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Strawberry Jam Thumbprint Cookies

Strawberry Jam Thumbprint Cookies



  • 2 cups all purpose flour
  • 2 teaspoons  baking powder
  • 1 cup  225g unsalted butter, softened
  • 1 cup sugar
  • 1 large egg (at room tº)
  • 1 teaspoon  vanilla extract
  • ¼ cup milk
  • Strawberry jam (about 1 cup)


  1. Preheat oven to 350ºF / 180ºC. Grease or line with parchment paper, two cookie sheets.
  2. In a large bowl, beat butter with sugar, until fluffy, a minute or two.
  3. Add egg and vanilla and beat well, until smooth.
  4. Mix flour and baking powder.
  5. Alternate the flour mixture in two parts with the milk in one part, just like you would when making a cake. Mix very well, until there are no dry spots.
  6. Refrigerate for 15 minutes before using. Or, cover the bowl with plastic wrap first and refrigerate for up to a few days.