Strawberry Thumbprint Cookies My Version Recipes

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 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 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!

PERFECT THUMBPRINT COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Mix butter and powdered sugar together with a rubber spatula until creamy. Add vanilla extract, almond extract, salt, and egg yolk. Mix with the spatula. Add flour and blend until just combined.
• Use a sorbet scoop to portion dough into 1/2-ounce (1-tablespoon) balls. Roll balls in a plate of white sugar to coat; roll again between your palms. Place several inches apart on a silicone-lined baking sheet. Flatten balls lightly with your fingers.
• To make shortbread cookies with a little jam, poke a well into each cookie using the end of a thick wooden spoon dusted with powdered sugar or using one of your fingers. Fill cookies with fruit jam. Tap baking sheet against the counter to let jam settle.
• Bake in the preheated oven until tops are barely blonde and bottoms are slightly golden, about 15 minutes. Let cool on a wire rack before icing.
• Meanwhile, mix powdered sugar with a little milk until you have a consistency that will hold its shape when piped. Pipe icing on top of cookies in a zigzag pattern. Let sit for 15 minutes before serving.
• For a more jam-forward cookie, press your thumb into the cookies to make large, shallow indentations. Spoon in jam. Tap baking sheet against the counter.
• Bake until not quite golden brown, about 15 minutes. Let rest on pan for 5 minutes before transferring a wire rack. Dust with powdered sugar.

STRAWBERRY THUMBPRINT COOKIES

Steps:

• Instructions Combine the sugar, butter and sour cream in a mixer and mix until light and fluffy, about five minutes. Add in the egg and vanilla extract and mix until combined. Add in lemon zest and juice until combined. Dump in the dry ingredients and pulse until just combined. Fold in the rest until flour isn't visible. Don't overmix! Mixture will still appear crumbly. Cover with plastic wrap and refrigerate for about an hour or more, until you're ready to bake it off. Once out of the fridge, use a mini ice cream scoop. Scoop out one or two scoops worth of dough. Roll between your palms to form a ball and use your thumb to form an indentation in the middle. Place the cookie balls about 2" apart. Spoon in your favorite strawberry jam in the middle. Continue doing this until all cookies are filled with jam. Bake off at 350°F for about 10-12 minutes. Let the cookies cool on the sheet for about five minutes and continue to cool completely on a wire rack. Combine your powdered sugar, vanilla, zest, juice and milk until a glaze that is the correct consistency is accomplished. You want the glaze not too thin, and not too thick like frosting. You should be able to drizzle it. Once the cookies are cool, drizzle the glaze over the top. Let the glaze dry, then enjoy!

CHOCOLATE-STRAWBERRY THUMBPRINT COOKIES

Steps:

• Sift flour, cocoa, and salt into a bowl; set aside.
• Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Set aside.
• Put butter and 1/4 cup of sugar into the bowl of a mixer fitted with a paddle attachment; mix on medium until pale and fluffy.
• Mix in yolk, vanilla, and chocolate. Reduce speed to low. Mix in flour mixture until just combined.
• Refrigerate, covered, one hour.
• Preheat oven to 350°F Put 6 teaspoons of sugar into a bowl. Form dough into 3/4 balls; roll in sugar to coat.
• Space 1 inch apart on a baking sheet lined with parchment paper. Press center of each ball with your thumb.
• Bake 10 minutes. Press centers again with a wooden spoon, 3/4 inch indentations. Bake until slightly cracked and set; about 5 minutes more.
• Cool completely on racks.
• Stir cream cheese and confectioners sugar in a small bowl.
• Toss berries with remaining 1/2 teaspoon granulated sugar in another bowl.
• Spoon cream cheese mixture into center of cookies; top with strawberries.

STRAWBERRY THUMBPRINT COOKIES

Steps:

• Preheat oven to 375 degrees F. Cream softened butter with powdered sugar and granulated sugar. Add egg and vanilla and blend well. Mix flour with baking soda and gradually add to mix until dough becomes easy to handle by hand.
• Roll dough into 1 inch balls and place on baking sheet. With handle of spoon or thumb make an indentation in each ball.
• Bake for 10 minutes or until bottoms are golden brown. The tops of the cookies should still be very pale. Remove to cooling rack. Place approximately 1 tsp. of strawberry preserves in indentation in each cookie.