Strawberry Thumbprint Cookies
These are the best strawberry thumbprint cookies! They're buttery shortbread cookies filled with strawberry jam and strawberry cheesecake filling!
Ingredients
For the Strawberry Jam
- 16 oz strawberries, trimmed
- 3/4 cup (150 g) granulated white sugar
- 1 1/2 tsp vanilla extract
For the Shortbread Cookies
- 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (224 g) unsalted butter, softened
- 1 cup (200 g) granulated white sugar
- 1 egg yolk
- 1 tsp vanilla
For the Strawberry Cheesecake Filling
- 5 oz (142 g) cream cheese, cold
- 5 tbsp (40 g) powdered sugar
- 1/2 oz (14 g) freeze dried strawberries
Instructions
For the Strawberry Jam
- Puree the strawberries in a food processor, then transfer them to a large pot.16 oz strawberries, trimmed
- Mix in the sugar and vanilla.3/4 cup (150 g) granulated white sugar, 1 1/2 tsp vanilla extract
- Cook the strawberry puree over medium low heat for 20-25 minutes until it has thickened to a jam like consistency and measures out to just about 1 cup. Remove it from the heat and allow it to completely cool.
For the Shortbread Cookies
- In a medium bowl, whisk together the flour, salt and baking powder. Then set aside.2 1/2 cups (313 g) all-purpose flour, spooned and leveled, 1/2 tsp baking powder, 1/2 tsp salt
- In a large bowl, cream the butter and granulated white sugar together with and electric mixer on high speed until it's fluffy, 2-3 minutes. (You can also use a stand mixer fitted with a paddle attachment.)1 cup (224 g) unsalted butter, softened, 1 cup (200 g) granulated white sugar
- Add in the egg yolk and vanilla and mix on medium-high speed until pale in color and fluffy, 1-2 minutes.1 egg yolk, 1 tsp vanilla
- Add the dry ingredients to the wet ingredients and mix on low then medium speed just until combined. (Scrape the sides of the bowl as necessary.)
- Scoop the dough with a small cookie scoop into 1 tablespoon portions. Then, roll them into balls. After each ball is rolled, immediately press it with a 1/4 teaspoon to make an indent.
- Chill the prepared cookie dough on a parchment paper lined baking sheet for 1 hour. (Chill the dough all together on one baking sheet, then separate out to bake.)
- 15 minutes before you're ready to bake the cookies, preheat the oven to 350 degrees.
- Once chilled, separate the cookies 12 at a time on a large, parchment paper lined baking sheet and bake for 9-10 minutes.
- When the cookies are straight out of the oven, scoot a small, round cookie cutter around them in a circular motion to help them return to their original smaller sizer. You can also press the centers again with a ½ teaspoon to create a deeper indent. Let the cookies cool for 5 minutes on the cookie sheet, then transfer them to a cooling rack to completely cool.
For the Strawberry Cheesecake Filling
- Add the cream cheese to a small bowl. Mix with an electric mixer on high speed until it is light and fluffy, about 1-2 minutes.5 oz (142 g) cream cheese, cold
- Sift in the powdered sugar and mix on medium-low speed until combined.5 tbsp (40 g) powdered sugar
- Add the freeze dried strawberries to a plastic baggie and roll with a rolling pin until very finely crushed into a powder.1/2 oz (14 g) freeze dried strawberries
- Then add the finely ground freeze dried strawberries to the cream cheese and mix on low speed until fully combined.
- Add the cheesecake filing to a piping bag fitted with a small decorative tip.
Assembling the Cookies
- Once the cookies are completely cooled, spoon about 1 teaspoon of strawberry jam into the center of each cookie. Then pipe about 1 teaspoon of cheesecake filling on top of the jam. Sprinkle with crushed freeze dried strawberries if you wish, then serve!
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