Meltaway Strawberry Jam Thumbprint Cookies

In a large bowl, cream together softened butter, sugar, and vanilla sugar until light and fluffy.

Add Wet Ingredients:
Mix in the oil and egg white until fully incorporated.

Combine Dry Ingredients:
In a separate bowl, whisk together cornstarch, flour, baking powder, and salt. Gradually add the dry mixture into the wet, stirring until a soft dough forms.

Shape the Cookies:
Preheat your oven to 350°F (175°C). Roll dough into small balls and place them on a parchment-lined baking tray. Gently press the center of each ball with your thumb or a spoon handle to make an indentation.

Fill with Jam:
Spoon a small amount of strawberry jam into each indentation.

Bake:
Bake for 12–15 minutes or until the edges are just barely golden. Let cool completely on a wire rack before serving.

Serving and Storage Tips