Hey Diddle Diddles
Indulge in the buttery, melt-in-your-mouth perfection of "Hey Diddle Diddles," a delightful thumbprint cookie recipe that's as versatile as it is irresistible. These tender cookies are crafted with a rich blend of unsalted butter, vanilla, and a touch of cornstarch for that signature crumbly texture. A dollop of your favorite fruit jam—whether raspberry, strawberry, or apricot—nestles perfectly in the center, adding a vibrant burst of flavor to each bite. With just 20 minutes of prep time and a quick bake, these cookies are ideal for holiday treats, afternoon tea, or any occasion that calls for a hint of sweetness. Optional powdered sugar dusting provides a finishing touch of elegance. Whether you’re a seasoned baker or a beginner, these jam-filled cookies are sure to become a staple in your dessert repertoire!
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Recipe Information
Ingredients
- 226 g unsalted butter
- 100 g granulated sugar
- 2 tsp pure vanilla extract
- 250 g all-purpose flour
- 30 g cornstarch
- 0.5 tsp salt
- 120 g fruit jam of choice (e.g., raspberry, strawberry, apricot)
- 30 g powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the vanilla extract and mix until incorporated.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
Using a small cookie scoop or a teaspoon, portion out the dough and roll it into 1-inch balls. Place the balls about 2 inches apart on the prepared baking sheets.
Using your thumb or the back of a wooden spoon, gently press a shallow indent into the center of each dough ball. Be careful not to press all the way through.
Fill each indent with about 1/2 teaspoon of your chosen fruit jam.
Bake the cookies in the preheated oven for 13-15 minutes, or until the edges are just starting to turn golden.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Optional: Once the cookies are fully cooled, dust them lightly with powdered sugar for an extra touch of sweetness.
Nutrition Facts
Calories |
3494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.2 g | 252% | |
| Saturated Fat | 113.4 g | 567% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 1250 mg | 54% | |
| Total Carbohydrate | 427.2 g | 155% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 190.6 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 441 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
