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.
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. 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.
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.
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.
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.
This post was originally published on December 9, 2018.
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!
Hi Cynthia! So Happy you enjoyed them!! :)Amanda
Hi
Can you refrigerate the dough to bake for a couple days later ?
Hi Sarah, Yes, the dough should last tightly sealed in the fridge for up to 2-3 days. (:Amanda
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:)