These strawberry thumbprint cookies are soft and fluffy in texture, and can be changed up with whatever jam you prefer. For best results, use parchment paper to line the trays with. The jam will bubble during the baking, and will stick to the trays otherwise.
Strawberry Thumbprint Cookies
- 1¾ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp fine sea salt
- ¾ cup (1½ sticks) unsalted butter, softened
- 2/3 cup granulated sugar + more for rolling
- 1 large egg
- 1/3 cup strawberry jam
Preheat oven to 350°, line 2 baking sheets with parchment paper.
Whisk dry ingredients together in a small bowl, set aside.
In a stand mixer bowl beat butter until smooth. Add in sugar, beat in till smooth. Add egg, beat until mixed in.
Add in dry ingredients, beat until just mixed in.
Make 24 balls, roll in hands until smooth. Place a bit of granulated sugar in a bowl, roll balls in it.
Place on baking sheets, make an indent with thumb in middle of each ball. Fill with ½ teaspoon of jam.
Bake for 15 to 17 minutes, until lightly golden. Cool on a rack.
Makes 24 cookies.