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Thumbprint Cookies with Strawberry Jam

November 29, 2021 By Amanda Cooks & Styles 16 Comments

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Thumbprint Cookies with Strawberry Jam – Soft and chewy thumbprint cookies sprinkled with powdered sugar are the absolute perfect treat. These are by far one of my favorite cookies.

JUMP TO RECIPE
thumbprint cookies with strawberry jam

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.

pinterest image thumbprint cookies

This recipe makes about 2 dozen cookies. Baking for a crowd? Simply double the recipe.

What ingredients do I need to make thumbprint cookies?

all-purpose flour – Extremely versatile flour perfect for baking cookies.

granulated sugar – White granulated sugar or cane sugar both work in this recipe.

brown sugar – Light or dark brown sugar both work great in this recipe.

butter, softened – Salted or unsalted butter both work great in this recipe.

baking soda – To assist in the rising process.

salt – I almost always use sea salt in my recipes but you can use any salt you have on hand.

vanilla extract – A good quality pure vanilla extract is best.

egg – Increase richness of the cookie.

strawberry jam – You can also use different flavors like grape or raspberry.

powdered sugar – To sprinkle the cookies with after cooled.

WHAT TOOLS DO I NEED TO MAKE THESE COOKIES?

  • stand mixer or hand mixer – For mixing your cookie batter.
  • baking sheet – To bake your cookies on.
  • cooling rack – Properly cooling cookies after baking.
  • measuring cups and spoons – To properly measure all of your ingredients.
  • parchment paper – To bake your cookies on to prevent any sticking.
  • spoon – To spoon the jam into the center of the cookie.
  • small bowl – To mix jam.
  • plastic wrap – For wrapping dough to refrigerate prior to baking.
best strawberry thumbprint cookies

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.

The best way to store homemade cookies:

The absolute best way to store freshly baked cookies is to allow them to cool completely first. Then, place them in a tightly sealed storage bag. If you want to store them in a container, make sure your container has a tight seal to ensure the cookie will stay fresh and not go stale. Cookies will last properly stored for up to 3-5 days at room temperature.

thumbprint cookies with jam

More Favorite Cookie Recipes:

Peanut Butter Chocolate Chip Cookies – My chewy chunky peanut butter cookies with chocolate chips are soft, buttery and delicious!

Chewy Thin Chocolate Chip Cookies – These chocolate chip cookies are thin, buttery, soft and chewy. In my opinion, there’s nothing better than a warm chocolate chip cookie dipped in cold milk!

Chocolate Sugar Cookies – The most delicious soft and chewy chocolate sugar cookies rolled in granulated sugar and baked to perfection are the perfect sweet treat!

Gingersnaps – A classic holiday cookie recipe made with warm spices and molasses. With a crispy outer layer and slightly soft inner layer, these gingersnap cookies will transport you to Christmas morning.

best strawberry thumbprint cookies

Thumbprint Cookies with Strawberry Jam

Amanda Cooks & Styles
Soft and chewy thumbprint cookies sprinkled with powdered sugar are the absolute perfect treat.
5 from 3 votes
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 24 cookies

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.
Keyword Christmas Cookie, cookies, cookies with jam, Holiday Cookies, thumbprint cookies, thumbprint cookies with strawberry jam

This post was originally published on December 9, 2018.

Filed Under: American, Christmas, Cookies/Bars, Dessert, Recipes, Thanksgiving, vegetarian Tagged With: Christmas Cookies, Cookies, cookies with strawberry jam, Holiday Cookies, thumbprint cookies, thumbprint cookies with jam

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Reader Interactions

Comments

  1. Lucy

    January 14, 2023 at 6:50 am

    Can I freeze these cookies?

    Reply
  2. Cynthia B

    January 6, 2021 at 10:39 pm

    5 stars
    I made these delicious cookies for my friends at work and the came out delicious ! I made them a little smaller and I got 40 cookies. I was super satisfied and will definitely be making them again and again!

    Reply
    • Amanda Cooks & Styles

      January 11, 2021 at 1:07 pm

      Hi Cynthia! So Happy you enjoyed them!! :)Amanda

      Reply
  3. Sarah

    December 16, 2020 at 9:39 am

    Hi
    Can you refrigerate the dough to bake for a couple days later ?

    Reply
    • Amanda Cooks & Styles

      December 16, 2020 at 11:16 am

      Hi Sarah, Yes, the dough should last tightly sealed in the fridge for up to 2-3 days. (:Amanda

      Reply
      • Gina Adelman

        December 8, 2022 at 11:51 am

        Making these now for the first time, and they’re looking delicious!! I’m sure they’ll taste as good as they look!

        Reply
        • Amanda Cooks & Styles

          December 9, 2022 at 8:37 am

          Hi Gina, I hope you enjoy!! :)Amanda

          Reply
      • lexie Uc

        January 7, 2023 at 8:27 pm

        Amazing! Just made these and they’re so simple and delicious :). Can’t wait to continue to make this recipe in the future!

        Reply
        • Amanda Cooks & Styles

          January 9, 2023 at 5:54 am

          Thank you for the kind review!! 🙂

          Reply
  4. Kaye Hartford

    April 20, 2020 at 12:34 am

    Absolutely great recipe!!! Didn’t have vanilla and substituted almond-still made perfect cookies!! Blueberry and strawberry mix

    Reply
  5. Hildi chin

    April 18, 2020 at 1:55 am

    can you leave the dough overnight

    Reply
  6. Joy

    December 28, 2019 at 6:40 am

    5 stars
    They turned out great, thanks!!

    Reply
  7. Dori

    December 22, 2019 at 8:14 pm

    5 stars
    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.

    Reply
    • Amanda

      December 22, 2019 at 10:14 pm

      Thank you, Dori! So happy you enjoyed them. 🙂

      Reply
  8. Anna

    December 22, 2019 at 4:05 pm

    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?

    Reply
    • Amanda

      December 22, 2019 at 6:32 pm

      Hi Anna, The powdered sugar is for dusting at the end:)

      Reply

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