Strawberry Thumbprint Cookies
Delicious cookies with a buttery base and a fruity strawberry jam center, perfect for all occasions.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Ensure butter is at room temperature.
- ¾ cup granulated sugar
- 2 cups all-purpose flour Can substitute with gluten-free flour.
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup strawberry jam You can use other flavors like raspberry or apricot.
- powdered sugar for dusting Optional.
Instructions
Preparation
- Gather all your ingredients at room temperature.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mixing the Dough
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy (about 3-5 minutes).
- Mix in the vanilla extract.
- In another bowl, whisk together the all-purpose flour, cornstarch, and salt.
- Gradually add the dry mixture to the butter mixture, mixing until well combined.
Shaping
- Scoop out tablespoon-sized portions of the dough and roll them into balls.
- Place them spaced apart on the prepared baking sheet.
- Using your thumb or a teaspoon, press into the center of each cookie ball to create an indentation.
Baking
- Spoon a small amount of strawberry jam into each indentation.
- Bake for 12-15 minutes or until edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving if desired.
Notes
Store cookies in an airtight container. They will last for up to a week at room temperature, or two weeks in the fridge. For freezing, place in a single layer in a freezer-safe container.