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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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)
Directions
Step 1
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
Step 2
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.
Step 3
Add the vanilla extract and mix until incorporated.
Step 4
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
Step 6
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.
Step 7
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.
Step 8
Fill each indent with about 1/2 teaspoon of your chosen fruit jam.
Step 9
Bake the cookies in the preheated oven for 13-15 minutes, or until the edges are just starting to turn golden.
Step 10
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.
Step 11
Optional: Once the cookies are fully cooled, dust them lightly with powdered sugar for an extra touch of sweetness.
Nutrition Facts
| Serving size | 767.7 grams (767.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3494 |
| Total Fat 196.20g | 252% |
| Saturated Fat 113.40g | 567% |
| Cholesterol 500mg | 167% |
| Sodium 1250mg | 54% |
| Total Carbohydrate 427.20g | 155% |
| Dietary Fiber 8.30g | 30% |
| Total Sugars 190.60g | |
| Protein 27.50g | 55% |
| Vitamin D 0IU | 0% |
| Calcium 95mg | 7% |
| Iron 12mg | 68% |
| Potassium 441mg | 9% |
Source of Calories