Strawberry Thumbprint Cookies are soft and sweet with a hint of tartness. I made Nutella Thumbprint Cookies just a few days back. This morning I was running late for an event so I grabbed strawberry jam toast and a few leftover thumbprint cookies. That’s when I decided I needed to make these cookies.
These delicious cookies are very easy to make. This recipe uses cornstarch to keep the cookies soft for longer. You can serve day old cookies and no one will know, they’re that soft.
These strawberry jam thumbprint cookies are made with simple ingredients, little effort, and just 20 minutes of chilling time. Yet, these are one of my most liked cookies around Christmas. They’re cute, sweet, and soft.
The best thing about this recipe is that you can customize it in so many ways. You can swap strawberry jam filling with mixed berry jam or any other jam you like.
Serve them with other Christmas treats like Chocolate Reindeer Cookies, Hot Chocolate Cookies, Blackberry and Oatmeal Cookies, and Butterscotch Chocolate Chip Cookies.
Jump to:
- WHY YOU’LL LOVE THESE STRAWBERRY THUMBPRINT COOKIES
- Ingredients and Substitutions
- How to Make Strawberry Thumbprint Cookies Recipe
- VARIATIONS FOR STRAWBERRY THUMBPRINT COOKIES
- SERVING SUGGESTIONS FOR STRAWBERRY THUMBPRINT COOKIES
- Equipment
- STORAGE AND REHEATING TIPS
- Best Jam for Thumbprint Cookies
- Tips for the Best Thumbprint Cookies
- FAQ
- Related
- Pairing
- Strawberry Thumbprint Cookies (Buttery & Easy)
WHY YOU’LL LOVE THESE STRAWBERRY THUMBPRINT COOKIES
Simple and Easy – These cookies are made with only a few ingredients and require no complex technique or experience. They’re actually fun to decorate. Once you’ve made the dough, the kids can join you and do the rest.
Soft and Chewy Texture – This strawberry thumbprint cookie recipe uses cornstarch instead of leavening agents. This little change in the way we make cookies is the key to softer, more chewy, and less crumbly.
Perfect for Christmas and Valentines – This sweet strawberry jam thumbprint cookies are perfect for Christmas and Valentines The white sugar coated cookies with red centres naturally fit in with the theme.
Customizable – These Christmas cookies can be easily customized according to your family’s preferences. You can change the jam flavour. Instead of rolling the dough in sugar, you can roll in chopped nuts or coconut. There are so many ways you can play around with the flavours!
Ingredients and Substitutions
For The Cookies
- Butter – Use softened, unsalted butter. You can substitute with dairy-free butter or cooking oil as well.
- Granulated Sugar – It makes the cookie edges crispy and surface shiny. Coconut sugar can be used as a substitute.
- Eggs – The egg is the binding agent. It acts as glue in the cookies and holds everything together.
- Vanilla Extract – You can use vanilla bean paste if you want a stronger vanilla flavor. Substitute with almond extract if you want a nuttier flavor.
- All-Purpose Flour – One cup of all-purpose flour. Make sure to measure the flour properly for a good texture.
- Cornstarch – You only need two tablespoons. It’s important for the texture don’t skip it.
- Salt – Salt enhances the flavors and brings out the sweetness. Use fine salt or substitute with sea salt or kosher salt.
For The Filling
- Strawberry jam – For filling the cookie centres .
- Coarse Sugar – for rolling the dough ball (optional).
For the drizzle (Optioanal)
- Confectioners sugar
- Milk
See recipe card for quantities.
How to Make Strawberry Thumbprint Cookies Recipe
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for 2–3 minutes, until light and fluffy.
Add the egg yolks and vanilla extract. Mix until smooth and fully incorporated.
In a separate bowl, whisk together the flour, cornstarch, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft, smooth cookie dough forms.
Scoop approximately 1 tablespoon of dough per cookie and roll into smooth balls.
Spread the coarse sugar on a plate, then roll each cookie dough ball in the sugar until evenly coated.
Use your thumb or the back of a rounded measuring spoon to gently press a small indentation into the center of each dough ball. Smooth any cracks around the edges.
Spoon approximately ½–1 teaspoon of strawberry jam into each indentation, being careful not to overfill.
Bake for 12–14 minutes, or until the edges are lightly golden and the cookies are set. The jam should appear slightly bubbly.
