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Fruit Filled Thumbprint Cookies

Fruit Filled Thumbprint Cookies: Soft, Fruity Bliss Awaits

Deliciously addictive Fruit Filled Thumbprint Cookies bring sweet nostalgia with every bite, perfect for all occasions.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour substitute with gluten-free blend if needed
  • 1 cup Unsalted Butter softened
  • 3/4 cup Granulated Sugar can be reduced or swapped with natural sweetener
  • 1 large Egg no direct substitutes recommended
  • 1 teaspoon Vanilla Extract pure vanilla preferred
  • 1 teaspoon Lemon Zest can substitute with lime zest
  • 1 pinch Salt opt for sea salt for extra flavor
For the Fruit Jam Filling
  • 2 cups Mixed Berries Strawberries, Blueberries, Raspberries; thawed if frozen
  • 1/4 cup Honey can substitute with maple syrup
  • 2 tablespoons Lemon Juice could replace with apple cider vinegar
  • 1 tablespoon Cornstarch substitute with arrowroot or tapioca starch if needed

Equipment

  • mixing bowl
  • Saucepan
  • baking sheet
  • parchment paper
  • cookie scoop

Method
 

Cookie Preparation
  1. Cream the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
  2. Blend in the egg, vanilla extract, lemon zest, and salt until fully incorporated.
  3. Gradually add in the all-purpose flour until just combined. Chill the dough for 30 minutes.
Fruit Jam Preparation
  1. In a saucepan, combine mixed berries, honey, and lemon juice. Cook over medium heat for 5-7 minutes.
  2. Add a cornstarch slurry made with cornstarch and water, stirring until thickened for about 2 minutes.
  3. Remove from heat and let cool.
Baking the Cookies
  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Roll cookie dough into 1-inch balls and place on the baking sheet, pressing a thumbprint in each.
  3. Fill each thumbprint with a small amount of cooled fruit jam.
  4. Bake for 10-12 minutes until edges are lightly golden. Cool before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 80kcalCarbohydrates: 10gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 15mgSodium: 50mgPotassium: 50mgFiber: 0.5gSugar: 4gVitamin A: 100IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg

Notes

These cookies can be served warm or at room temperature. Store leftovers in an airtight container for up to 5 days.

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