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This strawberry jam thumbprint cookie recipe creates irresistible treats that perfectly balance buttery shortbread with sweet strawberry centers. When I first made these for my daughter's tea party, they were such a hit that they've become our go-to for both casual family desserts and special occasions.
I discovered this recipe during a rainy weekend when my kids were craving something sweet. The joy on their faces when they helped press the thumbprints made these cookies as fun to make as they are to eat.
Ingredients
- Butter: softened for that perfect melt in your mouth texture
- Shortening: which creates the ideal tender crumb that holds its shape
- Granulated sugar: provides just the right amount of sweetness to complement the jam
- Eggs: help bind everything together while adding richness
- Vanilla extract: enhances the buttery flavor of the cookie base
- All purpose flour: forms the structure of these tender cookies
- Instant vanilla pudding mix: the secret ingredient that makes these cookies exceptionally soft
- Baking powder: ensures a slight rise for that perfect texture
- Salt: balances the sweetness and enhances all flavors
- Strawberry jam: creates that beautiful jewel toned center and fruity sweetness
Step-by-Step Instructions
- Prepare Your Oven:
- Preheat your oven to 350°F and line baking sheets with parchment paper for easy cleanup and to prevent sticking. This preparation ensures your cookies will bake evenly.
- Create The Cookie Base:
- Beat the softened butter, shortening, and sugar until light and fluffy, about 3 minutes. This crucial step incorporates air into the dough and creates the foundation for a tender cookie.
- Add Wet Ingredients:
- Mix in eggs, vanilla, and instant pudding mix until completely incorporated. The pudding mix is the secret weapon that gives these cookies their uniquely soft texture even days after baking.
- Incorporate Dry Ingredients:
- Whisk together flour, baking powder, and salt in a separate bowl to ensure even distribution. Gradually add this mixture to your wet ingredients, mixing just until combined to avoid tough cookies.
- Shape And Fill:
- Scoop tablespoon sized portions of dough and roll into balls. Press your thumb or a wooden spoon handle into each center to create a well. Fill each indentation with strawberry jam, being careful not to overfill.
- Bake To Perfection:
- Bake for 12 to 15 minutes until the edges are just turning golden. Watch carefully as overbaking will result in dry cookies instead of the tender, melt in your mouth texture we want.
- Cool Completely:
- Allow cookies to rest on the baking sheet for 5 minutes before transferring to a cooling rack. This prevents breaking and allows them to set up properly.
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My favorite part of making these cookies is watching the transformation of simple ingredients into something so beautiful. My grandmother used to make a similar cookie, and the familiar scent filling my kitchen brings back wonderful memories of baking alongside her.
Storage Tips
These cookies maintain their freshness for up to one week when stored in an airtight container at room temperature. For longer storage, place cooled cookies in a freezer safe container with parchment between layers and freeze for up to three months. The jam centers will thaw beautifully without becoming soggy.
Flavor Variations
While strawberry jam creates a classic thumbprint cookie, these treats are incredibly versatile. Try raspberry jam for a more tangy flavor profile, apricot preserves for a subtle sweetness, or even lemon curd for a bright citrus twist. During holiday seasons, I often make a batch with multiple jam flavors for a colorful cookie platter that pleases everyone.
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Serving Suggestions
These cookies pair beautifully with afternoon tea or coffee, making them perfect for casual gatherings. For an elevated dessert presentation, serve them alongside vanilla ice cream with additional warmed jam as a sauce. During the holidays, I arrange them on a tiered stand with other small cookies for an impressive dessert table centerpiece.
Troubleshooting Tips
If your thumbprint indentations puff up during baking, gently press them down again immediately after removing from the oven. Should your jam bubble over during baking, allow cookies to cool completely before carefully removing any overflow with a small knife. For picture perfect cookies, use a piping bag to fill the indentations with jam rather than spooning it in.
Frequently Asked Questions
- → Can I use other types of jam?
Absolutely! You can use apricot, raspberry, blueberry, or cherry jam. Experiment with your favorites or try homemade jams for added flavor.
- → How do I store thumbprint cookies?
Store the cookies in an airtight container at room temperature for up to a week. You can also refrigerate them for extended freshness.
- → Can I make the dough ahead of time?
Yes, you can make the dough in advance and refrigerate it for up to two days or freeze it for up to a month. Let it soften slightly before baking.
- → What can I add to the cookies for extra texture?
Try sprinkling nuts like slivered almonds or pistachios on top before baking for added crunch. Glazes or powdered sugar also enhance their appeal.
- → Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour mix designed for baking. Ensure all other ingredients, like the pudding mix, are also gluten-free.