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Strawberry Jam Stuffed Cookies with Vanilla Glaze

Soft, buttery vanilla cookies stuffed with a sweet, chunky strawberry jam center and finished with a classic white glaze drizzle.
Print Recipe
Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Servings: 14 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough & Filling
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 1 large egg room temperature
  • 1.5 tsp pure vanilla extract
  • 2.25 cups all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup thick strawberry jam or preserves chilled
Vanilla Glaze
  • 1 cup powdered sugar
  • 1-2 tbsp milk or heavy cream
  • 0.5 tsp vanilla extract

Equipment

  • Baking sheet
  • Parchment paper
  • Hand mixer or stand mixer
  • Wire cooling rack

Method
 

  1. Cream the softened butter and granulated sugar until light and fluffy.
  2. Beat in the egg and vanilla extract until well combined.
  3. Whisk flour, baking powder, and salt. Gradually mix into the wet ingredients until a soft dough forms.
  4. Flatten 1.5 tablespoons of dough into a disc. Place 1 teaspoon of chilled strawberry jam in the center.
  5. Fold dough over the jam, pinching tightly to seal. Roll into a ball and place on a parchment-lined baking sheet.
  6. Chill the assembled cookies in the fridge for 20-30 minutes.
  7. Preheat oven to 350°F (175°C). Bake cookies for 12-14 minutes until edges are barely golden.
  8. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Whisk powdered sugar, milk, and vanilla to make the glaze. Drizzle over cooled cookies and let set.

Notes

Use thick fruit preserves rather than thin jelly to prevent the filling from leaking out during baking. Ensure dough seams are pinched tightly.