Cinnamon Strawberry Thumbprint Cookies

Name: Cinnamon Strawberry Thumbprint Cookies
Prep time: 20 min
Cook time: 12 min
Yield: 27
Cuisine: American,
Ingredients: 3 cups flour; 1 1/2 tsps baking powder; 1/2 tsp salt; 1 cup (2 sticks) butter softened; 1 cup sugar; 1 egg; 3 tbsps heavy cream; 1 tsp McCormick® Pure Vanilla Extract; 1 cup strawberry jam; 1 tsp cinnamon ground

The best-ever holiday cookie starts with a tried-and-true sugar cookie dough. Shape this versatile dough into thumbprints and fill them with cinnamon-y strawberry jam. You’ll be reaching for this recipe throughout the year to replenish the cookie jar.

20m

PREP TIME

12m

COOK TIME

175

CALORIES

10

INGREDIENTS

Servings: 27 (2-cookie)

Ingredients

3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup sugar
1 egg
3 tablespoons heavy cream
1 teaspoon McCormick® All Natural Pure Vanilla Extract
1 cup strawberry jam
1 teaspoon McCormick® Ground Cinnamon

KEY PRODUCTS

INSTRUCTIONS

1 Mix flour, baking powder and salt in large bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, cream and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate at least 1 hour or until firm.
2 Preheat oven to 350°F. Mix strawberry jam and cinnamon in small bowl. Set aside. Shape dough into 3/4-inch balls. Place 2 inches apart on parchment-lined baking sheets. Use a 1 teaspoon measuring spoon to make an indentation in center of each cookie. Fill indentations with strawberry jam mixture (about 1/2 to 1 teaspoon each). Refrigerate cookie sheets 30 minutes before baking. (Refrigerate remaining dough while baking each batch of cookies.)
3 Bake 10 to 12 minutes or until lightly browned around the edges. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.