Bake soft, crisp-edged strawberry jam sugar cookies using the Master Cookie melted-butter method. Easy, precise, sustainable, and perfectly sweet every time. This cookie recipe also includes a gluten-free variation.
There’s nothing more nostalgic than a sugar cookie filled with bright, fruity jam — and these Strawberry Jam Sugar Cookies are a beautiful example of how simple ingredients can create something unforgettable. Built on The Master Cookie method, this recipe uses melted butter instead of creamed butter, bringing the dough together effortlessly while giving the cookies crisp edges and a soft, tender center. The oil helps lock in moisture, creating a perfectly balanced texture every single time.
These cookies are made from our master cookie recipe, so it’s easy, accurate, and foolproof. We created a recipe that is not just easy, but also the best tasting sugar cookies ever, and uses sustainable ingredients that help stop climate change. Made with melted butter and oil to improve the texture and make them easy to make in one bowl. It’s the ideal recipe for baking with kids. The jam can be added as you make each cookie, so a different jam can be used for each one. We’ve crafted a recipe that’s not only easy to make but also the most delicious strawberry jam sugar cookies ever.
If you’re looking for an easy, reliable cookie that combines nostalgic flavor with modern precision, these strawberry jam sugar cookies will quickly become a favorite.
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Estimated reading time: 6 minutes
Table of contents
Ingredients
Using the best ingredients creates the best cookies. I name the brands I use in the recipe, so there is no guessing. There is a detailed explanation for why I use each brand on the “quality brands” page.
- Strawberry Jam – The secret to making the best strawberry jam sugar cookie recipe is to start with the best strawberry jam. We pick up jam when we are at the farmer’s market and anywhere we travel when we see artisan jam being sold.
- All-Purpose Flour – King Arthur Organic All-Purpose flour King Arthur responsibly sources the wheat for their flours, and it pays off in the taste and quality. They have a “never bleached” guarantee, which means their flours don’t have an off taste or unpredictable results that can be caused by bleaching. They also carefully calibrate the protein content, so the flour gives you the same results everytime.
- Sugar – Wholesome regenerative organic sugar produced from organic sugar cane fields that are green cut and are not burned or treated with herbicides or synthetic fertilizers. Burning sugar cane fields contributes to air pollution, climate change, and is also a major cause of the destruction of the rain forest.
- Milk, Cream, Butter – Horizon Organics – Milk, Cream and Butter that are produced organically, sustainably, and responsibly. You can taste the difference.
- Sunflower Oil – La Tourangelle Organic Regenerative Sunflower Oil is a great substitute for butter. The flavor works well in cookies, and the oil gives the cookies a fudgy center and crisp edges.
- Salt – Diamond Kosher tastes cleaner and measures differently.
- Vanilla – Baker’s Imitation Vanilla Flavoring The flavor or real vanilla and imitation is indistinguishable when high heat is used. Double the usual amount of vanilla called for to improve the flavor.
No Affiliates Statement
We call this our “no affiliates” statement because we accept no advertising, have no affiliates and accept no payment. We are not paid to mention brands – we just love buying the best, sharing that information and saving the planet at the same time. The effort put into writing and photographing the blog is solely based on our dedication to the cause.
Strawberry Jam
Strawberries are one of California’s most significant agricultural crops, thriving in the state’s mild climate and rich, diverse soils. As the leading producer of strawberries in the United States, California’s vast strawberry fields contribute not only to the economy but also to the state’s identity as a hub for fresh produce. For small organic growers, harnessing the abundance of this crop offers a unique opportunity to enhance their profitability and sustainability. By transforming surplus strawberries into artisanal strawberry jam, these growers can tap into the growing consumer demand for organic and locally sourced products. This value-added approach not only helps reduce food waste but also allows small-scale farmers to create a distinctive brand, highlight their commitment to organic practices, and reach a broader market, thus ensuring both economic resilience and environmental stewardship in their communities.
Sustainability and Supporting Local Growers
Strawberry plants produce fruit for only a few months, and sometimes more than growers can sell. Making jam with the extra fruit gives growers a second way to sell their fruit.
By choosing jam made by local growers or from sustainably grown fruit, you are supporting small growers, reducing food waste, and helping keep diverse strawberry varieties in cultivation.
This makes every cookie a small but meaningful act of sustainability.
Method for making Cookies
This recipe uses an easy, foolproof method that requires only a few minutes of active time. Check out our Master Cookie Recipe for a more detailed explanation on how this works.
- Measure the dry ingredients by weight
- Measure the wet ingredients by weight
- Add the wet ingredients to the dry ingredients and stir together without overmixing.
- Chill the mixture
- Weigh out cookies
- Bake
This recipe uses our Master Cookie Recipe. An easy, foolproof, updated way of making cookies.
Why this Works
Because every ingredient is measured in grams on a scale, zeroing between additions, the results are consistently flawless — no guesswork, no uneven batches, and no wasted ingredients. A spoonful of high-quality strawberry jam adds a burst of fresh sweetness, making these cookies as eye-catching as they are delicious.
Like all recipes inspired by The Master Pantry philosophy, this variation emphasizes sustainability and thoughtful sourcing. Choosing responsible brands and real fruit preserves not only enhances flavor but also supports growers and producers who value quality and environmental stewardship.
