Basil-strawberry is one of those combinations that might sound a little weird until you taste it – and you realize it absolutely just works. The fresh basil adds a subtle herbal flavor that makes the homemade strawberry filling taste even more like summer.
The cookie dough is straightforward – butter, sugar, flour – but rolling it out and cutting windows in the center makes them look much fancier than they actually are. Fill the windows with homemade strawberry jam (which takes about 10 minutes to make) and you’ve got something that looks like it came from a bakery.
I have always loved window cookies, but instead of traditional short bread, I used my favorite sugar cookie recipe and simply added minced, fresh basil. 
Step by Step Guide to Making Strawberry Basil Window Cookies
1. Prepare the Strawberry Filling
In a bowl, mash strawberries lightly with a mixer until partially puréed but still chunky.
Transfer to a small saucepan, add 2 tbsp cornstarch and 2 cups sugar, stir to combine.
Cook over medium heat, stirring constantly until mixture comes to a boil. Remove from heat.
Whisk vigorously for 2 minutes, then transfer to the refrigerator (or freezer) to cool and thicken. Before using, whisk again until smooth.
2. Make the Cookie Dough
Preheat oven to 350°F.
In a mixer fitted with paddle attachment, cream butter and 1?cup sugar on high until light and fluffy (~3min).
Add eggs one at a time on medium speed.
Lower speed to low, add flour and minced basil, mix until just combined—don’t overwork.
Roll dough into discs, wrap in plastic, and chill for at least 30 minutes (optional for cleaner cutting).
3. Shape and Bake Cookies
Roll dough to ~¼-inch thickness on floured surface.
Cut out solid circles and matching circles with a smaller center hole for “window.”
Transfer to parchment-lined baking sheets.
Bake 12–15 minutes, until edges begin to turn golden. Let cool completely.
4. Assemble the Window Cookies
Pair solid and holed cookies.
Spread about 1 tsp of filling on each solid cookie, then top with a holed one to form the “window.”
Press gently to seal. Let sit until firm to avoid sliding.
Recipe Notes
Fresh basil is key—don’t skip it; it adds a bright herbal note.
For deeper color, macerate strawberries beforehand with a bit of sugar and lime juice.
Filling consistency: should be thick enough to stay in place but soft, not gelatinous.
FAQ Strawberry Window Cookies
Can I use frozen strawberries?
Yes, but thaw and drain them first. You may need to cook down longer to remove excess moisture.
Can I use dried basil instead of fresh?
Fresh is best for flavor and color; if using dried, halve the amount and add with eggs—flavor will be milder.
How to store these cookies?
Place them in an airtight container layered with parchment. Store at room temp for up to 3 days.
Will the filling leak if not thickened enough?
Yes. Make sure the filling cools and thickens fully—warm jam will ooze and make cookies soggy.
Can I freeze the cookies?
You can freeze unfilled baked cookies in a sealed bag for up to 2 months. Fill them just before serving.
Strawberry Basil Window Cookies
- Total Time: 40 minutes
- Yield: 24 cookies 1x
Description
These basil-strawberry window cookies are one of those combinations that sounds weird until you taste them. The fresh basil adds a subtle herbal flavor that makes the strawberry jam taste even more like summer.
The cookie dough is straightforward – butter, sugar, flour – but rolling it out and cutting windows in the center makes them look much fancier than they actually are. Fill the windows with homemade strawberry jam (which takes about 10 minutes to make) and you’ve got something that looks like it came from a bakery.
Ingredients
Cookie Dough
12 tbsp (1 1/2 sticks) butter, room temperature
1 cup sugar
2 eggs, room temperature
2 1/2 cups all-purpose flour
2 tbsp fresh basil, minced
Strawberry Filling
2 cups fresh strawberries, hulled and chopped (about 10 oz)
2 tbsp cornstarch
2 cups sugar
Instructions
1. Prepare the Strawberry Filling
In a bowl, mash strawberries lightly with a mixer until partially puréed but still chunky.
Transfer to a small saucepan, add 2 tbsp cornstarch and 2 cups sugar, stir to combine.
Cook over medium heat, stirring constantly until mixture comes to a boil. Remove from heat.
Whisk vigorously for 2 minutes, then transfer to the refrigerator (or freezer) to cool and thicken. Before using, whisk again until smooth.
2. Make the Cookie Dough
Preheat oven to 350°F.
In a mixer fitted with paddle attachment, cream butter and 1?cup sugar on high until light and fluffy (~3min).
Add eggs one at a time on medium speed.
Lower speed to low, add flour and minced basil, mix until just combined—don’t overwork.
Roll dough into discs, wrap in plastic, and chill for at least 30 minutes (optional for cleaner cutting).
3. Shape and Bake Cookies
Roll dough to ~¼-inch thickness on floured surface.
Cut out solid circles and matching circles with a smaller center hole for “window.”
Transfer to parchment-lined baking sheets.
Bake 12–15 minutes, until edges begin to turn golden. Let cool completely.
4. Assemble the Window Cookies
Pair solid and holed cookies.
Spread about 1 tsp of filling on each solid cookie, then top with a holed one to form the “window.”
Press gently to seal. Let sit until firm to avoid sliding.
Recipe Notes
Fresh basil is key—don’t skip it; it adds a bright herbal note.
For deeper color, macerate strawberries beforehand with a bit of sugar and lime juice.
Filling consistency: should be thick enough to stay in place but soft, not gelatinous.
Notes
Fresh basil is key—don’t skip it; it adds a lovely flavor to the cookies.
For deeper color, macerate strawberries beforehand with a bit of sugar and lime juice.
Filling consistency: should be thick enough to stay in place but soft, not gelatinous.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 70g
- Calories: 220
- Sugar: 19g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
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Chocolate Dipped Chili and Lime Shortbread Cookies
Sea Salt Peanut Butter Cookies
Gluten Free Italian Dunking Cookies
I made these tonight, they were incredible. Thanks for the recipe!
Family loved them. Kept sneaking bites of the filling while assembling
So cute!! I pressed heart-shaped cutouts—sprinkles optional, but recommended!! The filling is delicious, so much better than jam.
This recipe is missing multiple steps and assumes too much knowledge on the part of the reader. I was keen to try it, but now I’m just discouraged.
Hi there, thank you for bringing this to our attention – the recipe has been fully updated with much clearer instructions, and all the ingredients. Sorry for the trouble!
I minced 1/4 cup but it is totally up to you! Sorry for skipping a step!
Lizzy
How much basil do you put in the dough?