Strawberry Jam Thumbprint Cookies
Soft gingerbread-spiced cookies filled with strawberry jam and topped with a creamy frosting swirl, creating a beautiful and irresistible treat perfect for dessert or snacks.
Equipment
- 1 mixing bowls
- 1 baking sheet lined
- 1 piping bag for frosting
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¾ cup unsalted butter softened
- ¾ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup strawberry jam
- 1 cup powdered sugar
- 2 to 3 tablespoons butter softened
- 1 to 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and nutmeg.
- In another bowl, cream butter and brown sugar until fluffy.
- Add egg and vanilla extract to the creamed mixture and mix well.
- Gradually add dry ingredients to wet ingredients and mix until a soft dough forms.
- Roll dough into small balls, about 1 tablespoon each, and place them on a lined baking sheet.
- Press a small indentation into the center of each dough ball using your thumb or a spoon.
- Fill each indentation with a small spoonful of strawberry jam.
- Bake for 12 to 15 minutes until the edges are lightly golden.
- Allow the cookies to cool completely on a wire rack.
- Mix powdered sugar, softened butter, milk, and vanilla extract until smooth and pipeable.
- Transfer the frosting to a piping bag and pipe a swirl around the jam center on each cookie.
- Let the frosting set slightly before serving.
Notes
- Chill dough for 15 minutes if too soft for easier shaping.
- Use a piping tip for neat frosting swirls.
- Substitute raspberry or apricot jam for a flavor variation.
- Store cookies in an airtight container for up to 3 days.