Tender shortbread cookies flavored with almond and filled with raspberry jam are finished of with a sweet almond glaze. Shortbread Thumbprint Cookies are delicious treats that are perfect for holiday baking.
I don’t know what it is exactly but I just love making thumbprint cookies. Cornmeal Thumbprint Cookies with Strawberry Jalapeño Fruit Spread and Strawberry Jam-Filled Butter Cookies are two of my other favorite thumbprint cookie recipes.
Once you try this amazing recipe, these cookies are going to become one of your favorites, too.
These incredible shortbread thumbprint cookies are soft, moist, and full of buttery flavor. Perfect for dunking into coffee or tea, or eating straight out of hand.
Shortbread thumbprint cookies are a classic treat that everyone loves. Made with butter, sugar, flour, and vanilla extract, these cookies are sure to please even the pickiest eater. Since they have been around since the 1800s, you know they are a favorite for a reason.
These cookies are perfect for birthday parties, holiday celebrations, and other special occasions! Kids will love eating them and adults will love sharing them with friends and family.
Are Butter Cookies the Same as Shortbread Cookies?
Butter cookies and shortbread cookies are similar but they are different. The difference comes in with the amount of ingredients. The ratios are different so that the texture and taste of the cookies change. Shortbread cookies have the highest ratio of butter to flour. That gives the cookies a slightly different texture.
Variations Of Shortbread Thumbprint Cookies
You can try so many different varieties of these cookies, from changing up the jam to adding ingredients to the dough. Here are some of my favourites:
- Lemon thumbprint cookies: These cookies are light and refreshing. Just add some lemon zest (not too much!) and lemon juice to the dough. Fill the thumbprint with lemon curd or a mixture of lemon juice and confectioners’ sugar.
- Chocolate thumbprint cookies: If you want a rich, chocolatey flavor, add cocoa powder or melted chocolate to the dough. Fill the thumbprint with melted chocolate, chocolate ganache, or chocolate-hazelnut spread (like Nutella).
- Almond thumbprint cookies: Grind up some almonds or simply add almond flour to the dough. The center can be filled with almond butter or a mix of chopped almonds and honey.
- Peanut butter thumbprint cookies: Mix peanut butter in the dough. You can either double down on the PB by adding a dollop to the center or fill it with melted chocolate for a savory/sweet combination.
I can’t seem to make the thumbprint indentation!
If you chill the dough before shaping the cookies, it may be difficult to make the thumbprint indentation. I find it is best to shape the cookies, then chill on the cookie sheet just prior to baking.
How To Store Shortbread Thumbprint Cookies
You can freeze shortbread thumbprint cookies. Once the cookies are made, you can place them in an airtight container or you can place them in a freezer bag. I like to freeze the cookies first so that the thumbprint filling is frozen and won’t stick to the other cookies. Place the cookies on a plate and freeze them for about an hour. Then take the cookies and place them in a freezer bag. The cookies will last for about a month in the freezer.
Shortbread Thumbprint Cookies
Ingredients
- 1 cup unsalted butter cold and diced
- 3/4 cup granulated sugar
- 1/2 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup seedless raspberry jam
Glaze:
- 1/2 cup confectioners sugar
- 1 teaspoon milk
- 1/2 teaspoon almond extract
Instructions
- Beat butter, granulated sugar and ½ teaspoon almond extract with a handheld mixer or a stand mixer until well combined.
- Add flour and salt. Mix on low speed until large, soft crumbs form (this may take a few minutes), and continue mixing until the sandy mixture turns into cookie dough.
- Roll dough into 1 inch balls and place about 1 inch apart on lined cookie sheets. Make an indent in the center of each ball (you can use your finger, but I like using a ½ teaspoon measuring spoon or the back of a wooden cooking spoon for a perfect look). Fill each indent with jam.
- Chill the shaped cookies for 2-4 hours in the refrigerator, or freeze for 1 hour. It is important to chill the cookies before baking or they may spread out and lose their shape.
- Heat the oven to 350° F. Bake the cookies (one tray at a time) for 18-20 minutes or until lightly golden around the edges and just set. Cool on the cookie sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- Once cookies have cooled, prepare the glaze. Use a spoon to lightly drizzle the glaze over each cookie.
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