Variations
- Swap the filling — Try different types preserves for seasonal versions.
- Use for ice cream sandwiches — Pair with a vanilla or strawberry ripple ice cream made with our Master Ice Cream Recipe to make ice cream sandwiches.
- Gluten-Free Version – I’ve tested a gluten-free version of this recipe using King Arthur Gluten-Free Measure for Measure Flour, and the method stays almost exactly the same. The finished cookies have the same appearance, flavor, and structure as the original, with only a slightly more tender crumb. Use certified gluten-free preserves. Preserves are usually naturally gluten-free but may be processed where other products contain gluten. Bake as directed; gluten-free cookies may benefit from an extra 1–2 minutes for structure
RECIPE
Equipment
- Vollrath cookie sheet 17” x 14” cookie sheet
- Silpat silicone baking mat 11⅝” x 16½”; Fits a 17” x 14” cookie sheet
- cooling rack 11¾” x 17”; Fits a 17” x 14” cookie sheet
- round cookie cutter cookie cutter
CHOOSING BRANDS:
For certain products, the choice of brand will make a big difference in the outcome of the recipe and in your carbon footprint. So, for those products, we have listed the brand. We are not paid to mention a brand and have no affiliates.
Ingredients
- 300 grams King Arthur unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Diamond Crystal kosher salt
- 300 grams Wholesome regenerative organic sugar
- 85 grams Horizon butter melted or browned
- 85 grams La Tourangelle regenerative sunflower oil
- 1 large egg
- 2 teaspoons Baker’s imitation vanilla flavoring
- 130 grams sugar sparkling sugar, Demerara sugar or turbinado sugar, or a mixture.
- 100 grams strawberry jam
Instructions
MEASURE THE INGREDIENTS BY WEIGHT – place a mixing bowl on the scale and zero the scale before adding each ingredient. Measuring by weight is the secret to perfect cookies every time.
- Gather all the ingredients and equipment together to make sure you have everything you need. No need to let the ingredients come to room temperature or measure ahead of time, since each ingredient is measured directly into the bowls.
- Place a medium sized bowl on the kitchen scale. Zero the scale and measure in the flour, baking powder, baking soda, and salt, Set the bowl aside.
- Place a large mixing bowl on the kitchen scale. Zero the scale and measure in the sugar, melted butter and the oil. Remove the bowl from the scale. Stir with a large spoon until completely mixed.
- Add the egg and vanilla. Stir until completely mixed.
- Add the flour mixture. Stir just until the flour is incorporated. Do not overwork the batter.
- Using a kitchen scale, measure out 80 grams of cookie dough for each cookie and roll into a ball. The cookies can be baked immediately, but they will have better flavor and texture and will spread less if they are refrigerated for at least four hours or overnight.
BAKE THE COOKIES
- Preheat the oven to 350° F for at least 20 minutes. Use an oven thermometer to check the temperature.
- Put the baking mat on the cookie sheet. Put the sparkling sugar in a bowl and roll each ball in the sugar. Flatten the cookie to about 1/2 inch thick disk. Place a teaspoon of jam in the center and fold the dough up around the jam, almost covering the jam. Shape the cookie into a slightly flattened ball without letting the jam out. Place the cookies on the mat, leaving a two inch space between each ball.
- Bake one sheet of cookies at a time, in the center of the oven. If your oven bakes unevenly, rotate the cookie sheet halfway through baking. Bake until cookies are just starting to brown, but still puffy, and the centers are still soft, about 10 to 15 minutes.
- Test for doneness by lifting a cookie with the thin metal spatula half way under the cookie to see if it is browned on the bottom and stays flat instead of bending or liquid in the middle. When they are done, remove the cookie sheet from the oven.
- Allow the cookies to cool for 1 minute on the baking sheet. Shape the cookies while they are cooling on the cookie sheet by using a round cookie cutter that is a little bigger than the cookies to make them perfectly round. Place the cookie cutter over each cookie and use a slow, careful swirling motion to push the edges into a round shape. Be careful not to cause the cookies to crack.
- Use the thin metal spatula to transfer them to a cooling rack to cool completely. Allow the cookie sheet to cool before putting another batch of cookies on it.
Notes
Nutrition
WHY THIS RECIPE IS A GAME CHANGER:
This recipe is a total game-changer — crafted with the finest [brand name] ingredients, simplified using a master recipe with pro-tested techniques from top chefs and bakers, and designed for deliciously sustainable cooking made easy.”
From My Kitchen:
“In my kitchen, I love turning simple, sustainable ingredients into something extraordinary. These recipes are built to be easy, delicious, and mindful — so you can enjoy baking while doing a little good for the planet.”
More Cookies from our Master Cookie Recipe
These recipes use our Master Cookie Recipe. An easy, foolproof, and updated way of making cookies.
True to The Master Pantry philosophy, this recipe combines the best seasonal ingredients and quality brands with homemade methods to maximize both flavor and sustainability. It was inspired by our travels and works well as a holiday recipe.
Photos by Tony Fitzgerald Photography
Recipes created by Lisa LeCoump — Food Photographer, Agricultural Expert, and Home Baker. Sharing master recipes, chef secrets, and sustainable baking for every kitchen. Featured on various publications.