Cute Strawberry Thumbprint Cookies
These strawberry thumbprint cookies start off with a delicious sugar cookie base, which is then scooped, rolled, and easily imprinted with cute hearts! The cavities are filled with strawberry jam and decorated with melted chocolates to look like... well, strawberries! They're simple to make, yet SO cute and delicious!
Servings: 20 thumbprint cookies
Calories: 153kcal
Equipment
- hand whisk or electric mixer
- medium mixing bowl for dry ingredients
- large mixing bowl for cookie dough
- small cookie scoop 1 ½ tablespoon capacity
- Parchment Paper
- Wire rack
- small microwave-safe bowls, for heating chocolate
- piping bags or toothpick for decorating cookies
Ingredients
Dry Ingredients:
- 1 ¾ cup all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- ½ tsp table salt
Wet Ingredients:
- ½ cup unsalted butter softened
- ⅓ cup granulated sugar
- 3 tbsp brown sugar light or dark
- 1 tbsp vanilla paste can sub 1:1 vanilla extract
- 1 egg room temperature
For rolling:
- ¼ cup granulated sugar
Filling:
- ½ cup strawberry jam homemade or storebought
Decoration (optional):
- 3 tbsp white chocolate chips
- oil-based food coloring yellow and green
Instructions
For the cookie dough:
- In a medium bowl, stir together all of the dry ingredients: 1 ¾ cup all-purpose flour, 1 tbsp cornstarch, 1 tsp baking powder, and ½ tsp table salt.
- In a large bowl, lightly cream the softened ½ cup unsalted butter, ⅓ cup granulated sugar, and 3 tbsp brown sugar until smooth with an electric/stand mixer or hand whisk.
- Mix in 1 tbsp vanilla paste and 1 egg until smooth.
- Dump in all of the dry ingredients. Fold using silicone spatula until no dry spots remains.
Shape & bake cookies:
- Preheat the oven to 350°F/177°C. Line two baking sheets with parchment paper. Add ¼ cup granulated sugar into small bowl or plate.
- Use a small cookie dough scoop to gather dough into a ball (about1 ½ tablespoon each). Roll into granulated sugar and place onto lined cookie sheet, spacing cookies about 3 inches apart.
- Using your thumb or thin end of a spatula, create heart prints in the middle of the cookies.Tip: If dough is sticky, lightly flour your thumb or spatula every time you create an indent.
- Spoon strawberry jam into heart indents, making sure not to overfill.
- Bake for 11-13 minutes, or until edges are set and lightly golden brown. Let cookies rest on baking sheet for about 5 minutes. Transfer to a wire rack to fully cool.
Decorate:
- Note: You can a piping bag, toothpick, or cookie scribe to add on the details. I used piping bags.
- Add 3 tbsp white chocolate chips chips to small microwave-safe bowl and microwave in 30-second intervals, stirring in between with a silicone spatula, until fully melted.
- Dye ⅓ of the melted chocolate with yellow oil-based food coloring. Use this to draw on strawberry seeds.Tip: If you don't have oil-based food coloring, then the chocolate will seize/become lumpy. To counter this, stir in a tsp of neutral oil (canola, vegetable) at a time, until it becomes smooth again.
- Dye remaining white chocolate with green oil-based food coloring. Use this for the leaves and enjoy!
Notes
- Storage: Keep cookies at room temp in airtight container for up to 5 days.
- Tip for measuring ingredients: I weigh my ingredients with a kitchen scale, rather than using measuring cups because it is more accurate. If using measuring cups, I recommend spooning flour into the cup and overfilling it, then leveling it off with a knife.
Nutrition
Serving: 1 cookie | Calories: 153kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 89mg | Potassium: 32mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 155IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
