Preheat oven to 350F and prepare two baking pans with parchment paper.

Combine all the ingredients except the jam together in a medium mixing bowl until a thick dough forms. If too thick to mix, add a little more milk until it comes together more easily.

Scoop the dough by tablespoonfuls and place on the baking pans. Flatten out slightly as they will not spread.

Make a thumbprint indent in each ball and spoon a teaspoonful of strawberry jam into each. Don't overfill or the jam will overflow the cookie during baking.

Bake for 10-12 minutes and allow to cool on pans before moving to cooling racks.