Shortbread Thumbprint Cookies are a classic treat that combines a buttery cookie with sweet and tangy fillings and a sweet almond glaze.
Whether you're baking for a holiday or simply craving a sweet treat, these melt in your mouth cookies are great any time of year.
Why You'll Love This Recipe
- Buttery and tender with a melt-in-your-mouth texture.
- Simple ingredients that are easy to find.
- Filled with versatile flavors like raspberry jam and lemon curd.
- Perfect for festive occasions like Christmas and Valentine's Day.
- Easy to make with minimal prep time.
Ingredients in Lemon and Raspberry Thumbprint Cookies
These easy thumbprint cookies use basic ingredients to make, and you can use your favorite fruity jam or curds for the filling.
- 1 cup softened unsalted butter
- white sugar
- almond extract, you can substitute vanilla extract
- all-purpose flour
- seedless raspberry jam or your favorite seedless flavor jam or lemon curd
- powdered sugar
- milk
How to Make Thumbprint Shortbread Cookies
- In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy.
- Add the almond extract and mix well. Gradually incorporate the flour, stirring until a soft dough forms.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet. Press your thumb or the back of a teaspoon into the center of each ball to create an indentation.
- Chill the shortbread cookie dough for 1 hour.
- Preheat the oven to 350ºF (175ºC) and line a baking sheet with parchment paper.
- Spoon a small amount of raspberry jam or lemon curd into the center of each cookie.
- Bake the cookies for 12 to 15 minutes, or until the edges are lightly golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- In a small bowl, whisk together the powdered sugar, milk, and almond extract until smooth.
- Drizzle the glaze over the cooled cookies using a spoon or a piping bag.
- Store in an airtight container.
Quick Tips
- Use Softened Butter: Softened butter creates a smooth dough that's easy to work with.
- Chill the Dough: To prevent spreading, chill the shortbread dough for at least one hour after shaping the cookies. This helps them hold their shape while baking.
- Make Perfect Thumbprints: Use your thumb or the back of a teaspoon to create evenly sized wells for the filling.
- Don't Overfill: Add just enough jam or curd to fill the indentation without spilling over. This prevents messes while baking.
- Cool Before Glazing: Allow the cookies to cool completely before adding the glaze.
Perfect for the Holiday Season
Shortbread Thumbprint Cookies are great for holiday celebrations.
For Christmas, their buttery texture and colorful fillings make them stand out on cookie trays.
For Valentine's Day, the bright red raspberry jam adds a nice color for the holiday. You can package them in a festive box or tin as a thoughtful homemade gift.
📖 Recipe
Shortbread Thumbprint Cookies
Ingredients
Shortbread Cookies
- 1 cup softened unsalted butter
- ½ cup white sugar
- 1 teaspoon almond extract - you can substitute vanilla extract
- 2 cups all-purpose flour
- ½ cup seedless raspberry jam or your favorite seedless flavor jam or lemon curd
Almond Glaze
- ½ cup powdered sugar
- 1 tablespoon milk
- ¼ teaspoon almond extract
Instructions
- In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy.
- Add the almond extract and mix well. Gradually incorporate the flour, stirring until a soft dough forms.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet. Press your thumb or the back of a teaspoon into the center of each ball to create an indentation.
- Chill the shortbread cookie dough for 1 hour.
- Preheat the oven to 350ºF (175ºC) and line a baking sheet with parchment paper.
- Spoon a small amount of raspberry jam or lemon curd into the center of each cookie.
- Bake the cookies for 12 to 15 minutes, or until the edges are lightly golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- In a small bowl, whisk together the powdered sugar, milk, and almond extract until smooth.
- Drizzle the glaze over the cooled cookies using a spoon or a piping bag.
- Store in an airtight container.
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Popular Recipes
Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.
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