Imagine biting into a soft, buttery cookie that melts in your mouth, with a sweet, fruity center of strawberry jam. These Buttery Strawberry Thumbprint Cookies are the perfect mix of rich, crumbly shortbread and a luscious jam filling—pure comfort in every bite.
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Whether you’re baking these for the holidays, a tea party, or just because you deserve a treat (which you totally do!), they’re easy to make and even easier to love.
Why You’ll Love This Recipe
Melt-in-Your-Mouth Texture: Buttery and tender with a delicate crumb.
Sweet & Fruity: The strawberry jam adds a pop of fresh, juicy sweetness.
Simple & Elegant: Beautiful enough for special occasions but easy enough for everyday baking.
Customizable: Swap out the jam for your favorite flavor—raspberry, apricot, or even lemon curd!
Perfect for Gifting: These cookies stay fresh for days and make adorable homemade gifts.
Ingredients
Unsalted Butter: The key to that rich, melt-in-your-mouth texture.
Granulated Sugar: Sweetens the cookies while keeping them light and crisp.
Egg Yolk: Adds richness and helps bind the dough together.
Vanilla Extract: Enhances the flavor with warm, aromatic notes.
All-Purpose Flour: The base that gives the cookies their delicate structure.
Salt: Just a pinch to balance the sweetness.
Strawberry Jam: The star of the show—choose a high-quality jam for the best flavor.
(Note: The full ingredient list, including measurements, is provided in the recipe card below.)
Instructions
Cream the Butter & Sugar: In a large mixing bowl, beat butter and sugar until light and fluffy. This step ensures a soft and tender cookie.
Add the Egg Yolk & Vanilla: Mix in egg yolk and vanilla extract until well combined.
Incorporate the Dry Ingredients: Gradually add flour and salt, mixing just until the dough comes together. Avoid overmixing to keep the cookies tender.
Shape the Cookies: Roll the dough into small balls and place them on a lined baking sheet.
Make the Thumbprints: Use your thumb or the back of a spoon to create a small indentation in the center of each cookie.
Fill with Jam: Spoon a little strawberry jam into each indentation. Don’t overfill, as the jam will spread while baking.
Bake to Perfection: Bake at 350°F (175°C) for 12-15 minutes, or until the edges are lightly golden.
Cool & Enjoy: Let the cookies cool on the baking sheet before transferring them to a wire rack. The jam will set as they cool.
How to Serve Buttery Strawberry Thumbprint Cookies
With Tea or Coffee: These cookies pair perfectly with a warm drink.
As a Dessert Platter Addition: Add them to a holiday cookie tray for a pop of color.
Dusted with Powdered Sugar: A light sprinkle adds a touch of elegance.
With a Scoop of Ice Cream: Pair with vanilla or strawberry ice cream for a decadent treat.
Additional Tips
Chill the Dough: If the dough is too soft, refrigerate it for 15-20 minutes before rolling.
Prevent Spreading: Don’t press the indent too deep—just enough to hold the jam.
Use Different Jams: Try raspberry, peach, or blackberry for variety.
Make Them Gluten-Free: Substitute with a 1:1 gluten-free flour blend.
Storage: Keep in an airtight container for up to a week or freeze for longer storage.
FAQ Section
Q1: Can I use store-bought jam?
A1: Yes! Just choose a thick, high-quality jam for the best results.
Q2: How do I prevent the cookies from cracking?
A2: Make sure the dough isn’t too dry and press the indent gently.
Q3: Can I make the dough ahead of time?
A3: Absolutely! Refrigerate for up to 2 days or freeze for longer storage.
Q4: Can I use a different filling?
A4: Yes! Lemon curd, Nutella, or caramel work beautifully.
Q5: How do I reheat frozen cookies?
A5: Let them thaw at room temperature, or warm them in a low oven (300°F) for 5 minutes.
Q6: Can I make these dairy-free?
A6: Swap the butter for plant-based butter for a dairy-free version.
Q7: What if I don’t have a piping bag for the jam?
A7: A small spoon works just fine!
Q8: Can I double the recipe?
A8: Yes! These cookies freeze well, so making extra is always a good idea.
Q9: Can I use whole eggs instead of just the yolk?
A9: The yolk adds richness, but if needed, you can use half a whole egg.
Q10: How do I get perfectly round cookies?
A10: After baking, use a round cutter to shape them while still warm.
Final Thoughts
These Buttery Strawberry Thumbprint Cookies are a timeless classic—simple, elegant, and absolutely delicious. Whether you’re baking for a special occasion or just treating yourself, these little jam-filled delights are sure to bring joy. Give them a try, and let me know how they turn out!
Print
Buttery Strawberry Thumbprint Cookies
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Strawberry Jam Thumbprint Cookies feature a soft, buttery almond-oat shortbread base filled with sweet strawberry jam. Made with healthier ingredients like maple syrup and coconut oil, they’re the perfect treat for holidays or any occasion!
Ingredients
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1 large egg
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1/4 cup maple syrup
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1/4 cup coconut oil, melted
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1 tsp vanilla extract
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2 cups (200g) almond flour (or almond meal)
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3/4 cup (75g) oat flour (or all-purpose flour)
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1 tsp baking powder
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1/4 cup strawberry jam
Instructions
1. Prep the Oven & Dough:
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Preheat oven to 350°F (160°C).
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Line a baking tray with parchment paper.
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In a large bowl, whisk together egg, maple syrup, coconut oil, and vanilla.
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Stir in almond flour, oat flour, and baking powder until a dough forms.
2. Shape the Cookies:
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Scoop 1 tablespoon of dough and roll into 24 smooth balls.
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Place them on the prepared tray, spacing them evenly.
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Press your thumb or a ½ teaspoon measuring spoon into the center of each cookie to create an indent.
3. Fill & Bake:
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Spoon 1 teaspoon of strawberry jam into each indent.
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Bake for 12-15 minutes, until edges turn lightly golden.
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Let cookies cool completely before enjoying!
Notes
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Storage: Keep in an airtight container at room temperature for 3-4 days, or refrigerate for up to 1 week.
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Freezing: Freeze baked cookies in a sealed bag for up to 2 months.
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Variations: Swap strawberry jam for raspberry, blueberry, or apricot for different flavors!
Nutrition
- Serving Size: 2 cookies
- Calories: 160 kcal
- Sugar: 6g
- Sodium: 20mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg