Name: Strawberry Jam Thumbprint Cookies
Prep time: 30 min
Cook time: 24 min
Total time: 1 h 30 min
Cuisine: Swedish
Ingredients: 3/4 cup seedless jam of your choice; 2 1/4 cups all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 12 tablespoons (1 1/2 sticks) unsalted butter (softened); 2/3 cup granulated sugar; 3 ounces (6 tablespoons) full-fat block cream cheese (softened); 1 large egg; 1 1/2 teaspoons vanilla extract

Description

Thumbprint cookies are my absolute favorite–this recipe is super simple and you can fill it with whatever you like!

Ingredients

Scale

3/4 cup seedless jam of your choice
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
12 tablespoons (1 1/2 sticks) unsalted butter (softened)
2/3 cup granulated sugar
3 ounces (6 tablespoons) full-fat block cream cheese (softened)
1 large egg
1 1/2 teaspoons vanilla extract

Instructions

Preheat the oven to 350F and line 2 baking sheets with parchment paper or a Silpat.
Fill a zip top or piping bag with the jam and set aside.
In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
Cream the butter and sugar together in the bowl of an electric mixer on medium speed until light and fluffy.
Add the cream cheese, egg, and vanilla extract and beat until combined (about 30 seconds), scraping down the bowl as needed.
Slowly add the flour mixture and whisk at low speed until combined, about another 30 seconds.
Scoop out 1 1/2 teaspoons of dough (or use a #60 cookie scoop), roll the dough into balls, and lay on the prepared baking sheet. You’ll want to space them about 1 1/2 inches apart.
Lightly press the bottom of a teaspoon measuring spoon into the center of each dough ball to make a small indentation.
Bake the cookies for 10 minutes. Make sure to only bake one sheet at a time.
Remove the cookies from the oven and use the bottom of the teaspoon measuring spoon to reshape the indents in the cookies.
Take your zip top/pastry bag and snip off a small corner. Pipe about a 1/2 teaspoon of jam into each cookie.
Put the baking sheet back into the oven and bake for 12-14 minutes until golden around the edges.
Follow the same steps for the next baking sheet!
Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack to complete the cooling process.

Keywords: Strawberry Thumbprint Cookies