Imagine biting into a buttery, melt-in-your-mouth cookie filled with sweet strawberry jam and topped with a delicate glaze. Sounds heavenly, doesn’t it? These Glazed Strawberry Thumbprint Cookies are the perfect blend of sweetness, texture, and beauty. Whether you’re baking for a special occasion, gifting loved ones, or treating yourself, this delightful recipe will soon become a staple in your kitchen.
The simplicity of thumbprint cookies makes them a favorite for bakers of all skill levels. They’re fun to make, customizable, and always a hit with family and friends. Let’s dive into everything you need to know to bake the perfect batch of these irresistibly sweet cookies.
Why You’ll Love Glazed Strawberry Thumbprint Cookies
- Buttery and Soft Texture: These cookies are made with a rich, buttery dough that practically melts in your mouth.
- A Burst of Flavor: The strawberry jam filling adds a tangy-sweet contrast that perfectly balances the buttery base.
- Elegant Glaze Topping: The delicate glaze drizzle adds a touch of sophistication and extra sweetness.
- Versatile Recipe: You can swap out the jam flavor or add your favorite extracts to the glaze.
- Perfect for Any Occasion: These cookies are great for holiday platters, birthdays, or just a cozy weekend treat.
Ingredients for Glazed Strawberry Thumbprint Cookies
| Category | Ingredient | Quantity |
|---|---|---|
| For the Cookie Dough: | Unsalted butter, at room temperature | 1 cup (2 sticks) |
| Granulated sugar | ⅔ cup | |
| Vanilla extract | 1 teaspoon | |
| Almond extract | 1 teaspoon | |
| All-purpose flour | 2 cups + 2 tablespoons | |
| Strawberry jam (or your choice of jam) | ½ cup | |
| For the Glaze: | Powdered sugar | 1 cup |
| Water | 1 tablespoon | |
| Vanilla, almond, or lemon extract (optional) | 1 teaspoo |
How to Make Glazed Strawberry Thumbprint Cookies
1. Prepare the Dough
Cream the Butter and Sugar
- In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy (about 2–3 minutes).
- Add the vanilla extract and almond extract and mix until fully combined.
Incorporate the Flour
- Gradually add the flour to the butter mixture, mixing just until a soft dough forms.
- Be careful not to overmix, as this can make the cookies dense.
2. Shape the Cookies
Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Roll the Dough
- Scoop out about 1 tablespoon of dough and roll it into a smooth ball.
- Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
Make the Thumbprints
- Use your thumb or the back of a small spoon to press a shallow indentation into the center of each dough ball.
- Be gentle to avoid cracking the dough.
3. Fill with Strawberry Jam
- Spoon about ½ teaspoon of strawberry jam into each thumbprint.
- Be careful not to overfill, as the jam will spread slightly during baking.
4. Bake the Cookies
- Place the baking sheet in the preheated oven and bake for 12–15 minutes, or until the edges of the cookies are lightly golden.
- Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
5. Prepare the Glaze
- In a small bowl, whisk together the powdered sugar and water until smooth.
- For added flavor, stir in vanilla, almond, or lemon extract (optional).
- Adjust the consistency by adding more powdered sugar for a thicker glaze or a few extra drops of water for a thinner drizzle.
6. Glaze the Cookies
- Once the cookies have cooled completely, drizzle the glaze over the tops using a spoon or piping bag.
- Allow the glaze to set for about 10–15 minutes before serving.
Pro Tips for Perfect Thumbprint Cookies
- Use Room Temperature Butter: Softened butter ensures a smooth, creamy dough. Cold butter can make the dough hard to mix, while melted butter can cause the cookies to spread too much.
- Don’t Overmix the Dough: Overworking the dough can result in dense, tough cookies. Mix just until the flour is incorporated.
- Chill the Dough (Optional): If your kitchen is warm or the dough feels too soft, refrigerate it for 15–20 minutes before shaping the cookies.
- Prevent Overfilling: Too much jam can spill over and burn during baking. Use just enough to fill the indentation.
- Test the Glaze Consistency: Start with a thicker glaze and thin it out as needed to achieve your desired drizzle consistency.
