These strawberry thumbprint cookies are not only adorable but also delicious to eat. With their buttery cookie base and sweet strawberry filling, they’re sure to become a favorite in your household.

Heart-shaped strawberry thumbprint cookies on a plate and some on a cooling rack

Why you’ll love this recipe:

  • Simple Ingredients – With just a handful of basic pantry staples like flour, butter, sugar, and strawberry jam, this recipe is easy to whip up without the need for any fancy or hard-to-find ingredients.
  • Quick Preparation – From start to finish, these strawberry thumbprint cookies can be made in under 30 minutes, making them perfect for satisfying sudden sweet cravings or for a last-minute dessert option when unexpected guests drop by.
  • Adorable Presentation – The heart-shaped thumbprints and vibrant strawberry filling give these cookies an irresistible charm, making them not only delicious to eat but also visually appealing for serving at parties, gatherings, or simply as a special treat for loved ones.
Strawberry thumbprint cookies scattered on a cooling rack

Ingredients you’ll need:

  • all-purpose flour
  • baking powder & salt
  • unsalted butter
  • granulated sugar
  • an egg
  • vanilla extract
  • seedless strawberry jam

How to make strawberry thumbprint cookies:

(the ingredient amounts are listed in the printable recipe card further below)

process images of how to make heart-shaped thumbprint cookies
  1. In a large bowl, beat the butter and sugar until light and fluffy. Mix in the egg and vanilla until incorporated.
  2. In a separate bowl, toss together the flour, baking powder, and salt. Add the flour mixture to the wet ingredients and mix until just combined.
  3. Roll the dough into 1.5″ balls and place 2″ apart on a parchment paper-lined baking sheet.
  4. Using your pinky or an oval-shaped 1/4 teaspoon, make 2 indents joined at the bottom to create a heart shape.
  5. Slightly overfill each indent with jam (because the jam will flatten out as the cookies bake).
  6. Bake at 325F for 15 minutes or until the edges are lightly golden.
strawberry thumbprint cookies being filled and ready to bake

FAQ:

Should you fill thumbprint cookies before or after baking?

Either works, but I prefer to fill them before baking because this allows the jam to thicken and set in the cookies.

Why are my thumbprint cookies cracking when putting in the thumbprint?

To help avoid this, roll the dough balls until very smooth on the outside and slowly make the indent. If it still cracks, you can re-roll and try again or use your fingers to smooth over the cracks.

Can I use other fruit jams or preserves instead of strawberry?

Yes, you can use any flavor of jam or preserve you please.

How do I store these cookies?

These cookies can be stored in an airtight container at room temperature for up to 3-4 days or in the refrigerator for up to a week. Just be sure to bring them to room temperature before serving for the best taste and texture.

Can I freeze the cookie dough or baked cookies?

Yes, you can freeze both the cookie dough and baked cookies.
To freeze the dough, shape it into balls and make the imprints, then place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the dough balls to a freezer bag or container. They can be stored in the freezer for up to 2 months. Thaw and bring to room temperature, fill with jam, and bake as instructed.
To freeze baked cookies, allow them to cool completely, then place them in a single layer in an airtight container or freezer bag, with parchment paper between layers to prevent sticking. They can be stored in the freezer for up to 3 months.

strawberry thumbprint cookies on a plate with one broken in half

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Strawberry Thumbprint Cookies

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  • Author: Lily Ernst
  • Prep Time: 20 min
  • Cook Time: 15 min
  • Total Time: 35 minutes
  • Yield: 2 dozen
  • Category: dessert
  • Method: bake
  • Cuisine: American
Print Recipe

Description

These strawberry thumbprint cookies are not only adorable but also delicious to eat. With their buttery cookie base and sweet strawberry filling, they’re sure to become a favorite in your household.

Ingredients

  • 2 & 1/2 cups (315g) 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

  1. Preheat oven to 325F and line 2 cookie sheets with parchment paper.
  2. In a medium bowl, toss together the flour, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides of the bowl as needed. Mix in the egg and vanilla extract until incorporated.
  4. With the mixer on low, stir in half of the flour mixture until just combined. Repeat with the remaining flour mixture.
  5. Roll the dough into 1.5″ balls. Place 2″ apart on the prepared baking sheets.
  6. Using your pinky or an oval-shaped 1/4 teaspoon, make 2 indents joined at the bottom to create a heart shape.
  7. Slightly overfill each indent with jam (because the jam will flatten out as the cookies bake).
  8. Bake for 15 minutes or until the edges are lightly golden.

Notes

Leftovers can be stored in an airtight container at room temperature for up to 3-4 days or in the refrigerator for up to a week. Bring them to room temperature before serving.