Strawberry Matcha Thumbprint Cookies

These strawberry matcha thumbprint cookies are buttery, tender, and filled with a sweet burst of strawberry jam at the center. I love how the earthy matcha pairs perfectly with the fruity jam, creating a cookie that’s as pretty as it is flavorful. Whether coated with almonds for crunch or rolled in sugar for extra sweetness, these cookies always feel special.

Why You’ll Love This Recipe

I love this recipe because it gives me the option to make the cookies two different ways crunchy with an almond coating or simple and sweet with a sugar coating. The matcha flavor balances the richness of the butter and the sweetness of the jam, making each bite layered and delicious. Plus, the thumbprint design makes them look elegant without requiring much effort.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2/3 cup (150 gr) unsalted butter
1/2 cup (70 gr) confectioners’ sugar
1 egg yolk
1/2 tsp vanilla extract
1 1/2 cups (190 gr) cake flour/all-purpose flour
2 tbsp matcha powder
1/2 tsp salt
1/4 cup (75 gr) strawberry jam

If using almond coating
1 egg white
2/3 cup (75 gr) slivered/whole almonds, roughly chopped

If using sugar coating
1/3 cup (65 gr) granulated sugar

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. I beat the butter and confectioners’ sugar together until creamy and smooth.
3. I add the egg yolk and vanilla extract, mixing until well combined.
4. I sift in the flour, matcha powder, and salt, then fold until a soft dough forms.
5. I scoop out small portions of dough (about 1 tablespoon each) and roll them into balls.
6. For the almond version, I dip each dough ball in egg white and roll it in chopped almonds. For the sugar version, I roll the dough balls in granulated sugar.
7. I place the dough balls on the prepared baking sheet and use my thumb or the back of a spoon to gently press a small indentation in the center of each.
8. I fill each indentation with a small amount of strawberry jam.
9. I bake the cookies for 12–15 minutes, or until the edges are set and lightly golden.
10. I let them cool completely on a wire rack before serving.

Servings and Timing

This recipe makes about 18–20 cookies. Preparation takes around 20 minutes, baking takes 12–15 minutes, and cooling takes an additional 10 minutes.

Variations

I sometimes swap the strawberry jam for raspberry or apricot jam for a different fruity twist. For extra indulgence, I drizzle the baked cookies with melted white chocolate. If I want a softer matcha flavor, I reduce the matcha powder to 1 tablespoon.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They also freeze well without jam for up to 2 months. When I’m ready to serve, I thaw them and fill with jam just before eating. These cookies don’t need reheating since they’re best enjoyed at room temperature.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, both work well, though cake flour gives a slightly more delicate texture.

How do I keep the jam from spreading too much?

I use a thicker jam and don’t overfill the indentations. A little goes a long way.

Can I make these without matcha?

Yes, I can leave out the matcha for a classic thumbprint cookie, but I love the earthy flavor it adds.

Do I need to chill the dough before baking?

I don’t usually chill it, but if the dough feels too soft, 15–20 minutes in the fridge helps it hold shape.

Can I use other nuts instead of almonds?

Yes, chopped pistachios, pecans, or hazelnuts work beautifully.

How do I get neat thumbprints without cracking the dough?

I press gently with my thumb or the back of a teaspoon, and if cracks appear, I smooth them with my fingers.

Can I fill the cookies after baking?

Yes, but I prefer filling before baking since the jam sets nicely and blends with the cookie.

Can I make these ahead for the holidays?

Definitely I bake them a day or two ahead and store them in an airtight container until serving.

What if I don’t have confectioners’ sugar?

I can use granulated sugar, but the texture may be slightly grainier.

Do the almond-coated cookies taste very different from the sugar-coated ones?

Yes, the almond version has a nutty crunch, while the sugar-coated ones are sweeter and softer.

Conclusion

I love making these strawberry matcha thumbprint cookies because they’re versatile, festive, and incredibly tasty. The combination of buttery matcha cookies with fruity jam is irresistible, and the choice of almond or sugar coating makes them fun to customize. They’re perfect for holidays, tea time, or just a sweet homemade treat.

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