Strawberry Thumbprints and my fave berry recipes

Today and yesterday have been such gloriously warm days, and it’s feeling like summer! I had my first raspberry from my garden yesterday, and the strawberries are coming along, too. The summer berries are definitely one of my favourite parts of the season 😍. Picking them fresh or getting the kids to go and forage for their afternoon snacks is the best.

So, I’ve got berries on the brain right now so I’m sharing some of my favourite berry recipes from the blog and a new one for strawberry thumbprint cookies.

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These cute little cookies can be filled with other jam, too if you don’t have strawberry - or with lemon curd! They’ve got a soft and buttery base, almost like a shortbread but more tender.

Strawberry Thumbprint Cookies

Ingredients

• 170g (¾ cup) butter, room temperature

• 50g (¼ cup) brown sugar

• 50g (¼ cup) white sugar

• 1 large egg

• 1 tsp vanilla extract

• ½ tsp almond extract

• 1/4 tsp salt

• 250g (2 cups*) all-purpose flour

• Strawberry jam for filling

• Granulated sugar for rolling

• Flaked almonds for topping

*The cup sizes given are for US cups. Note that these are smaller than metric cup sizes. For best results, use grams and a kitchen scale.

Method

Preheat the oven to 165°C (325°F) and line a baking tray with parchment paper.

In a bowl, beat the butter, brown, and white sugar until light and fluffy. Mix in the egg, followed by the salt, vanilla and almond extracts, until well combined.

Add in the flour, mixing until a soft dough forms. It will be soft and a bit sticky. Place it in the fridge to chill slightly for around 20-30 minutes.

Roll tablespoon-sized portions of dough into balls and roll them in granulated sugar. Place them on the baking tray, leaving about 5cm space between them. Use the back of a measuring spoon or your thumb to press a well into the center of each dough ball. I dip the bottom of the spoon in a little butter and then granulated sugar to stop it from sticking to the dough.

Add a teaspoon of strawberry jam to each indentation, and then sprinkle flaked almonds on top of each cookie.

Place the tray in the oven and bake for around 12-14 minutes or until the edges are very lightly golden.

Let the cookies cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.

More of my favourite berry recipes

Strawberry Banana Pancakes

These easy strawberry banana pancakes are fluffy and tender, with fresh strawberries and delicate banana flavor. They are whipped up quickly and make an easy breakfast treat.

Blackberry Hand Pies

These blackberry hand pies combine flaky pastry and sweet and juicy blackberry filling. It’s individual servings of a homemade blackberry pie.

Raspberry Eton Mess

Raspberry Eton mess is a rustic and easy dessert. It’s made of whipped cream, raspberry compote, and crushed meringue cookies swirled and topped with fresh raspberries.

Blueberry Custard Pie

This delicious blueberry custard pie is an easy no-bake dessert. It features a buttery base, creamy vanilla custard, and a vibrant blueberry topping.

Strawberry Apple Pie

This pie combines sweet strawberries and juicy apples. It’s a fun and seasonal twist on a traditional apple pie.

Happy baking!