Strawberry Matcha Thumbprint Cookies combine slightly bitter, earthy matcha cookie dough with sweet-tart strawberry jam. The cookies are rolled in chopped almonds and/or granulated sugar for extra texture, creating a delicate, melt-in-your-mouth treat perfect for matcha fans and holiday baking.
These thumbprint cookies are inspired by the popular strawberry matcha combination. Matcha’s grassy, slightly bitter notes pair beautifully with bright strawberry jam, making each bite balanced and memorable. I like to coat half the cookies in chopped almonds for crunch and the other half in granulated sugar for extra sweetness, though plain cookies work just as well.
The dough yields rich, tender cookies that soften as they cool, while the jam adds a glossy pop of flavor. They’re easy to make and keep well, making them a great option for cookie exchanges, gifts, or a festive baking session.
How to Make Strawberry Matcha Thumbprint Cookies
- Make the matcha cookie dough. In a large bowl, cream together room-temperature butter and confectioners’ sugar until smooth. Add the egg yolk and vanilla extract, mixing to combine. Fold in the flour, matcha powder, and salt with a spatula until the dough comes together.
- Shape the dough. Measure about 1 tablespoon of dough, roll into a ball, and level the portion for consistent cookies.
- Coat the balls (optional). For almond-coated cookies, brush each ball with egg white, then roll in roughly chopped slivered or whole almonds so they stick. For sugar-coated cookies, roll the balls directly in granulated sugar. Coating adds texture and sweetness but can be skipped if you prefer plain cookies.
- Create the indentation. Arrange the dough balls on parchment-lined baking sheets. Use a small cylindrical tool (rather than a thumb) to make a uniform indentation in the center of each ball—this produces even cavities for the jam.
- Fill the cookies. Chill the prepared cookies for 30 minutes. Preheat the oven to 350°F (180°C). Fill each indentation with about 1/2 teaspoon of strawberry jam; piping the jam helps keep the filling neat.
- Bake the cookies. Bake for 12–15 minutes, until the edges are set and any almond coating is lightly golden. Cookies will spread slightly. Let them cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Best Thumbprint Cookies Tips
- Measure flour correctly. Avoid compacting flour in the measuring cup. Spoon flour into the cup and level it off with a straight edge to prevent dry, crumbly cookies.
- Expect initial crumbliness. After adding flour the dough may look crumbly at first. Continue mixing and it will come together into a pliable dough.
- Don’t use your thumb. For a more consistent look, use a small cylindrical tool instead of pressing with your thumb. Thumbprints often create uneven or oversized cavities.
- Mind the jam ratio. Each cookie should hold roughly 1/2 teaspoon of jam. Make the cavity wide enough so the jam is noticeable without overflowing during baking.
More Holiday Cookies Recipes
If you enjoyed this recipe, try these other cookie ideas for the season.
- Famous Amos Style Mini Chocolate Chip Cookies
- Pistachio Snowball Cookies
- Zebra-Striped Shortbread Cookies
- Crunchy Pistachio Cookies
- Masala Chai Shortbread Cookies
- Double Chocolate Butter Cookies
Strawberry Matcha Thumbprint Cookies
Ingredients
- 2/3 cup unsalted butter (150 g)
- 1/2 cup confectioners’ sugar (70 g)
- 1 egg yolk
- 1/2 tsp vanilla extract
- 1 1/2 cups cake flour or all-purpose flour (190 g)
- 2 tbsp matcha powder
- 1/2 tsp salt
- 1/4 cup strawberry jam (75 g)
If using almond coating
- 1 egg white
- 2/3 cup slivered or whole almonds, roughly chopped (75 g)
If using sugar coating
- 1/3 cup granulated sugar (65 g)
Instructions
- In a medium bowl, whisk flour, matcha, and salt until combined.
- In a large bowl, cream together butter and confectioners’ sugar. Whisk in the egg yolk and vanilla. Add the flour mixture and stir with a spatula until incorporated.
- Scoop about 1 tablespoon of dough and roll into balls.
- If coating: for almonds, dip each ball in egg white then roll in chopped almonds. For sugar, roll each ball in granulated sugar.
- Arrange balls on parchment-lined baking sheets and make an even indentation in each with a small cylindrical tool.
- Refrigerate the cookies for 30 minutes. Preheat oven to 350°F (180°C). Fill each cookie with about 1/2 tsp jam and bake 12–15 minutes until set and lightly golden.
- Cool on the baking sheet 10 minutes, then transfer to a wire rack to cool completely.
Notes
Measure flour carefully when using volume measurements: spoon flour into the measuring cup and level it off to avoid dry, crumbly cookies.
Although traditionally made with a thumb, using a small tool creates more even indentations and consistent results.
Nutrition
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Calories: 104kcal