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Strawberry Thumbprint Cookies
Lightly sweet, soft, and flavorful thumbprint cookies filled with fresh strawberry jam.
Course
Sweets & Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
22
minutes
minutes
Servings
12
cookies
Calories
155
kcal
Author
Kristine Underwood
Ingredients
▢
1/2
cup
unsalted butter
▢
6
TBS
sugar
▢
1
tsp
vanilla extract
▢
1
cup
+ 1 TBS flour
▢
1/4
cup
strawberry jam
US Customary
-
Metric
Instructions
In a medium bowl cream butter and sugar until smooth.
Add extracts and stir.
Add flour half at a time mixing in completely.
Form dough into a ball.
To bake:
Preheat oven to 350 degrees and line baking sheets.
Using a 1 TBS cookie scoop, scoop dough and roll into balls. Place balls on cookie sheet.
Using the back side of a 1/2 tsp measuring spoon (or your thumb), gently press an indentation into the top of each cookie.
Fill each cookie with 1/2 tsp of strawberry jam (or your favorite flavor, they're delicious with
raspberry jam
too!).
Bake for 12-14 minutes, avoid over-baking.
Let cookies cool for 5 minutes on the cookie sheets prior to placing on a wire rack.
Once cookies are cooled completely, dust with sifted powdered sugar.
Nutrition
Serving:
1
cookie
|
Calories:
155
kcal
|
Carbohydrates:
20.2
g
|
Protein:
1.2
g
|
Fat:
7.8
g
|
Saturated Fat:
4.9
g
|
Sodium:
1
mg
|
Fiber:
0.3
g
|
Sugar:
6.1
g