Thumbprint Buttery Shortbread Cookies (Printable Version)

Tender buttery shortbread with sweet jam centers offers a deliciously soft texture.

# What You'll 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 recommended)

# Method:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, beat butter and sugar together until light and fluffy.
03 - Add egg yolks and vanilla extract; mix until fully combined.
04 - Stir in flour and salt just until a soft dough forms, avoiding overmixing.
05 - Roll dough into 1-inch diameter balls and place them 2 inches apart on prepared sheets.
06 - Press a thumb or small spoon into the center of each ball to form an indentation.
07 - Spoon approximately 1/2 teaspoon of jam into each indentation.
08 - Bake for 12 to 15 minutes until edges turn lightly golden.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • They taste elegant and special, but they're genuinely foolproof even if you've never baked before.
  • You can make a whole batch in about an hour and have something beautiful to share or keep all to yourself.
  • The buttery shortbread is so tender it practically disappears the moment you bite down, and the jam adds just the right sweetness.
02 -
  • Don't overbake these—they'll firm up as they cool, and pulling them out when they still look slightly soft ensures they stay tender and melt-in-your-mouth, not hard and brittle.
  • The jam will hold its shape better if you use a thicker preserve rather than a loose jelly, and warming the jam slightly on a spoon before filling makes it go into the indent smoothly.
03 -
  • Cream the butter and sugar long enough that it becomes noticeably paler—this aerates the dough and makes the cookies melt on your tongue instead of being dense.
  • Measure your flour by spooning it into the measuring cup and leveling it off, never by scooping directly from the bag, which can pack the flour and make your cookies dry.
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