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Bite taken from a Strawberry Thumbprint Cookies with pink cream and jam.

Strawberry Thumbprint Cookies

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These Strawberry Thumbprint Cookies, filled with strawberry jam and cheesecake, melt in your mouth and are perfect for any occasion.
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Prep Time 45 minutes
Cook Time 10 minutes
chill time 1 hour
Total Time 1 hour 55 minutes
Servings: 36 Cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

For the Strawberry Jam:
  • 16 oz strawberries trimmed (fresh hulled strawberries)
  • ¾ cup 150 g granulated white sugar (adds sweetness to the jam)
  • 1 ½ teaspoon vanilla extract for flavor depth
For the Shortbread Cookies:
  • 2 ½ cups 313 g all-purpose flour spooned and leveled (flour forms the base of the cookies)
  • ½ teaspoon baking powder for slight rise
  • ½ teaspoon salt balances sweetness
  • 1 cup 224 g unsalted butter softened (provides the buttery texture)
  • 1 cup 200 g granulated white sugar (adds sweetness)
  • 1 egg yolk adds richness
  • 1 teaspoon vanilla extract for flavor
For the Strawberry Cheesecake Filling:
  • 5 oz 142 g cream cheese cold (for a smooth rich texture)
  • 5 tablespoon 40 g powdered sugar (for sweetness)
  • ½ oz 14 g freeze dried strawberries (adds concentrated strawberry flavor)

Method
 

  1. Puree the strawberries in a food processor, then transfer them to a large pot.
  2. Mix in the sugar and vanilla.
  3. Cook the strawberry puree over medium-low heat for 20-25 minutes until it thickens and reduces to about 1 cup. Remove from heat and let cool completely.
  4. In a medium bowl, whisk together the flour, baking powder, and salt. Then set aside.
  5. In a large bowl, cream the butter and sugar together using an electric mixer on high speed for 2-3 minutes, until fluffy.
  6. Add the egg yolk and vanilla, mixing on medium-high speed until pale and fluffy, about 1-2 minutes.
  7. Gradually add the dry ingredients to the wet mixture and mix on low, then medium speed just until combined.
  8. Scoop the dough with a small cookie scoop into 1 tablespoon portions and roll them into balls. Immediately press the centers with a ¼ teaspoon to make an indent.
  9. Chill the cookie dough on a parchment paper-lined baking sheet for 1 hour.
  10. Preheat the oven to 350°F (175°C) 15 minutes before baking.
  11. Once chilled, arrange the cookies on a parchment-lined baking sheet and bake for 9-10 minutes, or until lightly golden.
  12. After baking, press the centers of the cookies again with a ½ teaspoon to deepen the indent. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  13. Beat the cream cheese with an electric mixer on high until light and fluffy, about 1-2 minutes.
  14. Sift in the powdered sugar and mix on low speed until combined.
  15. Crush the freeze-dried strawberries in a plastic bag using a rolling pin until finely powdered.
  16. Add the powdered strawberries to the cream cheese mixture and blend on low until fully incorporated.
  17. Transfer the cheesecake filling to a piping bag fitted with a small decorative tip.
  18. Once the cookies are completely cooled, spoon 1 teaspoon of strawberry jam into the center of each cookie. Then pipe 1 teaspoon of cheesecake filling on top of the jam.
  19. Sprinkle with additional crushed freeze-dried strawberries if desired, and serve!

Nutrition

Serving: 1CookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 40mgPotassium: 60mgFiber: 1gSugar: 14gVitamin A: 6IUVitamin C: 20mgCalcium: 2mgIron: 4mg

Notes

These cookies combine buttery shortbread with sweet, tangy cheesecake and fruity jam for a perfect treat. Best enjoyed fresh with a cup of tea!

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