Strawberry Matcha Thumbprint Cookies are made with bitter and earthy matcha cookie dough, rolled in almonds and sugar, then filled with sweet and tangy strawberry jam. These are perfect cookies for matcha lovers!
Since it is holiday baking season, I can’t think of a better way to kick it off than with these jam thumbprint cookies. These Strawberry Matcha Thumbprint Cookies take inspiration from the well-loved Strawberry Matcha Latte drink. I love matcha but when it is paired with strawberries, they are a really lovely combo!
The cookies have a delicious melt-in-your-mouth texture with a slightly bitter and earthy matcha flavor. They are rich and delicate, with a pop of brightness from the melty strawberry jam. I roll the cookies half in granulated sugar and the other half with chopped almonds for extra crunch, but the plain ones also taste great as they are.
These thumbprint cookies are so easy to make and the taste is incredible. Let’s get started on how to make these Strawberry Matcha Thumbprint Cookies!
How to Make Strawberry Matcha Thumbprint Cookies
- Make the matcha cookie dough. In a big bowl of a stand mixer fitted with the paddle attachment or a hand mixer, cream together the butter and sugar. Then, add the egg yolk and vanilla extract. With a spatula, mix in the flour, matcha, and salt until the dough forms.
- Shape the dough. Roll 1 tablespoon of cookie dough into balls. Make sure to use a measuring spoon and level it off.
- Coat the balls. I coat the cookies in half chopped almonds and the other half in granulated sugar. Coating the balls is an optional part for this part, but I love the extra crunch and sweetness they add to the cookies. To coat them with almonds, dip the balls in egg white first so that the almonds will stick to the balls. For the sugar coating, you can roll the balls immediately in granulated sugar without dipping them into the egg white.
- Make indentation. I don’t recommend using the real thumbprint to indent the cookies. Whenever I press these cookies down with my thumb, the indents usually end up uneven or too big to my liking. Use a tool with a small cylindrical shape instead.
- Fill the cookies. Finally, fill the cookies with jam. I pipe the jam instead of spooning it to prevent it from getting messy. Make sure not to fill each cookie too little because it is the best part!
- Bake the cookies. Finally, bake the cookies for 14-15 minutes, or until lightly browned on the edges or until the almonds are light golden brown. The cookies will puff up and spread slightly.
Best Thumbprint Cookies Tips
- Measure the flour correctly. It is so easy to over-measure flour when using cups, causing the cookies to be too hard and cracking when shaped. When measuring the flour for these cookies, make sure to spoon it into the measuring cup and level it off with the back of a knife.
- The dough is too crumbly. After you add the flour to the cookie dough, it will look a little crumbly at first. This is normal. The dough will eventually come together as you continue mixing.
- Don’t use your thumb. I know that these cookies are called thumbprint cookies for a reason. However, I don’t really recommend pressing the cookies down with your thumb. Whenever I press these cookies down with my thumb, the indents usually end up uneven or too big to my liking. Use a tool with a small cylindrical shape instead.
- Think about the jam ratio. There is nothing sadder than thumbprint cookies with too little jam inside. Make sure to make a wide-enough cavity for the jam. Each cookie should have about 1/2 teaspoon jam. That way, there is plenty of jam for the amount of dough.
More Holiday Cookies Recipes
While you are here, check out also these cookies recipes!
- Zebra-Striped Shortbread Cookies
- Zebra-Striped Matcha Shortbread Cookies
- Masala Chai Shortbread Cookies
- Earl Grey Shortbread Cookies