• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Live to Sweet
  • Contact
  • About
    • About
    • Privacy Policy
  • Recipe Index
  • Work with Me
menu icon
go to homepage
  • Recipe Index
  • About
  • Shop
  • Subscribe
  • Contact
  • Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About
    • Shop
    • Subscribe
    • Contact
    • Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Cookies, Brownies & Bars

    Strawberry Jam Cookies

    December 16, 2022 by Amee 6 Comments

    Jump to Recipe Print Recipe

    I've seen a million recipes for thumbprint cookies, but these Strawberry Jam Cookies are seriously the best! The secret is vanilla sugar, which makes these cookies itty bitty flavor bombs!

    Strawberry Jam Cookies on a baking sheet with vanilla beans nearby.

    This post may contain affiliate links, and as an Amazon Associate I earn from qualifying purchases. I’ll never link to anything I don’t use and love! Click here for full disclosure and privacy policy.

    These Strawberry Jam Cookies are melt-in-your-mouth vanilla bean thumbprint cookies filled with strawberry jam, then drizzled with vanilla bean glaze! So versatile and delicious, you'll find yourself making them for every occasion!

    If you enjoy this recipe, check out the posts for my Strawberry Cheesecake Cookies, Homemade Vanilla Sugar, and Strawberry Shortbread Cookies!

    Jump to:
    • Ingredients
    • About Vanilla Sugar
    • Instructions
    • Substitutions
    • Equipment
    • Storage
    • FAQ
    • Other Recipes You May Like
    • Recipe

    Ingredients

    Here's everything you need to make these fantastic cookies! Measurements for each of the ingredients are included in the recipe card, below.

    Strawberry Jam Cookie Ingredients

    • Flour - Provides structure for the cookies. I used all-purpose flour.
    • Salt - Helps to balance and enhance the flavors of the cookies.
    • Unsalted Butter - For moisture and richness. I use unsalted butter for better control over the amount of salt in the recipe. You want your butter to be at room temperature.
    • Vanilla Sugar - For sweetness, flavor, and keeping the cookies soft and moist. I am smitten with the flavor of vanilla sugar, and just love the little flecks of vanilla bean in the cookies! To me, this is the little extra oomph that makes this recipe special. (You can make it yourself! Check out my "About Vanilla Sugar" section, below, for more details.)
    • Egg Yolks - For moisture and richness. Using yolks only in this recipe makes the cookies super tender.
    • Vanilla Bean Paste - For flavor. Vanilla bean paste is one of my favorite ingredients! If you prefer to substitute, just use an equal measure of vanilla extract instead.
    • Strawberry Jam - They just wouldn't be thumbprint cookies without some goodness in the center! I used a homemade strawberry jam, but you can use jam or preserves in pretty much any flavor that strikes your fancy.

    Vanilla Bean Glaze Ingredients

    • Powdered Sugar - For sweetness, and because it dissolves and gives the glaze a smooth texture. I sift my powdered sugar first to ensure the glaze isn't lumpy.
    • Water - To thin the glaze to the appropriate consistency.
    • Vanilla Bean Paste - For flavor. Again, if you'd rather substitute, just use an equal measure of vanilla extract.

    Hint: If you're looking to use up the leftover egg whites from this recipe, my Almond Rolls with Cherry Glaze and my Raspberry Tartlets with Pistachio Crust each use two egg whites! They can also be frozen--just check my 25+ Recipes Using Egg Whites post for details on how!

    About Vanilla Sugar

    So what is vanilla sugar, anyway? Vanilla sugar is simply regular granulated sugar that has been infused/flavored with vanilla bean. Oh, and it's amazing.

    You can buy vanilla sugar, or it's super easy to make it yourself! Check out my Homemade Vanilla Sugar recipe to see how. All you need are two ingredients and five minutes!

    Instructions

    Here's a step-by-step guide to show you how to make these cookies! Additional detail is provided in the recipe card, below.

    Combine butter and sugar until light and fluffy, scraping the sides of the bowl as necessary.

    Add egg yolks and vanilla bean paste and mix to combine.

    Gradually add the dry ingredients and mix just until the flour is incorporated.

    Portion dough into 1-tablespoon sized balls. Coat in vanilla sugar, if desired.

    Make a small indentation in the center of each cookie. Chill cookies, then fill each with strawberry jam.

    Bake, cool, then drizzle with vanilla bean glaze.

