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Thumbprint Cookies with Strawberry Jam

A nostalgic treat with a buttery shortbread base and a delightful strawberry jam center, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 2 cups all-purpose flour Spoon flour into the measuring cup and level off.
  • 1/2 cup granulated sugar Sweetness to balance the buttery flavor.
  • 1/4 cup brown sugar Adds a hint of caramel richness.
  • 3/4 cups butter (softened) Use high-quality unsalted butter for the best flavor.
  • 1/2 tsp baking soda To help the cookies rise slightly.
  • 1/4 tsp salt Balances sweetness.
  • 1/2 tsp vanilla extract Use pure vanilla extract for the best flavor.
  • 1 egg egg Adds richness and helps bind the ingredients.
  • 1/4 cup strawberry jam Opt for homemade or quality brands.
  • 1/4 cup powdered sugar For a finishing touch of sweetness.

Method
 

Preparation
  1. Cream the butter and sugars until light and fluffy (about 2-3 minutes).
  2. Add egg and vanilla extract to the mixture and mix until fully incorporated.
  3. Gradually add flour, baking soda, and salt, mixing on low until just combined.
  4. Wrap the cookie dough in plastic wrap and refrigerate for 30-45 minutes.
  5. Let the strawberry jam come to room temperature and whisk to loosen.
  6. Preheat your oven to 375°F (190°C).
Baking
  1. Roll about 1.5 tablespoons of dough into a ball and place on a lined baking sheet.
  2. Press your thumb into the center of each dough ball to create an indentation.
  3. Fill each thumbprint with about 1/2 teaspoon of strawberry jam.
  4. Bake at 375°F for 9-11 minutes, until edges are lightly golden.
  5. Transfer cookies to a cooling rack and sprinkle with powdered sugar once cool.

Notes

Chill dough longer if cookies spread too much. Store in an airtight container for up to one week.