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
Scale
- 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