This easy Strawberry Lemon Burst Jimmy John’s Cookie recipe combines chewy lemon cookies with bursts of strawberry flavor and creamy white chocolate chips. The cookies bake up soft and thick with a bright citrus flavor that feels perfect for spring and summer.
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Why You’ll Love This Recipe
Jimmy John’s cookies are known for their thick, soft texture and rich buttery flavor. For this version, I wanted to recreate their delicious spring-inspired cookie.
- Soft and chewy centers with lightly crisp edges
- Bright lemon flavor
- Creamy white chocolate and strawberries balance the cookie perfectly
Why This Recipe Works
Lemon Pudding Mix for a Soft Texture
The instant lemon pudding mix is the secret ingredient that gives these cookies their soft texture and concentrated lemon flavor. It adds moisture and richness while also helping the cookies stay soft longer.
Strawberry Jam Add Flavor
Strawberry jam works better than fresh strawberries. As the cookie bakes, they soften and create little pockets of berry flavor throughout the cookies.
White Chocolate Chips for Balance
The white chocolate chips add creamy sweetness that balances every bite.The combination of lemon, strawberry, and white chocolate gives these cookies a bright summery flavor.
Rich and Chewy with Extra Egg Yolk
Using one whole egg plus an extra egg yolk gives the cookies extra richness and helps create that soft texture Jimmy John's cookies are known for.
Ingredients & Ingredient Tips
Unsalted butter – Use room temperature butter for a dough that mixes evenly.
White sugar – Gives the cookies lightly crisp edges.
Egg + egg yolk – The extra yolk adds richness and chewiness.
Lemon flavoring– Gives the cookies a bakery-style lemon flavor.
Instant lemon pudding mix – Adds softness and boosts lemon flavor.
All-purpose flour – Spoon and level, or weigh for the most accurate measurement.
Baking soda – Just the right amount helps cookies spread properly.
Salt – Use which ever type you like. I bake with non-iodized table salt.
White chocolate chips – Sweet and creamy against the tart lemon.
Strawberry jam – Best option for strong strawberry flavor without excess moisture.
My Favorite Cookie Making Tools
- This cookie scoop has lasted me over 10 years and makes perfect 2 oz cookies.
- I like this smaller size parchment paper. It's versatile enough for all my baking needs.
- These Nordic Ware baking sheets are the only ones I'll ever use. Never warp and clean easily!
How to Make Lemon Strawberry Burst Cookies
1. Cream the Butter and Sugars
In a large bowl, beat the butter and granulated sugar until light and fluffy.
2. Add the Wet Ingredients
Mix in the egg, egg yolk, and lemon extract.
3. Add the Dry Ingredients
In a separate bowl, whisk together the flour, lemon pudding mix, baking soda, and salt.
Slowly add the dry ingredients to the wet ingredients.
4. Fold in the Mix-Ins
Fold the white chocolate chips into the cookie dough, then dollop small spoonfuls of strawberry jam over the top of the dough. Don’t fully mix the jam in. As you scoop the cookies, pick up a little jam with each scoop so you get pockets of strawberry throughout the cookies.
5. Scoop the Dough
Use a large cookie scoop to portion the dough onto a parchment-lined baking sheet, making sure each scoop picks up a little strawberry jam. Try to keep most of the jam toward the tops of the cookie dough balls instead of along the sides so the jam stays prettier as the cookies bake.
6. Bake
Use a 2-ounce cookie scoop to portion the dough onto parchment-lined baking sheets. This recipe makes about 18 to 20 large bakery-style cookies. Chill the scooped dough for 30 minutes before baking to help the cookies stay thick and soft.
Bake at 350°F for 15 to 18 minutes, or until the edges are lightly golden brown and the centers still look slightly soft. Let the cookies cool on the baking sheet for several minutes before transferring to a wire rack.
Let cool on the baking sheet for several minutes before transferring to a wire rack.
Allyson’s Tips
You can also turn these into stuffed cookies. Scoop the cookie dough, press your thumb into the center, add about a teaspoon of strawberry jam, then seal it well with a little extra dough before baking.
Storage & Make-Ahead Tips
- Store in an airtight container, or heat sealed cookie bags for up to 4 days.
- Freeze heat sealed baked cookies for up to 2 months.
- Freeze cookie dough balls and bake directly from frozen, adding 1 to 2 extra minutes to baking time.
Strawberry Lemon Burst Jimmy John's Cookie Recipe
Ingredients
- 1 cup unsalted butter softened
- 1 ½ cup white sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoon lemon flavoring
- 1 3.4 ounce box instant lemon pudding mix
- 2 ¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup white chocolate chips
- ½ cup strawberry jam
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and white sugar until light and fluffy.
- Add the egg, egg yolk, and lemon flavoring. Mix until combined.
- In a separate bowl, whisk together the flour, lemon pudding mix, baking soda, and salt.
- Slowly mix the dry ingredients into the wet ingredients until a soft dough forms.
- Fold in the white chocolate chips.
- Dollop small spoonfuls of strawberry jam over the top of the dough. Do not fully mix it in.
- Use a 2-ounce cookie scoop to portion the dough onto the prepared baking sheets, making sure each scoop picks up a little jam.
- Try to keep most of the jam toward the tops or centers of the dough balls instead of along the sides.
- Chill the scooped cookie dough for 30 minutes.
- Bake for 15 to 18 minutes, or until the edges are lightly golden brown and the centers still look slightly soft.
- Let the cookies cool on the baking sheet for several minutes before transferring to a wire rack.
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