Mix powder sugar and milk in a bowl for drizzling over the cookies.
Let the cookies cool on the baking sheets for about 5 minutes, then carefully transfer them to a wire rack to cool completely. Once the jam centers have set, drizzle the cookies with a simple powdered sugar glaze and let it set for a few minutes before serving.
Pro tip: Fill each indent with about 1 teaspoon of jam. Overfilling is the most common reason jam spills over and makes the cookies stick to the pan.
VARIATIONS FOR STRAWBERRY THUMBPRINT COOKIES
- Hazelnut and Nutella Thumbprint Cookies: Instead of strawberry jam, you can fill the cookie centres nutella. Coat the dough balls in finely chopped hazelnuts.
- Marshmallow Thumbprint Cookies: if you want the cookies to be gooey you can marshmallows in the size of cookie indents. Once the cookies are baked add the marshmallows and pop them back in the oven till the marshmallows are toasted. Cool them a little before serving.
- Chocolate and Almond Thumbprint Cookies: Roll the cookie dough balls in chopped almonds. Bake the cookies and fill the centres with melted chocolate. Add a roasted almond on each cookie while the chocolate is still melted. Once the chocolate is firm, serve the cookies.
SERVING SUGGESTIONS FOR STRAWBERRY THUMBPRINT COOKIES
Hot Chocolate & Coffee: Strawberry filled thumbprint cookies can be served with Hot Chocolate, Salted Caramel Latte, Vanilla Bean Latte, or a cup of warm milk.
Christmas Spread: The cute strawberry thumbprint cookies are perfect for Christmas platters. Serve them alongside other Christmas cookies like Hot Chocolate Cookies, Chocolate Reindeer Cookies, or other Christmas treats like Strawberry Santas, Christmas Cake Pops, or Christmas Crunch.
Dessert Platter: Strawberry thumbprint cookies are perfect for adding to any kind of dessert platter. You can pair them with Puff Pastry Hearts, Chocolate Covered Strawberries, Nutella Puff Pastry Twists, Biscoff Truffles, or Fudgy Nutella Brownies, Orange Poppy Seed Muffins, and Biscoff Blondies.
Cookie Board: These cookies are perfect for a charcuterie board or a fancy cookie board. Serve them with Hot Chocolate Cookies, Chocolate Reindeer Cookies, Funfetti Cookies, Blackberry Oatmeal Cookies, and Oatmeal Butterscotch Chocolate Chip Cookies.
Equipment
- Mixing bowls – For combining the wet and dry ingredients.
- Electric hand mixer or stand mixer – For creaming the butter and sugar.
- Measuring cups and spoons – For accurately measuring ingredients.
- Cookie scoop – For portioning evenly sized cookie dough balls.
- Baking sheets – For baking the cookies.
- Parchment paper – To prevent sticking and make cleanup easier.
- Wire cooling rack – For cooling the baked cookies.
STORAGE AND REHEATING TIPS
Room Temperature: You can store Strawberry Thumbprint Cookies at room temperature in an air tight jar for 4 days.
Refrigerator: These cookies can be stored in the fridge for 7 days. Avoid stacking and line them in a single layer in an airtight container and store them in the fridge for up to a week.
Freezing & Reheating: You can freeze the baked cookies without the strawberry filling. Let them cool completely, then place them in a freezer-safe airtight container with parchment paper between layers. Freeze for up to 2–3 months for best quality. Thaw at room temperature and fill with strawberry jam before serving.
Best Jam for Thumbprint Cookies
The jam you choose makes a big difference in how these cookies turn out. For the best strawberry thumbprint cookies, look for a thick strawberry jam or preserves. Thick jam stays in the center of the cookie and doesn’t bubble over the edges while it bakes.
What to look for:
- Thick, spreadable texture. If the jam slides off a spoon, it’s too runny. It should hold its shape when you scoop it.
- Jam or preserves over jelly. Preserves have bigger fruit pieces and a fresher strawberry flavor, while jelly can turn thin and sticky in the oven.
- Seedless if you prefer a smooth look. Seedless jam gives you a clean, glossy center that photographs well.
Other jam flavors that work:
- Raspberry is tart and bright, and a classic pairing with buttery dough.
- Apricot is mellow and slightly tangy, and its golden color looks pretty on a cookie platter.
