Strawberry Picnic Thumbprint Cookies (Print View)

Buttery shortbread cookies with a sweet strawberry jam center for summer picnics.

# 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 strawberry jam, seedless preferred

→ Optional Decoration

07 - 2 tablespoons powdered sugar for dusting

# Directions:

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 2-3 minutes.
03 - Beat in vanilla extract and salt until fully integrated.
04 - Gradually add flour, mixing just until combined and a soft dough forms. Avoid overmixing.
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 shallow indentation in the center of each dough ball.
07 - Fill each indentation with approximately 1/2 teaspoon of strawberry jam.
08 - Bake for 13-15 minutes, or until the edges are lightly golden brown.
09 - Allow cookies to cool on the baking sheet for 5 minutes.
10 - Transfer cookies to a wire rack and cool completely.
11 - If desired, dust lightly with powdered sugar before serving.

# Expert Advice:

01 -
  • They taste buttery and indulgent but come together in under an hour, making you feel like a skilled baker without the stress.
  • The jam center stays soft and flavorful even after cooling, and kids actually want to help make them because pressing thumbprints is oddly satisfying.
  • You can bake a double batch, freeze half the dough balls, and have fresh cookies ready whenever company arrives.
02 -
  • If your dough feels too soft to handle after mixing, chill it for 15 minutes before shaping, or it'll stick to your hands and the cookies will spread too much during baking.
  • The jam will seem stiff when cold but softens as the oven heats up, so don't worry if it looks like it might not melt into the center—it will.
03 -
  • If your butter is too cold when you start mixing, cut it into small cubes and let it soften for another 10 minutes rather than trying to force it into the sugar—you'll actually save time this way.
  • Use a melon baller or the rounded measuring spoon specifically for jam if you have one, because it keeps your fingers cleaner and distributes the jam more evenly than trying to eyeball half teaspoons.
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