Soft Strawberry Jam Thumbprint Cookies – Buttery, Fruity, Irresistible!
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There’s something timeless about thumbprint cookies. Maybe it’s the nostalgic shape or that glossy pool of jam in the center—but these Soft Strawberry Jam Thumbprint Cookies take that magic and make it better. Buttery, melt-in-your-mouth soft, and delicately sweet, they’re the kind of treat that vanishes off the plate way too fast.
Whether you’re baking for a tea party, a holiday tray, or just a cozy afternoon snack, these cookies bring comfort and joy in every bite.
Why You’ll Love This Soft Strawberry Jam Thumbprint Cookies Recipe
They melt in your mouth
These cookies are super soft and light. The mix of cake flour and egg yolk makes them tender, almost like tiny clouds you can eat.
You can use any jam you like
Strawberry jam is a classic, but you can use any flavor—blueberry, raspberry, even chocolate spread! It’s fun to try new combos.
Perfect for gifting
These cookies look cute and hold up well, so they’re great for packing into boxes or bags to give to friends and family.
No need to make a huge batch
This recipe makes just the right amount. Enough to enjoy, share a few, and not feel overwhelmed.
You can bake them your way
Use an air fryer or a regular oven—whatever you have works. Both give you golden, delicious cookies with gooey jam centers.
Ingredients Breakdown
Cookie Dough
- 100g unsalted butter – softened naturally, this forms the rich base
- 1 egg yolk (approx. 18g) – adds moisture and softness
- 50g powdered sugar – dissolves easily for a smooth texture
- 1g salt – enhances flavor (skip if using salted butter)
- 150g cake flour – ensures a tender, delicate crumb
- 1g baking powder – just enough lift without puffiness
Jam Center
- 60g strawberry jam – use smooth or chunky jam depending on preference. You can also switch it up!
Instructions: Let’s Bake with Love
1. Cream the Butter
In a mixing bowl, beat the room-temperature butter until smooth and airy—think light and spreadable.
2. Sweeten the Butter
Add powdered sugar and salt. Continue mixing until the color lightens. This step adds air and creaminess.
3. Add the Egg Yolk
Mix in the yolk until the mixture turns velvety and cohesive. It’s the secret to a soft, tender cookie.
4. Add Dry Ingredients
Sift in the cake flour and baking powder. Gently fold everything until no streaks of flour remain. Be careful not to overwork the dough!
5. Chill Time and Cut
Transfer Dough to Plastic: Once your cookie dough is well-mixed and smooth (as seen in the top-left image), scoop it into a zip-top bag or place it on a large sheet of plastic wrap (top-right image).
Flatten the Dough: Gently press and flatten the dough evenly into a rectangular or square shape, about 1–1.5 cm (½ inch) thick. You can use a rolling pin or your hands for even thickness (bottom-left image).
Chill the Dough: Place the flattened dough into the refrigerator for at least 30 minutes. Chilling firms up the butter and helps the cookies hold their shape during cutting and baking.
Cut the Dough: Once chilled, remove the dough from the fridge and peel back the plastic. Using a knife or dough cutter, cut the dough into evenly sized rectangular bars, squares, or desired shapes (bottom-right image).
6. Shape Cookies
Divide into 20 equal balls (about 15g each). Place on a parchment-lined tray. Gently press the center of each with your thumb to form a well.
7. Fill with Jam
Using a spoon or piping bag, add a small dollop of strawberry jam into each cookie. Don’t overfill—just enough to kiss the center.
8. Bake
- Oven: Preheat to 150°C (300°F) and bake for 20 minutes or until the bottoms just turn golden.
- Air Fryer: Preheat to 140°C and air fry for 16 minutes.
9. Cool & Rest
Let them cool completely on a rack. These cookies actually get softer and better after resting for a few hours!
Recommended Equipment
- Silicone Baking Mat – Non-stick and reusable
- Reusable Piping Bags – Perfect for neat jam filling
- Digital Kitchen Scale – For perfect cookie portioning
- Air Fryer – Great for small batch baking
How to Serve Soft Strawberry Jam Thumbprint Cookies
Serve these cookies with afternoon tea, pack them into lunchboxes, or arrange them in gift tins for birthdays or holidays. They pair beautifully with coffee, black tea, or a tall glass of milk.
For Soft Strawberry Jam Thumbprint Cookies, which are buttery and fruity, you’ll want to pair them with flavors or drinks that complement both the sweetness and slight tartness of the strawberry jam. Here are a few ideas:
Chocolate: If you love chocolate, dark chocolate pairs really well with fruity flavors. You could drizzle a little bit of melted chocolate over the top or serve the cookies with a small chocolate truffle.
