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.
Strawberry Pinch Cookie Recipe:
We love to make cookies during the holiday. Whether we are making them for gifts or having them at our holiday parties, they are a must have for the holiday season.
This cookie recipe is at the top of my list to make. They don’t require a lot of ingredients and they are so easy to make.
I love the fact that they look fancy but your guest and family won’t realize that they really are the easiest cookie to make.
Perfect for Cookie Exchange:
I get invited to at least one cookie exchange during the holiday. My kids always love when I come back with all of these different kinds of cookies.
I think I get invited to so many as I always bring a different kind of cookie. Everyone always is excited to see what I bring. I love bringing these because I usually have everything I need to make them at home.
Let’s start making these Pinch Cookies!
Ingredients:
- Cream cheese
- Flour
- Sugar
- Butter
- Strawberry Jam or Preserves
You probably already have everything on hand. You might just need to pick up some cream cheese. I just love easy cookie recipes like this.
How to make:
- Beat the cream cheese and butter together until smooth.
- Add the sugar and beat for 2-3 minutes, until light and fluffy
- Gradually beat in flour until crumbly dough forms. I like to use my kitchenaid stand mixer.
- Form the dough into a ball, wrap with plastic wrap, and refrigerate for 30-60 minutes.
- Preheat the oven to 350 degrees F. 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 or squares with water. Bring the squares and pinch tightly in the middle, above the jam.
- 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.
- Let the cookies sit for 5 minutes on the baking sheet and then transfer to a wire rack to finish cooling.
- Dusting with powdered sugar if desired.
Variation Ideas:
One of my favorite things about these cookies is the variation you can try with these cookies.
- Use a different Jam – Peach or Blueberry would be good
- Try Nutella instead of Jam – My kids love when I make these with Nutella.
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 the cookies 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.
Strawberry Pinch Cookies
Ingredients
- 8 oz cream cheese softened
- 1 cup unsalted butter softened
- ¼ cup sugar
- 2 ½ cups flour
- Strawberry Jam
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 ?” 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
Nutrition Facts
More easy cookie recipe:
- Easy Snowman Cookie Recipe
- Red Velvet Cookie Recipe
- Cake Mix Chocolate Chip Cookies
- Easy Raspberry Thumbprint Cookie Recipe
Do you need to store these in the refrigerator?
I made these but used raspberry preserves and apricot preserves instead of strawberry. They were oh so good.