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Strawberry Thumbprint Cookies

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Strawberry Thumbprint Cookies are buttery, soft cookies filled with sweet strawberry jam in the center — a nostalgic and delightful treat perfect for holidays, gifts, or everyday baking.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/3 cup strawberry jam (or other jam of choice)
  • Optional: 1 tsp lemon zest
  • Optional: powdered sugar for dusting

Instructions

  1. Preheat oven to 175 °C (350 °F) and line a baking sheet with parchment paper.
  2. In a mixing bowl, cream together softened butter and sugar until light and fluffy.
  3. Mix in the egg yolk, vanilla extract, and lemon zest if using.
  4. Add the flour and salt gradually, mixing until a soft dough forms.
  5. Roll tablespoon-sized portions of dough into balls and place on the prepared baking sheet, spaced a couple inches apart.
  6. Use your thumb or the back of a spoon to gently press an indentation into the center of each ball.
  7. Fill each indentation with a small amount of strawberry jam.
  8. Bake for 12–15 minutes, or until the edges are lightly golden and the cookies are set.
  9. Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
  10. Dust with powdered sugar before serving, if desired.

Notes

  • Chill the dough for 15–20 minutes before baking if cookies spread too much.
  • Use seedless jam for a smoother center.
  • Don’t overfill the thumbprint to prevent jam overflow.
  • These cookies freeze well once baked and cooled.

Nutrition

Find it online: https://thefamilycooking.com/strawberry-thumbprint-cookies/