These Strawberry Jam Crumb Cookies are the new FOMO cookies! Inspired by classic crumb cake, these cookies are totally irresistible!
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 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.