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These Shortbread Jam Thumbprint Cookies have a tender, buttery base and a bit of jam in the center. An easy cookie recipe that tastes delicious!

Shortbread Jam Thumbprint Cookies


  • Author: Melissa Griffiths
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 3 dozen cookies 1x

Description

These Shortbread Jam Thumbprint Cookies have a tender, buttery base and a bit of jam in the center. An easy cookie recipe that tastes delicious!


Scale

Ingredients

  • 1 large egg yolk
  • 1 tablespoon heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1/2 cup jam or jelly

Instructions

  1. Preheat your oven 375 degrees and line a large baking sheet with parchment or a baking mat. Set aside.
  2. In a small bowl add the egg yolk, heavy cream, and vanilla. Beat with a fork until combined.
  3. In the bowl of a stand mixer add the butter and granulated sugar. Beat on medium speed until the mixture is light and fluffy, about 3 minutes. Add the yolk mixture and beat to combine, about 30 seconds. Scrape down the sides of the bowl as needed. Add the salt and flour and mix until the dough comes together.
  4. Using a tablespoon scoop, scoop out a ball of dough and place it on the sheet. Place the cookies about 1 1/2 inches apart. Use your thumb or a rounded measuring spoon to make an indent in the center of the cookies. Press gently with your thumb until the indent in the cookie ball is about an inch across, repeat this step with each cookie dough ball.
  5. Add 1/4 to 1/2 teaspoon of jam to each indent. Put the prepared cookie sheets in the fridge and let the cookies chill for 15 to 20 minutes.
  6. Bake the cookies for 10-12 minutes until the bottom edges start to brown. Remove from the oven and allow the cookies to cool on the pan for 10 minutes. Remove and let them finish cooling on a wire rack. Store extra cookies in an airtight container for up to 5 days.

Notes

You can use just about any jam or jelly you like. I used homemade raspberry jam, peach jelly, and strawberry freezer jam. They all worked great and they all tasted great too. Use your favorite and feel free to use a variety.

The key to the crisp and tender cookie is chilling the dough before baking it. This butter-heavy dough will spread really bad and the cookies will look ugly if you don’t chill them before baking.

  • Category: Dessert, Cookies
  • Method: Oven
  • Cuisine: American

Keywords: shortbread cookies, butter cookies, jam cookies, thumbprint cookies, easy shortbread cookies recipe, how to make thumbprint cookies