Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
For the Filling:
- 1/2 cup fruit jam or preserves (such as raspberry, strawberry, or apricot)
- Optional: nut butter, cream cheese filling, or chocolate spread
For Decoration (Optional):
- Shredded coconut, colored sugar, or white chocolate drizzle
- Edible pearls or sprinkles
Instructions
• In a large mixing bowl, cream together the butter, powdered sugar, and granulated sugar until light and fluffy.
• Add the vanilla extract and mix until combined.
• Gradually add the flour and salt, mixing until a soft dough forms.
• If the dough is too soft, chill it in the refrigerator for 10–15 minutes.
• Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
• Roll the dough into 1-inch balls and place them about 2 inches apart on the baking sheet.
• Using your thumb, press down gently in the center of each ball to create the main paw pad.
• Use the tip of your pinky finger or a small utensil to press three smaller dots above the thumbprint, forming the toe pads of the paw.
• Spoon a small amount of jam or filling into the main thumbprint indentation.
• Leave the toe print impressions empty for a traditional look or add a tiny dot of filling if desired.
• Bake for 10–12 minutes, or until the edges are just starting to turn golden.
• Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Once cooled, drizzle the cookies with white chocolate or sprinkle with coconut flakes or colored sugar.
• Add edible pearls to the toe pads for a decorative touch if desired.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: Serving Size:
- Calories: 180
- Sugar: 9g
- Fat: 10g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g