These eggless Strawberry Thumbprint cookies are a classic holiday baking cookie. They are so much fun to make and eat. You will find them in nearly every cookie tray and holiday tables everywhere. And I don’t mind it because they are so cute and delicious! These Strawberry thumbprint cookies are buttery and melt in your mouth soft with a center filled with fruit preserves that gives it extra sweetness and freshness.
Ingredients to make eggless strawberry thumbprint cookies
- 1/2 cup (1 stick) unsalted butter, room temperature
- ½ cups powdered sugar
- 1/2 tsp vanilla extract
- ¾ cup all- purpose flour
- ¼ cup almond meal
- 2 tbs cornstarch
- 1-2 tablespoons milk
- ½ cup strawberry Jam, jelly or preserve
- 2 tablespoons powdered sugar for dusting (optional)
How to make Strawberry Thumbprint Cookies
- Preheat the oven at 350 degrees F. Line 2 cookie sheets with parchment paper and set aside.
- Add butter, powdered sugar and vanilla to the bowl and beat with a handheld or stand mixer on medium speed for 2 minutes till butter is combined well with the sugar. Stir in flour, cornstarch and beat until combined. Add 1-2 tablespoons of milk as necessary. The dough should not be too crumbly and you should be able to roll it easily.
- Loosen the strawberry jam by stirring it with a spoon. If needed, add a teaspoon of water. The jam should be thick and not runny.
- Take about 2 teaspoons of the dough and roll it into a ball. Place about 12 balls on a cookie sheet. Now make an indentation in the balls with your thumb or a ½ teaspoon measuring spoon. I find it easiest to do it with the ½ teaspoon measure.
- With the help of the same ½ teaspoon, pour in strawberry jam in the indentations.
- Bake in the pre heated oven for 12-14 minutes. The cookies should have very slightly changed color but still not be brown.
- Remove from the oven and cool for 2 minutes before placing it on the cooling rack and cooling completely.
- When completely cool, dust with powdered sugar if desired.
- Store in an airtight contained for up to a week.
What you see in the image above:
- Rolled out cookie dough balls.
- Indentations made in the dough balls.
- indentations filled with jam.
- Baked strawberry thumbprint cookies.
The Dough
I would describe the dough as a cross between my shortbread cookie dough and the sugar cookie dough. It does not have any leavening agent added to it like the shortbread dough, but it has powdered sugar (also called confectioner’s sugar) and cornstarch added like the sugar cookie dough. The powdered sugar and cornstarch make the cookies light and airy. I have also added some almond meal to give the cookies a little bit of depth in taste. If you would like to omit almond meal to avoid nut allergies, just increase the all-purpose flour by ¼ cup for a total of 1 cup.
I have added vanilla extract to the dough for a hint of vanilla, but you can also add almond extract. It will compliment the almond flour well in the recipe and give it a nuttier taste.
The dough can be made up to a week in advance and stored tightly wrapped in plastic wrap in the refrigerator. Take it out of the refrigerator and wait for about an hour before you can roll it.
The Filling
Strawberry jam or preserve is a classic filling for the thumbprint cookies, but the possibilities are only limited by your imagination. You could fill them with any jam or preserve you like. Raspberry jam is one of my other favorite fillings. Filling them with chocolate is a slightly different process and hopefully I can post about it soon.
Recipe tips to make eggless Strawberry thumbprint Cookies
- I typically just like to dust the completely cooled cookies with powdered sugar. To do that, just take a couple of teaspoons of powdered sugar in a fine mesh tea strainer and tap over the cookies. One simple step immediately elevates the cookies and gives it a festive feel.
- You can also drizzle the cookies with sugar glaze if you would like. To do that, take 1 cup of powdered sugar and mix in 1 tablespoon of milk to it. Mix it well to make it completely smooth. Using a small spoon, drizzle the glaze on the cookies using a back-and-forth movement.
- Holiday season can be crazy busy for all of us with a million things to do. You can make the dough up to a week in advance, tightly wrap in plastic wrap and refrigerate it. When ready to bake cookies, remove the dough from the refrigerator an hour prior, roll, fill and bake.
FAQs- Thumbprint Cookies
Yes absolutely. Use vegan butter and vegan confectioner’s sugar (powdered sugar) in the recipe to make it vegan.
Of course. Use your favorite fruit jams or fruit preserves to fill the cookies. They will taste delicious!
These Strawberry Thumbprint Cookies are a great addition to holiday cookie platters for gifting, for serving at parties and cookie exchanges. But you really don’t need a holiday to make these super simple but elegant cookies. Make some to just snack on anytime of the year!
More Holiday Baking cookies recipes:
Cranberry Pistachio Shortbread Cookies
If you try this recipe, leave us a comment, rate it (once you’ve tried it), and take a picture and tag it @livinginfused on Instagram! We would love to see what you come up with.
Recipe Card- Strawberry Thumbprint Cookies
Strawberry Thumbprint Cookies (Eggless)
Classic buttery, jam filled cookies
24
servings20
minutes13-15 mins
Ingredients
1/2 cup (1 stick, 113 grams) Unsalted Butter, room temperature
1/2 cup Powdered Sugar (Confectioner’s Sugar)
1 teaspoon Pure Vanilla extract
3/4 cup All purpose Flour
1/4 cup Almond meal
2 tablespoons Cornstarch
1-2 tablespoons Whole or Reduced fat Milk
1/2 cup Strawberry Jam, jelly or preserve
2 tablespoon Powdered Sugar (Confectioner’s Sugar)
Method
- Preheat the oven at 350 degrees F. Line 2 cookie sheets with parchment paper and set aside.
- Add butter, powdered sugar and vanilla to the bowl and beat with a handheld or stand mixer on medium speed for 2 minutes till butter is combined well with the sugar.
- Stir in flour, cornstarch and beat until combined. Add 1-2 tablespoons of milk as necessary. The dough should not be too crumbly and you should be able to roll it easily.
- Loosen the strawberry jam by stirring it with a spoon. If needed, add a teaspoon of water. The jam should be thick and not runny.
- Take about 1 1/2 teaspoons of the dough and roll it into a ball. Place about 12 balls on a cookie sheet. Now make an indentation in the balls with your thumb or a ½ teaspoon measuring spoon. I find it easiest to do it with the ½ teaspoon measure.
- Pour in 1/4 teaspoon strawberry jam in the indentations.
- Bake in the pre heated oven for 13-15 minutes. The cookies should have very slightly changed color but still not be brown.
- Remove from the oven and cool for 2 minutes before placing it on the cooling rack and cooling completely.
- When completely cool, dust with powdered sugar if desired.
Store in an airtight contained for up to a week.
Tips
- I typically just like to dust the completely cooled cookies with powdered sugar. To do that, just take a couple of teaspoons of powdered sugar in a fine mesh tea strainer and tap over the cookies. One simple step immediately elevates the cookies and gives it a festive feel.
- You can also drizzle the cookies with sugar glaze if you would like. To do that, take 1 cup of powdered sugar and mix in 1 tablespoon of milk to it. Mix it well to make it completely smooth. Using a small spoon, drizzle the glaze on the cookies using a back-and-forth movement.
- Holiday season can be crazy busy for all of us with a million things to do. You can make the dough up to a week in advance, tightly wrap in plastic wrap and refrigerate it. When ready to bake cookies, remove the dough from the refrigerator an hour prior, roll, fill and bake.
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