Strawberry Jam Swirl Butter Cookies
Buttery, tender cookies with a sweet strawberry jam center and crisp golden edges.
Ingredients
- 1 cup unsalted butter, softened 225 g
- 1/2 cup granulated sugar 100 g
- 1 large egg
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour 250 g
- 1/2 teaspoon salt
- 1/2 cup strawberry jam 160 g
Instructions
- Beat the butter, granulated sugar, and salt in a mixing bowl until light and fluffy.
- Add the egg and vanilla extract and mix until fully combined.
- Add the all-purpose flour gradually, mixing only until a soft dough forms.
- Chill the dough in the refrigerator for 30 minutes.
- Line a baking sheet with parchment paper. Roll or pipe the dough into small portions on the sheet. Press a thumbprint into the center of each portion.
- Fill each thumbprint with a small spoonful of strawberry jam, stopping just below the rim.
- Bake at 325°F (165°C) for about 15 minutes, until the edges are lightly golden.
- Let cool before serving.
Notes
Keep the dough cold. If it gets soft while shaping, chill the shaped cookies for 10 minutes before baking.
Do not overfill the centers. Jam bubbles up in the oven and can spill over the sides.
For twisted jam rings or candy cane swirl cookies, follow the shaping variations in the post.
Do not overfill the centers. Jam bubbles up in the oven and can spill over the sides.
For twisted jam rings or candy cane swirl cookies, follow the shaping variations in the post.