Delicious Eggless Strawberry Thumbprint Cookies [Recipe]
Mix 1 3/4 cup all-purpose flour and 1/4 tsp salt. Combine 3/4 cup unsalted butter, 1/3 cup sugar, and 1 tsp vanilla extract. Fuse the 2 mixtures. Mix till you achieve consistency to roll into balls, adding upto 3 tsp cold water. Roll into balls. Push your thumb into the middle of the balls to make dents. Fill dents with 1/3 cup strawberry jam. Bake for 10-12 min in a preheated oven (350 F).
Does anyone else besides me get on Pinterest and look up random ingredients for ideas on how to use up whatever is in your fridge? I have cookbooks galore, but sometimes a mindless scroll through the internet is much faster.
That’s how these Strawberry Thumbprint Cookies came to be. I had some strawberry jam leftover from making a strawberry cream cake (Delicious!), and as I have a baby hopefully coming this week, I’m trying to use up whatever I can in the fridge that might possibly not last.
These little cookies are addictive, super fast to make, and use only 6 ingredients! I didn’t even need to get out my mixer for this one … although you can if you want to.
A little known fact about me: I have an egg sensitivity. I can have organic ones in moderation but non organic is a no-go for me. Just in case I feel like something sweet and happen to be out of eggs or god forbid the STORE is out of organic eggs … happens a lot actually … I like to have recipes like this when the baking bug strikes.
The other great thing about these thumbprint cookies is they make a smaller batch, about 36 cookies. I have a cookie weakness, so if there are cookies in the house, I will eat them all, sometimes before Mr. Cold Texan gets around to trying them (he doesn’t have much of a sweet tooth).
I often find myself cutting recipes in half just to save myself from … myself. Aaaaand another bonus is the flours are easily interchangeable. Almond flour is great in this recipe as is the standard gluten free all purpose mixes.
Just a forewarning though, almond flour is healthier but much higher in calories (which is good if you’re looking for a healthier option for building muscle).
- 1 3/4 cup all-purpose flour (gluten free or almond flour can be used as a sub)
- 1/4 tsp salt
- 3/4 cup unsalted butter at room temperature
- 1/3 cup of sugar
- 1 tsp vanilla extract
- up to 3 tsp cold water
- about 1/3 cup strawberry jam or preserves
- In a small bowl, whisk together the flour and salt, and set aside.
- In a larger bowl, cream together the butter and sugar. When those are well combined add in the vanilla.
- In 3 parts, add the flour mixture to the butter mixture.
- The batter will be crumbly and look dry. Pick a very small amount up and try to roll it into a ball. If it does not hold together add a tsp at a time of cold water. Mixing well in between additions. You may need up to 3 tsp of water.
- To make the cookies. Preheat the oven to 350 F (180C).
- Line a couple cookie sheets with parchment paper.
- Using a teaspoon as a measure, scoop out a spoonful and roll it into a ball in your hands, then press your thumb in the middle of the ball to make a well. If the dough cracks around the edges, guide the cracks back together.
- Once all the cookie bases are formed, spoon a small amount of strawberry jam into the wells.
- Bake for 10-12 minutes.
- Makes about 36 cookies.
Disclaimer: The content is purely informative and educational in nature and should not be construed as medical advice. Please use the content only in consultation with an appropriate certified medical or healthcare professional.