Strawberry Thumbprint Cookies (Buttery & Easy)
These strawberry thumbprint cookies are buttery, tender, and filled with a glossy spoonful of strawberry jam. The dough comes together with just a few pantry ingredients, and the jam bakes right into the center for a bright, fruity bite. They’re perfect for Christmas cookie platters, holiday gift boxes, or anytime you want a simple, classic jam cookie.
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.
