My baking has definitely slowed down as my time at home drags on but I’m still managing to get in the kitchen. With summer officially here, I wanted to make something that was perfect for our weekly game night and the season. These Strawberry Thumbprint Cookies are the perfect treat to use up those fresh-picked (or store-bought) strawberries that always seem to go bad too quickly.
I normally make these cookies during the holidays but because I’m trying to also eat more in season, I wanted to use fresh strawberries. I also decided to try my hand at making my own strawberry jam which really gives these cookies that homemade feel. Since the jam can last up to three weeks in the fridge, I can even attempt to make homemade pop tarts and biscuits with jam!
If you’re not into making your own jam, you can definitely buy some. You can also use frozen strawberries if the local fruit isn’t the best. The key to getting these cookies nice and soft is mixing that butter and sugar really well. I use to do this with a hand mixer which took forever so if you have a stand mixer, now is the time to break it out! This recipe makes a ton of cookies so try not to eat too many!
Strawberry Thumbprint Cookies
A classic summer treat with homemade jam!
- 14 oz fresh strawberries
- 2 tbsp lemon juice
- 1/4 cup granulated sugar
- 1 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter (softened)
- 2/3 cup granulated sugar
- 1 egg (large)
- 1 tsp vanilla extract
- 1/3 cup strawberry jam
- 1/2 cup granulated sugar (for rolling)
Slice strawberries into ¼” pieces.
Combine strawberries, lemon juice, and sugar in a medium saucepan. Heat over med-low heat for 15 minutes, stirring or swirling occasionally.
Reduce heat to low and cook for a further 5 minutes until thick and syrupy.
Remove from heat and allow to cool. Can be stored in an airtight container in the fridge for up to 3 weeks.
Preheat oven to 350° F. Line large baking sheets with baking parchment or silicon baking sheets.
Combine butter and sugar in a bowl. Whip with a handheld mixer or stand mixer on medium-high speed until fluffy.
Combine in egg and vanilla. Beat until fully blended.
Add dry ingredients in two additions, mixing on low speed until just combined.
Place extra sugar into small bowl.
Scoop the dough into 1” balls. A round tsp scoop works well. Roll between your palms into an even ball.*
Roll in sugar before placing on baking sheet. Repeat with remaining dough, placing balls 2” apart.
With your thumb (or knuckle) press a ½” indentation in each ball.
Scoop some strawberry jam into each indentation until they are slightly heaped, about ¾ tsp jam.
Bake for 14-15 minutes until golden brown. If baking two sheets at once,rotate sheets halfway through the bake time and bake for an extra 1-2 minutes.
*If it is a really hot day, refrigerate the dough for 20-30 minutes before forming balls.