Strawberry Thumbprint Cookies

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.

Course Dessert

Cuisine American

Method Bake

Prep Time 20

Cook Time 15

Total Time 35

Servings cookies

Calories 190

Author Lily Ernst

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

Preheat oven to 325F and line 2 cookie sheets with parchment paper.
In a medium bowl, toss together the flour, baking powder, and salt. Set aside.
2 & 1/2 cups (315g) all-purpose flour, 1/2 tsp baking powder, 1/2 tsp salt
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.
1 cup (227g) unsalted butter, 1 cup (200g) granulated sugar
Mix in the egg and vanilla extract until incorporated.
1 large egg, 2 tsp vanilla extract
With the mixer on low, stir in half of the flour mixture until just combined. Repeat with the remaining flour mixture.
Roll the dough into 1.5" balls. Place 2" apart on the prepared baking sheets.
Using your pinky or an oval-shaped 1/4 teaspoon, make 2 indents joined at the bottom to create a heart shape.
Slightly overfill each indent with jam (because the jam will flatten out as the cookies bake).
1 cup seedless strawberry jam
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.

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