Crispy Strawberry Jam Roll Cookies

We bet you can’t stop at just one! These light and Crispy Strawberry Jam Roll Cookies are filled with fresh strawberry lemonade goodness, rolled up in a pre-made spring roll wrapper and baked to perfection.

Unlike traditional homemade pirouette cookies, our quick and easy recipe is vegan, ready in under 30 minutes using only 4 ingredients. Shaped like a cigar, these fun pirouettes are always the first to fly off the dessert table.

Why Use Spring Roll Wrappers?

Using a readymade spring roll wrapper is what makes these strawberry jam cookies different from all the rest. Spring roll wrappers are thin pastry sheets made with wheat flour and are the perfect size to make cylindrical shaped cookies.

They are light, airy, ultra crispy and delicious is recipes like our sweet banana dessert spring rolls or savory air fryer spring rolls.  Having a few spring roll wrappers stashed in your freezer is a HUGE time saver and simple dessert idea for last minute guests.

Ingredients & Substitutions

Warning! The crispy cookie texture is darn right addictive but with a slight chew at the end keeps you yearning for more. Like 6 cookies later… Yikes! We had to step away from the strawberry pirouette cookies and put them under lock and key. Here is what you need to make them…

1. Spring Roll Wrappers – Available in the freezer section of the grocery store. You can find them at specialty stores, Asian Markets or you can order them frozen online. Please do not confuse these wrappers with rice spring rolls used to make rice paper dumplings. Egg roll wrappers may be a bit too thick and will be too chewy for these strawberry jam roll cookies.  
2. Strawberry Jam – We used our Strawberry Rhubarb Refrigerator Jam and blended it in the food processor to remove any lumps. Feel free to substitute with any type of jam or jelly your little heart desires - or try our Apricot jam.
3. Lemon Zest – Gives this strawberry jam cookie recipe a pop of freshness.
4. Chia Seeds – of course it’s optional but we quite like that little extra pop of texture, protein, and fiber. If you like a nutty flavor, feel free to add “finely ground” nuts like walnuts, almonds, or nuts of choice to the strawberry jam mixture. 
5. Oil – light flavored to create that crispy texture and prevent sticking.

How to make Homemade Pirouette Cookies?

• In a bowl, mix strawberry jam with lemon zest and chia seeds.

• Lay one spring roll wrapper sheet flat on a clean surface.
• Spoon about ½ tablespoon of the strawberry jam on lower half of the spring roll wrapper.
• Spread the jam thinly with a pastry brush on ⅔ of the spring roll wrapper.
• On the remaining ⅓ of the wrapper, brush on a thin layer of oil.

• Starting on the strawberry jam side, roll the pastry dough into a thin roll or cylindrical shape or tuile cookie.

• Place the strawberry roll cookies, seam side down, on a lined and greased baking sheet and brush with oil.

• Bake at 425 degrees F (218 degrees C) for 10 – 15 minutes or until lightly golden and crispy. Turn the roll cookies midway in the baking process.

Strawberry Jam Cookies Recipe Tips

1. Puree - Chunky strawberry jam in a food processor or blender so that it is easily spreadable with a brush.
2. Thaw – frozen spring roll wrappers at room temperature for 1 hour or in the refrigerator overnight in their sealed package.
3. Heat – Strawberry jam for just 15 to 20 seconds in the microwave before adding other ingredients. This makes the jam easy to spread on the thin spring roll wrappers.
4. Prevent Cracking - Take out only one spring roll wrapper at a time and store the rest under a damp towel to prevent drying out and cracking.
5. Do Not Overfill! Use only about ½ tablespoon of jam on each spring roll wrapper sheet. Too much filling can cause the delicate pirouette cookies to crack and ooze out the filling.
6. Spread – jam only on the bottom ⅔ rd of the spring roll wrapper. Please leave about ¼ inch around the edges so jam does ooze out the sides of the cigar cookie.
7. Oil – the remaining ⅓ of the spring roll wrapper. This provides 3 functions. First, it helps the roll cookies to get golden brown. Secondly, the oil helps seal the cookie. Lastly, it prevents overfilling of the pasty sheet with too much jam which can result in the cookie bursting at the seams.
8. Line and grease your baking tray – to prevent sticking.
9. Bake roll cookies seam side down.  Then, turn halfway in the cooking process.

How to Serve?

Cookies with strawberry jam are delightful hot right out of the oven with coffee, ginger lemon tea or a Chai Tea Latte. You may also like to serve these cookies as a crunchy garnish for fruit sorbets, matcha nice cream or a pudding –  Hey, why not, right?

Dunk a straw cookie in a bowl of homemade coconut whipped topping or sprinkle these crispy tea time treats with a little powdered sugar. If you are feeling especially naughty, dip a cigar cookie in a little melted chocolate. We promise not to tell a soul.

Pirouette cookies are the perfect addition to a dessert charcuterie board. We like to put these strawberry cookies in a heat safe glass, so we have more room on the board for chocolate covered fruit. Priorities!

How to Store?

Assembled: Not Baked – can be stored in the refrigerator in a sealed container or baggie for up to 3 days or frozen for up to 2 months.

Assembled and Baked – Best enjoyed hot out of the oven for maximal crispiness. Store leftovers at room temperature for up to 24 hours wrapped in aluminum foil. (They are still crispy) You may also refrigerate in a covered container for up to 3 days or freeze for 2 months.