Soft and chewy Thumbprint Cookies with strawberry jam sprinkled with powdered sugar. These cookies exceeded my expectations! They turned out so delicious! Thumbprint cookies are a holiday classic and a perfect way to impress family and friends during the holidays or any time of year! Serve these cookies with a cup of coffee or hot cocoa.
This recipe makes about 2 dozen cookies.
What ingredients do I need to make this recipe?
- all-purpose flour
- granulated sugar
- brown sugar
- butter, softened
- baking soda
- salt
- vanilla extract
- egg
- strawberry jam
- powdered sugar
WHAT TOOLS DO I NEED TO MAKE THESE COOKIES?
- stand mixer or hand mixer
- baking sheet
- cooling rack
- measuring cups and spoons
- parchment paper
- spoon
- small bowl
- plastic wrap
How to make Thumbprint Cookies with Strawberry Jam:
In the bowl of your stand mixer; cream together brown sugar, granulated sugar, and butter over medium speed. Add the egg and vanilla extract.
Add the flour, salt, and baking soda and mix over medium speed until all ingredients are well incorporated.
Wrap your dough in plastic wrap and place in the fridge for 30-45 minutes to chill.
While your dough is chilling, place strawberry jam on the counter to get to room temperature and whisk to loosen up.
Preheat oven to 375 degrees.
Line a baking sheet with parchment paper and roll about 1.5 tbsps of dough into a ball and place on the sheet.
Using your thumb or index finger, gently press the center of each cookie dough ball. Be sure NOT to press all the way through to the bottom of the cookie.
Fill each thumbprint with about a 1/2 tsp of jam.
Bake cookies for 9-11 minutes until lightly golden on bottom and toothpick runs through the cookie clean.
Transfer cookies to a cooling rack and let cool completely. Sprinkle with powdered sugar.
If you loved this recipe, you’ll love these cookies too!
- Peanut Butter Chocolate Chip Cookies
- Chewy Thin Chocolate Chip Cookies
- Chocolate Sugar Cookies
- Gingersnaps
Thumbprint Cookies with Strawberry Jam
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 3/4 cups butter softened
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1 egg
- 1/4 cup strawberry jam
- 1/4 cup powdered sugar
Instructions
- In the bowl of your stand mixer cream together brown sugar, granulated sugar and butter over medium speed. Add the egg and vanilla extract.
- Add the flour, salt, and baking soda and mix over medium speed until all ingredients are well incorporated.
- Wrap your dough in plastic wrap and place in the fridge for 30-45 minutes to chill.
- While your dough is chilling, place strawberry jam on the counter to get to room temperature and whisk to loosen up.
- Preheat oven to 375 degrees.
- Line a baking sheet with parchment paper and roll about 1.5 tbsps of dough into a ball and place on the sheet.
- Using your thumb or index finger, gently press the center of each cookie dough ball. Be sure NOT to press all the way through to the bottom of the cookie.
- Fill each thumbprint with about a 1/2 tsp of jam.
- Bake cookies for 9-11 minutes until lightly golden on bottom and toothpick runs through the cookie clean.
- Transfer cookies to cooling rack and let cool completely. Sprinkle with powdered sugar.
Absolutely great recipe!!! Didn’t have vanilla and substituted almond-still made perfect cookies!! Blueberry and strawberry mix
can you leave the dough overnight
They turned out great, thanks!!
This was my first attempt at making these cookies and your recipe was perfect. I did half with strawberry and the other half with blackberry. So good! My only suggestion is to add the approximate number of cookies this recipe should yield. I quickly scanned the blog text and didn’t see it.
Thank you, Dori! So happy you enjoyed them. 🙂
Hi Amanda! Im so excited to try this recipe, just wanted to ask a question. So I mix the powdered sugar into the first step? Or is the 1/4 cup of sugar for dusting the cookies once they’re done?
Hi Anna, The powdered sugar is for dusting at the end:)