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
- 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!
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.
More Delicious Dessert Recipes to Enjoy
- 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
- 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.
- 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.