Strawberry Thumbprints
Soft, buttery Strawberry Thumbprint Cookies rolled in graham cracker sugar and filled with glossy, jammy centers. Subtly flavored with orange zest, vanilla, and almond extract, these classic cookies are tender inside, lightly crisp outside, and perfect for holiday trays, gifting, or indulging at home. Easy to make from scratch and always a crowd pleaser.
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Servings: 42 cookies
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg
- 1 tablespoon orange juice
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon orange zest
- ¾ teaspoon salt
- Pinch of cinnamon
Coating
- ¼ cup granulated sugar
- ½ cup graham cracker crumbs
Filling
- Strawberry jam or jelly slightly warmed
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Cream butter, granulated sugar, and brown sugar until smooth and combined.
- Add egg, orange juice, vanilla extract, and almond extract; mix well.
- Add flour, cornstarch, orange zest, salt, and cinnamon. Mix just until dough forms.
- Scoop 1 tablespoon portions and roll into balls.
- Roll each ball in the sugar and graham cracker mixture.
- Place on baking sheet and refrigerate for 30 minutes.
- Press a thumbprint into the center of each cookie to create cracks.
- Fill each well with warmed strawberry jam.
- Bake 12–15 minutes until edges are set and bottoms are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.