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Easy Shortbread Thumbprint Cookies Recipe with Jam

Easy Shortbread Thumbprint Cookies

Tender shortbread thumbprint cookies are shaped by hand, filled with seedless jam, and baked until the edges are lightly golden. Use raspberry, strawberry, apricot, or another thick preserve for a colorful center.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 minute
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup (226 g) Unsalted butter, softened
  • 1/2 cup (100 g) Granulated sugar
  • 1 teaspoon Pure vanilla extract
  • 2 cups (240-250 g) All-purpose flour
  • 1/4 teaspoon Salt
Filling
  • 1/2 cup (160 g) Seedless jam or preserves, such as raspberry, strawberry, or apricot

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Beat the softened butter and granulated sugar until smooth and creamy, about 2 minutes. Mix in the vanilla extract.
  3. Whisk the flour and salt together in a separate bowl. Add the dry ingredients gradually to the butter mixture, mixing only until a soft dough forms.
  4. Shape the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
  5. Press a thumb or the rounded end of a 1/2-teaspoon measure into the center of each ball to make a well. Gently smooth any cracks around the edges.
  6. Fill each indentation with about 1/2 teaspoon of jam, taking care not to overfill.
  7. If the dough feels soft, chill the shaped cookies for 20 to 30 minutes. Bake for 12 to 15 minutes, until the edges are lightly golden while the centers remain fairly pale.
  8. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Use thick, seedless preserves for tidy centers. If desired, warm the jam briefly and spoon or pipe it into the wells. Store completely cooled cookies in an airtight container.