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Strawberry Thumbprint Cookies

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Soft, buttery shortbread cookies filled with a bright, glossy strawberry jam center. These classic thumbprint cookies are tender, sweet, and perfect for any occasion.

Ingredients

1 cup (227g) unsalted butter, softened

2/3 cup (135g) granulated sugar

1/2 teaspoon vanilla extract

2 cups (240g) all-purpose flour

1/4 teaspoon salt

1/2 cup strawberry jam or preserves (smooth, seedless preferred)

Powdered sugar for dusting (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
  3. Mix in the vanilla extract until fully combined.
  4. Add the flour and salt and mix on low speed just until a soft dough forms. Do not overmix.
  5. Scoop tablespoon-sized portions of dough and roll into smooth balls. Place them 2 inches apart on the prepared baking sheets.
  6. Press a shallow well into the center of each dough ball using your thumb or the back of a spoon.
  7. Fill each indentation with about 1/2 teaspoon of strawberry jam, being careful not to overfill.
  8. Bake for 12 to 14 minutes, until the edges are lightly golden and the centers remain pale.
  9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Dust with powdered sugar once fully cooled, if desired.

Notes

Chill the dough for 20 to 30 minutes if it feels too soft to prevent spreading.

Substitute strawberry jam with raspberry, apricot, or blueberry preserves for variation.

Add a small splash of almond extract for a richer flavor.

Store in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week.

Freeze baked cookies or unfilled dough balls for up to 2 months.

Nutrition

Find it online: https://chocolatecoveredamy.com/strawberry-thumbprint-cookies/