Strawberry Jam Thumbprint Cookies
There’s something undeniably charming about thumbprint cookies. They’re soft, buttery, and have that irresistible jam-filled center that makes every bite a little moment of joy. These Strawberry Jam Thumbprint Cookies are no exception! With a perfectly tender cookie base and a sweet, fruity jam center, they’re the perfect treat for holidays, tea time, or just because you’re craving something delicious. And trust me—you won’t be able to stop at just one!
Why You’ll Love Strawberry Jam Thumbprint Cookies
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re baking with loved ones, treating yourself to a cozy snack, or making a homemade gift, these cookies always bring a smile. Here’s why they’re a favorite:
Versatile: Perfect for any occasion—holidays, birthdays, or a simple afternoon treat with tea.
Budget-Friendly: Made with simple pantry staples, so no fancy ingredients are needed!
Quick and Easy: No complicated techniques—just mix, roll, press, and bake.
Customizable: Swap the strawberry jam for raspberry, apricot, or even chocolate for a fun twist.
Crowd-Pleasing: A hit with both kids and adults! They’re soft, chewy, and have the perfect jammy center.
Ingredients
Ingredients in Strawberry Jam Thumbprint Cookies
Here’s what makes these cookies so special—simple ingredients that come together perfectly:
Butter: The key to a rich, melt-in-your-mouth texture. Use unsalted butter for better control over the flavor.
Sugar: A mix of granulated and brown sugar adds sweetness and a slight chewiness.
Egg Yolk: Helps bind the dough and adds extra richness.
Vanilla Extract: A touch of warmth and depth that enhances all the flavors.
All-Purpose Flour: The base of the cookie, giving it structure while keeping it soft.
Salt: Just a pinch to balance the sweetness and bring out the flavors.
Strawberry Jam: The star of the show! Pick a high-quality jam for the best flavor.
Instructions
Preheat Your Equipment
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
Cream the Butter and Sugar
In a large mixing bowl, beat the butter and sugar together until light and fluffy. This step is crucial for a tender cookie texture.
Add the Egg Yolk and Vanilla
Mix in the egg yolk and vanilla extract until fully combined. This adds richness and enhances the flavor.
Incorporate the Dry Ingredients
Gradually add the flour and salt to the wet ingredients, stirring just until a dough forms. Avoid overmixing to keep the cookies soft.
Shape and Press
Roll the dough into small balls and place them on the prepared baking sheet. Use your thumb (or the back of a spoon) to gently press an indentation in the center of each cookie.
Fill with Jam
Spoon a small amount of strawberry jam into each indentation. Don’t overfill, as the jam will spread slightly while baking.
Bake to Perfection
Bake for 10-12 minutes or until the edges are lightly golden. The cookies should remain soft and slightly chewy.
Cool and Enjoy
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. The jam will set as they cool.
Nutrition Facts
Servings: 24 cookies
Calories per serving: 90 (approx.)
(Note: These values are estimates and may vary based on ingredient substitutions.)
Preparation Time
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
How to Serve Strawberry Jam Thumbprint Cookies
These cookies are delightful on their own, but here are a few ways to enjoy them even more:
- Pair with a hot cup of tea, coffee, or milk for the ultimate cozy treat.
- Dust with a light sprinkle of powdered sugar for an elegant finish.
- Serve on a holiday cookie platter alongside other festive treats.
- Warm slightly before eating for a gooey, jammy center.
Additional Tips
- Chill the dough for 15 minutes before rolling to prevent spreading.
- Use a piping bag or ziplock bag for neatly filling the jam centers.
- Experiment with different jams like raspberry, peach, or blueberry for variety.
- Store in an airtight container at room temperature for up to 5 days.
FAQ’s
1. Can I use store-bought jam?
Absolutely! Just pick a high-quality strawberry jam for the best flavor.
2. How do I keep the cookies from spreading too much?
Chilling the dough before baking helps maintain their shape.
3. Can I make these cookies gluten-free?
Yes! Use a gluten-free all-purpose flour blend for a GF version.
4. What’s the best way to store these cookies?
Keep them in an airtight container at room temperature for up to 5 days or refrigerate for a longer shelf life.
5. Can I freeze the dough?
Yes! Roll the dough into balls, freeze on a tray, then transfer to a freezer bag for up to 3 months.
6. How do I prevent the jam from spilling over?
Don’t overfill the indentations—just a small spoonful is enough.
7. Can I use fresh strawberries instead of jam?
Jam works best, but you can cook down fresh strawberries with a bit of sugar to make a homemade filling.
8. Why did my cookies crack when pressing the thumbprint?
If the dough is too dry, try kneading it slightly before rolling.
9. Can I make these cookies dairy-free?
Yes! Use a plant-based butter alternative for a dairy-free version.
10. How do I make the cookies extra soft?
Slightly underbake them and let them finish setting as they cool.
Conclusion
These Strawberry Jam Thumbprint Cookies are a simple yet delightful treat that brings a touch of nostalgia and warmth to any occasion. Whether you’re making them for a holiday, a gathering, or just a sweet craving, they’re guaranteed to be a hit. Soft, buttery, and filled with fruity goodness—what’s not to love?
PrintStrawberry Jam Thumbprint Cookies
These Strawberry Jam Thumbprint Cookies are a delightful treat with a soft, buttery texture and a sweet strawberry jam center. Made with wholesome ingredients, they are perfect for tea time, holiday baking, or as a snack for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 18 cookies
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
– 1 1/2 cups whole wheat flour
– 1/2 cup almond flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/3 cup honey or maple syrup
– 1 teaspoon vanilla extract
– 1 large egg
– 1/2 cup strawberry jam (sugar-free if preferred)
Instructions
1. Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together whole wheat flour, almond flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter, honey (or maple syrup), and vanilla extract until light and fluffy.
4. Add the egg and mix until well incorporated.
5. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
6. Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet.
7. Use your thumb or the back of a spoon to create an indentation in the center of each cookie.
8. Fill each indentation with about 1/2 teaspoon of strawberry jam.
9. Bake for 12-15 minutes or until the cookies are lightly golden around the edges.
10. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
– For a healthier option, use sugar-free or homemade strawberry jam.
– Store cookies in an airtight container at room temperature for up to 5 days.
– Substitute almond flour with oat flour for a nut-free version.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 6g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
