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Round scalloped cookies sandwiched with strawberry jam. Cookies are with a small heart shaped hole on top
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5 from 24 votes

Strawberry Jam Cookies

Inspired by the traditional Linzer cookies and strawberry thumbprint cookies, these delightful strawberry jam cookies are sandwiched with delicious homemade strawberry jam and garnished with crunchy poppy seeds for truly pretty, hard to resist cookies.
Prep Time30 minutes
Cook Time22 minutes
Total Time52 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 20 cookies
Calories: 146kcal
Author: Priya Maha

Ingredients

Cookies

  • 250 g all purpose flour
  • 175 g butter
  • 150 g soft brown sugar
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Filling:

  • Strawberry jam

Garnish

  • 1 tablespoon poppy seeds
  • 1 egg white

Instructions

  • Preheat oven to 175 °Celsius and line baking trays with parchment paper.
  • Cream butter, brown sugar, and salt till creamy. Add the egg yolks, followed by vanilla extract and continue to beat until the eggs and vanilla are well incorporated into the creamed mixture.
  • Carefully add in the flour and mix until it is all well incorporated. Wrap dough with cling wrap and refrigerate for 10 minutes.
  • Remove dough from the refrigerator and roll out between 2 plastic sheets or parchment paper to about ¾ cm thickness. Cut the dough using a scalloped round cutter until all the cookie dough is used up.
  • For half of the cookie circles, cut out a tiny heart in the centers. Re-roll the heart cuts outs and cut out more cookies until all the dough is used up again.
  • Brush egg white all over the top of cookies with the heart cut out holes and sprinkle poppy seeds on them.
  • Bake all the cookies for about 12 minutes until they turn golden brown.
  • Remove cookies from the oven and let them rest for 2 minutes in the tray before transferring them to a wire rack.
  • To assemble the cookies, spread some strawberry jam on cookies without the heart cut out holes and top them with the cookies with the heart cut out holes.
  • Arrange the cookies on the baking tray once again and return them to the oven for another 10 minutes.
  • Remove the cookies from the oven and transfer them onto a wire rack to cool completely before storing them in an airtight container.

Notes

  • The baking time of these cookies depends very much on the size of the cookies. If your cookies are smaller in size, reduce the baking time and if they are larger, increase the baking time slightly.
  • I used my homemade strawberry jam for these cookies. You can use any jam you like (raspberry jam will work well for this cookies both in terms of taste and color), but for best results, it is best that the jam is smooth and does not contain large fruit chunks.
  • Since the dough is soft, roll it between 2 sheets of parchment paper. Also, to make sure the thickness of the dough was consistent for all cookies, you can place 2 dowel rods on either side of the dough and use them as a guide in rolling the cookie dough.
  • To transfer the cut-out cookies onto the baking tray, use a flat spatula to lift the cut-out cookies from the parchment paper to the baking tray.

Nutrition

Calories: 146kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 97mg | Potassium: 33mg | Fiber: 1g | Sugar: 7g | Vitamin A: 245IU | Calcium: 19mg | Iron: 1mg