Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I’ll never forget the first time I baked cookies on my own as a child. The kitchen smelled sweet with vanilla and sugar, and I carefully pressed little indentations into the dough, filling them with bright red strawberry jam. That simple act felt magical. Today, making Strawberry Jam Thumbprint Cookies brings me back to that cozy feeling warm ovens, sticky fingers, and the joy of sharing treats with loved ones.
These cookies are soft, buttery, and just the right balance of sweet and tangy. Perfect for an afternoon tea, a holiday gathering, or a spontaneous treat for yourself, this Strawberry Jam Thumbprint Cookies recipe is a delightful way to fill your home with warmth and sweetness.
Why I Love Making This Recipe
I adore thumbprint cookies because they are both nostalgic and versatile. There’s something so comforting about rolling the dough into little balls, pressing your finger into the center, and filling each one with jam. For me, it’s a moment of calm, almost meditative.
I also love that these cookies make people smile. The buttery dough melts in your mouth, while the strawberry jam adds a burst of fruity sweetness. Baking these cookies is my way of creating little moments of happiness, whether I’m sharing them with family, friends, or enjoying a quiet evening treat. Every bite feels like a hug sweet, warm, and full of love.
Ingredients & Little Kitchen Secrets
To make about 24 Strawberry Jam Thumbprint Cookies, you’ll need:
- 1 cup (225g) unsalted butter, softened
- 2/3 cup (135g) granulated sugar
- 1 teaspoon pure vanilla extract
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (160g) strawberry jam (or any jam of your choice)
Little kitchen secrets:
- Always use softened butter for a soft, melt-in-your-mouth texture.
- Chill the dough slightly if it’s too sticky it makes rolling much easier.
- Don’t overfill with jam; a small amount in the center gives the perfect balance.
- Use a teaspoon or small cookie scoop for uniform size.
How I Make It, Step by Step
- I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper. The kitchen smells so inviting as the oven warms up.
- In a mixing bowl, I cream together the softened butter and sugar until light and fluffy. Vanilla extract goes in next, adding a sweet, comforting aroma.
- I sift in the flour and salt, folding gently until a soft dough forms. I love feeling the dough come together it’s so satisfying!
- I roll the dough into 1-inch balls and place them on the prepared baking sheet, leaving a little space between each.
- Using my thumb (or the back of a teaspoon), I press a small indentation in the center of each ball. This is where the magic happens!
- I fill each indentation with a small spoonful of strawberry jam, careful not to overfill.
- Bake for 12–15 minutes until the edges are lightly golden, but the cookies remain soft.
- I let them cool on the baking sheet for 5 minutes before transferring to a wire rack. The aroma of sweet butter and strawberry jam fills my home—it’s irresistible.
How I Serve It at Home
I love serving these Strawberry Jam Thumbprint Cookies on a pretty plate with a cup of tea or coffee. Sometimes, I arrange them in little stacks for a festive table or package a few in a jar as a gift for friends and family. They’re perfect for sharing, but honestly, I often sneak one (or two!) before anyone notices.
Optional toppings:
- A light dusting of powdered sugar for a classic look
- Melted chocolate drizzle for extra indulgence
- Fresh strawberries on the side for a bright, fresh touch
Storage, Reheating & Make-Ahead Tips
- Storage: Keep in an airtight container at room temperature for up to 5 days.
- Freezing: You can freeze unbaked dough balls for up to 3 months—just thaw and bake when needed.
- Make-ahead: Bake a batch and store in a tin. They stay soft and flavorful for days.
100-Word Short Version
These Strawberry Jam Thumbprint Cookies are soft, buttery, and filled with sweet-tart strawberry jam. Perfect for a cozy afternoon treat or a holiday gathering, they’re easy to make and endlessly charming. The buttery dough melts in your mouth, while the jam adds a burst of fruity sweetness. Rolling the dough into balls, pressing little thumbprints, and filling them with jam is a simple, satisfying process that fills the kitchen with warmth. Serve with tea, coffee, or gift them to friends. Quick, nostalgic, and full of love, these cookies bring joy with every bite.
Recipe Card Section
⏱️ Time: 30 minutes
🛒 Ingredients:
- 1 cup (225g) unsalted butter, softened
- 2/3 cup (135g) granulated sugar
- 1 teaspoon pure vanilla extract
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (160g) strawberry jam
👩🍳 Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar until light and fluffy, add vanilla.
- Sift in flour and salt; fold to form soft dough.
- Roll into 1-inch balls, place on sheet.
- Press thumb into center of each ball.
- Fill with a teaspoon of strawberry jam.
- Bake 12–15 minutes until edges lightly golden.
- Cool 5 minutes on baking sheet, then transfer to wire rack.
📝 Notes: Use softened butter for soft cookies. Don’t overfill jam. Optional: powdered sugar or chocolate drizzle. Dough can be frozen before baking.
🍽️ Nutrition:
Calories: 150 per cookie
Fat: 7g
Saturated Fat: 4g
Carbohydrates: 20g
Sugar: 10g
Protein: 2g
Fiber: 1g
Strawberry Jam Thumbprint Cookies
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
Soft, buttery Strawberry Jam Thumbprint Cookies filled with sweet strawberry jam. Perfect for cozy afternoons, holiday treats, or sharing with loved ones. Easy to make and irresistibly charming, they fill your kitchen with warmth and love.
Ingredients
- 1 cup (225g) unsalted butter, softened
- 2/3 cup (135g) granulated sugar
- 1 teaspoon pure vanilla extract
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (160g) strawberry jam
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar until light and fluffy, add vanilla.
- Sift in flour and salt; fold to form soft dough.
- Roll into 1-inch balls, place on sheet.
- Press thumb into center of each ball.
- Fill with a teaspoon of strawberry jam.
- Bake 12–15 minutes until edges lightly golden.
- Cool 5 minutes on baking sheet, then transfer to wire rack.
Notes
Use softened butter for soft cookies. Don’t overfill jam. Optional: powdered sugar or chocolate drizzle. Dough can be frozen before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Conclusion
Every time I make Strawberry Jam Thumbprint Cookies, I’m reminded of childhood afternoons in my kitchen, sticky fingers, and the joy of baking for loved ones. These cookies are simple yet elegant, soft, buttery, and bursting with fruity sweetness. They make your home smell like love and care and create little moments of happiness in every bite. Whether for a festive gathering, a tea party, or just an indulgent treat, these thumbprint cookies are my little edible hugs, and I hope they bring as much warmth to your home as they do to mine.