This delicious recipe for jam thumbprint shortbread cookies is so easy to make and perfect for just about any occasion. I personally love to make little cookies like this for the holiday season, to keep in tins in the cupboard, ready to pull out for unexpected guests. They’re also perfect way to prepare for tea parties and other special occasions.
What are thumbprint cookies?
Classic thumbprint cookies are small, buttery cookies that have a indentation made in the center of the cookie, usually with your thumb. This indentation is traditionally filled with jam, making a fruity, buttery, delicious jam-filled cookie.
You can also make thumbprint cookies with other types of filling, however such as my Chocolate Hazelnut Thumbprint Cookies.
What is shortbread?
Shortbread is a Scottish biscuit cookie made with butter, sugar, and flour. It is typically unleavened, and the texture is a buttery, slightly crumbly, melt-in-your mouth cookie that is absolutely incredible. Shortbread is often pressed into a pan, baked, and then cut into bars or fingers, but you can also scoop shortbread into cookies and bake it that way.
This recipe is a buttery shortbread cookie (made with a cookie scoop) with little “thumbprints” in the center for your favorite jam.
The best kind of jam to use
The best thing about jam thumbprint cookies is that you can use any kind of jam you want. I made black raspberry thumbprint cookies for this post, but you can use regular raspberry jam, strawberry jam, apricot jam, peach jam, plum jam, marmalade, apple butter, or you-name-it. Pretty much any good quality, thick preserve will make a great jam filling for these cookies.
Easy additions
Thumbprint cookies are super simple to make, but one fun thing about them is the ability to customize the recipe how you like. For example, you can roll the dough in egg whites and then in nuts before making the thumbprints (for a nut-coated cookie), drizzle them with a sweet glaze after baking, drizzle them with chocolate after baking, etc. You get the idea. These cookies can pretty much be whatever you want them to be! And they’re so pretty no matter how you make them.
You can also try adding lemon zest, orange zest, or even lime zest to the dough; or even try adding a teaspoon of vanilla, almond extract, or coconut extract.
Can you make gluten-free thumbprint cookies?
Absolutely! In fact, I’ve got a gluten-free version of this recipe coming to the blog soon, so stay tuned for that! Gluten-free cookies take a little extra care, but they are still pretty simple to make.
How make jam thumbprint shortbread cookies
Here’s an outline of how to make these cookies in just 4 easy steps. These cookies are made with simple ingredients and simple instructions – making the perfect thumbprint cookies for just about anyone, anywhere! (Scroll to the bottom of this post to check out the step-by-step pictures as well!)
1 – Make the shortbread cookie dough:
In a large bowl or the bowl of an electric mixer using the paddle attachment, cream together the butter and sugar on medium speed. Add the flour, and mix on low speed until you have a stiff but tender cookie dough.
2 – Shape the cookies
Roll the cookies into 1-inch balls or scoop them out with a small cookie scoop*. Roll into balls, set onto a prepared baking sheet, and make a deep indentation with your thumb in the center of each cookie. Alternatively, you can use the back of a measuring spoon to make the little indentations in the cookie dough.
*This recipe makes smaller cookies than some. If you prefer your cookies to be larger, you can make them bigger, but you may need to increase the baking time to ensure they are baked through.
3 – Fill the cookies
Fill a 12″ piping bag with about 1/4 cup of your favourite jam, and pipe about 1/2 teaspoon of jam into the middle of each cookie (just to fill the thumbprint).
4 – Bake the cookies
These thumbprint cookies are baked at 350 degrees F for 12-15 minutes, or until just golden around the edges (but the cookie is still pale white). Cool on wire racks, and dust with icing sugar while the cookies are still warm. You can bake your cookies on an ungreased cookie sheet or a parchment lined cookie sheet, whichever you prefer.
Storage
These cookies will keep well in an airtight container at room temperature for at least a week (depending on the type of jam you use; higher sugar jams will make them last even longer). They can also be kept in the refrigerator for several weeks, or in the freezer for several months.
You can also prepare this recipe ahead of time and freeze these cookies, unbaked, to throw into the oven and bake fresh at a moment’s notice. To do this, prepare the cookies according to the recipe directions, and line them all up on a parchment lined cookie sheet (no need to leave space between them). Throw the cookie sheet of fully prepared unbaked jam cookies into the freezer until frozen solid (1-2 hours), and then move them in neat rows into an airtight container (with parchment paper between the layers of cookies) until you are ready to bake them. Bake the cookies from frozen according to the recipe directions, adding 1-2 to minutes to the total bake time.
Gifting jam thumbprints
Gifting cookies is one of my favorite things, and this recipe is a good one for doing that well. My favorite way to package these cookies for gifts are in Christmas cookie tins (around that time of year), or in bakery boxes tied with a nice bow. You could also lay them out on a cookie platter with a paper doily underneath and a covering of cellophane wrap and ribbon on top.
These cookies make great gifts for just about anyone; they’re sweet, simple, pretty, and delicious.
Why you will love this recipe
If you enjoy shortbread, jam, and fruity delicious tea-cookies, this recipe is for you. It is all of those things, and it’s extremely simple to make. I hope this recipe serves you well many times in the future and that you consider it the best thumbprint cookie around!
You will need:
- Ingredients (see recipe card)
- Large mixing bowl (or electric stand mixer)
- Electric mixer
- Measuring cups and spoons
- Small cookie scoop (optional)
- Piping bag
- Cookie sheets
- Parchment paper
Jam Thumbprint Shortbread Cookies
This easy buttery cookie is so pretty and so delicious! Perfect for tea time or to keep around during the holidays.
Ingredients
- 1 c. butter softened
- 1/2 c. sugar
- 2 c. all purpose flour
- 1/2 c. jam any flavor
- icing sugar for dusting
Instructions
-
In a large bowl or the bowl of an electric mixer using the paddle attachment, cream together the butter and sugar on medium speed until smooth. Add the flour, and mix on low speed until you have a stiff but tender cookie dough.
-
Roll the cookies into 1-inch balls or scoop them out with a small cookie scoop*. Set the dough balls onto parchment lined baking sheets, and make a deep indentation with your thumb in the center of each cookie. Alternatively, you can use the back of a measuring spoon to make the little indentations in the cookie dough.
*This recipe makes smaller cookies than some. If you prefer your cookies to be larger, you can make them bigger, but you may need to increase the baking time to ensure they are baked through.
-
Fill a 12″ piping bag with the jam, and pipe about 1/2 teaspoon of jam into the middle of each cookie (just to fill the thumbprint).
-
Bake the cookies at 350 degrees F for 12-15 minutes, or until just golden around the edges (but the cookie is still pale white). Cool on wire racks, and dust with icing sugar while the cookies are still warm.
If you like this recipe, you may also like:
- Chocolate Hazelnut Thumbprint Cookies
- White Chocolate Macadamia Nut Cookies
- Peach Raspberry Jam
- Classic Sugar Cookies
That’s it! I hope you enjoy this easy shortbread cookie recipe with beautiful jam centers. Feel free to tag me in your cookie photos on Instagram @naomicakesofficial, or leave me a comment below to let me know what you thought!
Back soon,
–Naomi
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