Strawberry Thumbprint Cookies are soft, buttery, and filled with a sweet strawberry jam center that is sure to satisfy any sweet tooth. These thumbprint cookies with jam are perfect for any occasion, whether it's a holiday party, a family gathering, or just a sweet treat for yourself.
Prep: Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
In a large mixing bowl, cream together the butter and sugar on medium-high speed with an electric mixer until light and fluffy. This should take about 2-3 minutes. Then, add in and beat the egg yolks and the vanilla extract.
Add the flour and salt. Mix together until incorporated and the dough comes together into a ball. If desired, chill the dough in the refrigerator for 30 minutes (this is optional).
Shaping: Form the dough into1-inch-sized balls that are perfectly round and then place them onto the prepared baking sheet. Using the backside of a ½ teaspoon measuring spoon, press an indent into the center of the cookies to create a crater.
Bake & Filling: Place the cookie sheet into the preheated oven and bake for 8-10 minutes.
Remove the baking sheet from the oven and if the indents look shallow, press them in again. Then, fill each indentation with a spoon full of strawberry jam.
Continue to bake in the oven for an additional 3-4 minutes or until the jam has melted slightly and the edges of the cookies are lightly golden in color. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Serve and enjoy!
Strawberry thumbprint cookies can be stored in an airtight container at room temperature for up to 5 days.For longer storage, they can be frozen for up to 3 months. Thaw at room temperature before serving.