These strawberry cookies are tender and buttery, with strawberry flavor throughout. They need just 4 ingredients and don’t require any eggs. They have a strawberry jam center and can be made ahead of time for gifting or an event.

These cute strawberry cookies feature a strawberry jam center and also have strawberry flavor in the cookie dough. If desired, you can also add some piping to the jam center to make it look like a small strawberry.

Ingredients

  • Flour
  • Butter
  • Sugar
  • Strawberry jam

Flour: These cookies are made with regular all purpose flour.

Butter: Unsalted butter is used to create the tender, buttery texture.

Sugar: Regular granulated white sugar is used to sweeten the cookies.

Strawberry jam: Strawberry jam adds sweetness and strawberry flavor to the cookies. I used seedless strawberry jam. It is also used to create a strawberry jam heart center which adds flavor and decoration.

How to Make Strawberry Cookies

  • The butter, sugar and jam are creamed together until light and fluffy. The flour is then added until a dough forms.
  • Place the dough into the freezer for about 20 minutes so that it becomes firmer and easier to work with. Lightly flour your work surface and roll the dough out to about 1/4 inch thick. Use an approximate 2-inch wide circle cookie cutter to cut the dough into individual cookies. If the dough is too sticky to work with, you can put the dough back into the fridge to firm it up again.
  • Re-roll any dough scraps to make more cookies.
  • Place the cookies onto your prepared baking sheet. Use your index finger or the back of a oval-shaped 1/4 teaspoon measuring spoon to make two small indents in the center of each cookie, forming a heart. Fill the heart indents with about 1/4 teaspoon of jam. Place the cookies into the fridge for about 20-30 minutes or until the dough is firm.
  • Bake the cookies for about 12-14 minutes or until the edges are set and lightly browned.
  • Allow the cookies to fully cool before serving. If desired, you can turn the heart centers into little strawberries by piping some green icing for the stem and regular white icing for the strawberry seeds. For the icing, I just used powdered sugar and water. I added a little green food coloring for the stem icing.

Expert Tips

  • You don’t need to add piping if you don’t want to. The cookies still look cute with their heart shaped jam center.
  • Strawberry jam adds a little color sweetness, and strawberry flavor to the dough.
  • You can make the cookies bigger or smaller. You can also cut them as squares or rectangles. You want to use a cookie cutter that is around 2 inches wide. Mine was a round cookie cutter with fluted edges (it is 2 inches wide at the top and 1.75 inches wide on the fluted edges side).
  • If your dough seems too sticky, you can add a little more flour. The amount of flour will vary a little depending on how much moisture is in your jam.

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4 Ingredient Strawberry Cookies

These 4-ingredient strawberry cookies are buttery, tender, and egg-free. Strawberry jam adds flavor to the dough and creates a sweet jam-filled center, while the cookies bake up soft with lightly crisp edges. They’re simple to make but look bakery-worthy — perfect for spring and summer baking!
Servings: 26 cookies
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
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Ingredients

  • 1/2 cup (113g) unsalted butter, softened
  • 1/4 cup (48g) granulated white sugar
  • 3 tbsp (57g) seedless strawberry jam, plus about 3 tbsp for filling
  • 1 1/4 cups (163g) all-purpose flour, plus more as needed

Instructions
 

  • In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and 3 tbsp strawberry jam on high speed until light and fluffy, about 3–4 minutes.
  • Add the flour and mix on low speed until incorporated, scraping down the bowl as needed. Increase to medium speed and continue mixing until the dough comes together into a cohesive ball. If the dough feels too sticky, add more flour, 1 tablespoon at a time, until it holds together.
  • Wrap the dough in plastic wrap, flatten into a disk, and freeze for 20 minutes to firm up.
  • Lightly flour a work surface and roll the dough to about ¼-inch thick. Use an approximate 1.75 inch to 2-inch cookie cutter (I used a round cookie cutter with fluted edges that measured 1.75 inch wide on the fluted side) to cut out cookies, rerolling the scraps as needed. If your dough gets too soft and sticky, place it into the fridge to firm up and then resume cutting out the cookies.
  • Transfer the cookies to a large parchment-lined baking sheet (you can also use two baking sheets if you can't fit all the cookies on one). Use your index finger or an oval shaped 1/4 teaspoon to press two small indents at the center of each cookie to form a heart shape. Fill the center of each indent with about 1/4 teaspoon strawberry jam.
  • Chill the cookies in the fridge for 20 minutes until cold and firm. Meanwhile, preheat the oven to 325°F (165°C).
  • Bake for 14-16 minutes, until the bottoms and sides are lightly browned and the edges look set. Let the cookies cool completely before serving.
  • If desired, pipe a small green strawberry stem above each jam heart with icing and add tiny white dots on the heart to mimic strawberry seeds. Store uneaten cookies in an airtight container in the fridge or freezer.

Notes

  • Strawberry jam: Try to use a strawberry jam with a bright red color, so that the cookies have more color.
  • To form the heart indent, you can use your index finger or a small oval spoon. I used my 1/4 teaspoon measuring spoon. I own the double-sided measuring spoons (round on one end and oval/long shaped on the other end) and used the oval/long end to help make indents. These measuring spoons.*
  • I used the 1.75 inch wide cookie cutter from this set.*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Optional icing: For the icing, I used powdered sugar mixed with a little bit of water to form a white icing. The little strawberry seeds are made with piping little white icing dots. A little green food coloring is mixed into the icing for the strawberry stems.
  • This recipe yields approximately 26 cookies when using a 1.75 inch wide cookie cutter. The amount of cookies will vary depending on the size and shape of your cookie cutter.
Serving: 1cookie, Calories: 70kcal, Carbohydrates: 9g, Protein: 1g, Fat: 3g, Saturated Fat: 2g, Fiber: 0.2g, Sugar: 4g, NET CARBS: 9
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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