Strawberry Thumbprint Cookies
These cookies combine buttery richness with a fruity burst of strawberry jam, creating a nostalgic treat perfect for any occasion.
Ingrédients
Dry Ingredients
- 2 cups all-purpose flour Can substitute with gluten-free flour blend.
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Ensure butter is at room temperature.
- 3/4 cup granulated sugar
- 1 large egg yolk Can substitute with a flax egg.
- 1 teaspoon vanilla extract
Filling
- 1/2 cup strawberry jam Feel free to substitute with any jam of your choice.
Instructions
Preparation
- Gather all your ingredients to ensure a smooth baking process.
- Preheat your oven to 350°F (175°C).
Mixing
- In a bowl, whisk together the flour, baking powder, and salt. Set this dry mix aside.
- In a larger bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Mix in the egg yolk and vanilla extract until well blended.
Combining
- Gradually add the flour mixture into the wet ingredients, stirring until just combined.
Shaping Cookies
- Roll the dough into small balls, about 1 inch in diameter, and place them on a lined baking sheet.
- Create an indention in the center of each ball using your thumb or the back of a teaspoon.
- Spoon a small amount of strawberry jam into each indention.
Baking and Cooling
- Bake the cookies for 12-15 minutes or until the edges turn golden.
- Allow them to cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for 3-5 days. They can be refrigerated for up to a week or frozen for up to three months. Ensure your butter is properly softened for the best results.