Strawberry Thumbprint Cookies

Ingredients

• 2 & 1/2 cups (315g) all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup (227g) unsalted butter (room temperature)
• 1 cup (200g) granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 1 cup seedless strawberry jam

Instructions

1. 1

   Preheat oven to 325F and line 2 cookie sheets with parchment paper.

2. 2

   In a medium bowl, toss together the flour, baking powder, and salt. Set aside.

3. 3

   In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides of the bowl as needed.

4. 4

   Mix in the egg and vanilla extract until incorporated.

5. 5

   With the mixer on low, stir in half of the flour mixture until just combined. Repeat with the remaining flour mixture.

6. 6

   Roll the dough into 1.5" balls. Place 2" apart on the prepared baking sheets.

7. 7

   Using your pinky or an oval-shaped 1/4 teaspoon, make 2 indents joined at the bottom to create a heart shape.

8. 8

   Slightly overfill each indent with jam (because the jam will flatten out as the cookies bake).

9. 9

   Bake for 15 minutes or until the edges are lightly golden.