Thumbprint Strawberry Cookies
If it’s pink and ♡︎ shaped, I’m making it because sometimes, self love is just baking yourself something pretty!
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Romanticise your day with these cookies!
This is your sign to romanticise Valentine’s Day (or literally any day of the year cause why not?) just to bake these eggless pinteresty thumbprint heart cookies. If something is heart shaped, has butter and strawberries: it is automatically a YES in my books!
These cookies are soft, slightly crisp at the edges and have that perfect bit of chew. Made with brown sugar for extra depth, white chocolate for sweetness and sprinkles to make them pink and pretty, these cookies are just so so good and will make you so happy! These are thumbprint style and filled with homemade strawberry compote that adds just the right amount of tartness to balance the sweetness.
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Steps to make these Thumbprint Heart Strawberry Cookies
We start by making our strawberry compote. Chop the strawberries into small pieces and add them to a pan along with sugar. Place the pan over medium heat and let the mixture come to a simmer. Stir occasionally to prevent sticking, using a splash of water if needed.
Cook for 10 to 15 minutes until the sugar dissolves completely, the strawberries break down and the mixture thickens into a syrupy consistency. If you prefer a smoother compote, mash the strawberries slightly as they cook. Once done, remove from heat and let it cool completely before using. The compote will thicken further as it cools.
Now for the cookies, add softened butter, powdered brown sugar, milk and vanilla to a bowl. Using a whisk, mix everything really well until the mixture is smooth, slightly fluffy and well combined. Add in the dry ingredients: all purpose flour, a pinch of baking powder and cornstarch. Fold using a spatula to get a cookie dough. Fold in the sprinkles and white chocolate chips until evenly distributed. Cover the dough and refrigerate for atleast 30 minutes. Chilling helps the flavours develop and makes the dough easier to handle and the cookies don’t spread out too much when baked.
Once chilled, roll out the dough on a lightly floured surface. Using a round cookie cutter or a small bowl, cut out circles and place them on a parchment lined baking tray.
To create the heart shaped indent, use your thumbs to press into the centre of each cookie at an angle, making two deep impressions that meet at a point. Adjust slightly until it forms a heart shape. The indent should be deep enough to hold the compote but not break through the dough. Cover the shaped cookies and refrigerate for another 15 minutes. This helps them hold their shape while baking.
Preheat the oven to 170°C. Take the cookies out of the fridge and fill the heart shaped indents with the cooled strawberry compote. Be careful not to overfill, as the compote will spread slightly while baking.
Bake for 12 to 15 minutes, or until the edges look lightly golden. You can also airfry these at 170°C for 7-10 minutes. Remove from the oven and let them cool completely. The centres will still be soft straight out of the oven but will firm up as they cool.
Once cooled, dust the cookies with powdered sugar for a pretty finish and enjoy your soft, chewy and slightly crisp heart cookies!
Looking for more cookie recipes? You need to try these!
Thumbprint Strawberry Cookies
If it’s pink and heart shaped, I’m making it because sometimes, self love is just baking yourself something pretty!
servings
7
prep time
60 min
cook time
15 min
Ingredients
Strawberry Compote
- 1 cup strawberries, chopped
- 2 tbsp sugar
- splash of water, if needed
- juice of 1/2 lemon, avoid if strawberries are tart
Cookie
- 2 tbsp softened butter
- 1 tbsp milk
- 1/4 tsp vanilla essence
- 2 tbsp powdered brown sugar
- 1/2 cup all purpose flour
- 1 tbsp cornstarch
- 1/8 tsp baking powder
- 2 tbsp sprinkles
- 2 tbsp white chocolate chips
- powdered sugar, for topping
Equipment
Instructions:
- Chop the strawberries and add them to a pan with sugar. Simmer for 10 to 15 minutes until the strawberries break down and the mixture thickens. Let it cool completely before using.
- In a bowl, whisk together softened butter, powdered brown sugar, milk and vanilla until smooth and slightly fluffy.
- Fold in flour, baking powder and cornstarch until a soft dough forms. Mix in the sprinkles and white chocolate.
- Cover and chill in the refrigerator for atleast 30 minutes to 1 hour.
- Roll out the cold dough on a lightly floured surface and cut out circles. Place them on a parchment lined baking tray.
- Use your thumbs to press a heart shape into each cookie. Cover and chill for another 15 minutes.
- Preheat the oven to 170°C. Take out the chilled cookies and fill the heart indents with cooled strawberry compote using a piping bag of a spoon.
- Bake for 12 to 15 minutes until the edges are lightly golden. You can also airfry these at 170°C for 7-10 minutes. Let them cool completely.
- Dust with powdered sugar once completely cooled. and enjoyy!
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Leave a Comment
Super cute and super tasty. I’m usually skeptical of recipes outside of my comfort zone, but this was worth the try!
Response from shivangi kooks
Yayyy now you need to try making my strawberry crunch ice cream with it 🍧
It was really nice. Just the right amount of chewy and crispy. However it was slightly on the sweeter side, a more tart compote will cut right through this sweet delicious cookie!
