Description
These buttery Strawberry Thumbprint Cookies feature tender bases with bright jam centers shaped like hearts. Perfect for gifting or enjoying with afternoon coffee.
Ingredients
- 2 & 3/4 cups (345g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (227g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 cup seedless strawberry jam
Instructions
- Preheat oven to 325°F and line two cookie sheets with parchment paper.
- Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
- Beat butter and sugar in a stand mixer with paddle attachment on medium speed for 4 to 5 minutes until light and fluffy. Scrape down bowl sides as needed.
- Mix in egg and vanilla extract until fully incorporated.
- Add half the flour mixture on low speed, mixing until just combined. Add remaining flour and mix until dough forms.
- Roll dough into 1.5-inch balls and place them 2 inches apart on prepared baking sheets.
- Use your pinky finger or back of 1/4 teaspoon to create two connected indents forming a heart shape in each cookie.
- Fill each indent generously with strawberry jam, slightly overfilling since it will settle during baking.
- Bake for 13 to 16 minutes until edges are lightly golden.
- Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Make sure butter is truly at room temperature for proper creaming.
- Press indents deeper than you think necessary as dough puffs during baking.
- Store in an airtight container with parchment paper between layers for up to 5 days.
- Dough can be frozen for up to 3 months; bake from frozen adding 2 extra minutes.
- Prep Time: 18 minutes
- Cook Time: 14 minutes