Strawberry Butter Cookies

These strawberry butter cookies are the kind of treat that goes just as well with a cup of tea on a rainy afternoon as they do in a festive cookie box. The delicate crumb from real butter and the bright touch of strawberry makes them melt-in-your-mouth soft. This recipe is simple enough for weeknights yet pretty enough to bring to a gathering or share with friends.

I made these for a picnic last spring and everyone kept reaching for second helpings. Now my neighbor’s daughter requests them for her birthday every year.

Gather Your Ingredients

• Butter: lets the cookies turn out tender and keeps them moist so go for good quality European-style if you can
• Granulated sugar: sweetens and helps create that crisp edge look for fine crystal sugar
• Cake or all-purpose flour: forms the structure and cake flour makes them even more delicate if you have it
• Powdered sugar: helps achieve that soft-style cookie shop finish and is a must for the glaze
• Strawberry jam: brings in a natural tart fruitiness select one with a high berry content for better flavor
• Vanilla extract (optional): just a splash makes the cookie base aromatic and more rounded

How to Make It

Prepare the Cookie Dough:

In a large bowl cream the softened butter and granulated sugar together until extremely pale and fluffy at least four minutes with a sturdy wooden spoon or handheld mixer for the lightest texture

Add the Flour:

Gradually fold in the flour in three batches using gentle strokes switch to your hands or a spatula at the end to ensure there are no flour pockets left the dough will be soft but should hold together

Shape and Chill:

Scooping by tablespoons roll the dough into neat balls and space them out on a lined baking sheet flatten them gently with your fingers or the bottom of a glass if you want more uniform cookies cover and refrigerate the tray for at least ten minutes to prevent spreading

Bake the Cookies:

Preheat the oven to 325 degrees Fahrenheit while the dough chills bake for twenty to twenty-five minutes until the cookies look just set but not browned the bottoms will be light golden

Cool and Prepare Filling:

Allow cookies to cool fully on the tray for ten minutes before transferring to a rack in the meantime whisk the strawberry jam until smooth if it is runny stir in a bit of cornflour and gently heat to thicken

Assemble and Glaze:

Once cookies are cool sandwich them together with a dollop of strawberry jam in the center or simply spoon a bit on top dust with powdered sugar or make a glaze with powdered sugar and a splash of water for extra sweetness

Optional Touch:

Add vanilla extract to the dough for extra depth or stir a drop into your jam filling for a fragrant note

My absolute favorite ingredient is the jam because it reminds me of picking strawberries with my grandma as a child. Spreading that sweet fruity layer between buttery cookies is like a little taste of early summer in every bite.

Flavor Boosters

You can swap raspberry or apricot jam if you want a twist. Gluten-free flour blend works well as a substitute for cake flour but stick to a blend with xanthan gum. Margarine technically can replace butter but you will lose flavor and tenderness.

Serving Suggestions

Pile these cookies high on a cake stand with fresh strawberry slices for a charming centerpiece. They also make adorable edible gifts packaged in parchment or tucked into a lunchbox. If you like try piping a swirl of vanilla buttercream inside as a bakery-style variation.

Creative Twists

Butter cookies are a classic of European and North American baking often gracing holiday tables. Adding fruit jam honors the tradition of thumbprint cookies especially popular in Scandinavian baking. If strawberries are in season consider simmering your own quick jam for truly homemade flavor.

Friends and family rave about the surprising softness and fresh jammy burst every time I bring these cookies to book club. Once I made a double batch and tucked them in a picnic basket for an afternoon at the park with my kids and everyone thought they were from a bakery.

Common Questions About This Recipe

→ Can I use fresh strawberries instead of jam?

For best texture, strawberry jam provides sweetness and consistency, but you can gently cook and puree fresh strawberries as a substitute.

→ What type of flour works best for these cookies?

Baking with cake flour yields a more tender crumb, though all-purpose flour works well for a firmer texture.

→ Why use both regular and powdered sugar?

Powdered sugar blends smoothly for a delicate, tender bite, while regular sugar gives just enough structure and sweetness.

→ Can the dough be made in advance?

Yes, the cookie dough can be refrigerated up to 1-2 days in advance. Let it soften slightly before shaping and baking.

→ Should the butter be salted or unsalted?

Unsalted butter lets you better control overall flavor, but either can be used based on preference.