Strawberry Jam Tarts Cookies
Delight your taste buds with these irresistible Strawberry Jam Tart Cookies—the perfect blend of buttery shortbread and sweet strawberry goodness! These thumbprint-style treats feature a tender, melt-in-your-mouth cookie base made from simple pantry staples like unsalted butter, granulated sugar, and all-purpose flour. Each cookie is filled with a dollop of luscious strawberry jam, creating a vibrant and flavorful centerpiece. With just 25 minutes of prep time, these tarts are as easy to make as they are to devour! Finish them with a dusting of powdered sugar for an elegant touch, making them ideal for holidays, tea parties, or everyday indulgence. These homemade cookies are sure to impress with their rustic charm and burst of fruity flavor. Get ready to bake up pure joy in every bite!
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Recipe Information
Ingredients
- 230 grams unsalted butter
- 150 grams granulated sugar
- 2 teaspoons vanilla extract
- 1 piece large egg
- 300 grams all-purpose flour
- 0.5 teaspoons salt
- 120 grams strawberry jam
- 20 grams powdered sugar (optional, for garnishing)
Instructions
Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper and set aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the vanilla extract and egg to the creamed mixture, and mix until fully incorporated.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
Divide the dough into 24 equal portions. Roll each portion into a ball and place it on the prepared baking sheets, leaving about 2 inches of space between each ball.
Using your thumb or the back of a small spoon, press a shallow indentation into the center of each ball to create a well.
Fill each indentation with about 1/2 to 3/4 teaspoon of strawberry jam, being careful not to overfill.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Rotate the baking sheets halfway through baking to ensure even cooking.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Once cooled, dust the cookies with powdered sugar for an optional decorative touch. Store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.9 g | 263% | |
| Saturated Fat | 117.0 g | 585% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 695 mg | 232% | |
| Sodium | 1290 mg | 56% | |
| Total Carbohydrate | 484.4 g | 176% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 244.1 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 120 mg | 9% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 458 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
