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Easy Shortbread Thumbprint Cookies Recipe

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4.2 from 47 reviews

  • Author: Amina
  • Total Time: 1 hour
  • Yield: 30 servings
  • Diet: Vegetarian

Description

These Easy Shortbread Thumbprint Cookies are buttery, tender, and perfectly sweet with a delightful jam-filled center. Made with simple ingredients like butter, sugar, and flour, these classic cookies are a timeless treat ideal for sharing with friends and family. The buttery dough is chilled, shaped into balls, and then pressed to create a thumbprint that is filled with your choice of apricot and raspberry jam. Perfect for holidays, tea time, or any sweet craving.

Ingredients

Cookie Dough

  • 225 g (1 cup) butter, room temperature
  • 100 g (½ cup) sugar
  • 250 g (2 cups) all-purpose flour
  • 15 g (1 tbsp) cornstarch
  • ½ tsp salt

Filling

  • ½ cup apricot jam
  • ½ cup raspberry jam

Instructions

  1. Cream Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment, cream together the room temperature butter and sugar until the mixture is light, fluffy, and well combined, which ensures a tender cookie texture.
  2. Mix Dry Ingredients: Add the all-purpose flour, cornstarch, and salt to the creamed butter and sugar, mixing only until just combined to avoid overworking the dough and keeping the cookies tender.
  3. Shape Dough: Scoop small portions of the cookie dough and roll them into uniform 2cm (about 1-inch) balls for even baking.
  4. Create Indents and Fill: Arrange the dough balls on baking sheets lined with parchment paper. Using the back of a rounded measuring spoon or your thumb, press an indent gently into the center of each ball. Fill each indent with a small spoonful of apricot or raspberry jam.
  5. Chill Dough: Place the filled cookie sheets in the refrigerator for at least 30 minutes to allow the dough to firm up, which helps the cookies maintain their shape during baking.
  6. Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for baking the cookies evenly and efficiently.
  7. Bake Cookies: Bake the chilled cookies in the preheated oven for 15 minutes or until the edges turn golden brown, signaling they are perfectly baked and crisp.
  8. Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheets for about 10 minutes. Then transfer the cookies to a wire rack to cool completely and allow the jam filling to set.

Notes

  • For best results, make sure the butter is at room temperature to cream properly with the sugar.
  • You can substitute the apricot and raspberry jams with any other fruit preserves of your choice.
  • If you don’t have a stand mixer, use a hand mixer or mix by hand with a sturdy spoon, though it will take more effort.
  • Chilling the dough is key to preventing the cookies from spreading too much during baking.
  • Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western

Find it online: https://aminabakes.com/easy-shortbread-thumbprint-cookies-recipe/