Strawberry Jam Thumbprint Cookies Recipes

BUTTER AND JAM THUMBPRINTS

Steps:

• Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
• Whisk the flour, baking powder and salt together in a bowl.
• In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
• Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
• Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.
• Store cookies in a tightly sealed container for up to 5 days.

JAM FILLED BUTTER COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.
• Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.

STRAWBERRY THUMBPRINT COOKIES

Steps:

• Combine the strawberries and sugar in a saucepan. Smash the strawberries into the sugar using your hands to release the juices. Add the star anise.
• Heat the strawberry mixture over medium-high heat, stirring frequently, until bringing to a boil. Turn to medium-low heat. Let simmer, stirring and mashing regularly, until the strawberries are fully broken down and the jam is thick enough to not run back immediately when stirred, 20 to 30 minutes. You can skim with a spoon to remove the foam, if you want the end result to have an even, bright color.
• Transfer the jam to a heat-proof container and let cool completely.
• Combine the butter and sugar in a big bowl. Whisk with a wooden spatula until the sugar is fully incorporated and fluffy, with a white color, 5 minutes or so. You can also use a handheld mixer for this process.
• Add the egg and vanilla. Beat the egg until fully mixed.
• Add the flour. Mix until it forms a smooth dough.
• Line a baking sheet with parchment paper. Transfer 1 heaping teaspoon of dough into your palm. Roll it into a dough ball with your hands. Place it onto the lined baking sheet. Repeat the process, spacing out the dough balls with 2" (5cm) between them. You might need to bake the cookies in two batches.
• Use your finger to gently press the cookie dough balls, one at a time, to form a bowl shape to hold the jam.
• Once you form a batch of cookies, let it chill in the fridge for 10 minutes before baking.
• Chill the dough in the fridge for 10 minutes.
• Meanwhile, preheat the oven to 350 °F (176 °C).
• Bake the cookies for 8 to 10 minutes, until fully cooked through and the edge of the bottom turns light golden. Let cool for 5 minutes. Transfer the cookies onto a cooling rack to cool until they firm up.
• Place 1 teaspoon of jam onto the center of each cookie and lightly press it with the spoon. Serve and enjoy!

STRAWBERRY THUMBPRINT COOKIES

Steps:

• Pre-heat oven to 350℉.
• In a large bowl, mix to combine wet mixture - unsalted butter, granulated sugar, egg and vanilla extract.
• In a separate bowl, bring together dry mixture - all purpose flour, baking powder, and salt. Mix well.
• Add dry mixture into wet mixture. Using a spatula to combine everything.
• Optional: cover bowl and refrigerate dough for 1-2 hours.
• Roll dough into small 1 1/2 inch balls. Then use the ends of a rolling pin or thumb to make an indentation at the middle of the dough ball. Press halfway down but not all the way.
• Press tops of cookies face down onto a bowl of white sugar sprinkles, and place them ~2 inch apart on the baking sheet.
• Fill each of the indentation with strawberry jam.
• Bake for 14-15 minutes.
• Remove from oven let it cool on the baking sheet for a few minutes, then place them on cooling rack until they are completely cool.
• Serve and enjoy!

STRAWBERRY JAM THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350F and line 2 baking sheets with parchment paper or a Silpat.
• Fill a zip top or piping bag with the jam and set aside.
• In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
• Cream the butter and sugar together in the bowl of an electric mixer on medium speed until light and fluffy.
• Add the cream cheese, egg, and vanilla extract and beat until combined (about 30 seconds), scraping down the bowl as needed.
• Slowly add the flour mixture and whisk at low speed until combined, about another 30 seconds.
• Scoop out 1 1/2 teaspoons of dough (or use a #60 cookie scoop), roll the dough into balls, and lay on the prepared baking sheet. You'll want to space them about 1 1/2 inches apart.
• Lightly press the bottom of a teaspoon measuring spoon into the center of each dough ball to make a small indentation.
• Bake the cookies for 10 minutes. Make sure to only bake one sheet at a time.
• Remove the cookies from the oven and use the bottom of the teaspoon measuring spoon to reshape the indents in the cookies.
• Take your zip top/pastry bag and snip off a small corner. Pipe about a 1/2 teaspoon of jam into each cookie.
• Put the baking sheet back into the oven and bake for 12-14 minutes until golden around the edges.
• Follow the same steps for the next baking sheet!
• Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack to complete the cooling process.

STRAWBERRY JAM THUMBPRINT COOKIES

Steps:

• Heat the oven to 350 degrees F.
• Cream the butter and white sugar. Mix in egg yolks.
• Add flour.
• Roll dough with your hands into 1 inch balls.
• Place balls 1 and 1/2 inches apart on a non greased cookie sheet.
• Use your finger to make an indent in the center of each cookie. Fill the hole with 1/2 tsp of strawberry jam.
• Bake for 8 to 10 minutes.
• Cool and enjoy!