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!
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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