Thumbprint cookies are traditionally made with a raspberry jelly filling and a buttery sugar cookie. However, strawberries have been looking incredible lately, so I decided to switch out the old raspberry jelly for a strawberry jelly made with diced strawberries and condensed milk.
This is. super easy recipe, especially if baking isn’t your favorite activity. But the end result is a very beautiful cookie.
It is very important to keep an eye on the consistency of the filling when making these cookies, if it is too watery, it can affect the way that the cookies bake.
I learned this the hard way, unfortunately, when my first batch of cookies were a little bit off in texture right under the jelly. My food chemistry professor would suggest this is an error in moisture, but simply put, if the jelly is not thick enough, your cookie will be mushy.
Now, I know I usually advocate for a healthy lifestyle, and I tend to cook things on the leaner side, but these cookies probably wont be aiding in any weight loss. If I had to guess, I would say that these cookies are about 60-70 calories per cookie. If you use artificial sugar like I do, maybe more like 50. But who are we kidding, you can never eat just one.
Difficulty: Not too hard!
the perfect shape
After making the dough, getting the thumbprint shape can be a little challenging. My AC was not working on this day, so instead of the crumbly dough I was expecting to work with, all of the butter melted and the dough was very soft. This is okay, but it will make the process of rolling out the cookies into balls and making even thumbprints a little bit difficult.
Even after I put the dough in the freezer for about twenty minutes, as soon as it hit the hot air and I started working with it, it was not the normal texture for these type of cookies. Normally cookies without egg in the recipe will have a crumble or cracking texture before baking, as the main ingredients are really just butter and flour.
When you add egg to the dough, it serves as a binding agent and you’ll get a looser, sticker dough. But if your butter melts too much, like mine did, you’ll be asking yourself if you accidentally added an egg.
I thought these cookies looked very nice before baking, the color of the jelly was super satisfying. I was hoping it would stay this pretty pink color. Unfortunately it did get darker after baking, but was still pretty nonetheless.
Finally, the recipe:
In terms of health, there are certainly better things for you. But for cookies, these aren’t too bad for you, so n=enjoy plenty!
- Protien 8% 8%
- Carbs 45% 45%
- Fat 47% 47%
1 cup of softened butter
1 3/4 cup of white flour
1/2 cup of powdered sugar (or replacement)
1 teaspoon vanilla extract
1/4 teaspoon of salt
5-6 large strawberries, diced
7oz (half of a small can) sweetened condensed milk
Step by Step Instructions
Preheat oven to 350.
Start by beating the powdered sugar and butter until soft peaks form, add vanilla and salt and mix well.
Add the sugar and butter to the flour, in small sections at a time. The dough should be a little crumbly, but able to form into balls. Place into the fridge.
In a small saucepan, heat strawberries in condensed milk on medium heat until the strawberries soften and the mixture is a pink color.
Use an immersion blender to blend the jelly or, place into a blender. You can add cornstarch if the mixture is too runny. Try to get a pudding consistency.
Take the dough out of the fridge and make 1-2 tablespoon sized balls. Roll them so that they are nice and round. Line a baking sheet with parchment paper and place the cookie balls about an inch apart.
Use your thumb to make a print about halfway deep into each cookie. Spoon the filling into the thumbprints. Bake for 10-15 minutes.
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