Strawberry Thumbprint Cookies
These cookies take me straight back to childhood—pressing my thumb into buttery dough while the kitchen smelled like sugar and jam. They’re simple, soft, and just sweet enough.
Use whatever jam you’ve got (strawberry, raspberry, blueberry), and if you’re feeling creative, try adding a pinch of spice or some crushed earl grey tea to the dough. They’re easy, cozy, and always a hit.
Ingredients
200g butter, room temp
100g sugar
1 egg
300g flour
Pinch of salt
Strawberry jam (or whatever you have on hand)
Instructions
Preheat oven at 350°F (175°C).
In a the bowl of a stand mixer, combine the butter, sugar, flour, and salt. Mix on low speed until the texture is crumbly and sandy—like damp sand. Don’t cream it; this is a shortbread, so no air needed. You can also mix the dough by hand if you don’t have a stand mixer.
Add the egg. Mix gently on low speed until the dough just comes together into a soft, pliable piece.
Divide the dough into 20 small balls and place them on a parchment-lined baking sheet.
Use your thumb to gently press an indent into the center of each cookie. Fill each with a small spoonful of jam.
Bake at 350°F (175°C) for 12–14 minutes, or until the edges are just barely golden.
Let cool completely on the tray before moving—they’re delicate while warm.