Simple Strawberry Jam Thumbprint Cookie Dessert Recipe
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The 4P Foods team wants to help you turn in season produce handpicked by farmers in Virginia, Maryland, Washington, D.C., the Eastern Seaboard, and Mid-Atlantic into delicious, homemade meals. Romaine calm; we have flavorful dishes to add to your weekly menu and seasonal ingredients to add to your 4P grocery delivery tote.
Locally-made jam and this recipe are a batch made in heaven! This dessert recipe will make two dozen cookies that are jammy and sugary and delicious. You will need a cookie sheet, hand mixer, oven, and parchment paper or reusable silicone cookie sheet liners to complete this simple recipe. Jam thumbprint cookies are a sweet, jammy snack that is perfect for date night, movie night, sharing with loved ones or just a midnight treat.
Here is how to make this recipe with purpose-fueled food that’s better for the prosperity of our planet and people.
Ingredients
- 1/3 cup locally-made strawberry jam
- 1 3/4 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup unsalted butter
- 2/3 cup sugar, plus more for rolling
- 1 large pasture-raised egg
- 1 tsp. pure vanilla extract
Directions
Preheat your oven to 350 degrees F. Prepare two baking sheets with parchment paper or reusable silicone cookie sheet liners.
Whisk together the flour, baking powder and salt in a mixing bowl. In another mixing bowl, use a hand-held mixer to whip the unsalted butter and the sugar together until fluffy. Then, whisk in the pasture-raised egg and vanilla until just combined. Slowly whisk in the dry ingredients just until combined.
Scoop the dough into 1-inch balls with a spoon or ice cream scoop and roll in sugar. Place on the cookie sheets spaced out so the cookies won’t touch. Press a thumbprint into the center of each ball and scoop locally-made strawberry jam into the thumbprint.
Bake cookies for 15 minutes. Then, allow the cookies to cool on the cookie sheets before serving. You can store cookies in a tightly sealed container for about five days.