Strawberry Picnic Thumbprint Cookies (Print Version)

Buttery shortbread bites filled with sweet strawberry jam, perfect for summer outdoor treats.

# Components:

→ Dough

01 - 1 cup unsalted butter, softened
02 - 2/3 cup granulated sugar
03 - 1/2 teaspoon pure vanilla extract
04 - 1/4 teaspoon salt
05 - 2 cups all-purpose flour

→ Filling

06 - 1/2 cup strawberry jam, seedless preferred

→ Optional Decoration

07 - 2 tablespoons powdered sugar, for dusting

# Directions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, approximately 2 to 3 minutes.
03 - Beat in the vanilla extract and salt until well incorporated.
04 - Gradually add the flour, mixing just until combined and a soft dough forms. Avoid overmixing.
05 - Scoop out tablespoon-sized portions of dough and roll into balls. Arrange them 2 inches apart on the prepared baking sheets.
06 - Using your thumb or the back of a rounded teaspoon, press a shallow indentation into the center of each dough ball.
07 - Fill each indentation with approximately 1/2 teaspoon of strawberry jam.
08 - Bake for 13 to 15 minutes, or until the edges are lightly golden brown.
09 - Allow cookies to cool on the baking sheet for 5 minutes.
10 - Transfer cookies to a wire rack and allow to cool completely.
11 - If desired, dust with powdered sugar before serving.

# Expert Advice:

01 -
  • They're ridiculously easy to make but look like you spent hours fussing in the kitchen.
  • The contrast between buttery shortbread and bright jam filling hits different than regular cookies.
  • They travel beautifully to picnics without crumbling, and taste just as good three days later.
02 -
  • Don't let your jam be too runny or it'll leak out the sides while baking, so choose a thick jam or let a runny one sit in a strainer for an hour first.
  • Room temperature butter is essential; cold butter won't cream properly and warm butter will make the dough greasy and difficult to handle.
03 -
  • Use a small melon baller or the back of a measuring spoon for consistent, uniform thumbprints instead of relying on your thumb every time.
  • If jam starts leaking out during baking, gently nudge it back toward the center with a spoon as soon as you spot it, before it sets.
Return