Strawberry Thumbprint Cookies are delicious little gems, perfect for the Christmas season. These are old-fashioned cookies, just like your grandma used to make!
Buttery and chewy cookies are filled with strawberry jam for a simple holiday treat. These jelly cookies are ideal for taking to a Christmas cookie exchange.
And you can use this simple dough recipe to make four different Christmas cookies! Learn how to fill your Christmas cookie tray with one batch of cookie dough.
Find more favorite cookie recipes! Try Snowball Cookies, Church Window Cookies, or Peppermint Meringues.
🧈Ingredient Notes
For exact amounts needed see the recipe card below
Shortening and Butter – A combination of butter and shortening gives these a soft texture.
Instant Vanilla Pudding – The pudding adds flavor and helps make these moist and chewy. You don’t make the pudding. Just add the powder to the dough.
Strawberry Jam – Other jam flavors, like apricot or cherry jam, work fine in this recipe.
The remaining dough ingredients are baking staples, including
- sugar
- eggs
- vanilla extract
- flour
- baking powder
- salt
🥣How to Make Strawberry Thumbprint Cookies
- Mix the Wet Ingredients – Using an electric mixer, cream butter, shortening, and sugar on medium speed for 2-3 minutes. Then add the eggs, vanilla, and instant pudding.
- Add the Dry Ingredients – Mix the flour, baking powder, and salt in a separate bowl. Add to the wet ingredient about one-third at a time until it is all combined.
- Scoop – Use a medium cookie scoop to make cookie dough balls about 1 1/2 tablespoons in size.
- Add to Baking Sheet – Put the dough balls on baking sheets with parchment paper or a silicone baking mat. Keep the balls about 2 inches apart.
- Thumbprint – Use your finger or the handle of a wooden spoon to press into the center of each cookie. Spoon strawberry jam into the hole.
- Bake – Bake in a preheated 350 degrees F oven for 12-15 minutes, making sure not to overbake. Pull them out when the edges start to brown, and the middle just looks set.
- Cool – Let them cool on the cookie sheets for about 5 minutes. Then place on a wire rack.
💭How to Store
Store the jam thumbprint cookies in an airtight container for 5-7 days. Separate the layers with parchment paper.
The baked cookies also freeze well. Package them in a freezer container, separated by layers of parchment paper. They will keep for 2 months in the freezer.
✔️Make the Dough Ahead of Time
This is excellent cookie dough to make ahead of time! It can be stored in the refrigerator for 2-3 days, wrapped tightly in plastic wrap. Or freeze the dough for up to 2 months before baking. If frozen, let it thaw overnight in the refrigerator.
Take the dough out of the fridge for about 30 minutes before rolling and baking the cookies. If the dough is too cold, it will not spread, so let it come to room temperature before baking.
🎄One Dough, 4 Cookies
This dough can be used to make four different cookie recipes! You can create a colorful Christmas cookie tray from just this basic dough! Divide it in half or fourths, and start baking. The other delicious cookies are:
⭐Tips for Making the Best Thumbprint Cookies
Be sure to check out the step by step instructions
- These are supposed to be soft and chewy. So be careful not to overbake them.
- Use parchment paper or a silicone baking mat on the cookie sheets.
- Sprinkle with powdered sugar or drizzle with a vanilla glaze for extra sweetness.
- Try different flavors of jam or jelly.
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Strawberry Thumbprint Cookies Recipe
Ingredients
- ¾ cups unsalted butter softened
- ¼ cup shortening
- 1 ½ cups granulated sugar
- 2 eggs
- 1 ½ teaspoon vanilla extract
- 2 ½ cups flour
- 1 box instant vanilla pudding
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup strawberry jam
Instructions
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Beat the butter, shortening, and sugar with an electric mixer for 3 minutes until soft and creamy.¾ cups unsalted butter, ¼ cup shortening, 1 ½ cups granulated sugar
- Add the eggs, vanilla, and instant pudding mix to the mixing bowl. Continue mixing until completely combined.2 eggs, 1 ½ teaspoon vanilla extract, 1 box instant vanilla pudding
- In a medium bowl, stir together the flour, baking powder, and salt.2 ½ cups flour, ½ teaspoon salt, 1 teaspoon baking powder
- Add the dry ingredients to the butter mixture a little at a time. Mix between additions until all the flour is incorporated.
- Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet. Space the dough balls about 2 inches apart.
- Use your thumb or the handle of a wooden spoon to press into the center of each cookie. Fill the indentation with a teaspoon of jam.1 cup strawberry jam
- Bake in the preheated oven for 12-15 minutes. They are done when light golden brown around the edges and the middle is set.
- Let them cool on the baking sheet for 5 minutes before removing them to a wire rack to cool completely.
Notes
- These are supposed to be soft cookies. So be careful not to overbake them.
- Use parchment paper or a silicone baking mat on the cookie sheets.
- Sprinkle with powdered sugar or drizzle with a vanilla glaze for extra sweetness.
- Try filling these with different flavors of jam or jelly, or lemon curd.
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Nutrition Information
Nutrition facts are estimates.
Just made these and they turned out delicious! I made some peach, strawberry and cherry. Thank you for posting this recipe!!