Description
Sweet nostalgia meets delightful indulgence with strawberry jam thumbprint cookies, a classic treat that whispers childhood memories. Buttery, crumbly shortbread cradles a dollop of luscious strawberry preserve, inviting you to savor each tender, homemade bite.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups whole wheat flour
- 1/2 cup almond flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/3 cup honey or maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
Filling:
- 1/2 cup strawberry jam (sugar-free if preferred)
Instructions
- Prepare the oven environment by heating to 175C (350F) and lining a baking sheet with parchment paper for optimal cookie performance.
- Blend whole wheat flour, almond flour, baking powder, and salt in a medium bowl, creating a uniform dry mixture that will provide structure to the cookies.
- Cream butter, honey (or maple syrup), and vanilla extract in a large mixing bowl until the mixture becomes airy and smooth, developing a rich flavor base.
- Incorporate the egg thoroughly, ensuring a cohesive and smooth consistency throughout the dough.
- Gradually fold the dry ingredients into the wet mixture, gently stirring until a soft, pliable dough emerges.
- Craft uniform cookie portions by scooping tablespoon-sized dough and rolling into perfect spheres, then arranging them carefully on the prepared baking sheet.
- Create a gentle depression in the center of each dough ball using your thumb or the curved back of a spoon, forming a delicate well for the jam.
- Delicately fill each cookie’s center with strawberry jam, ensuring a precise and generous dollop that will melt during baking.
- Slide the baking sheet into the preheated oven and bake for 12-15 minutes, watching for a light golden hue developing around the cookie edges.
- Allow cookies to rest on the baking sheet for 5 minutes to stabilize, then transfer to a wire rack for complete cooling and optimal texture development.
Notes
- Add a splash of almond extract to enhance the nutty flavor from the almond flour and create a more complex taste profile.
- Chill the dough for 30 minutes before shaping to prevent spreading and maintain a more defined thumbprint shape.
- For a gluten-free version, swap whole wheat flour with a gluten-free all-purpose flour blend and ensure all ingredients are certified gluten-free.
- Experiment with different jam flavors like raspberry, apricot, or homemade preserves to personalize these delightful cookies.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 112 kcal
- Sugar: 5 g
- Sodium: 40 mg
- Fat: 6 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg