4-Ingredient Jam Thumbprint Cookies

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 pckg
(16.5 oz)

Refrigerated Sugar Cookie Dough , room temperature

1/4 cup

Strawberry Jam

or Jam of Choice

1 cup

Powdered Confectioners Sugar

1 Tbsp

Milk

up to 2 Tbsp

Cooking Instructions

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Step 1

Preheat the oven to 350 degrees F (180 degrees C), or directions on the package.

Step 2

Roll Refrigerated Sugar Cookie Dough (1 pckg) into 1-inch balls and place 2-inches apart on a lined baking sheet.

Step 3

Press an indent into the middle of each piece of dough with a 1/2 teaspoon. If the spoon sticks to the dough, press it into a small bowl of powdered sugar between cookies.

Step 4

Add 1/4-1/2 tsp of the Strawberry Jam (1/4 cup) into each indent. Do not overfill, or the jam will spill out the sides as they bake

Step 5

Bake for 8-12 minutes, or until cookies are just slightly turning golden brown on the edges.

Step 6

Remove from the oven and let cool for 2 minutes before transferring to a wire rack.

Step 7

While the cookies are cooling, combine the Powdered Confectioners Sugar (1 cup) and Milk (1 Tbsp) in a small bowl to achieve a runny but still thick consistency. (If the glaze is too thin, it will melt into the cookies).

Step 8

Once the cookies have cooled completely, drizzle with the powdered sugar glaze and let set. If the glaze is melting into the cookies, simply add more powdered sugar to the mixture to thicken it and try again.

Step 9

Serve or store in an airtight container for up to 1 week.