Shortbread Thumbprint Cookies
Whip up a batch of these classic Shortbread Thumbprint Cookies for your next holiday party! You only need 5 ingredients to make these tasty homemade jam-filled cookies.
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Thumbprint jam cookies are something we make a lot, especially around the holiday season. If you are looking for a tried and true cookie, give this recipe a try. You can fill your cookies with any flavor of jam you’d like!
These delicate cookies are perfect for finishing off a hearty holiday feast. After serving up some tasty baked squash, creamy mashed potatoes, and fresh salad, your guests will be ready for a bite of these simple yet scrumptious shortbread cookies!
This Shortbread Thumbprint Cookies recipe is…
- Made with 5 ingredients
- A no-chill cookie dough recipe
- Great for the holidays
- Big enough for 35-40 cookies
- Open to any flavor of jam
How To Make Shortbread Thumbprint Cookies
- Preheat the oven and prep the cookie sheets.
- In a stand mixer, beat butter and sugar.
- Add vanilla and mix well.
- Mix in flour, then roll out cookies.
- Place cookies on the baking sheets, and bake.
- Remove from oven, & create thumbprint indents.
- Once cooled, fill hollows with jam and serve.
Tips & Tricks for Shortbread Thumbprint Cookies
Making Indents
I used the back of a teaspoon to make the indent in the center of these cookies. This indented area is where you’ll put the jam after the cookies have cooled. Feel free to use another type of kitchen utensil other than a teaspoon if it works better for you.
Creaming Butter & Sugar
Make sure to take the time to cream the butter and sugar! This is going to help the texture of the cookies to be soft and light. Give the dough a few more minutes in the mixer to really get it light and fluffy before moving on to the next step.
Variations to Shortbread Thumbprint Cookies
Filling
You can use any type of jam—or even ganache or pie filling!—to fill the center of your cookies. Feel free to play around with the flavors!
Sprinkles
Go aheahd and add some festive sprinkles to your cookies! Just sprinkle a few on top after you pour the jam (or other filling) into the indents.
Chocolate
It’s easy to add a layer of chocolate flair to your cookies. You can dip the bottom of your cookies in chocolate, or even dip the cookies into the chocolate halfawy. Both methods add flavor and a fun look to your cookies!
Shortbread Thumbprint Cookies FAQs
How do you store shortbread thumbprint cookies?
Due to the jam in the center of the cookies, you will want to refrigerate them. Store them in an airtight container for up to 1 week.
Can you freeze thumbprint cookies?
Go right ahead and freeze any cookies you don’t plan to eat right away. Store them in an airtight container for 3–4 months. Then you’re ready to eat the cookies again, thaw them on the counter for an hour or in the fridge overnight.
Can I double this recipe?
Go right ahead and make a double batch of these cookies. Just reach for a large enough bowl to mix up the cookie dough!
Do the cookies spread on the baking sheet while baking?
The cookies will spread a bit and puff up as they bake, but not by much. So you can place the cookies somewhat close together without worrying about them running together.
Recipe
Servings: 35 cookies
Calories: 96kcal
Ingredients
- 1 ½ cups butter softened
- ¾ cup sugar
- 1 tsp vanilla extract
- 3 ½ cups all-purpose flour
- 1 cup jam any flavor; I used ⅓ cup of 3 different flavored jams
Instructions
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Preheat oven to 350°F degrees.
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Line two baking sheets with parchment paper, or use a silicone baking mat.
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In a stand mixer, beat the butter and sugar together until light and creamy—about 2 minutes.
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Add in the vanilla extract.
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While mixing, slowly add in the flour until just incorporated.
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Use a cookie scoop (or your hands!) to portion out the dough on the prepared cookie sheets, about 1″ apart. You should be able to make 35–40 cookies from the dough.
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Use an inverted tablespoon to press down on the top of the cookies, flattening them and making a small dip in the center of each cookie.
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Bake the thumbprint cookies for 12-15 minutes, until lightly golden brown.
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Immediately after baking, press the tablespoon back into each indent, as they likely will rise back up a bit during baking and won’t be quite deep enough.
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Cool the cookies on the cookie sheet for about 15 minutes.
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Fill each cookie thumbprint with approximately 1 to 1 ½ tsp of jam.
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They’re ready to enjoy!
Nutrition
Calories: 96kcalCarbohydrates: 21gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 14mgPotassium: 35mgFiber: 1gSugar: 10gVitamin A: 17IUVitamin C: 1mgCalcium: 16mgIron: 1mg
This article was originally published by ohmyveggies.com. Read the original article here.
