Shortbread Thumbprint Cookies
User Reviews
5
Shortbread Thumbprint Cookies
Description
This recipe starts by creaming softened butter with sugar until light and creamy, then gently incorporates vanilla and all-purpose flour until just combined, producing a rich, tender dough. The dough is portioned out on parchment-lined sheets, spaced evenly to allow for baking without merging.
Pressing an inverted tablespoon into each dough mound creates a thumbprint indentation that remains after baking when pressed a second time immediately out of the oven. This indentation holds about 1 to 1½ teaspoons of jam, which can be any flavor to suit taste preferences.
Baked at 350°F for 12-15 minutes, the cookies develop a faint golden hue while maintaining their shape and texture. Cooling on the baking sheet helps them set properly before adding jam, preventing the jam from softening the cookie excessively.
These cookies are ideal for sharing, gifting, or pairing with tea or coffee. Multiple jam flavors can be used to create variety within one batch.
Ingredients
- 1 ½ cups butter softened
- ¾ cup white sugar organic for vegan-friendly
- 1 tsp vanilla extract
- 3 ½ cups all-purpose flour
- 1 cup JAMS any flavor; I used ⅓ cup of 3 different flavored jams
Instructions
- Preheat oven to 350°F degrees.
- Line two baking sheets with parchment paper, or use a silicone baking mat.
- In a stand mixer, beat the butter and sugar together until light and creamy—about 2 minutes.
- Add in the vanilla extract.
- While mixing, slowly add in the flour until just incorporated.
- 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.
- 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.
- Bake the thumbprint cookies for 12-15 minutes, until lightly golden brown.
- 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.
- Cool the cookies on the cookie sheet for about 15 minutes.
- Fill each cookie thumbprint with approximately 1 to 1 ½ tsp of jam.
- They're ready to enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 35cookies
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Calories | 96kcal | 5% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 14mg | 1% |
| Potassium | 35mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 17IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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