One of the most popular recipes on my website is my quince thumbprint cookies recipe. This week, I want to share the strawberry jam version of those cookies since strawberry jam is everyone’s favorite! These vanilla cookies are soft and delicate. They fall apart when you bite into them. Besides being delicious, they are pretty cute thanks to the heart-shaped thumbprint filled with strawberry jam. You’ll fall in love with these cute and easy-to-make cookies!
How to make strawberry jam cookies?
Follow these steps to make this recipe:
- Cream the butter with the sugar and vanilla extract.
- Mix in the egg.
- Mix the dry ingredients and form a dough.
- Form balls of dough and make a heart thumbprint on each one.
- Fill with the strawberry jam and freeze.
- Bake and serve.
Can I use other fillings for these cookies?
Of course, you can! The recipe for this cookie goes well with quince, dulce de leche, Nutella, chocolate, and all kinds of jams. The instructions are the same, except for the chocolate ones. In that case, you should bake the cookies before topping them with chocolate ganache.
Strawberry jam cookies conservation
Keep the cookies at room temperature in an airtight container for up to a week. You can also freeze them before baking, for up to 3 months, tightly covered with plastic. Bake straight from the freezer.
Baker’s tips
Make the thumbprints right away
Every time you form a ball with the dough, make the thumbprint. Don’t wait until the end to make all the marks at the same time, because the dough might dry out and look off when pressed.
Blend the strawberry chunks
If the jam has large pieces of fruit, the hearts could look misshapen. To avoid this, blend the jam with an immersion blender in one or two pulses. You could also pass it through a strainer, pressing with a spatula, to break up the pieces of fruit.
Freeze before baking
If you freeze the cookies for 15 to 30 minutes, it will help them not to lose their shape while baking.
Don’t overbake
These cookies should be soft and not crisp. They should be ready when the bottoms of the cookies are slightly golden brown and light on top. If you decide not to freeze them before baking, reduce 2 minutes from the baking time.
Strawberry Jam Cookies
Ingredients
- 120 g Soft unsalted butter
- 90 g Granulated sugar
- 1 ½ tbsp Vanilla extract
- 1 egg
- 200 g All-purpose flour
- 1 tsp 5g Baking powder
- 150 g Strawberry jam
Instructions
- Beat the soft butter with the sugar and vanilla extract until light and fluffy. Use a stand mixer with a paddle attachment or a handheld mixer.
- Mix in the egg until fully combined.
- Mix the flour with the baking powder and add to the batter. Mix until you form a crumbly dough. If it’s easier for you, finish mixing with a spatula.
- Scoop out the dough and make balls with it. Place them separately on a tray lined with parchment paper. For this step, use a small ice cream scoop or a tablespoon.
- Press each ball twice with your index finger at an angle to form a heart.
- For the filling, if the jam has pieces of fruit, blend it with a couple of pulses to break up the fruit, or pass it through a strainer. Fill a piping bag with the jam and cut a small tip. Fill the hearts with strawberry jam. You might also do this with a teaspoon.
- Put the tray in the freezer for half an hour before baking.
- Bake in a preheated oven at 350°F (180°C) for 12-14 minutes or until the bases are lightly golden. Let cool before serving.
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