I’ve been making shortbread thumbprint cookies for years, and they’re always a hit with my family. The combination of the crumbly shortbread dough and the sweet jam filling is a match made in heaven.
My kids love helping me make them, and it’s a great way to get them involved in the kitchen. We often make a batch for special occasions like holidays and birthdays, but they’re also perfect for a quick snack or dessert on any day of the week.
One of the best things about this recipe is how easy it is to customize – you can use different types of jam or even add some chopped nuts or chocolate chips to give it an extra boost of flavor. And the best part?
They’re relatively healthy compared to other baked goods, with only a few simple ingredients that you can easily find at your local grocery store.
Shortbread Thumbprint Cookies
4.6 from 1776 votes
Buttery shortbread cookies with a thumbprint indentation filled with your favorite jam. These melt-in-your-mouth treats are simple to make and perfect for holiday cookie trays or afternoon tea.
1/3 cup seedless raspberry jam or your favorite jam
👨🍳Directions
1Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
3Add the egg yolk and vanilla extract to the butter mixture and beat until well combined, scraping down the sides of the bowl as needed.
4In a separate medium bowl, whisk together the all-purpose flour and salt.
5Gradually add the flour mixture to the butter mixture, mixing on low speed until a soft dough forms.
6The dough should come together without being sticky; if it feels too dry, add 1 teaspoon of milk.
7Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet.
8Use your thumb or the back of a small spoon to gently press an indentation into the center of each ball, being careful not to press all the way through.
9Fill each indentation with about 1/2 teaspoon of jam, taking care not to overfill as the jam may bubble during baking.
10Bake the cookies for 12 to 14 minutes, or until the edges are lightly golden and the bottoms are set.
11Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes.
12Then transfer them to a wire cooling rack to cool completely before serving.
For best results, use seedless jam to avoid seeds getting stuck in your teeth. You can also use preserves or fruit curd. These cookies keep well in an airtight container at room temperature for up to 5 days.
Watch Video Of How Shortbread Thumbprint Cookies Works
One thing I love about shortbread thumbprint cookies is how versatile they are – whether you’re looking for a quick snack or a show-stopping dessert for a special occasion, these cookies are sure to please.
And because they’re relatively healthy compared to other baked goods, you can feel good about serving them up without worrying about overloading on sugar or unhealthy fats.
❓ Frequently Asked Questions About Shortbread Thumbprint Cookies
What is the origin of shortbread thumbprint cookies?
Shortbread thumbprint cookies have their roots in traditional Scottish baking, where they were originally made with just three ingredients: butter, sugar, and flour. Over time, the recipe has evolved to include various types of jam and other mix-ins to give it more flavor and texture.
Can I use different types of jam in this recipe?
Yes, you can experiment with different types of jam to find your favorite flavor combination. Some popular options include strawberry, raspberry, blueberry, and apricot. You can also try using homemade jam or preserves for an extra layer of flavor.
How do I store shortbread thumbprint cookies?
You can store shortbread thumbprint cookies in an airtight container at room temperature for up to 5 days or freeze them for up to 2 months. When you’re ready to serve them, simply thaw them at room temperature or reheat them in the oven at 350°F (175°C) for 5-10 minutes.
Can I make these cookies ahead of time?
Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours before rolling it out and baking. This is a great option if you want to get a head start on your baking but still have plenty of time before serving.
What’s the key technique for making shortbread thumbprint cookies?
The key technique is to chill the dough before rolling it out and baking – this will help prevent the cookies from spreading too much during baking. You should also be sure to press the edges gently with a fork after rolling out the dough – this will help create a clean edge on your cookies.
Can I use gluten-free flours in this recipe?
Yes, you can substitute gluten-free flours for traditional wheat flour in this recipe. However, keep in mind that gluten-free flours may have a different texture and flavor profile than traditional flours.
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