Strawberry Jam Thumbprint Cookies
Highlighted under: Baking & Desserts
I absolutely love making Strawberry Jam Thumbprint Cookies, especially during the summer when strawberries are at their peak. The combination of buttery cookie dough with a luscious jam filling is simply irresistible. As I roll the dough and create those little indents for the jam, I can already imagine the delightful burst of flavor with every bite. These cookies are not just delicious; they also bring back wonderful memories of baking with family, making them even more special to me.
Baking these Strawberry Jam Thumbprint Cookies has become one of my favorite weekend activities. There's something soothing about mixing the ingredients and shaping the cookies by hand. I remember the first time I tried them; the sweet, tart strawberry jam perfectly complemented the rich, crumbly texture of the cookie. That contrast is what keeps me coming back for more!
I’ve also found that the choice of jam can really elevate the flavor. While strawberry is classic, experimenting with other berry jams brings a new twist that surprises my family and friends. Each batch has its own unique character, making these cookies endlessly enjoyable!
Why You'll Love These Cookies
- Buttery texture that melts in your mouth
- Sweet strawberry jam surprise in the center
- Perfect for gifting or special occasions
The Role of Butter in Cookies
Butter is the star of these Strawberry Jam Thumbprint Cookies, contributing to their rich flavor and tender texture. Using unsalted butter allows you to control the amount of salt in your recipe, which is crucial because too much salt can overpower the sweetness of the strawberry jam. Ensure the butter is softened to room temperature so that it creams well with the sugar, achieving that light, fluffy mixture that provides the perfect base for your cookies.
If you're in a pinch and don't have unsalted butter, you can substitute with salted butter. Just remember to reduce the added salt in the recipe to avoid an overly salty cookie. A tip I love is to cut the butter into small pieces and let it sit out for 30 minutes for quicker softening instead of zapping it in the microwave.
Perfecting the Thumbprint Technique
Creating the perfect indentation in each cookie is crucial to achieving that signature thumbprint look. I recommend using a clean thumb for this, as it provides a nice, even dip into the cookie. If you find the dough sticking to your thumb, lightly dust your thumb with flour to prevent it from sticking. Alternatively, you can use the back of a small spoon to make the indents if you prefer a more uniform shape.
When filling the indents with strawberry jam, less is more; about half a teaspoon is usually sufficient. The jam will spread as the cookies bake, so overfilling can lead to a jam overflow. Keep an eye on the cookies while they bake, and look for the edges turning lightly golden as a sign they're ready to be pulled from the oven.
Storing and Serving Tips
These cookies are best enjoyed fresh, but if you have leftovers, they can be stored in an airtight container at room temperature for up to five days. For longer storage, consider freezing them. Once completely cooled, you can place them in a single layer in a freezer-safe container with parchment paper between layers to prevent sticking. They can be frozen for up to three months and thawed at room temperature before serving.
These Strawberry Jam Thumbprint Cookies make a delightful accompaniment to tea or coffee. Consider serving them on a pretty platter at a summer gathering, or pack them in a gift box for a lovely homemade present. Variations include using different types of jam—like raspberry or apricot—if you're looking to switch things up!
Ingredients
Gather these simple ingredients to create your Strawberry Jam Thumbprint Cookies:
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup strawberry jam
Instructions
Follow these simple steps to bake delicious Strawberry Jam Thumbprint Cookies:
Prepare the Dough
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add vanilla extract and mix well. Gradually add the flour and salt, mixing until just combined.
Shape the Cookies
Preheat your oven to 350°F (175°C). Roll the chilled dough into balls about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.
Add Jam and Bake
Fill each indentation with strawberry jam. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Allow to cool on a wire rack before serving.
Pro Tips
- For best results, chill the dough well before baking to ensure the cookies hold their shape. Experiment with different jams to find your favorite flavor combination!
Ingredient Variations
If strawberries are out of season or you’re looking for a different twist, feel free to experiment with other fruit jams or preserves. Raspberry, apricot, or even lemon curd make excellent substitutes that pair well with the buttery base. Just ensure that the jam is not overly runny, as it can affect the texture of the cookie and lead to sogginess.
For a gluten-free option, you can try using a gluten-free all-purpose flour blend. Make sure the blend contains a binding agent, such as xanthan gum, to help mimic the structure that gluten provides. It might take a couple of tries to get the right consistency, but it's a delicious alternative!
Scaling the Recipe
This recipe can easily be doubled or halved depending on your needs. If you decide to make a larger batch, keep in mind that the baking time might vary slightly. Check the first batch at the lower end of the baking time and adjust as necessary to achieve that perfect golden edge.
When scaling down, consider how the dough might mix—smaller batches sometimes require less time in the mixer to avoid overbeating. Start with a few variations in baking time if you’re trying it out for the first time; a key visual cue is the edges turning golden, signaling readiness.
Common Troubleshooting Tips
If your cookies spread too much during baking, this could be due to overly warm dough. Make sure to chill the dough adequately before shaping. Alternatively, if you find the dough too crumbly, you might not have added enough butter or sugar; a little bit of milk or cream can help bring the dough together without compromising flavor.
For firmer cookies, you can bake them a minute or two longer. Watch closely, as you want to achieve that delicate golden color without turning them over-baked. If the cookies turn out too soft, consider adjusting the flour ratio slightly on your next attempt.
Questions About Recipes
→ Can I use frozen strawberries for the jam?
Yes, you can use frozen strawberries to make a quick homemade jam!
→ How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to 5 days.
→ Can I freeze the dough?
Absolutely! You can freeze the dough for up to 3 months and bake them fresh later.
→ What can I substitute for butter?
You can use margarine or coconut oil as a substitute for butter, but the flavor may vary.
Strawberry Jam Thumbprint Cookies
I absolutely love making Strawberry Jam Thumbprint Cookies, especially during the summer when strawberries are at their peak. The combination of buttery cookie dough with a luscious jam filling is simply irresistible. As I roll the dough and create those little indents for the jam, I can already imagine the delightful burst of flavor with every bite. These cookies are not just delicious; they also bring back wonderful memories of baking with family, making them even more special to me.
Created by: Sienna Brooks
Recipe Type: Baking & Desserts
Skill Level: Beginner
Final Quantity: 24 cookies
What You'll Need
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup strawberry jam
How-To Steps
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add vanilla extract and mix well. Gradually add the flour and salt, mixing until just combined. Chill the dough for 15 minutes.
Preheat your oven to 350°F (175°C). Roll the chilled dough into balls about 1 inch in diameter. Place them on a baking sheet lined with parchment paper. Press your thumb into the center of each ball to create an indentation.
Fill each indentation with strawberry jam. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Allow to cool on a wire rack before serving.
Extra Tips
- For best results, chill the dough well before baking to ensure the cookies hold their shape. Experiment with different jams to find your favorite flavor combination!
Nutritional Breakdown (Per Serving)
- Calories: 150 kcal
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 30mg
- Sodium: 70mg
- Total Carbohydrates: 19g
- Dietary Fiber: 0g
- Sugars: 9g
- Protein: 2g