Thumbprint Buttery Shortbread (Print version)

Tender buttery shortbread with sweet jam centers, ideal for any occasion or treat.

# 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)

# How to Make:

01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
03 - Beat in the egg yolks and vanilla extract until fully combined.
04 - Add all-purpose flour and fine sea salt, mixing just until a soft dough forms.
05 - Scoop and roll the dough into 1-inch balls and place 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 - Fill each indentation with approximately 1/2 teaspoon of jam.
08 - Bake for 12 to 15 minutes until the edges are just golden.
09 - Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • They're buttery and tender without being fussy—no chilling required, no special techniques to master.
  • One batch yields two dozen cookies, perfect for sharing or hoarding depending on your mood.
  • The whole process, start to finish, takes less than an hour, so even last-minute cravings can be satisfied.
02 -
  • Don't skip the cooling time on the baking sheet; cookies that go straight to the rack often break because they're still too soft to handle.
  • Jam fills differently depending on the brand—some are thicker, some runnier, so start with a little less than you think you need and adjust after the first batch.
03 -
  • Softening butter to room temperature is the difference between a tender cookie and a tough one; if you're in a rush, cut it into small cubes and it softens faster.
  • Fill the jam pockets just before baking so the jam stays put instead of running out onto the baking sheet, which can make the cookies stick.
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