- Blackberry gives a deeper, richer flavor and a dark, jewel-toned center.
Tips for the Best Thumbprint Cookies
- Chill the dough for at least 20 minutes.
- Measure the flour on a kitchen scale or spoon it in the measuring cup for precise measurements.
- Make the indents deep enough to hold the filling. Don’t make the indents all the way through the cookies.
- Press the puffed up indentations when cookies come out the oven.
- Use your fingers to smooth out the cracked edges.
FAQ
Yes! Homemade strawberry jam works beautifully. Just make sure it has cooled completely and is thick enough to sit in the cookie centers without running. If your jam is particularly loose, simmer it briefly to reduce some of the excess moisture, then let it cool before using.
Both work. Strawberry jam usually has a smoother consistency, while preserves contain larger pieces of fruit. If you're using preserves, chop any large strawberry pieces so the filling fits neatly into the cookies.
Fresh strawberries aren't the best direct replacement because they release moisture during baking and won't give you the same concentrated sweetness as jam. If you want a fresh strawberry flavor, use a thick homemade strawberry compote that's been cooked down and cooled first.
This usually happens when the centers are overfilled or the jam is too runny. Use a thick jam and fill each cookie center without letting it reach the edges. A small amount is enough to give every bite a fruity strawberry flavor.
Simmer it in a small saucepan for 2 to 3 minutes, stirring often, then let it cool before filling the cookies. Thicker jam holds its shape and stays glossy.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this strawberry thumprint cookies recipe:
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Strawberry Thumbprint Cookies (Buttery & Easy)
Equipment
- Measuring cups and spoons
- Mixing Bowls
- Cooling rack
- Baking Sheet
- Ice cream scoop
Ingredients
For the cookies
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- 2 large egg yolks room temperature
- 2 teaspoons vanilla extract
- 2¼ cups all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon salt
For the filling
- ½ cup strawberry jam preferably seedless
- 2 tablespoons coarse sugar for coating
For the powdered sugar drizzle (optional)
- 1 cup confectioners’ sugar
- 1–2 tablespoons milk
Instructions
- Preheat the oven: Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar for 2–3 minutes, until light and fluffy.
- Add the egg yolks and vanilla: Beat in the egg yolks one at a time, then mix in the vanilla extract until smooth.
- Add the dry ingredients: In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add the dry ingredients to the butter mixture and mix just until a soft dough forms.
- Shape the cookies: Scoop about 1 tablespoon of dough and roll into a ball. Roll each ball lightly in the coarse sugar, then place on the prepared baking sheet about 2 inches apart.
- Make the thumbprint: Use your thumb or the back of a small measuring spoon to gently press an indentation into the center of each cookie.
- Add the jam: Spoon about ½ teaspoon strawberry jam into each indentation. Avoid overfilling.
- Bake: Bake for 11–13 minutes, or until the edges are lightly golden and the cookies are set.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then carefully transfer them to a wire rack to cool completely.
- Make the drizzle: In a small bowl, whisk together the confectioners’ sugar and 1 tablespoon milk. Add more milk a little at a time until the glaze is smooth and thick but pourable.
- Drizzle and serve: Once the cookies and jam centers are completely cool, drizzle the powdered sugar glaze over the tops. Let the glaze set for 10–15 minutes before serving.
Notes
- Use softened butter: The butter should be soft enough to mix easily but not melted, which helps the cookies hold their shape.
- Measure flour carefully: Spoon the flour into the measuring cup and level it off to avoid dry, crumbly cookies.
- Don’t overmix: Mix just until the dough comes together so the cookies stay tender.
- Keep the indent shallow: Press gently so you create a well for the jam without cracking the cookie too much.
- Don’t overfill: About ½ teaspoon of jam per cookie is enough; too much can spill over while baking.
- Seedless jam works best: It gives the centers a smoother, cleaner look.
- Let cookies cool completely before glazing: Warm cookies can cause the powdered sugar drizzle to melt and disappear.
- Adjust glaze consistency: Add milk gradually until the glaze is thick enough to drizzle but not runny.
- Storage: Keep cookies in an airtight container at room temperature for 3–4 days.
- Make ahead: The dough can be prepared and refrigerated for up to 24 hours before shaping and baking.
Abi Guna says
We love making these cookies! Buttery, tender, and the strawberry jam with the sweet glaze was the perfect combination.