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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.
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.
Table of Contents
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
Step 1- Beat the cream cheese and butter together until smooth.
Step 2 – Add the sugar and beat for 2-3 minutes, until light and fluffy
Step 3 – Gradually beat in flour until crumbly dough forms.
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.
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.
Step 6 – Place slightly less than half a teaspoon of jam in the middle of each square.
Step 7 – Lightly brush two opposite corners or squares with water. Bring the squares and pinch tightly in the middle, above the jam.
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.
Step 9 – Let the cookies sit for 5 minutes on the baking sheet and then transfer to a wire rack to finish cooling.
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 Easy Cookie Recipe
- Easy Snowman Cookie Recipe
- Red Velvet Cookie Recipe
- Cake Mix Chocolate Chip Cookies
- Easy Raspberry Thumbprint Cookie Recipe
More Strawberry Recipes
We love hearing from you. If you make these Strawberry Pinch Cookies Recipe, please leave us a comment.
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 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.
Sorry about that. It’s 1/8 inch thick. I have fixed it in the recipe.
I was just wondering how thick the dough should be when rolled out, step 6 says ?”, thanks
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!
I made these but used raspberry preserves and apricot preserves instead of strawberry. They were oh so good.
Do you need to store these in the refrigerator?