Strawberry Jam Cookie (thumbprint recipe)
This sweet and buttery strawberry jam cookie recipe is a cross between classic thumbprint cookies and shortbread with a jam filling. They brought raves from my office colleagues and are especially good for the holidays. The lemon glaze adds an extra layer of sweetness. You can vary the kind of jam used, but a good store-bought or homemade strawberry jam is a crowd-pleaser.
Servings 30 small cookies
Ingredients
For the cookie dough:
- 6 ½ tablespoons unsalted butter at room temperature
- ½ cup powdered sugar
- 1 egg at room temperature
- 1 teaspoon vanilla extract
- 1 ⅔ cups all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon baking powder
- pinch of salt
- ½ cup smooth strawberry jam not chunky
For the glaze:
- ¾ cup powdered sugar
- 2 tablespoons lemon juice or milk
Instructions
For the cookie dough:
- Butter or use baking spray to grease cookie sheets or line them with parchment paper.
- Beat 6 ½ tablespoons unsalted butter and ½ cup powdered sugar until creamy in a large bowl. You can use an electric mixer on low, a wooden spoon or a whisk.
- Add 1 egg and beat until well combined. Add 1 teaspoon vanilla extract and mix.
- Add sifted 1 ⅔ cups all-purpose flour, 2 tablespoons cornstarch, ½ teaspoon baking powder and pinch of salt. Mix everything well. If making it by hand, change to a spatula for easier mixing. The dough will be smooth and tender. The dry ingredients can be sifted before in another bowl if that's more convenient for you. I have them measured and sift them directly over the butter mixture.
- Take teaspoons of dough and form ¾ to 1-inch balls at the most. Don't make large balls; they will take too long to bake and the jam will be too dry and probably spill.
- Place the dough balls on the prepared baking sheets with space between them. Make an indentation in each cookie ball. The hole should not reach the bottom and break the dough. Tip: I use the bottom part of a small measuring spoon (½ teaspoon size).
- Put the whole baking sheet in the fridge for 30 minutes. This chills the dough so it doesn't spread or change its shape too much when it bakes.
- Preheat the oven to 350°F (180°C).
- Important: I always recommend doing a test run with 2-3 cookies to check the amount of jam to use and the time they take to bake, so they are soft and not spilled. Don't bite into them immediately as the jam is very hot.
- Put a small amount (scant ½ teaspoon) of strawberry jam in each hole. It should not reach the top of the indentation or it will spill.
- Bake cookies for about 12 minutes and check the cookies. They should be dry and lightly browned with the jam bubbling. They might take a couple of minutes more depending on your oven and the size of your cookies.
- Cool on a wire cooling rack before eating, as the jam center is very hot.
- Drizzle some glaze on top and let it dry before eating.
- Store in airtight tins or cookie jars.
For the glaze:
- Mix ¾ cup powdered sugar with 2 tablespoons lemon juice or milk in a medium bowl until smooth and creamy.
- Drizzle over a cookie and see if you like it or want it thicker or thinner. Add more sugar to thicken it or more liquid to thin it, always a very small amount at a time until you reach the desired consistency.
Notes
Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you need to adjust.
Test bake: I always recommend doing a test run with 2-3 cookies to check the amount of jam to use and the time they take to bake, so they are soft and not spilled. Don't bite into them immediately as the jam is very hot.
Make ahead: the cookie dough can be kept in the refrigerator for 3-4 days before use. Always cover it well to prevent dryness (I use plastic wrap over the bowl or transfer it to a glass container with a lid).
Strawberry glaze: this is an eye-catching alternative you might want to try. We love it so much (use it on scones and cakes) there's a whole post on how to make a strawberry glaze.
Glazed cookies: make sure they're completely cooled before drizzling the powdered sugar glaze. Otherwise, the heat will thin it out. When storing glazed leftover cookies, you might want to put pieces of parchment paper or freezer sheets between them, so they don't stick.
Flavor variation: strawberry jam is a crowd-pleaser, but you can use other jams like raspberry or apricot, or jellies like quince. Flavor the dough with a touch of ground cinnamon or add ½ teaspoon of orange or lemon zest.
