Strawberry Picnic Thumbprint Cookies (Printer View)

Buttery shortbread with a sweet strawberry jam center, ideal for outdoor summer 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 seedless strawberry jam

→ Optional Decoration

07 - 2 tablespoons powdered sugar

# Method:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together softened butter and granulated sugar until light and fluffy, approximately 2 to 3 minutes.
03 - Beat in vanilla extract and salt until fully incorporated.
04 - Gradually add flour, mixing just until combined and a soft dough forms. Do not overmix.
05 - Scoop out tablespoon-sized portions of dough and roll into balls. Place them 2 inches apart on prepared baking sheets.
06 - Using your thumb or the back of a rounded teaspoon, make a centered indentation in each dough ball.
07 - Fill each indentation with approximately 1/2 teaspoon of strawberry jam.
08 - Bake for 13 to 15 minutes, or until edges are lightly golden.
09 - Allow cookies to cool on baking sheet for 5 minutes.
10 - Transfer to a wire rack and cool completely.
11 - Dust with powdered sugar before serving if desired.

# Expert Advice:

01 -
  • They're deceptively simple to make but taste like you spent hours in the kitchen perfecting them.
  • The shortbread stays buttery and tender even in warm weather, making them ideal for outdoor gatherings where delicate pastries usually fall apart.
02 -
  • Don't let the butter get too warm or the dough will be greasy and spread too thin during baking, losing that tender shortbread texture you're after.
  • The jam will set and firm up as the cookies cool, so what looks a little loose while they're hot becomes the perfect jammy center once everything cools.
03 -
  • Room temperature butter is essential, not just convenient, because it creams properly and creates cookies with the right tender crumb.
  • Don't skip the cooling time on the baking sheet because it lets the cookies set just enough to move to the rack without falling apart or losing their shape.
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