Vanilla Ice Cream: Serve the cookies alongside a scoop of creamy vanilla ice cream for a decadent dessert. Also checkout this recipe No-Churn Salted Pecan Caramel Ice Cream
Iced Tea: A lightly sweetened iced tea, particularly with hints of lemon or mint, offers a cool, refreshing complement to the cookies.
Diet-Friendly Options
- Egg-Free? Try substituting the yolk with 1 tbsp yogurt or 20ml milk.
- Dairy-Free? Use vegan butter and ensure your jam is plant-based.
- Gluten-Free? Use a gluten-free flour blend and check baking powder label.
Best Ways to Store
- Room Temperature: Store in an airtight container for up to 7 days.
- Freezer: Freeze baked cookies for up to 1 month. Thaw and enjoy!
- Fridge (optional): Store jam-filled dough balls before baking for up to 24 hours.
Recipe Variations
- Jam Swap: Raspberry, blueberry, apricot, or fig all shine in this recipe.
- Nutty Touch: Add crushed pistachios or almonds around the jam center.
- Glaze It: Drizzle with a simple sugar glaze once cooled for extra elegance.
- Make It Mini: Use 10g of dough for bite-sized jam gems.
Soft Strawberry Jam Thumbprint Cookies
Equipment
- Mixing bowls
- Spatula
- Fine sieve
- piping bag or spoon
- Baking tray
- Oven or air fryer
Ingredients
- 100g unsalted butter, softened to room temperature
- 1 egg yolk (approx. 18g)
- 50g powdered sugar (or fine sugar)
- 1g salt (omit if using salted butter)
- 150g cake flour (can substitute all-purpose flour)
- 1g baking powder (or a small pinch of baking soda)
- 60g strawberry jam (or jam of choice)
Instructions
- Cream the butter: In a bowl, beat the softened butter until smooth and fluffy.
- Sweeten: Add powdered sugar and salt. Mix well until the color lightens.
- Add yolk: Stir in the egg yolk until fully incorporated.
- Combine dry ingredients: Sift in the flour and baking powder. Gently fold until just combined and no dry flour remains. Avoid overmixing.
- Transfer Dough to Plastic: Once your cookie dough is well-mixed and smooth (as seen in the top-left image), scoop it into a zip-top bag or place it on a large sheet of plastic wrap (top-right image).
- Flatten the Dough: Gently press and flatten the dough evenly into a rectangular or square shape, about 1–1.5 cm (½ inch) thick. You can use a rolling pin or your hands for even thickness (bottom-left image).
- Chill the Dough: Place the flattened dough into the refrigerator for at least 30 minutes. Chilling firms up the butter and helps the cookies hold their shape during cutting and baking.
- Cut the Dough: Once chilled, remove the dough from the fridge and peel back the plastic. Using a knife or dough cutter, Divide chilled dough into 20 equal portions (about 15g each).
- Shape cookies: Roll into balls and place them on a baking tray lined with parchment.
- Add jam wells: Gently press the center of each ball with your finger to create a shallow well.
- Fill with jam: Spoon or pipe strawberry jam into each indentation. Do not overfill.
- Bake:Oven: Preheat to 150°C (300°F). Bake for 20 minutes until edges are just golden.Air Fryer: Preheat to 140°C. Air fry for 16 minutes.
- Cool completely: Let cookies cool on a rack. They’ll become even softer after resting for a few hours at room temperature.
Notes
Tips & Pro Tips:
- Let the butter soften naturally; avoid melting it in the microwave to prevent greasy cookies.
- Chill the dough for better shape and reduced spreading.
- Don’t overbake — these cookies should be lightly golden to retain their soft texture.
- For flavor variety, try raspberry, apricot, or fig jam.
- Store in an airtight container at room temperature for up to 5–7 days. Freeze for up to a month.
Common Questions Answered
1. Can I make the dough ahead of time?
Yes! You can chill the dough for up to 2 days or freeze it for later.
2. Can I skip the chilling?
Chilling helps maintain shape and prevent spreading, so it’s highly recommended.
3. What jam works best?
Any thick jam works. Avoid watery or syrupy types—they may leak during baking.
4. Can I freeze baked cookies?
Absolutely! Let them cool fully, then freeze in an airtight bag or box.
5. Why are my cookies spreading too much?
Your butter may be too warm or you skipped chilling the dough. Use cool trays and properly chilled dough.
These Soft Strawberry Jam Thumbprint Cookies are simple yet elegant—classic baking at its best. With their vibrant centers and buttery texture, they’ll make any day feel like a special occasion.
Perfect for beginners and baking pros alike, these cookies bring a touch of joy to every bite. Try them once, and they’ll become a staple in your sweet rotation. You want more like this try to checkout one our site snack and munchies.