    Hint: Because the dough is a little crumbly, it may feel like it's not coming together right away when you try to make the dough balls. Just roll them between your palms, and keep rolling. They will come together!

    Collage of Pink Desserts.

    Sign up!

    Never miss a recipe! Sign up as a Live to Sweet VIP and receive a weekly newsletter with recipes and tips--no spam ever! Sign up here

    Substitutions

    Here are a few substitutions you can make if you don't have some of the recipe's ingredients on-hand or prefer to substitute:

    • Instead of Vanilla Sugar- If you prefer not to use vanilla sugar, you can just substitute with an equal measure of regular granulated sugar.
    • Instead of Vanilla Bean Paste- If you prefer not to use vanilla bean paste or don't have it on-hand, you can substitute with an equal measure of vanilla extract.
    • Instead of Strawberry Jam- While the recipe is written for strawberry jam, you can pretty much use any flavor jam that you prefer! Vanilla is a versatile flavor and goes with most fruit flavors.

    Equipment

    There's no special equipment required for this recipe, but here are a few things that I used to make life a little easier:

    • Nonstick Parchment - I like using nonstick parchment on my pans to ensure no sticking and for easier cleanup.
    • Cookie Scoop - I use a small cookie scoop (1 tablespoon in volume) to portion out my cookie dough. Your hands will stay cleaner and your cookies will be more uniform in size/bake more evenly if you use a scoop.

    Storage

    This cookie dough can be frozen (already portioned into balls) in an airtight container for up to three months. You will need to thaw them to add the indentations and then proceed with the rest of the recipe as written.

    The baked, cooled, and glazed cookies will keep in an airtight container at room temperature for up to a week, but they have the best texture in the first 2-3 days. Be sure to separate layers of cookies with parchment or wax paper so that they don't stick together.

    Baked and cooled cookies can be well wrapped in an airtight container and frozen (with parchment or wax paper between layers of cookies) for up to three months. It's best to freeze them without the glaze, then add the glaze after they're thawed.

    FAQ

    Can I make my own vanilla sugar?

    Yes! See my Homemade Vanilla Sugar recipe for more details.

    Other Recipes You May Like

    • Strawberry Shortbread Cookies
    • Homemade Vanilla Sugar
    • Strawberry Cheesecake Cookies
    • Strawberry Filled Cupcakes

    Recipe

    Strawberry Jam Cookies on parchment paper with a jar of jam and vanilla beans nearby.

    Strawberry Jam Cookies

    Amee
    These Strawberry Jam Cookies are melt-in-your-mouth vanilla bean thumbprint cookies filled with strawberry jam, then drizzled with vanilla bean glaze! So versatile and delicious, you'll find yourself making them for every occasion!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Cook Time 7 mins
    Chill Time 22 mins
    Course Dessert
    Cuisine Cookies
    Servings 46 cookies
    Prevent your screen from going dark while you bake!

    Ingredients
      

    Vanilla Bean Thumbprint Cookies

    • 2 ¼ cups flour
    • ¼ teaspoon salt
    • 1 cup unsalted butter, at room temperature
    • ¾ cup vanilla sugar, divided (see note)
    • 2 egg yolks, at room temperature
    • ½ teaspoon vanilla bean paste (see note)
    • ⅓ cup strawberry jam

    Vanilla Bean Glaze

    • ½ cup powdered sugar, sifted
    • 1 ½ teaspoon water
    • ½ teaspoon vanilla bean paste (see note)

    Instructions
     

    For Thumbprints

    • Line baking sheets with parchment (see note) and set aside.
    • In a medium bowl, combine the flour and salt. Set aside.
    • In the bowl of a stand mixer, combine the butter and ½ cup vanilla sugar (see note). Beat until light and fluffy, at least three minutes, scraping down the sides of the bowl as needed.
    • Add egg yolks and vanilla bean paste (see note). Mix to combine.
    • Gradually add the flour/salt mixture and mix until you don't see any more flour. The mixture will be a little crumbly and won't have formed a ball, and that's okay. Stopping the mixer when the ingredients are just combined will help keep the cookies tender.
    • Portion the dough into 1-Tablespoon size balls (see note) and roll between your palms to make them round. Because the dough is a little crumbly, it may feel like it's not coming together right away. Just keep rolling and it will work!
    • If desired, roll the dough balls in ¼ cup vanilla sugar to coat. This step is optional, but I liked the slight sparkle of the sugar and the black flecks of vanilla bean. It's also delicious!
    • Place the dough balls at least 2 inches apart on the prepared baking sheets. Using your thumb/knuckle/back of a small measuring spoon (or whatever works for you), make a small indentation in the center of each cookie. Chill the cookies for 30 minutes (this will help them keep their shape when baking.)
    • Once the cookies have chilled, preheat your oven to 375° F. Fill each indentation with the strawberry jam. If the jam is too difficult to work with, you may need to stir and/or heat the jam in the microwave for 5-10 seconds so you can pour or pipe the jam into the cookie.
    • Bake cookies for 6-8 minutes, or until just barely golden on the bottoms (I usually bake a test cookie first to get the timing just right for the rest). Allow the cookies to cool on the baking sheet for about 10 minutes before removing them to a wire rack to cool completely.