Nutritional Information
| Nutrient | Amount per Cookie (1 cookie) |
|---|---|
| Calories | ~150 |
| Total Fat | 8g |
| Carbohydrates | 18g |
| Protein | 2g |
| Sugars | 10g |
Note: Nutritional values are approximate and may vary based on portion size and ingredients used.
Creative Variations
- Jam Flavor Swaps: Replace strawberry jam with raspberry, apricot, blueberry, or your favorite flavor.
- Chocolate Thumbprints: Swap the jam for a dollop of Nutella or melted chocolate.
- Nutty Twist: Roll the dough balls in finely chopped nuts before making the thumbprint indentation.
- Lemon Glaze: Use lemon juice instead of water for the glaze to add a tangy finish.
- Holiday Sparkle: Add sprinkles to the glaze for a festive touch.
Common Mistakes to Avoid
FAQs About Glazed Strawberry Thumbprint Cookies
1. Can I make the dough ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 2 days. Let it sit at room temperature for 10–15 minutes before shaping the cookies.
2. Can I freeze the cookies?
Absolutely. You can freeze the baked cookies without the glaze for up to 3 months. Thaw them at room temperature and glaze before serving.
3. Can I use salted butter?
Yes, but reduce the added salt in the recipe to prevent the cookies from tasting too salty.
4. What’s the best way to store leftovers?
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate them.
5. Can I use a sugar substitute?
Yes, you can use a granulated sugar substitute for the cookie dough and powdered sugar substitute for the glaze. Keep in mind that this may slightly alter the taste and texture.
6. How do I prevent cracks in the dough when making thumbprints?
Roll the dough into smooth balls and press gently when making the indentations to avoid cracks.
Conclusion: A Sweet Treat for Every Occasion
These Glazed Strawberry Thumbprint Cookies are everything you could want in a homemade treat—soft, buttery, sweet, and customizable. Perfect for parties, holidays, or an afternoon pick-me-up, these cookies are sure to impress. Plus, they’re as fun to make as they are to eat!
So grab your ingredients, preheat your oven, and let the aroma of freshly baked cookies fill your kitchen. Your taste buds will thank you!
Happy Baking!
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Glazed Strawberry Thumbprint Cookies – A Sweet, Buttery Treat
- Total Time: 30 minutes
- Yield: 24 cookies
Description
Bring joy to your table with Glazed Strawberry Thumbprint Cookies—delicious, buttery cookies filled with sweet strawberry jam and topped with a delicate glaze. Perfect for holidays, celebrations, or as an afternoon indulgence, these cookies are easy to make and impossible to resist.
Ingredients
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups + 2 tablespoons all-purpose flour
- 1/2 cup strawberry jam (or your choice of jam)
For the Glaze:
- 1 cup powdered sugar
- 1 tablespoon water
- 1 teaspoon vanilla, almond, or lemon extract (optional, for added flavor)
Instructions
1. Prepare the Dough:
- In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy (about 2–3 minutes).
- Add the vanilla and almond extracts, mixing until fully incorporated.
- Gradually add the flour, stirring just until a soft dough forms. Be careful not to overmix.
2. Shape the Cookies:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
- Use your thumb or the back of a small spoon to press an indentation into the center of each ball.
3. Fill with Jam:
- Spoon about 1/2 teaspoon of strawberry jam into each indentation. Be careful not to overfill, as the jam will spread slightly during baking.
4. Bake the Cookies:
- Bake for 12–15 minutes, or until the edges are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
5. Prepare the Glaze:
- In a small bowl, whisk together the powdered sugar and water until smooth.
- Add vanilla, almond, or lemon extract for extra flavor, if desired.
- Adjust the consistency by adding more powdered sugar for a thicker glaze or water for a thinner drizzle.
6. Glaze the Cookies:
- Once the cookies have cooled completely, drizzle the glaze over the tops using a spoon or piping bag.
- Allow the glaze to set for 10–15 minutes before serving.
Notes
- Ensure your butter is at room temperature for easy mixing and a smooth dough.
- Chilling the dough for 15–20 minutes can help prevent spreading if your kitchen is warm.
- Use high-quality jam for the best flavor. Strawberry, raspberry, apricot, or any fruit jam works well.
- Store the cookies in an airtight container for up to 5 days. If glazed, refrigerate for longer freshness.
- These cookies freeze well before glazing; thaw at room temperature before adding the glaze.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
