These Strawberry Jam Crumb Cookies are the new FOMO cookies! Inspired by classic crumb cake, these cookies are totally irresistible!
Updated: This post was first published here at the BHK in March 2019. I’ve since updated the post and added a VIDEO below. I thought it would be perfect for a reshare because these cookies have become a blog favorite.
Today, you’re in for a treat folks.
These Strawberry Jam Crumb Cookies are da bomb! But first, we’re going to have a little lesson in crumb cake.
Let’s get straight to the facts. New Yorkers would lead you to believe they invented this delicious classic, but all evidence points in the direction of Germany.
The German version is called Streuselkuchen. To us English speakers, crumb cake.
So, What Is Crumb Cake?
Traditionally, it’s a breakfast-type cake made of a yeast dough that’s covered with a sweet, buttery crumb topping, otherwise known as streusel.
Streusel is generally made up of butter, sugar and flour.
New York Version
I’ll give it to you New Yorkers, your version is fabulous.
It’s sold in bakeries all over the Jersey shore, and I’ve been enjoying it since I was a kid.
The tender, rich, buttery cake is dreamy, but for me, that crumb topping is ALL that and MORE!
Crisp HUNKS of buttery, sugary, cinnamony crumbs are drop dead delectable!
Strawberry Jam Crumb Cookie Ingredients
- all-purpose flour
- light brown sugar
- granulated sugar
- ground cinnamon
- salt
- unsalted butter
- strawberry jam
Since the streusel topping of crumb cake is where it’s at for me, I decided, why not make that crazy delicious crumb into a cookie?
And why not add some jam for added flavor?
These Strawberry Jam Crumb Cookies are the new FOMO cookies folks!
All that amazing buttery, cinnamony crumb dolloped with fresh strawberry jam, made into an incredibly tasty cookie that’s the perfect side to a steamy hot cup of tea or cofffee.
You’ll not only love how yummy these crumb cookies are, but the fact that they take like no time at all to whip up!
I’m just going to warn you, they’re incredibly addictive and TOTALLY irresistible!
Enjoy!
A few other crumb favorites are my Rhubarb Crumb Loaf and my Apricot Preserves Crumb Cake.
A Few Cook’s Notes for Strawberry Jam Crumb Cookies
I have made these cookies with the jam and without. Both, totally delish!
I add half of the crumb mixture to the tart pan first. You don’t need to cover the entire pan with the first half.
I top the first addition of the crumb with a few dollops of the strawberry jam here and there. It doesn’t need to look perfect. Then, I add the second half of the crumb to the areas that aren’t covered in crumb, and finally dollop here and there with the remaining jam.
About 10-15 minutes after the cookies come out of the oven, I cut them into wedges before they harden up, but I leave them in the tart pan until they’ve cooled to room temperature.
Recipe Video
More Delicious Dessert Recipes to Enjoy
S’mores Spritz Sandwich Cookies
Strawberry Jam Crumb Cookies
Print Recipe Pin RecipeIngredients
- 1 ½ cups all-purpose flour
- ¾ cup light brown sugar, firmly packed
- 3 tbsp. granulated sugar
- 1 ½ tsp. ground cinnamon
- ¼ tsp. salt
- 12 tbsp. unsalted butter, melted and cooled
- 1 cup strawberry jam
Instructions
- Preheat oven to 350 degrees. Lightly spray an 8-inch tart pan with removable bottom with nonstick cooking spray.
- In a medium bowl, combine flour, brown sugar, granulated sugar, cinnamon and salt. Stir in the butter slowly with a fork until just crumbly. I like to use my fingers to bring the mixture into clumps.
- Add half of mixture to prepared tart pan. Entire pan does not need to be covered. Top with half of the strawberry jam, dolloping in a few spaces.
- Top with remaining half of crumb mixture, filling in all empty spots. Dollop remaining jam in a few more spots.
- Bake for 30 minutes until jam is bubbly and the crumb is lightly browned. Remove from oven.
- After 10-15 minutes, cut the cookies into 8 wedges before they harden. Keep them in the tart pan until totally cooled, then remove and serve.
Notes
- I have made these cookies with the jam and without. Both, totally delish!
- I add half of the crumb mixture to the tart pan first. You don't need to cover the entire pan with the first half.
- I top the first addition of the crumb with a few dollops of the strawberry jam here and there. It doesn't need to look perfect. Then, I add the second half of the crumb to the areas that aren't covered in crumb, and finally dollop here and there with the remaining jam.
- About 10-15 minutes after the cookies come out of the oven, I cut them into wedges before they harden up, but I leave them in the tart pan until they've cooled to room temperature.
Absolutely brilliant ! I still have some strawberry jam in my pantry to make these beauties !
This is my kind of cookie! I love the crumb topping and the yummy jam filling.
Love these! And yes, I’m all about the crumb as well and pairing it with jam in a cookie is pure brilliance :)
I adore crumb cake Jennifer! That crumb is irresistible, so making it into a cookie seemed like an awesome idea! Hope you give them a try!
