Classic Thumbprint Shortbread Cookies (Printable)

Tender buttery shortbread with sweet jam centers, offering a crisp crumb and delightful flavor contrast.

# What You Need:

→ Dough

01 - 1 cup unsalted butter, softened
02 - 2/3 cup granulated sugar
03 - 2 large egg yolks
04 - 1 teaspoon vanilla extract
05 - 2 1/4 cups all-purpose flour
06 - 1/4 teaspoon fine sea salt

→ Filling

07 - 1/2 cup fruit jam or preserves (raspberry, apricot, or strawberry)

# How-To Steps:

01 - Heat oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
02 - In a large bowl, beat the butter and sugar together until the mixture is light and fluffy.
03 - Add the egg yolks and vanilla extract, mixing until fully incorporated.
04 - Add flour and salt, stirring just until a soft dough forms.
05 - Scoop dough into 1-inch balls and place them 2 inches apart on the prepared sheets.
06 - Press a thumb or spoon to make a small well in the center of each ball.
07 - Spoon approximately 1/2 teaspoon of jam into each indentation.
08 - Bake for 12 to 15 minutes until edges turn golden brown.
09 - Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're buttery and tender without being fussy, which means even your first batch will taste intentional.
  • The jam filling does all the flavoring work, so you can swap it based on mood or what's hiding in your pantry.
02 -
  • Room temperature butter is non-negotiable, because cold butter won't cream properly and you'll end up with a grainy texture that feels wrong.
  • Pressing the thumbprint too deep creates a jam leak that burns on the bottom, so gentle pressure with a fingertip works better than forcing it.
03 -
  • If your jam is very thick, warm it slightly in a small bowl so it spreads into the thumbprints without tearing the dough.
  • The dough is forgiving enough that you can reshape any cookies that don't look perfect before baking, so don't worry about perfection.
Go Back