Irresistible Strawberry Thumbprint Cookies

These Strawberry Thumbprint Cookies are what I reach for when my kitchen needs a little sweetness. The buttery base melts just right against that bright jam center.

I started making these years back, and now they show up at every gathering I attend. You’ll love how simple they come together with pantry basics.

The heart-shaped indent makes each cookie feel special without any fancy tools needed. Just your fingertip and a teaspoon create pure magic.

Why this Strawberry Thumbprint Cookies works no matter the season

Summer brings fresh berry memories, but these cookies shine any month of the year. The jam stays bright and sweet whether snow falls outside or sunshine streams through windows.

I’ve baked them for spring picnics and winter holiday trays with equal success. Your guests won’t care about the calendar when they taste that butter-sugar combination.

The dough handles beautifully in any weather, never getting too soft or crumbly. That reliability keeps me coming back batch after batch.

What you will need to make this Strawberry Thumbprint Cookies

• 2 ¾ cups (345g) all-purpose flour – I use unbleached when I have it, but bleached works perfectly fine too
• ½ tsp baking powder – This gives just enough lift without puffing the cookies too much
• ½ tsp salt – Don’t skip this; it balances all that sweetness beautifully
• 1 cup (227g) unsalted butter, room temperature – Real butter makes all the difference here, no substitutions
• 1 cup (200g) granulated sugar – Regular white sugar creates the right texture
• 1 large egg – Brings everything together and adds richness
• 2 tsp vanilla extract – I prefer pure vanilla, but imitation works if that’s what you have
• 1 cup seedless strawberry jam – Look for good quality jam; it’s the star here and you’ll taste the difference

The flour forms your cookie foundation, so measure it properly by spooning into your cup. Butter at room temperature means it should dent easily when pressed but not look greasy.

I always check my baking powder freshness by dropping a bit in warm water. If it doesn’t bubble right away, grab a new container for better results.

Strawberry Thumbprint Cookies need quality jam since that’s what everyone notices first. I’ve used raspberry or apricot when strawberry wasn’t available, and both worked wonderfully.

How I Make This Strawberry Thumbprint Cookies

1. Preheat your oven to 325°F and line two baking sheets with parchment paper. The lower temperature prevents the bottoms from browning too quickly while the tops finish baking.

2. Grab a medium bowl and whisk together the flour, baking powder, and salt until evenly distributed. Set this mixture aside while you work on the wet ingredients.

3. In your stand mixer with the paddle attachment, beat the butter and sugar on medium speed. This should take about 4 to 5 minutes until the mixture looks pale and fluffy. Scrape the bowl sides halfway through so everything combines evenly.

4. Add the egg and vanilla extract to the butter mixture, beating until fully incorporated. The mixture might look slightly curdled at first, but it’ll smooth out as you continue mixing.

5. Turn the mixer to low speed and add half the flour mixture, stirring just until you see no white streaks. Add the remaining flour and mix until the dough comes together without overworking it.

6. Scoop out portions of dough and roll them into 1.5-inch balls between your palms. Each ball should feel smooth and uniform for even baking results.

7. Arrange the dough balls 2 inches apart on your prepared baking sheets. They’ll spread slightly during baking, so give them breathing room to avoid merging together.

8. Here’s the fun part: use your pinky finger or the back of a 1/4 teaspoon measure to create two connected indents. Press them together at the bottom to form a heart shape in each cookie.

If you’re curious about other charming cookie shapes, you might enjoy my Cranberry Cornmeal Linzer Cookies with their pretty window cutouts.

9. Spoon jam into each indent, filling them generously until slightly mounded. The jam settles and spreads as the cookies bake, so don’t worry about overfilling.

10. Slide the baking sheets into your preheated oven and bake for 13 to 16 minutes. You’re watching for edges that turn light golden while centers stay pale and soft-looking.

11. Remove the cookies from the oven when done and let them cool on the baking sheets for 5 minutes. This resting time helps them set up properly before moving.

12. Transfer the cookies to a wire rack using a spatula and let them cool completely. The jam will be very hot initially, so resist the temptation to taste right away.

My secrets for getting this Strawberry Thumbprint Cookies just right

Room temperature butter is my non-negotiable rule for these cookies. Cold butter won’t cream properly, and melted butter changes the whole texture.

I’ve learned to make the indents deeper than I think necessary. The dough puffs up during baking and tries to swallow that jam if you’re too timid with your thumb.

Strawberry Thumbprint Cookies keep their shape best when the dough stays chilled between batches. Pop your rolled balls in the fridge for 15 minutes if your kitchen runs warm.

Can I freeze the cookie dough ahead of time?

Yes, roll the dough into balls and freeze them on a tray. Once solid, transfer to a freezer bag for up to three months.

Add two extra minutes to baking time when baking from frozen.

Print

What if my jam is too thick to work with?

Warm it gently in the microwave for 10 to 15 seconds until it loosens up. Stir well before filling the cookies so the texture stays smooth and spreadable.

How should I store these cookies?

Keep them in an airtight container at room temperature for up to five days. Layer parchment paper between stacks to prevent the jam from sticking to other cookies.

Can I use frozen strawberries to make homemade jam?

Absolutely, frozen berries work perfectly for a quick jam. Cook them down with sugar and a squeeze of lemon until thickened, then let the mixture cool completely before using.

Want more creative cookie ideas? Follow me on Pinterest where I share all my baking experiments and seasonal favorites. You’ll find new inspiration every week!

---

The best way I serve Strawberry Thumbprint Cookies

These cookies appear on my dessert table whenever I need something pretty without much fuss. Brunch gatherings, afternoon tea parties, and casual weekend visits all benefit from their cheerful appearance.

I’ve packed them in tins for teachers, neighbors, and friends who need cheering up. The heart shape always brings smiles, and people appreciate the homemade touch more than anything fancy.

Valentine’s Day feels extra special with a batch of these on the counter. But honestly, Strawberry Thumbprint Cookies don’t need a holiday excuse to brighten an ordinary Tuesday afternoon.

For another crowd-pleasing option during fall months, try my Heavenly Pumpkin Spice Sugar Cookies that pair wonderfully with these berry treats.