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Strawberry Thumbprint Cookies

These delightful Strawberry Thumbprint Cookies combine a melt-in-your-mouth buttery texture with the tartness of strawberry jam, making them a classic treat perfect for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened Take it out of the fridge an hour before baking for optimal creaming.
  • 1/2 cup granulated sugar Organic cane sugar is recommended for a natural taste.
  • 1/4 cup brown sugar, packed Adds a lovely depth of flavor.
  • 1 teaspoon vanilla extract Use pure vanilla for the best outcome.
  • 2 cups all-purpose flour Carefully measure for chewy cookies.
  • 1/4 teaspoon salt Enhances all flavors.
Filling
  • 1/2 cup strawberry jam Homemade or a brand with real fruit for extra flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add in the vanilla extract and mix until fully combined.
  4. Gradually add in the flour and salt, mixing until just combined.
  5. Roll the dough into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
  6. Use your thumb to create a small indentation in the center of each ball.
  7. Fill each indentation with a dollop of strawberry jam.
Baking
  1. Bake for 12-15 minutes or until the edges are lightly golden.
  2. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Store your cookies in an airtight container at room temperature for up to a week, or refrigerate for up to 2 weeks. You can prepare the dough a day in advance and keep it wrapped tightly.