Classic Strawberry Jam Thumbprints
These buttery cookies melt in your mouth and reveal a sweet burst of strawberry jam in every bite. Perfect for afternoon tea, bake sales, or simply satisfying your sweet tooth!
Equipment
- Mixing bowls large and small
- Electric mixer optional, hand mixer or whisk work too
- Measuring cups and spoons
- Spatula
- Parchment paper
- Baking sheets
- Wire rack for cooling
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- ⅔ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups all-purpose flour
- ¼ cup strawberry jam plus extra for filling
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream butter and sugar in a large bowl. Beat on medium speed until light and fluffy, about 3 minutes.
- Add the egg and vanilla extract. Beat until well incorporated.
- In a separate bowl, whisk together flour and salt. Gradually add to the wet ingredients, mixing on low speed until a soft dough forms. Don't overmix!
- Roll dough into balls about 1 inch in diameter. Place them on prepared baking sheets, leaving about 2 inches between each ball.
- Use your thumb or the back of a spoon to gently press an indentation in the center of each cookie. Don't go all the way through the dough.
- Fill each indentation with about ½ teaspoon of strawberry jam. You can use a piping bag or simply spoon it in.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy warm or at room temperature! Brush additional jam over the tops for extra shine and sweetness, if desired.
Notes
For a deeper flavor, toast the walnuts before adding them to the dough.
Add a pinch of cinnamon or nutmeg to the dough for a warm spice note.
Dust the cookies with powdered sugar before baking for a touch of elegance.
You can use any type of jam or preserve you like, such as raspberry, blueberry, or apricot.
Store leftover cookies in an airtight container at room temperature for up to 3 days. Additional Variations:
Chocolate Thumbprints: Add 1/3 cup unsweetened cocoa powder to the dry ingredients for a rich chocolate flavor. Fill with Nutella or raspberry jam. Lemon Glazed Thumbprints: After baking, drizzle the cooled cookies with a simple lemon glaze made from powdered sugar and lemon juice. Peanut Butter Thumbprints: Substitute peanut butter for half of the butter in the recipe. Fill with strawberry or grape jelly. Enjoy baking and sharing these delicious Classic Strawberry Jam Thumbprints!
Add a pinch of cinnamon or nutmeg to the dough for a warm spice note.
Dust the cookies with powdered sugar before baking for a touch of elegance.
You can use any type of jam or preserve you like, such as raspberry, blueberry, or apricot.
Store leftover cookies in an airtight container at room temperature for up to 3 days. Additional Variations:
Chocolate Thumbprints: Add 1/3 cup unsweetened cocoa powder to the dry ingredients for a rich chocolate flavor. Fill with Nutella or raspberry jam. Lemon Glazed Thumbprints: After baking, drizzle the cooled cookies with a simple lemon glaze made from powdered sugar and lemon juice. Peanut Butter Thumbprints: Substitute peanut butter for half of the butter in the recipe. Fill with strawberry or grape jelly. Enjoy baking and sharing these delicious Classic Strawberry Jam Thumbprints!