Strawberry Thumbprint Cookies My Version Recipes

STRAWBERRY JAM THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350F and line 2 baking sheets with parchment paper or a Silpat.
• Fill a zip top or piping bag with the jam and set aside.
• In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
• Cream the butter and sugar together in the bowl of an electric mixer on medium speed until light and fluffy.
• Add the cream cheese, egg, and vanilla extract and beat until combined (about 30 seconds), scraping down the bowl as needed.
• Slowly add the flour mixture and whisk at low speed until combined, about another 30 seconds.
• Scoop out 1 1/2 teaspoons of dough (or use a #60 cookie scoop), roll the dough into balls, and lay on the prepared baking sheet. You'll want to space them about 1 1/2 inches apart.
• Lightly press the bottom of a teaspoon measuring spoon into the center of each dough ball to make a small indentation.
• Bake the cookies for 10 minutes. Make sure to only bake one sheet at a time.
• Remove the cookies from the oven and use the bottom of the teaspoon measuring spoon to reshape the indents in the cookies.
• Take your zip top/pastry bag and snip off a small corner. Pipe about a 1/2 teaspoon of jam into each cookie.
• Put the baking sheet back into the oven and bake for 12-14 minutes until golden around the edges.
• Follow the same steps for the next baking sheet!
• Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack to complete the cooling process.

STRAWBERRY THUMBPRINT COOKIES

Steps:

• Pre-heat oven to 350℉.
• In a large bowl, mix to combine wet mixture - unsalted butter, granulated sugar, egg and vanilla extract.
• In a separate bowl, bring together dry mixture - all purpose flour, baking powder, and salt. Mix well.
• Add dry mixture into wet mixture. Using a spatula to combine everything.
• Optional: cover bowl and refrigerate dough for 1-2 hours.
• Roll dough into small 1 1/2 inch balls. Then use the ends of a rolling pin or thumb to make an indentation at the middle of the dough ball. Press halfway down but not all the way.
• Press tops of cookies face down onto a bowl of white sugar sprinkles, and place them ~2 inch apart on the baking sheet.
• Fill each of the indentation with strawberry jam.
• Bake for 14-15 minutes.
• Remove from oven let it cool on the baking sheet for a few minutes, then place them on cooling rack until they are completely cool.
• Serve and enjoy!

STRAWBERRY THUMBPRINT COOKIES, MY VERSION

Steps:

• Mix butter and sugar, add powder, soda and extract and allow to cool enough that you can add the eggs without them scrambling (cooking). Add eggs, mix all together well. Add nuts, mix. Add flour a cup at a time, mix after each. This dough is pretty thick. I refrigerated it overnight. It made it much more manageable.
• Oven to 375 degrees. Use a soup spoon from your silverware drawer to pull up bits of dough. The dough does not spread when you bake it, so the size you make is the size the cookies will be. Put them on parchment paper lined cookie sheets. Push your thumb down pretty far, but not all the way through the cookie. It is okay if they crack a little, just not split in pieces. If they do, roll them around a bit and try again. Bake 10-12 min. They will feel a little puffy, but they are done by that point. Cool on cookie sheets a few minutes to firm, then remove to cool completely.
• GLAZE/FROSTING: Put some powdered sugar in a bowl. Add a splash of strawberry extract (or you could use vanilla or almond extract). Add a splash of milk, mix. Add more powdered sugar or milk as needed to make a texture you can spoon into the thumbprints. If you want to put food coloring into this to make a pretty color, go for it.