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Strawberry Thumbprint Cookies

These delightful Strawberry Thumbprint Cookies feature a soft, buttery texture with a burst of strawberry jam in the center, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 2 cups all-purpose flour Recommended: King Arthur Flour for consistent results
  • 1/2 teaspoon baking powder Ensure it's fresh for the best rise
  • 1/4 teaspoon salt Enhances the cookie's flavor
  • 1 cup unsalted butter, softened Use room temperature for easy creaming; Land O’Lakes is preferred
  • 3/4 cup granulated sugar Organic cane sugar works too
  • 1 large egg yolk Adds richness; save the white for meringues
  • 1 teaspoon vanilla extract Use pure vanilla for the best flavor
  • 1/2 cup strawberry jam Look for high-quality brand; homemade preserves work wonders
  • to taste optional powdered sugar For dusting before serving

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
  2. In a bowl, whisk together flour, baking powder, and salt until well combined.
  3. In a separate bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the egg yolk and vanilla extract until fully incorporated.
  5. Gradually add the flour mixture to the butter mixture, mixing until just combined.
  6. Scoop tablespoon-sized balls of dough and place them on the lined baking sheet, leaving space between each.
  7. Use your thumb to create an indentation in the center of each cookie.
  8. Fill each indentation with strawberry jam, avoiding overfilling.
  9. Bake for 12-15 minutes, or until edges are lightly golden.
  10. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
  11. (Optional) Dust with powdered sugar before serving.

Notes

Store cookies in an airtight container at room temperature for up to a week. Freeze layered with parchment paper for up to three months.