This strawberry jam thumbprint cookies recipe is the perfect balance of sweet and tart. Using homemade, honey-sweetened jam makes these thumbprint cookies sugar free and incredibly delicious. Most importantly, they have been kid-tested and kid-approved! Grab the printable version of this recipe in my free ebook here.
To a medium-size bowl, add softened butter and date paste. Using a stand or hand mixer, mix until well combined.*See note for store-bought date paste.
To bowl, add egg and lemon extract. Mix until combined.
Add the remainder of the ingredients except jam. Mix by hand until fully combined.
Chill batter in the fridge for 20-30 minutes.
Remove dough from fridge and roll into 1-inch balls. Using your thumb, press the centers down so that you have roughly a 1/2-deep hollowed-out center.
To each of the centers, add 1/2 tsp of strawberry jam.
Bake for 12 minutes. To check for doneness, lift a cookie to make sure the bottom is browned.
Allow to cool before removing from the cookie sheets.
Store in an airtight container for up to 3 days on the counter or up to 1 week in the fridge.
Notes
If you use store-bought date paste, it will need to be softened with hot water because store-bought is more dense than homemade. To get the correct amount, combine 3/4 the amount of recommended date paste and add the remaining 1/4 of the amount in water. Mash with a fork until fully mixed and it will be ready to use.
Use parchment paper to separate layers of baked, stored cookies to help prevent jam from smearing onto other cookies.