Instant Pot Strawberry Thumbprint Cookies | Christmas Thumbprint Cookies

How to Make Christmas Thumbprint Cookies | Instant Pot Strawberry Thumbprint Cookies 
Hello Everyone,
       Who doesn't like homemade strawberry jam and traditional jam-filled Thumbprint Cookies, just the way Grandma made at Christmas time. It's just perfect in every way! If you know a loved one who's a fan of this jam thumbprint cookies, they'll be thrilled to take a bite out of this delightful cookie. 


These cookies definitely one of our new favorites for the Christmas cookie platter.  There's a lot to enjoy about the holiday season. And what better way to do that than with some sweet, sparkling strawberry thumbprint cookies? Our first batch of heavenly homemade thumbprint cookies runs the irresistible flavors and textures. This shareable yummy cookie has all the flavors of a delicious strawberry jam. Serve it with a cup of coffee, milk, or tea if you wish. 


        When you use your IP to make strawberry jam, yay!!! I couldn't be more excited to share this melt in the mouth, season's first batch of strawberry thumbprint cookies with you all.  That I have prepared using my two favorite kitchen appliances, one is an instant pot, and another is KitchenAid Stand Mixer. To make jam, I simply combined fresh strawberries with sugar in the Instant Pot and used the pressure cooker and saute functions. It saved a ton of time on clean up and strawberries cooked wonderfully. I use this strawberry jam on toast, in yogurt, to make chapati roll, as a layer in cakes, and these jam thumbprint cookies. 


You can roll out the dough and punch out other shapes too, but the roll into balls and make an indentation with the thumb at the center, is the fast method I found, and you won't have any scraps. These cookies are easy to make, and the taste is terrific!

YouTube Video:
They are:
  • Easy to make 
  • Filled with homemade IP Strawberry jam
  • Soft, sweet textured interiors 
  • Sugared exterior 
  • Yummy Jam filled centers

So guys, let's get started to make the Grandma style jam-filled Thumbprint Cookies. 

Preparation Time: 20 Minutes; Baking Time: 12 minutes +cooling (To Prepare Cookies)
Makes about 2 Dozen Cookies 
Each Strawberry Thumbprint Cookie Contains 84 Calories.

Ingredients:
  • Strawberries, fresh and ripe ½ kg, chopped
  • Sugar ½ Cup
  • Lemon Juice 2 Tbsp

To Make the Cookies:
  • Butter ½ Cup, Softened, room temperature(1 stick)
  • Confectioners Sugar/ Powdered Sugar ½ Cup (72 g) 
  • All-Purpose Flour / Maida 1 ¼ Cup(126+14 g) 
  • Vanilla extract 1 Tsp 
  • Salt ¼ Tsp 

To Coat the Cookies:
  • Granulated sugar ½ Cup
Instructions:
To Make Instant Pot Strawberry Jam:
  • Thoroughly wash the strawberries and pat dry them and cut them.
  • Add the strawberries, sugar, and lemon juice to the Instant Pot and stir well. 
  • Cover and allow them to marinate for half an hour at least, or until the strawberries are juicy.
  • After half an hour, close the lid and place the vent on the sealing position.
  • Cook on Manual Mode Hi for 1 minute and then NPR, and then open the lid.
  • Using a potato masher or blender, blend the jam until the desired consistency.
  • Press the Saute button on the pot and boil for 5 minutes or until the jam reaches the desired gel state(Skim off and discard any foam).
  • Allow the jam to cool and then serve and store. 

To Make the Thumbprint Cookies:
  • Preheat oven to 325°F(165°C) and line up a baking sheet with parchment paper and set aside.
  • Using an electric stand mixer fitted with the paddle attachment, or hand mixer, beat butter until creamy and smooth. 
  • Beat in confectioner's sugar and mix until well incorporated scraping the bowl with a rubber spatula when necessary. 
  • Cream the butter and confectioners sugar until light and fluffy. 
  • Add vanilla and stir well. 
  • In another bowl, sieve the all-purpose flour and add salt and whisk well. 
  • Gradually add flour to the butter and sugar mixture and mix well and make the dough. 
  • Divide the dough into equal portions and shape each dough part into approx 1" dough balls. 
  • Press a deep indentation in the center of each dough ball with thumb or end of the wooden spoon handle, make imprints into the center of each dough ball. 
  • Fill each indentation with ½ Tsp Strawberry Jam.
  • Bake in preheated oven for 12-15 minutes or until bottoms are light brown. 
  • Remove from pans to wire racks to cool and dust with powdered sugar. 
  • Once completely cooled, transfer cookies to an airtight container. 

Storing and Shelf life of Cookies
  • Store cookies in an airtight container at room temperature or in the refrigerator.
  • Thumbprint Cookies will keep good for up to 4-5 days at room temperature. 
  • If refrigerated will be edible for 2-3 weeks. 
  • It can be frozen well(unfilled) when placed into an airtight container with sheets of wax paper between the layers, as wax paper helps to absorb moisture.
My Take:
  • Do not overbake the cookies. 
  • The dough can be made up to three days ahead, wrapped in plastic, and refrigerated. 
  • You can fill the cookies with your choice of jam(strawberry jam is my family's favorite that's why I used it here).

Dietary Comment:
  • The calorie count based on a 2000 calorie diet.
  • Per serving contains 84 calories, along with 11.1 g carbohydrates,   4.5 g fats, and 0.69 g protein.
  • Portion size can always be increased or decreased depending on your health goals and activity level. 
  • If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too! 
  • Subscribe my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.

Eat Healthy, Stay Healthy!!!

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