Coconut Jam Thumbprint Cookies (Eggless)
Eggless Coconut Jam Thumbprint Cookies are buttery, rich, tender, flaky, and melt-in-the-mouth. These cookies are delicious, perfectly sweet, and incredibly easy to bake at home.
Ingredients
- 1¼ cups (150g) all-purpose flour
- ¾ cup (75g) unsweetened desiccated coconut
- ½ teaspoon salt
- ½ cup (113g) unsalted butter softened to room temperature
- ¼ cup (50g) light brown sugar
- ¼ cup (50g) granulated sugar
- 1 teaspoon pure vanilla
- ¼ cup strawberry or raspberry jam
Instructions
- Preheat the oven to 350°F (180°C). Line the baking sheet with a silicone mat or parchment paper and set it aside.
- Whisk flour, desiccated coconut, and salt together in a medium bowl until well combined.
- Place butter and light brown and white sugar in a stand mixer bowl. Instead of a stand mixer, you can also use a hand-held electric mixer.
- Cream the butter and sugar using a paddle attachment, initially at low speed and then at medium to high speed, until light and fluffy. Scrape down the sides and bottom of the bowl.
- Add vanilla and mix for a few seconds until well combined. Scrape down the sides and bottom of the bowl.
- Turn the mixer to low, add dry ingredients, and mix until just combined. Scrape down the sides and bottom of the bowl. Do not overmix.
- Then bring the dough together using a spatula or your hands. The dough should be soft and hold its shape but not sticky or crumbly.
- If it is dry, crumbly, and not coming together, add 1 teaspoon of milk or, as required (do not add too much) to bring the dough together. However, I did not need to add milk.
- Scoop the cookie dough using a small ice cream scoop or a tablespoon and roll it into a ball. If using a tablespoon, take one and a half tablespoons of the dough.
- Place the cookie dough balls on the baking sheet keeping them about two inches apart. Make an indention in the center of each cookie dough ball gently, using or thumb or the back of the rounded ½ teaspoon.
- The edges will crack, and that is normal. Smooth the edges gently. Fill each center of the cookie with jam up to the brim, about ½ tsp.
- Bake the cookies in the preheated oven for 16-18 minutes or until the edges are lightly golden.
- Remove from the oven and let them cool down on the baking sheet for 3-4 minutes. Then transfer the cookies to the wire rack and let them cool completely.
Storing Suggestions
- Store the cookies at room temperature for 4-5 days in an airtight container. Because these cookies are filled with jam, they become softer if kept longer.
- However, bake cookies without filling the jam if you want to make them in advance. Store in an airtight container at room temperature for up to a week, and then fill them with jam right before serving.
Notes
- Measuring The Ingredients: Correctly measure the flour and other ingredients for the perfect cookies. I suggest using a kitchen scale. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then level it off with the knife.
- Butter: Butter should be at room temperature for a perfect creaming method.
- Dough: Do not overwork the dough; otherwise, the butter will start warming, and the dough will become sticky. Once everything is combined, stop mixing and bring the dough together with a spatula or your hands. If your dough is crumbly and not coming together, add a teaspoon of milk to get it together. However, make sure not to add too much milk. Or, if the dough is very sticky and hard to handle, place it in the fridge for about 15-30 minutes and then continue with the following procedures.
- Flavor: You can also add coconut extract for more coconut flavor.
Nutrition (Approximate Values)
Calories : 112kcalCarbohydrates : 13gProtein : 1gFat : 7gSaturated Fat : 4gPolyunsaturated Fat : 0.2gMonounsaturated Fat : 1gTrans Fat : 0.2gCholesterol : 13mgSodium : 67mgPotassium : 29mgFiber : 1gSugar : 6gVitamin A : 157IUVitamin C : 0.1mgCalcium : 6mgIron : 1mg
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