These easy-to-make thumbprint cookies are light and buttery. They’re a bit crispy on the outside and soft and tender on the inside. These cookies are filled with delicious strawberry jam making them the perfect sweet treat for little ones as well as adults.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: adult snack, Dessert
Cuisine: American
Keyword: Butter cookies, jam cookies, Thumbprint cookies
Servings: 14
Calories: 174kcal
Author: Kellie
Cost: $5
Equipment
baking sheet
hand mixer
Ingredients
1 1/2cupsAll-purpose flour190 grams
1/4teaspoonBaking powder
1/8teaspoonkosher salt
1/2cupButter at room temperature113 grams
1/2cupGranulated sugar100 grams
1large egg
1teaspoonAlmond Extract
1/2cupStrawberry Jam
Instructions
Preheat your oven to 320˚ F / 160˚ C.
Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk the dry ingredients, flour, baking powder, and salt.
In a bowl of your stand mixer (you can use a hand mixer, as well) beat the butter and sugar at medium speed, scraping down the sides for at least 2-3 min or until it’s light and fluffy.
Add in the egg and almond extract beating until everything is incorporated.
Add the flour mixture in batches and mix it just until the dough comes together.
Take a tablespoon of the dough and roll it into a 1-inch ball; repeat with the rest of the dough, keeping the size the same for the cookies. Place the dough balls on the prepared baking tray.
Use the back of a spoon or your thumb to make an indent in the center of the cookies.
Fill each well with strawberry jam. Slightly overfill as the jam will flatten a bit while baking.
Bake for 15 or until the sides of the cookie turn slightly golden.
When they're finished baking, transfer to a wire rack to cool to room temperature.
Serve.
Notes
STRAWBERRY JAM FILLED COOKIES will stay fresh for 4-5 days when stored in an airtight container at room temperature or for 7-8 days when stored in the fridge.
STRAWBERRY JAM FILLED COOKIES can also be frozen for around 3 months when stored properly in a heavy-duty freezer container with wax paper between each layer. Thaw them for 1-2 hours at room temperature and serve.