Strawberry Thumbprint Cookies
Buttery and moist shortbread thumbprint cookies topped with sugar crystals and filled with strawberry jam. A delicious sweet treat!
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Servings: 24 cookies
Calories: 147kcal
Ingredients
- 3/4 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cup all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup white sugar sprinkles
- 1/2 cup strawberry jam
Instructions
- Pre-heat oven to 350℉.
- In a large bowl, mix to combine wet mixture - unsalted butter, granulated sugar, egg and vanilla extract.
- In a separate bowl, bring together dry mixture - all purpose flour, baking powder, and salt. Mix well.
- Add dry mixture into wet mixture. Using a spatula to combine everything.
- Optional: cover bowl and refrigerate dough for 1-2 hours.
- Roll dough into small 1 1/2 inch balls. Then use the ends of a rolling pin or thumb to make an indentation at the middle of the dough ball. Press halfway down but not all the way.
- Press tops of cookies face down onto a bowl of white sugar sprinkles, and place them ~2 inch apart on the baking sheet.
- Fill each of the indentation with strawberry jam.
- Bake for 14-15 minutes.
- Remove from oven let it cool on the baking sheet for a few minutes, then place them on cooling rack until they are completely cool.
- Serve and enjoy!
Nutrition
Calories: 147kcal | Carbohydrates: 22g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 63mg | Potassium: 20mg | Fiber: 1g | Sugar: 14g | Vitamin A: 187IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
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