    For Glaze

    • Mix all glaze ingredients in a small bowl. If the glaze is too thin, you can add a little powdered sugar to thicken it. If too thick, add a small amount of water to thin to the desired consistency.
    • Spoon or pipe the glaze over the cookies. Allow the glaze to set before serving.
      Enjoy!

    Notes

    Note on vanilla sugar: I am smitten with the flavor of vanilla sugar, and just love the little flecks of vanilla bean in the cookies! To me, this is the little extra oomph that makes this recipe special. You can buy vanilla sugar or make it yourself (see my Homemade Vanilla Sugar recipe)! If you prefer, you can substitute with regular granulated sugar.
    Note on vanilla bean paste: One of my favorite ingredients for fantastic flavor! If you prefer to substitute, you can use an equal measure of vanilla extract.
    Note on parchment: I like using nonstick parchment on my pans to ensure no sticking and for easier cleanup.
    Note on portioning dough: I use a small cookie scoop (1 tablespoon in volume) to portion out my cookie dough. Your hands will stay cleaner and your cookies will be more uniform in size/bake more evenly if you use a scoop. 
    Tried this recipe?I'd love to hear all about it! Leave a review below, then snap a pic and tag me on Instagram!

    More Cookie, Brownies and Bar Recipes from Scratch

    • Eggless Chocolate Chip Cookies
    • Chocolate Covered Graham Crackers
    • Orange Shortbread Cookies with Cranberry Glaze
    • Sprinkle Cookies with Browned Butter

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Patti Lane

      December 17, 2022 at 7:46 am

      Your cookies look delicious and can't wait to make them. I have a question about the vanilla sugar. The recipe calls for 3/4 cup vanilla sugar, divided. How much of the sugar goes into the cookie dough? Thank you

      Reply
      • Amee

        December 17, 2022 at 10:56 am

        Thanks so much for your kind words, Patti, and I'm so sorry for that oversight! 1/2 cup vanilla sugar in the cookies, and 1/4 cup vanilla sugar to roll them in (optional). I will update the recipe now--thank you for pointing out my error, and I hope you love the cookies!

        Reply
    2. CC

      January 03, 2023 at 11:06 pm

      I might be blind but I’ve scoured the recipe for a baking temperature and can’t find it anywhere.

      Reply
      • Amee

        January 04, 2023 at 7:10 am

        So sorry about that! The recipe has been revised to include that crucial detail (375 degrees F). Thanks so much for letting me know that it was missing!

        Reply
    3. Angelique

      January 05, 2023 at 10:14 pm

      5 stars
      I'm converted! Vanilla sugar on everything! Yuuuum.

      Reply
      • Amee

        January 08, 2023 at 10:03 am

        Haha you get it! I feel the same way! So happy that you enjoyed the recipe, and thanks so much for your review, Angelique!

        Reply

    Primary Sidebar

    Picture of Amee, founder of Live to Sweet.

    Hi, I'm Amee! Here at Live to Sweet you'll find unique and flavorful dessert recipes. Always delicious, and always from scratch!

    Click for More About Me -->

    New & Seasonal Recipes

    • Eggless Chocolate Chip Cookies
    • Chocolate Covered Graham Crackers
    • 30+ Birthday Brunch Ideas
    • Strawberry Shortbread Cookies
    • Homemade Vanilla Sugar
    • Strawberry Filled Cupcakes

    Follow Along with Me!

    • Instagram
    • Facebook
    • Twitter
    • Pinterest
    • TikTok

    Popular Recipes

    • No Bake Turtle Pie
    • Strawberry Shortbread Cookies
    • 40+ Unique Desserts
    • Homemade Vanilla Sugar

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Live to Sweet © 2018-2023. All Rights Reserved.