These Thumbprint Cookies are sweet, buttery shortbread cookies that are baked soft then filled with strawberry jam! A classic Christmas favorite! Perfect on those cookie plates for neighbors and friends.
Buttery Shortbread Filled With Jam
I love these Thumbprint Cookies for so many reasons, but mainly because they are made with super simple, pantry ingredients that I always have on hand.
- All Purpose Flour + Salt
- Granulated Sugar
- Butter
- Vanilla (don’t skip this!)
- Jam (any kind, but for the holidays, I like using a red jam like strawberry or raspberry)
No Leavening or Eggs Required
The beauty of shortbread is you don’t need to use baking powder or baking soda or even eggs to make these cookies! The ingredients list is short and the finished thumbprint cookies are buttery, soft and delicious.
How to Make Thumbprint Cookies
This is an extremely easy recipe to make. The hardest part would be forming these into cookies and pressing that thumb into each one. Besides that, it’s really simple. Here’s how to do it:
Make the Shortbread Cookie Dough
In a large bowl, stir all ingredients for shortbread together until a crumbly dough forms. A stand or hand mixer works great. Also, be sure to use very soft, room temperature butter for a dough that is easier to work with.
Form Cookies
Using a small cookie scoop {2 teaspoon size} divide the dough into even mounds of dough. Roll dough to create a smooth cookie ball and press an indentation into the center using your thumb.
Bake
Bake 8-10 minutes or until puffed and barely golden brown on the bottom. Cool 10 minutes.
Fill With Jam
Scoop 1 teaspoon of jam into the center of each cookie. Cool completely and serve.
Any Kind of Jam or Filling Can Work!
While I am partial to a strawberry or raspberry jam, the sky is almost the limit for coming up with what to put into your Thumbprint Cookies. Here are some ideas:
- blueberry jam
- apricot jam
- orange marmalade
- nutella
- lemon curd
Do I Bake Thumbprint Cookies Before Filling With Jam?
So, I think my recipe may be a little controversial, but I like filling my cookies after they have been baked! While there is no problem whatsoever to adding the jam first THEN baking, my Mom always filled the cookies after. So, either will definitely work, it just comes down to preference. The baking time does not change if you choose to fill the thumbprint hole with jam first, then baking.
Love Thumbprint Cookies? Try These Other Christmas Cookie Recipes:
Jam Thumbprint Cookies
Ingredients
- 1/2 cup butter very soft but not melted
- 1/4 cup granulated sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/8 cups all purpose flour 1 cup + 2 tablespoons
- 1/2 cup jam
Instructions
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats and set aside.
- In a large bowl, stir butter, sugar, salt, vanilla, and flour until crumbly dough forms. Right near the end of stirring, I use the warmth of my hands to help it come together.
- Using a small cookie scoop {2 teaspoon size} divide the dough into even mounds of dough. Roll dough to create a smooth cookie ball and press an indentation into the center using your thumb.
- Bake 8-10 minutes or until puffed and barely golden brown on the bottom.Cool 10 minutes. Scoop 1 teaspoon of jam into the center of each cookie. Cool completely and serve.
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