Strawberry Thumbprint Cookies

Step 1

Pre-heat oven to 350℉.

Step 2

In a large bowl, mix to combine wet mixture - unsalted butter, granulated sugar, egg and vanilla extract.

Step 3

In a separate bowl, bring together dry mixture - all purpose flour, baking powder, and salt. Mix well.

Step 4

Add dry mixture into wet mixture. Using a spatula to combine everything.

Step 5

Optional: cover bowl and refrigerate dough for 1-2 hours.

Step 6

Roll dough into small 1 1/2 inch balls. Then use the ends of a rolling pin or thumb to make an indentation at the middle of the dough ball. Press halfway down but not all the way.

Step 7

Press tops of cookies face down onto a bowl of white sugar sprinkles, and place them ~2 inch apart on the baking sheet.

Step 8

Fill each of the indentation with strawberry jam.

Step 9

Bake for 14-15 minutes.

Step 10

Remove from oven let it cool on the baking sheet for a few minutes, then place them on cooling rack until they are completely cool.

Step 11

Serve and enjoy!