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+ servings
Thumbprint cookies on a cutting board.
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5 from 1 vote

Strawberry Jam Thumbprint Cookies

These strawberry jam cookies are made with a simple shortbread cookie dough, then filled with a homemade jam. They're baked until lightly golden, melt in your mouth, and an absolute hit during the holiday season.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Baked Goods
Cuisine: American
Diet: Vegan
Servings: 12 Cookies
Calories: 192.06kcal
Author: Sarah Hill

Ingredients

Jam

  • ¼ cup fresh or frozen strawberries
  • ¼ cup fresh or frozen raspberries
  • 2 tablespoons honey or maple syrup

Cookies

  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup coconut oil melted
  • cup honey or maple syrup

Instructions

Jam

  • Add jam ingredients to a small saucepan and heat over medium heat. Stir occasionally for about 5 minutes. Turn off the heat and begin making cookies.

Cookies

  • Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
  • Combine flour, salt and baking soda in a large bowl. In a small bowl combine melted coconut oil and honey or maple syrup.
  • Stir wet ingredients into the dry ingredients. The mixture will be crumbly but will come together as you continue mixing.
  • Use an ice cream or cookie scoop to measure out about one tablespoon of the dough. Roll into a ball, place on the baking sheet and using your thumb, press an indentation into the center of the dough. Repeat with the remaining dough.
  • Spoon ½ teaspoon of the jam into the center of each cookie. Bake for 12-15 minutes until the bottom of the cookies are slightly browned. Remove from the oven, cool on the baking sheet for 10 minutes, then transfer to a wire cooling rack and cool completely. Enjoy!

Video

Notes

  • Use room-temperature maple syrup. If your maple syrup was stored in the refrigerator, allow it to come to room temperature for about 1 hour. If the maple syrup is too cold, the melted coconut oil will immediately harden when added to the bowl and make your strawberry jam cookies oily.
  • Avoid over-baking. Strawberry jam cookies are meant to be soft. When they are lightly golden on the edges, remove them from the oven. If you bake them for too long, they will become hard and crumbly.

Nutrition

Serving: 1Cookie | Calories: 192.06kcal | Carbohydrates: 26.92g | Protein: 2.22g | Fat: 9.22g | Saturated Fat: 7.53g | Polyunsaturated Fat: 0.25g | Monounsaturated Fat: 0.59g | Sodium: 72.21mg | Potassium: 32.79mg | Fiber: 0.75g | Sugar: 10.77g | Vitamin A: 0.83IU | Vitamin C: 0.72mg | Calcium: 4.65mg | Iron: 1.04mg