Soft Sugar Cookies Stuffed with Strawberry Jam: The Perfect Sweet Surprise in Every Bite

Why You’ll Love This Soft Sugar Cookies Stuffed with Strawberry Jam

Picture this: you bite into what looks like a simple sugar cookie, only to discover a burst of sweet strawberry jam hidden inside. These soft sugar cookies stuffed with strawberry jam are the perfect combination of comfort and surprise that will have everyone asking for your secret! Whether you’re baking for a special occasion, treating the kids to something special, or simply craving a homemade cookie that goes beyond ordinary, this recipe delivers every time.

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What makes these cookies so irresistible? They’re incredibly soft and tender on the outside, with a delightful jam center that adds just the right amount of fruity sweetness. Plus, they’re surprisingly easy to make—no fancy techniques required! The best part? You can make them ahead of time, and they stay soft for days when stored properly.

Recipe Details

Prep Time	Cook Time	Total Time	Servings	Difficulty
20 mins	12 mins	32 mins	24 cookies	Easy

What You’ll Need

For the Cookie Dough:

2¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract

For the Filling & Finishing:

½ cup strawberry jam (thick consistency works best)
¼ cup granulated sugar (for rolling)
1 tablespoon coarse sugar or sanding sugar (optional but adds lovely sparkle)

Ingredient Notes & Substitutions:

Butter: Must be softened to room temperature. Can substitute with vegan butter for dairy-free option
Jam: Strawberry preserves work well too. Avoid jelly as it’s too thin
Sugars: Can substitute brown sugar with additional granulated sugar, though cookies will be less chewy
Flour: All-purpose only—bread flour makes them tough, cake flour makes them too delicate

Step-by-Step Directions

Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper. This prevents sticking and ensures even browning.
Mix the dry ingredients. In a medium bowl, whisk together flour, baking soda, and salt. Set aside—this prevents overmixing later.
Cream butter and sugars. In a large bowl, use an electric mixer to beat softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes). The mixture should look pale and increased in volume. Pro tip: Room temperature butter is key! If you forgot to take it out early, cut it into small cubes and let it sit for 15 minutes, or soften quickly by placing the wrapped butter near a warm (not hot) stove.
Add eggs and vanilla. Beat in eggs one at a time, then vanilla extract. Mix until just combined—don’t overbeat once eggs are added.
Combine wet and dry ingredients. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. The dough should be soft but not sticky.
Prepare the jam. Place strawberry jam in a small bowl. If it’s very chunky, gently mash larger fruit pieces with a fork—you want it smooth enough to stay contained but not completely liquefied.
Shape the cookies. Scoop about 1½ tablespoons of dough and flatten it in your palm. Place ½ teaspoon of jam in the center, then fold the dough around it, sealing the edges completely. Roll gently into a ball. Critical step: Make sure the jam is completely enclosed! Any exposed jam will leak out and burn during baking.
Roll in sugar. Roll each stuffed cookie ball in granulated sugar, then place on prepared baking sheets about 2 inches apart. Sprinkle with coarse sugar if using.
Bake to perfection. Bake for 10-12 minutes, or until edges are set but centers still look slightly soft. Don’t overbake—they’ll continue cooking on the hot pan.
Cool properly. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack. This prevents them from falling apart while still warm.

How to Serve

These soft sugar cookies stuffed with strawberry jam are delicious on their own, but here are some serving ideas to make them extra special:

Perfect Pairings:

Serve warm with a cold glass of milk for the ultimate comfort combination
Pair with vanilla ice cream for an elevated dessert
Enjoy alongside hot coffee or tea for an afternoon treat

Presentation Ideas:

Dust lightly with powdered sugar for an elegant look
Arrange on a pretty plate with fresh strawberries
Pack in clear bags tied with ribbon for gift-giving

Expert Tips for Success

Storage Secrets:

Store in an airtight container at room temperature for up to 5 days
Layer between parchment paper to prevent sticking
Freeze baked cookies for up to 3 months—thaw at room temperature

Make-Ahead Magic:

Shape stuffed cookie dough balls and refrigerate up to 24 hours before baking
Frozen shaped dough keeps for 2 months—bake directly from frozen, adding 1-2 minutes to bake time

Flavor Variations:

Try apricot, raspberry, or grape jam for different flavor profiles
Add 1 teaspoon lemon zest to the dough for a bright twist
Mix mini chocolate chips into the dough for chocolate-strawberry combination

Troubleshooting:

If jam leaks during baking, reduce the amount to ¼ teaspoon per cookie
Cookies spreading too much? Chill shaped dough for 30 minutes before baking
Want softer cookies? Slightly underbake and let them finish cooking on the hot pan

Common Questions

Can I use homemade jam instead of store-bought?

Absolutely! Homemade jam works beautifully. Just make sure it’s thick enough to hold its shape. If it’s too runny, simmer it briefly to reduce excess liquid before cooling and using.

Why did my jam leak out during baking?

This usually happens when the dough isn’t sealed properly around the jam, or when too much jam is used. Make sure to pinch the dough edges together firmly and use only ½ teaspoon of jam per cookie.

Can I make these cookies smaller or larger?

Yes! For smaller cookies, use 1 tablespoon of dough with ¼ teaspoon jam and bake for 8-10 minutes. For larger cookies, use 2 tablespoons dough with ¾ teaspoon jam and bake for 12-14 minutes.

How do I know when they’re perfectly baked?

The edges should be set and very lightly golden, while the centers still look soft and slightly underbaked. They’ll continue cooking on the hot pan after removing from the oven.

Can I freeze the cookie dough?

Definitely! Shape the stuffed cookies, place on a baking sheet, and freeze until solid. Transfer to freezer bags and store for up to 2 months. Bake directly from frozen, adding 1-2 extra minutes to the bake time.

Final Thoughts

These soft sugar cookies stuffed with strawberry jam are proof that the best surprises come in simple packages. With their tender texture and hidden burst of fruity sweetness, they’re guaranteed to become a family favorite. The best part? Once you master this basic technique, you can experiment with different jam flavors to keep things exciting.

Don’t be intimidated by the stuffing process—it’s easier than it looks, and even if a few cookies aren’t perfectly sealed, they’ll still taste amazing. The key is having fun with it and enjoying the delicious results. So grab your apron, preheat that oven, and get ready to create some cookie magic that will have everyone asking for seconds!