Description
A refined twist on the classic thumbprint cookie, featuring bright strawberry jam, buttery dough, and a crunchy finish from freeze-dried strawberries and crisp rice cereal.
Ingredients
Scale
- 1 cup (227 g) unsalted butter, room temperature
- 3/4 cup (150 g) granulated sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 2 1/4 cups (280 g) all-purpose flour, sifted
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/2 cup high-quality strawberry jam, slightly warmed
- 1/2 cup crushed freeze-dried strawberries
- 3/4 cup crisp rice cereal, lightly crushed
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk flour, baking powder, and salt together; set aside.
- Cream the butter and sugar in a stand mixer until pale and airy, about 3-4 minutes. Add the egg and vanilla; mix until smooth.
- Fold in the dry ingredients until just combined, resulting in a soft, slightly sticky dough.
- Scoop 1-tablespoon mounds onto the prepared sheets, spacing them 2 inches apart, and press a shallow well into each cookie.
- Bake for 10-12 minutes until edges are golden and centers are set. Press well again if domed.
- Spoon or pipe about 1/2 teaspoon of warmed strawberry jam into each well while cookies are warm.
- Press the jam-topped centers into the mixture of freeze-dried strawberries and rice cereal.
- Cool on a wire rack after allowing to sit on the baking sheet for 5 minutes.
Notes
Store cooled cookies in an airtight container for up to 3 days. For longer storage, freeze for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg