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Strawberry Jam Thumbprint Cookies

Embark on a journey of sweetness with Strawberry Jam Thumbprint Cookies, where delicate, buttery cookies cradle a burst of strawberry goodness. These cookies are a delightful balance of tender textures, creating a perfect harmony between the melt-in-your-mouth cookie and the vibrant strawberry jam filling.
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The Story

Strawberry Jam Thumbprint Cookies are a classic treat that combines the simplicity of a buttery shortbread-like cookie with the lusciousness of strawberry jam. Each thumbprint serves as a cozy nest for a dollop of fruity jam, creating a beautiful and delicious contrast. These cookies are a testament to the joy of bite-sized indulgence.

Ingredients

1 cup unsalted butter, softened
1/2 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
Strawberry jam for filling
24 Servings

Prep Time:

0 Hrs 20 Mins

Cook Time:

0 Hrs 15 Mins

Total TIme:

0 Hrs 0 Mins

Directions

Step

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Step

In a large bowl, cream together softened butter and granulated sugar until light and fluffy.

Step

Beat in the egg yolks, one at a time, and stir in vanilla extract.

Step

In a separate bowl, whisk together all-purpose flour and salt.

Step

Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

Step

Shape the dough into tablespoon-sized balls and place them on the prepared baking sheets.

Step

Use your thumb or a small spoon to create an indentation in the center of each cookie.

Step

Fill each indentation with a small amount of strawberry jam.

Step

Bake for 10-12 minutes or until the edges are golden.

Step

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Tips for this recipe

For an elegant touch, dust the cooled cookies with a sprinkle of powdered sugar. This adds a touch of sweetness and a beautiful finish to the cookies.

Recipe Tags

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