry Jam Cookies
- Total Time: 40 minutes
- Yield: 32 Cookies 1x
Description
Soft and delicious cookies that make the perfect spring treat. These are quick to make and an easy crowd pleaser!
Ingredients
2 1/2 Cups Flour
1 tsp. Baking Soda
1/2 tsp. Salt
1 Cup Melted Butter
1 1/4 Cup Sugar
2 Eggs
2 tsp. Vanilla
1/2 Cup Strawberry Jam
Instructions
- Preheat oven to 350F. Grease baking sheets.
- Melt butter in a microwave safe container. Allow to cool so it doesn’t cook the eggs when combining.
- In a large bowl combine flour, baking soda, salt, and sugar. Give it a quick stir.
- Add in the melted butter, eggs, and vanilla. Stir well until complete combined.
- Fold in the strawberry jam until it is evenly distributed.
- Use cook scoop to drop the dough onto the greased pans. (NOTE: If you have wait time between baking trays, make sure to place the dough in the fridge.)
- Bake 10-14 minutes or until the edges have a nice crispy golden brown look to them.
Notes
- I prefer to melt my butter on a lower microwave setting. I typically put the butter from the fridge in for 1 and 1/2 minutes to start, and on power level 3. This will vary depending on your microwave’s settings.
- Make sure to place the dough in the fridge if waiting to bake another tray.
- This recipe makes about 32 cookies.
- Prep Time: 10 minutes
- Cook Time: 30 Minutes
