Thumbprint Cookies with Strawberry Jam
These comforting thumbprint cookies with strawberry jam are easy to make and perfect for sharing. A blend of buttery dough and sweet jam creates a delightful treat for any occasion.
Ingredients
Cookie Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 3/4 cups butter (softened) Using fresh butter is recommended.
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1 large egg
- 1/4 cup strawberry jam If runny, whisk gently to thicken.
- 1/4 cup powdered sugar For sprinkling on top after baking.
Instructions
Preparation
- In the bowl of your stand mixer, cream together brown sugar, granulated sugar and softened butter over medium speed.
- Beat until the mixture is pale and light.
- Add the egg and vanilla extract, mix until fully incorporated.
- Add flour, salt, and baking soda; mix until well incorporated without overmixing.
- Wrap the dough in plastic wrap and chill in the fridge for 30-45 minutes.
- While chilling, warm the strawberry jam to room temperature and whisk to loosen.
Baking
- Preheat oven to 375 degrees F (190 degrees C) and line a baking sheet with parchment paper.
- Roll about 1.5 tablespoons of dough into a ball and place it on the baking sheet, spacing them about 2 inches apart.
- Using your thumb or a small spoon, press gently in the center of each dough ball.
- Fill each thumbprint with about 1/2 teaspoon of strawberry jam.
- Bake for 9-11 minutes or until lightly golden on the bottom.
- Transfer cookies to a cooling rack and sprinkle with powdered sugar once cooled completely.
Notes
Store cookies in an airtight container for up to three days. For longer storage, freeze baked cookies for up to three months. Reheat gently to restore freshness.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 4gSodium: 45mgSugar: 6g
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