Melt-in Your-Mouth Strawberry Thumbprint Cookies. Learn how to make these delicious egg-free vanilla-flavored butter cookies filled with strawberry jam. These cookies are so soft that they almost melt in your mouth!
Active time: 20mins | Cook time: 10mins | Yield: About 40-45 cookies
Ingredients:
For the Cookies:
- 1 cup (226g) Unsalted Butter at room temperature
- 2/3 cup (90g) Powdered Sugar
- 1/4 tsp (1g) Salt
- 1 Tbsp Lemon or Lime Zest
- 1 tsp (5g) Vanilla Extract
- 1/2 cup (60g) Cornstarch
- About 2 cups (240g) All-Purpose Flour
Sugar Coat:
- About 1/3 cup (66g) Granulated sugar
Filling:
- 1/3 cup (100g) Strawberry Jam (or your favorite flavor)
Videos:
Directions:
For the Cookies:
- In a large bowl, place the butter, powdered sugar, salt, lemon zest, and vanilla. Stir with a spatula or wooden spoon until creamy and smooth. Make sure the butter is soft before using to prevent any lumps.
- Stir in the cornstarch until well combined. Note: you can add all-purpose flour in place of cornstarch, but the cookies won’t be so soft.
- Add the flour, about 1/2 cup at a time, stirring until it forms a soft dough that doesn’t stick to your hands.
- Line a large baking sheet with parchment paper. Set aside.
- Portion the dough with a one-tablespoon cookie scoop. Using the palms of your hands, roll the dough into balls.
- Roll each one in granulated sugar and place them on the prepared baking sheet.
- Press down the center of the cookies to create an indentation using the end of a spatula or the back of a 1/4 measuring spoon. Make sure to place the cookies at least 2in (5cm) apart from each other.
- Microwave the strawberry jam for 10 seconds and stir to loosen it up. Fill the centers with jam.
- Preheat the oven to 350°F (180°C).
- Bake for 8 to 12 minutes or until lightly browned around the bottom edges.
- Let the cookies cool and set for about 10 minutes before removing them from the baking sheet.
- Store them in an airtight container at room temperature for up to a week.
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