Thumbprint Buttery Shortbread Cookies (Printer-Friendly)

Classic butter-rich shortbread with sweet jam centers, perfect for sharing and snacking.

# 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)

# How to Make It:

01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
03 - Add egg yolks and vanilla extract; mix until fully combined.
04 - Gradually add all-purpose flour and sea salt, mixing just until a soft dough forms.
05 - Scoop and roll dough into 1-inch balls and arrange on baking sheets, spacing 2 inches apart.
06 - Use your thumb or back of a spoon to press a shallow indentation in the center of each dough ball.
07 - Fill each indentation with approximately 1/2 teaspoon of fruit jam.
08 - Bake for 12 to 15 minutes, or until edges turn lightly golden.
09 - Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • They're buttery enough to melt on your tongue but sturdy enough to share without falling apart.
  • One batch makes enough to fill a tin and still have some left for sneaking.
  • Kids love pressing their thumbs in the dough, which means less work for you and more joy for them.
02 -
  • Softened butter is non-negotiable—cold butter won't cream properly no matter how long you beat it, and your cookies will be dense instead of tender.
  • The jam will be hotter than the cookies when they come out of the oven, so resist the urge to touch them for at least 5 minutes or you'll burn your fingers learning this the hard way.
  • Overbaking by even a minute turns them from tender to crisp—watch for that golden edge and trust your instincts over the timer.
03 -
  • If your butter is too warm and greasy, pop the dough in the fridge for 15 minutes before scooping—this keeps the cookies from spreading into flat puddles.
  • A small spoon works just as well as your thumb for making the indentation, and it's less likely to leave fingerprints if that matters to you.
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