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We love these Easy Strawberry Pinch Cookies. These are easy to make and are perfect around the holidays. They are a fun, fancy, and festive cookie.

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I love making this classic Christmas Cookie for the holidays or for any occasion. If you are looking for a new dessert recipe to make this holiday, this is the one to make.

If you love soft cookie recipes, this Old Fashioned Sugar Cookie is another crowd favorite. Make these strawberry cookies the next time you need an easy, last minute dessert.

What's in this post: Strawberry Pinch Cookies

Why This Recipe Works

This Italian Pinch Cookies are loaded with flavor and has the next texture. The ingredients are simple that you probably already have them on hand.

This delicious cookie recipes is the perfect holiday cookies and always a family favorite.

Ingredients

  • Cream cheese
  • Flour
  • Sugar
  • Butter
  • Strawberry Jam or Preserves

Scroll to the bottom for the full list of ingredients and recipe.

Variation Ideas

One of my favorite things about these cookies is the variation you can try with these cookies.

  • Use a different Jam – Raspberry Jam, Apricot Jam, Peach or Blueberry would be good
  • Try Nutella instead of Jam – My kids love when I make these with Nutella.
  • Lemon Zest – A delicious addition is adding in lemon zest to the mixture.

Step by Step Instructions

Combining the butter and cream cheese together

Step 1- Beat the cream cheese and butter together until smooth.

Adding the sugar to the cream cheese and butter mixture

Step 2 – Add the sugar and beat for 2-3 minutes, until light and fluffy

Adding the flour to the butter mixture in a stand mixer bowl

Step 3 – Gradually beat in flour until crumbly dough forms. 

Forming the dough ball on a plastic wrap

Step 4 – Form the dough into a ball, wrap with plastic wrap, and refrigerate for 30-60 minutes. Preheat the oven to 350 degrees F.  Line baking sheet with parchment paper.

Cutting the dough with a pizza cutter

Step 5 – On a lightly floured surface roll the dough out so that it is about 1/8” thick. Cut the dough into 2” squares. I like to use a pizza cutter.

Placing the strawberry filling on the dough

Step 6 – Place slightly less than half a teaspoon of jam in the middle of each square.

Folding the corners to put the dough together with the strawberry filling

Step 7 – Lightly brush two opposite corners or squares with water.  Bring the squares and pinch tightly in the middle, above the jam.

Uncooked strawberry pinch cookies on a baking sheet

Step 8 – Place cookies on prepared sheet leaving about an inch apart on a baking sheet and bake for 12-14 minutes, or until they are lightly browned on the edges.

Baked Strawberry Pinch Cookies on a baking sheet

Step 9 – Let the cookies sit for 5 minutes on the baking sheet and then transfer to a wire rack to finish cooling.

Baked Strawberry Pinch Cookies topped with powdered sugar

Step 10 – Dusting with powdered sugar if desired.

Why aren’t my cookies staying together in the middle?

This seems to happen to a few of my cookies when I am making them. Try and make sure that your dough is rolled thin enough. If you don’t do this step they may come apart where you pinch them together.

Also, make sure to brush the corners good with water before pinching. Pull two diagonal corners and pinch together. The kids like helping with this part. I just really have to supervise to make sure that everything is sticking together before baking.

We have also used egg whites instead of water before and it works great!

How to Store

These cookies are the best to have around. They are almost bite size, so I don’t feel bad about eating 1 or 2 at a time. After they have cooled, I place them in an airtight container.

You can store them in refrigerator at room temperature for about 5-7 days.

Can these be made in advance?

Yes, these cookies can be made and stored in the freezer before baking. Do you try and get an early start on your holiday baking? These are the perfect cookie to make ahead!

After we are done making the cookies, we place them on a cookie sheet and freeze them in a single layer. Once they are frozen, move them to an airtight container. 

You do not need to thaw them before baking.  Bake for 15-20 minutes from frozen, or until lightly browned on the edges.

More Strawberry Recipes

We love hearing from you. If you make these Strawberry Pinch Cookies Recipe, please leave us a comment.

Review Pin Print

Strawberry Pinch Cookies

5 from 13 votes
Try these delicious Strawberry Pinch Cookies at your next gathering. Whether it is summer or the holidays your family will love these cookies.
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings 60
Cuisine American
Course Dessert
Calories 67
Author Carrie Barnard

Ingredients

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Instructions

  • Beat the cream cheese and butter together until smooth.
  • Add the sugar and beat 2-3 minutes, until light and fluffy
  • Add the flour and mix together until a dough starts to form.  It will be a little crumbly
  • Form the dough into a ball, wrap with plastic wrap, and refrigerate for 30-60 minutes.
  • Preheat the oven to 350.  Prepare a baking sheet with parchment paper.
  • On a lightly floured surface roll the dough out so that it is about 1/8” thick.
  • Cut the dough into 2” squares. I like to use a pizza cutter.
  • Place slightly less than half a teaspoon of jam in the middle of each square.
  • Lightly brush two opposite corners with water.  Bring the corners together and pinch tightly in the middle, above the jam.
  • Place cookies 1 inch apart on a baking sheet and bake for 10-15 minutes, or until they are lightly browned on the edges.
  • Let the cookies sit for 5 minutes on the baking sheet and then transfer to a wire rack to finish cooling.
  • Sprinkle with powdered sugar if desired.

Recipe Notes

You will likely have all of these ingredients already in your pantry! Can’t wait for you to try these Strawberry Pinch Cookies.

Nutrition Facts

Calories 67kcal, Carbohydrates 6g, Protein 1g, Fat 4g, Saturated Fat 3g, Polyunsaturated Fat 1g, Monounsaturated Fat 1g, Trans Fat 1g, Cholesterol 12mg, Sodium 13mg, Potassium 13mg, Fiber 1g, Sugar 2g, Vitamin A 145IU, Vitamin C 1mg, Calcium 6mg, Iron 1mg

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About the Author

Hi, I’m Carrie Barnard — a professional food blogger with over 14 years of experience helping busy families make dinner fast, easy, and affordable.

At Eating on a Dime, I share simple, budget-friendly recipes that are tested in my own kitchen and approved by my 8 kids. With millions of readers each month, I’m here to help you cook real food for real families — without the stress.

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5 from 13 votes (11 ratings without comment)

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Comments

  1. Kathleen Kinney says:

    I was just wondering how thick the dough should be when rolled out, step 6 says ?”, thanks

    Reply
    1. Carrie Barnard says:

      Sorry about that. It’s 1/8 inch thick. I have fixed it in the recipe.

      Reply
  2. Dorothy says:

    5 stars
    These are so good! And we just made them, so don’t wait till
    Christmas. The only problem is I don’t eat just 1 or 2, I eat 5 or 6!

    Reply
  3. Carol says:

    5 stars
    I made these but used raspberry preserves and apricot preserves instead of strawberry. They were oh so good.

    Reply
  4. Cheryle says:

    Do you need to store these in the refrigerator?

    Reply