Cornmeal Thumbprint Cookies With Summer Strawberry

Name: Cornmeal Thumbprint Cookies With Summer Strawberry Jam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (1 stick) unsalted butter, room temperature; 1/2 cup (packed) golden brown sugar; 1 teaspoon (packed) finely grated lemon peel; 1 large egg, separated; 1 teaspoon fresh lemon juice; 1 teaspoon vanilla extract; 1 1/4 cups all purpose flour; 1/2 cup yellow cornmeal; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/2 cup sugar

Servings: persons

1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup (packed) golden brown sugar
1 teaspoon (packed) finely grated lemon peel
1 large egg, separated
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
1 1/4 cups all purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup sugar

1
Using electric mixer, beat butter, brown sugar, and lemon peel in large bowl until fluffy, about 3 minutes. Beat in egg yolk, lemon juice, and vanilla.
2
Whisk flour, cornmeal, cinnamon, and salt in another bowl to blend. Beat dry ingredients into butter mixture in 2 additions. Gather dough into ball, wrap tightly in plastic; chill for at least 30 minutes and up to 2 days.
3
Preheat oven to 350u00b0F. Line large rimmed baking sheet with parchment paper. Whisk egg white in small bowl until frothy. Place 1/2 cup sugar in another small bowl. Form dough into 11/2-inch balls. Roll each in egg white, then drop into sugar, tossing to coat. Place balls on prepared sheet, spacing 2 inches apart. Using thumb, make deep indentation in center of each (if edges crack, push together to smooth).
4
Bake cookies 12 minutes. Remove from oven. Using wet thumb, immediately press indentation of each cookie again to reshape. Bake cookies until lightly browned and set at edges, about 10 minutes longer. Remove from oven and immediately press indentation of each cookie again. Cool cookies completely on sheet.
5
Spoon jam into thumbprint of each cookie. Arrange on platter.

609

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup (1 stick) unsalted butter, room temperature, 1/2 cup (packed) golden brown sugar, 1 teaspoon (packed) finely grated lemon peel, 1 large egg, separated, and more.

Yes, Cornmeal Thumbprint Cookies With Summer Strawberry Jam falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cornmeal Thumbprint Cookies With Summer Strawberry Jam

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions