Thumbprint Buttery Shortbread (Printable format)

Buttery shortbread with soft texture and sweet jam filling, great for dessert or snacks.

# 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)

# Directions:

01 - Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
03 - Beat in the egg yolks and vanilla extract until the mixture is smooth and combined.
04 - Gently fold in the all-purpose flour and fine sea salt until a soft dough forms; avoid overmixing.
05 - Scoop and roll the dough into 1-inch balls, placing them 2 inches apart on the prepared baking sheets.
06 - Using your thumb or the back of a small spoon, gently press an indentation into the center of each dough ball.
07 - Spoon approximately 1/2 teaspoon of fruit jam into each indentation.
08 - Bake for 12 to 15 minutes until the cookie edges are lightly golden.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're buttery-tender without being complicated, which means impressing people becomes embarrassingly easy.
  • You can swap jam flavors depending on your mood or what's sitting in your pantry.
  • They come together in under an hour, making them perfect for last-minute gatherings or quiet afternoons.
02 -
  • Overbaking by even 2 minutes turns these from tender to crunchy—the jam also gets too dark and tastes burnt.
  • If your jam is too thick, warming it slightly in a microwave for 10 seconds makes it easier to spoon into the indents.
03 -
  • Bringing butter to exactly room temperature takes patience but saves you from dense cookies—cut it into small cubes an hour before baking.
  • If your kitchen is warm, chill the dough for 15 minutes before rolling and baking so the cookies hold their shape instead of spreading into pancakes.
Go back