Shortbread thumbprint cookies are subtly sweet with a rich buttery flavor. These cookies have a soft, crumbly texture with a crunchy exterior. The strawberry jam offers a sweet, but complimenting flavor to these cookies. Traditional and easy to make, shortbread thumbprint cookies are great for the holidays or any time of year!
Thumbprint cookies are really a classic cookie, and one of my husband’s favorites. His favorite desserts always include some type of fruit! These shortbread thumbprint cookies have a nice soft, but crumbly texture. And since they’re rolled in sugar prior to baking, there’s a nice crisp on the outside. In the center is a dollop of sweet strawberry jam (or your favorite jam of choice), which makes these cookies so fun to bite into!
PIN FOR LATER!
TOOLS YOU MAY NEED
- Stand mixer or electric mixer and medium mixing bowl
- Measuring cups and spoons
- Tablespoon measuring spoon
- 2 small microwave safe bowls
- Small spoon
- Baking sheets
- Cooling rack
INGREDIENTS
- 1 cup softened butter
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 egg yolk
- 2 cups all purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 cup jam of your choice (I used strawberry jam)
- 1/4 cup granulated sugar for rolling optional
HOW TO MAKE SHORTBREAD THUMBPRINT COOKIES
Cream softened butter for 30 to 60 seconds and then add in light brown sugar and granulated sugar and beat for another 30 to 60 seconds until light and fluffy. Then scrape down the sides of the bowl and mix in vanilla extract and an egg yolk until incorporated.
Mix in flour, salt and baking powder until just incorporated. The dough will be dry at first, but it will come together.
Use a tablespoon measure to scoop dough, then roll into balls, roll in sugar and place onto a prepared baking sheet.
Using your thumb or a small spoon, create an indentation deep enough to place some jam inside. Be gentle while pressing so the dough does not crack. Then chill cookies in the freezer for 1 hour or in the refrigerator for 2 hours.
In a small microwave safe bowl, warm up the jam for 10 seconds so it’s easier to spoon work with.
Spoon a small amount, about 1/2 a teaspoon, into the indent in each cookie. Be sure not to overfill, otherwise the jam will run out while they bake.
Bake at 350° for 13-15 minutes until just golden brown on the bottom (you will be able to see without having to lift them).
Allow to cool completely and enjoy!
NOTES
- Use a tablespoon measuring spoon to measure out your cookies to make them the perfect size.
- Use your favorite type of jam in the center. Raspberry would be absolutely delicious!
- Add some lemon zest to the cookie itself to brighten up the flavors.
- Add a simple glaze over the top for some extra sweetness!
HOW TO STORE THESE COOKIES
- Roll into balls and place on a cookie sheet, create the thumb print and freeze for 1 hour. Put the dough into a gallon freezer baggie and freeze. You can also bake the cookies, with or without the jam, and allow them to cool completely. Place them in a gallon freezer bag or airtight container and put them in the freezer.
- When you’re ready to eat them, take them out of the freezer and allow to thaw for an hour. Use prior to 4 months for the best taste. Warm up some jam and fill the thumbprint before serving!
- STORAGE: These cookies are best stored in an airtight container at room temperature for up to 1 week.
Shortbread Thumbprint Cookies
Equipment
- Stand mixer or electric mixer and medium mixing bowl
- Measuring cups and spoons
- Tablespoon measuring spoon
- 2 small microwave safe bowls
- Small spoon
- Baking sheets
- Cooling rack
Ingredients
- 1 cup softened butter
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 egg yolk
- 2 cups all purpose flour
- ¼ tsp salt
- ¼ tsp baking powder
- ½ cup jam of your choice I used strawberry jam
- ¼ cup granulated sugar for rolling optional
Instructions
- Cream softened butter for 30 to 60 seconds and then add in light brown sugar and granulated sugar and beat for another 30 to 60 seconds until light and fluffy.
- Scrape down the sides of the bowl and mix in vanilla extract and egg yolk until incorporated.
- Mix in flour, salt and baking powder until just incorporated. The dough will be dry at first, but it will come together.
- Use a tablespoon measure to scoop dough, then roll into balls, roll in sugar and place onto a prepared baking sheet.
- Using your thumb or a small spoon, create an indentation deep enough to place some jam inside. Be gentle while pressing so the dough does not crack.
- Chill cookies in the freezer for 1 hour or in the refrigerator for 2 hours.
- In a small microwave safe bowl, warm up the jam for 10 seconds so it's easier to spoon work with.
- Spoon a small amount, about 1/2 a teaspoon, into the indent in each cookie. Be sure not to overfill, otherwise the jam will run out while they bake.
- Bake at 350° for 13-15 minutes until just golden brown on the bottom (you will be able to see without having to lift them).
- Allow to cool completely and enjoy!
Notes
- Use a tablespoon measuring spoon to measure out your cookies to make them the perfect size.
- Use your favorite type of jam in the center. Raspberry would be absolutely delicious!
- Add some lemon zest to the cookie itself to brighten up the flavors.
- Add a simple glaze over the top for some extra sweetness!
LOOKING FOR OTHER DESSERT RECIPES?
Looking for more easy recipes like these shortbread thumbprint cookies? Check these out!
Did you make these strawberry shortbread thumbprint cookies? If you enjoyed them, I’d really appreciate if you came back and gave the recipe a five star rating! Tag me on Instagram (@thesimplehomeplace) to show me your own recreation of this recipe!
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