Soft Strawberry Jam Thumbprint Cookies
These buttery thumbprint cookies are melt-in-your-mouth soft with a sweet strawberry jam center. A perfect balance of rich flavor and tender texture, they're ideal for gifting or sharing with family.
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.