Jam Thumbprint Cookies
These Thumbprint Cookies are sweet, buttery shortbread cookies that are baked soft then filled with strawberry jam!
Ingredients
- 1/2 cup butter very soft but not melted
- 1/4 cup granulated sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/8 cups all purpose flour 1 cup + 2 tablespoons
- 1/2 cup jam
Instructions
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats and set aside.
- In a large bowl, stir butter, sugar, salt, vanilla, and flour until crumbly dough forms. Right near the end of stirring, I use the warmth of my hands to help it come together.
- Using a small cookie scoop {2 teaspoon size} divide the dough into even mounds of dough. Roll dough to create a smooth cookie ball and press an indentation into the center using your thumb.
- Bake 8-10 minutes or until puffed and barely golden brown on the bottom.Cool 10 minutes. Scoop 1 teaspoon of jam into the center of each cookie. Cool completely and serve.
Nutrition
Calories: 84kcalCarbohydrates: 11gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 59mgPotassium: 14mgFiber: 1gSugar: 6gVitamin A: 169IUVitamin C: 1mgCalcium: 4mgIron: 1mg
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