Strawberry Thumbprint Cookies

Enjoy the irresistible combination of buttery shortbread and sweet strawberry jam with our delicious strawberry thumbprint cookie recipe. Simple, yet oh-so-satisfying, these cookies are a must-try!

Course: Dessert

Cuisine: American

Prep Time: 25

Cook Time: 30

Total Time: 55

Servings: cookies

Calories: 231kcal

Ingredients

Strawberry Jam

1 pound fresh strawberries chopped
1¼ cups granulated sugar
¼ cup lemon juice

Cookies

¾ cup salted butter room temperature
⅔ cup powdered sugar
2 tsp vanilla extract
1¾ cups all purpose flour

Instructions

Strawberry Jam

Combine strawberries, sugar, and lemon juice in a medium saucepan.
Cook and stir over medium low heat until sugar dissolves, strawberries break down, and jam starts to thicken, about 5-10 minutes. Set aside.

Cookies

Heat oven to 350℉/177℃.
Line a sheet pan with parchment paper. Set aside.
With an electric mixer, beat butter and powdered sugar until smooth, about 1-2 minutes.
Add vanilla.
Mix in flour. (You may need to use your hands to bring the dough together.)
Use a 1½ Tablespoon scoop to portion dough onto prepared pan.
Working with one piece of dough at a time, roll into a smooth ball.
Use the back of a rounded measuring spoon, a regular spoon, or your thumb to make an indention in the dough.
Repeat with remaining portions.
Fill indentions with jam. (This will take anywhere from ½-1 teaspoon depending on how deep you made the indentions.)
Bake for 18-20 minutes, or until the cookies are set.

Notes

How To Store:

These cookies are best eaten the day they’re made; but if you need to store them, you can keep them in the fridge for 2-3 days, or in the freezer for up to 2 months! Just remember that the jam is soft/sticky. So, do not stack these cookies.

If you plan on freezing these cookies, the best way is to place them on a lined sheet pan and freeze until completely frozen. After that, place the cookies in a freezer safe zip-top bag and freeze for up to 2 months.

Our Success Tips:

Room temperature is about 70℉/21℃.
Use an oven thermometer to ensure accurate cooking temperatures.
While cooking, mash the strawberries with your wooden spoon!
You can strain the seeds out if you want, but you will end up with much less jam.
Overcooked the jam? No problem! We found that you can add a few Tablespoons of water to loosen it.
Use the back of a rounded teaspoon or small cookie scoop to make the indentation into each cookie. Just be careful to not go all the way down to the pan. About ½ to ¾ of the way through the cookie should do.
Since it won’t be exact for each cookie, be careful not to overfill! Fill each cookie just to the top. If it’s filled anymore, it may make a mess!

Nutrition