If you are a fan of Pepperidge Farm Strawberry Thumbprint Cookies, then you will enjoy this recipe! This is a sweet butter cookie recipe, but with a twist… strawberry jam in the middle! Thumbprint cookies are a wonderful way to spice up a cookie and make it a bit sweeter so you will keep going back for more. These sweet buttery cookie dipped in granulated sugar will have a delicious buttery taste with a sweet strawberry jam in the middle to make it a bit sweeter. Even though I will be using my own homemade strawberry jam, feel free to use your own jam flavor of choice if you are not a fan of strawberry. The cookie will be just as delicious!
Why You Will LOVE these thumbprint cookies
- Buttery soft texture ✔ Nothing beats the flavor and softness of freshly baked cookies. Each bite will just melt into your mouth and then you will be hit with the extra sweetness of the jam in the middle.
- Sugary Coating ✔ Highly recommended! Before we make put the thumbprint indent into the cookie we will coat cookies into some sugar. This really adds to the flavor to the cookies and makes them sweet.
- Strawberry Jam in the Middle ✔ Now I LOVE strawberry, but you may not like it. You can just use a store bought jam of any flavor and the cookie will be just as delicious!
- Simple Ingredients ✔ The ingredients in this recipe are very simple. It is great if you just randomly jumped up and thought of making something sweet. Just about 7 ingredients!
Main Ingredients!
- 🧈Butter! A classic staple for many desserts. If you only have salted butter just make sure to eliminate the 1/4 tsp of salt and avoid using salty flours like self-rising flour. You can also use butter alternatives like shortening, margarine, or coconut oil if do not want to use dairy.
- 🍚Granulated Sugar! Another staple ingredient. You want the cookies to be sweet! I will be using granulated sugar, but you can also use regular white sugar or any other sugar you prefer.
- 🌾All-purpose Flour! As noted before if you are using self-rising flour make sure that you do not put in the tsp of salt to avoid making the cookies too salty. However, you can use whatever flour you want!
- 🍦Vanilla Extract! Vanilla extract makes cookies taste soo good! If you want, you can also use almond extract but be mindful as the almond extract can overpower the vanilla if you put too much. You can also experiment with strawberry extract!
- 🍓Strawberry Jam! I will be using my own homemade strawberry jam, which I will share with you too. However, you can also simply use some store-bought strawberry jelly too. They will taste just as good.
Sweet and Buttery Strawberry Thumbprint Cookies
Classic buttery thumbprint cookies coated in sugar and filled with rich strawberry jam. These melt-in-your-mouth cookies are simple, nostalgic, and perfect for gifting, snacking, or impressing your future self with your baking genius.
Equipment
- Mixing Bowl
- Hand Whisk
- Baking Pan
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup cup strawberry jam (or more depending on how generous you’re feeling)
- Powdered sugar for dusting (optional)
Strawberry Jam
- 2 cups fresh or frozen strawberries
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Cream the butter and sugar together until it’s fluffy like a cloud — about 2-3 minutes.1 cup unsalted butter, softened, 2/3 cup granulated sugar
- Add vanilla and almond extract (if using). Mix until smooth.1/2 tsp vanilla extract, 1/4 tsp almond extract
- Add flour and salt. Mix on low speed or by hand until the dough comes together. It should be soft but not sticky — if it’s a bit crumbly, just knead it a little with your hands.1/4 tsp salt, 2 cups all-purpose flour
- Roll the dough into 1-inch balls and coat them in granulated sugar. Place them a couple inches apart on your baking sheet.
- Press your thumb (or back of a teaspoon) into the center of each ball to make a little well. Be gentle so the cookie doesn’t crack too much.
- Spoon in the jam! Fill each indent with about 1/2 tsp of strawberry jam — not too much or it’ll overflow like a lava pit.1/2 cup cup strawberry jam
- Bake for 12–14 minutes, or until the edges are juuust turning golden. Let them cool on the pan for 5 minutes, then move to a wire rack.
- Optional but fabulous: Once cool, dust with a light shower of powdered sugar like fairy dust.Powdered sugar for dusting
Strawberry Jam!
- In a small saucepan, combine strawberries, sugar, and lemon juice.2 cups fresh or frozen strawberries, 1/2 cup granulated sugar, 1 tbsp lemon juice
- Cook over medium heat, stirring often, until strawberries release their juices.
- Mash the strawberries gently and simmer for 10–15 minutes, until thickened.
- Remove from heat. Let cool completely before using in cookies.
Notes
- Sugar Dipped Twist: Rolling the dough balls in granulated sugar before adding the jam gives the cookies a light crunch and a sparkling finish — highly recommended.
- Store in an airtight container at room temp for 3–5 days.
- Keep in the fridge up to 1 week (bring to room temp before eating).
- Freeze for up to 2 months — thaw before serving.
- To Reduce Cracking: Add 1 egg yolk or a tablespoon of milk to make the dough slightly more pliable.
- Store extra jam in a clean jar in the fridge for up to 2 weeks.
I hope you enjoy these delicious strawberry thumbprint cookies as much as I do! If you make a batch, be sure to tag me @msapronista—I’d love to see your baking creations!
