Strawberry Jam Cookies
Sweet, Soft, and Bursting with Flavor
I don't know about you, but I am a fan of all things Strawberry; these Strawberry Jam Cookies will steal your heart! Made with a box of white cake mix and enhanced with Watkins Strawberry Extract and dehydrated strawberries, these cookies have a soft, tender texture and a flavor that tastes just like fresh jam. With sweet strawberry icing on top, these cookies are perfect for spring celebrations, tea parties, or whenever you’re craving a fruity treat.
What’s even better? This recipe is quick, simple, and beginner-friendly—perfect for any baker looking for a fun and delicious project. Let’s dive in!
Why You’ll Love This Recipe
- Bursting with flavor: Combining strawberry extract and dehydrated strawberries creates a vibrant, jam-like flavor in every bite.
- Soft and tender texture: The white cake mix gives the cookies a fluffy, melt-in-your-mouth consistency.
- Easy to make: With minimal ingredients and steps, these cookies are perfect for bakers of all skill levels.
- Customizable: You can tweak the recipe by adding mix-ins or using different icing techniques.
- Perfect for any occasion: These cookies are as beautiful as they are delicious, making them ideal for parties, gifts, or just treating yourself!
What Ingredients You’ll Need
For the cookie dough:
- White cake mix (the base for a soft, flavorful cookie dough)
- Salted butter (softened for richness and flavor)
- Cream cheese (to create a soft and creamy texture)
- Strawberry jello mix (for a bold strawberry flavor and color)
- Watkins Strawberry Extract (to enhance the strawberry flavor)
- Eggs (to bind the dough)
- Crushed freeze-dried strawberries (for fruity bursts in every bite)
For the icing:
- Powdered sugar (for the perfect icing texture)
- Salted butter (softened for richness and flavor)
- Crushed freeze-dried strawberries (for color and flavor)
- Heavy cream (to adjust the icing consistency)
- Watkins Strawberry Extract (to infuse even more strawberry flavor
How to Make Strawberry Jam Cookies
- Prepare the cookie dough:
- In a large mixing bowl, cream the salted butter, cream cheese, and strawberry jello until smooth and creamy. Add the eggs and Watkins Strawberry Extract, mixing until thoroughly combined. Gradually add the white cake mix and fold in the crushed freeze-dried strawberries, creating a vibrant, strawberry-packed dough.
- Chill the dough (optional):
- For thicker cookies, refrigerate the dough for about 30 minutes. This makes it easier to scoop and prevents excessive spreading during baking.
- Scoop and bake:
- Scoop portions of dough onto a parchment-lined baking sheet, spacing them evenly. Bake until the edges are just set, and the cookies are slightly puffy. Allow the cookies to cool completely before adding the icing.
- Make the strawberry icing:
- Whisk together the powdered sugar, crushed freeze-dried strawberries, milk, and Watkins Strawberry Extract until smooth. Adjust the consistency by adding more powdered sugar or heavy cream as needed.
- Decorate the cookies:
- Drizzle or spread the icing over the cooled cookies, then let the icing set for a few minutes before serving.
Pro Tips for Perfect Strawberry Jam Cookies
- Use Room-Temperature Ingredients:
- Softened butter and cream cheese ensure a smooth and even dough.
- Chill the Dough:
- Chilling the dough for at least 30 minutes helps the cookies hold their shape during baking.
- Adjust the Icing Consistency:
- For thicker icing, add more powdered sugar. For a thinner drizzle, add a little extra milk.
- Decorate Creatively:
- Sprinkle additional crushed dehydrated strawberries or pink sprinkles on top of the icing for a fun, decorative finish.
- Serve Fresh:
- These cookies are best enjoyed the day they’re made, but they’ll stay soft and flavorful for several days when stored properly.
Storage Information
- At room temperature: Store the cookies in an airtight container for up to 3 days. Use parchment paper between layers to prevent sticking.
- In the refrigerator: Keep the cookies in a sealed container for up to 1 week. Allow them to come to room temperature before serving for the best flavor and texture.
- In the freezer: Freeze unbaked cookie dough or baked cookies (without icing) in a freezer-safe container for up to 3 months. Thaw at room temperature before baking or decorating.
A Strawberry Lover’s Dream
If you’re craving a cookie that’s vibrant, soft, and bursting with strawberry flavor, these Strawberry Jam Cookies are a must-try. They’re fun to make, beautiful to look at, and even better to eat. Perfect for parties, gifts, or satisfying your sweet tooth, this recipe will quickly become a favorite in your kitchen.
Have you tried these cookies? Share your baking experience and tips in the comments below! 🍓✨
For over 150 years, Watkins has been a trusted name in quality, offering premium extracts, spices, and natural products since 1868. Known for their exceptional flavor, superior quality, and commitment to pure, natural ingredients, Watkins products have stood the test of time, earning their place in kitchens worldwide. Whether it's their iconic vanilla extract or flavorful spices, Watkins continues to deliver the same reliable excellence that generations have loved. Click the photo to shop on my website.
These Strawberry Jam Cookies are a delightful twist on a classic cookie, made with a box of white cake mix, Watkins Strawberry Extract, and crushed freeze-dried strawberries. Soft, tender, and packed with a fruity flavor that tastes just like jam, they’re finished with a vibrant strawberry icing for the ultimate sweet treat. Perfect for parties, gifting, or satisfying your strawberry cravings, these cookies are as fun to make as they are to eat! 🍓✨
- 1 box Duncan Hines white cake mix (It doesn't have to been Duncan Hines, that is just my do to brand)
- 1 box Strawberry Jell-o (3 oz)
- 1/4 cup salted butter - softened (you can use unsalted butter)
- 4 oz cream cheese - softened
- 1 large egg
- 2 teaspoon Watkins Strawberry Extract (optional)
- 1 1/2 tablespoons of Thousand Lakes freeze-dried strawberries (optional)
- 1/4 cup salted butter - softened (you can use unsalted butter)
- 1/2 cup Thousand Lakes freeze-dried strawberries
- 2 teaspoon Watkins Strawberry Extract (optional)
- 1 cup powdered sugar
- 1/4 cup heavy cream
- Preheat the oven to 325ºF. and line baking sheets with parchment paper
In a mixing bowl, use an electric hand mixer to cream together the cream cheese and butter until blended. Then, add the dehydrated strawberries.
Then add the cake mix, jello, egg, and extract until it is all well combined
- Roll the dough into about 24 balls. Place them on a cookie sheet, about 2 inches between each cookie. To make flat cookies, gently press down on the tops of the balls to slightly flatten them. This is optional. They'll be slightly thicker and rounder if you don't press them down.
Bake for for 11-13 minutes. Move the cookies to a wire rack to cool.
- Make the Icing
Add the butter and strawberry powder to a medium bowl. Use an electric hand mixer to mix these two ingredients. The mixture will be crumbly.
Add the extract, then add the powdered sugar and heavy cream a little at a time, alternately mixing between each addition. You may not need all the heavy cream. Add enough so that the frosting is spreadable.
- When the cookies are cooled, spread the frosting on top of the cookies.
- Store in an airtight container at room temperature for up to 3 days. Freeze in an airtight container for up to 2 months.