Love these strawberry-jam-crumb-cookies!!! love how you cut them into wedges!
They’re so incredibly tasty Alice! And so easy to make with ingredients that are probably always in your pantry!
Da bomb indeed!! All this needs is a nice cuppa tea or coffee for dunkin and I’m set! Pinned! Have a wonderful weekend ahead, my friend :)
Thanks so much Dawn! These are the easiest cookies to make too! Perfect with your tea!
Not only do these cookies sound amazing, I just love this presentation! A wedge shaped cookie just feels special and makes these a fun an elegant on a brunch table or as a dinner party dessert!
Whoops…”fun and elegant” ????
I love making cookies in my tart pan Marissa. I agree, they do look a bit more elegant. And so much easier too!
These are gorgeous and I could probably eat the whole batch myself! :) I am saving this one to make for sure!
I definitely had an issue with portion control with these Leigh Ann! Lol!
This is one special cookie!! Loving the jam and crumb combination! ‘Da bomb’ indeed!!
You’d LOVE them Annie!
I know I’d absolutely love these! I often wondered why crumb bars weren’t made into cookies… you’ve done it Mare! And I totally had to look up FOMO (hehe! and OMGeee) lol!
You don’t want to miss out on these Traci! Lol!
Oh. My. GAAAWD! Mare!!!!!!! These cookies look beyond delicious!!! Crumb cake is one of my favorite things ever, so these cookies have me drooling!!! Plus, I absolutely love me some strawberry jam, so I’m definitely seeing these cookies happening in my kitchen PRONTO! Just beautiful and delicious, Mare! Pinned!! Cheers!
You have got to try these Chey! I’m sure you’ve already got all the ingredients at home and they take no time to make! Thanks so much for pinning!
These would be SOO addictive!! That crumb! The jam! What’s not to love? I can see why you’re calling these the next FOMO cookie!
They are totally addictive Katherine! I had to share with friends or I’d eat the whole tart pan myself!
These look so yummy, and I just love your photos! Beautiful!
Thanks Natasha!
I don’t have a tart pan. Would a cheesecake pan work?
Yes, you can use an 8-inch cheesecake pan. The recipe would even work in an 8-inch round baking dish. I just used a tart pan with a removable bottom for easy removal. You could line a baking dish with parchment paper with a nice overhang for easier removal. Enjoy Charlotte! Thanks so much for following!
What lovely crispy, crumbly cookies…packed full of flavor with that amazing strawberry jam! Perfect with a cup of joe!
I bet you’d love these Kevin!
What a clever idea! I have so much homemade jam at the moment, so I can’t wait to try these :)
You’re going to love them Alexandra!!
This is like a cookie pie, Mary Ann! I love the idea of crumb topping. And yes to lots of jam. You could change this up with different flavors – blueberry or raspberry would be great. Looking forward to trying these, Mary Ann!
Endless possibilities of jam Geraldine! Hope you enjoy!
The whole top of these were covered with loose melted butter when they came out of the oven making for soup in my tart pan. I re made them with the same result. What am I doing wrong?
Hi Sarah. Make sure your butter is melted and cooled before mixing with the flour mixture. Also make sure you are firmly packing your borwn sugar. Use you fingers to clump the crumb mixture together, just like you would for a streusel on top of a crumb cake or pie. Take a look at my Crumble Peach Pie Ice Cream on the blog. The crumb should look like the photo in that post. Thick clumps as you are adding to the tart pan. Hope this helps.
Dear MarryAnn, have you ever tried to make them with a gf flour? I would love to make them as healthy as possible :)
No I haven’t Maria, but when I do use gf flour, I use Bob’s 1:1 and things always turn out well. Let me know!
I made this recipe tonight and was surprised at how moist/gooey the middle seemed. Does this recipe truly need 12 tablespoons of butter?
Hi Judy. Maybe your oven temp was off a bit? 12 tablespoons is what I use. Make sure the butter is cooled before you add it to the flour mixture. Next time you could try cooking it a bit longer. The cookies need to be lightly browned when they’re done. And even though I say to slice into wedges after cooling for 15 minutes, they are to remain in the pan until they harden. Then they should be perfect.
I’m so glad you decided to reshare these cookies, Mare, because I loved them the first time around and I’m still drooling now! It may only be Monday, but my week is already off to a rough start, so I could totally use a batch of these cookies in my life! I mean, really, I’m pretty sure these crumb cake hybrid cookies can cure all my Monday blues!
Yes they can Chey! Thanks!!
Love the update, Mare! And a reminder to make these STAT!!
Thanks Traci!
Mine was too gooey in the center as well. I baked for 35 minutes to get the top a little more brown but the bottom was too soft/gooey for me. My butter had cooled — maybe next time I’ll add 2-3T extra flour or cut back on the butter. The flavor is excellent.
Did you wait for the pan to totally cool? You cut them first into wedges and then you let them cool before removing from the pan and enjoying.
I can’t wait to get to cooking – these are AMAZING! 😍
Thanks Helena!