Buttery Shortbread with Jam Centers

The first time I made thumbprint cookies, I pressed too hard and ended up with jam everywhere except the centers. My kitchen looked like a crime scene with raspberry splatter across the counter, but those imperfect cookies disappeared faster than any batch I've made since. Now I know exactly how much pressure to apply that sweet spot between a shallow dimple and a bottomless pit.

My grandmother kept a jar of homemade raspberry jam in her pantry specifically for these cookies, treating it like liquid gold. Whenever I visit her in December, there's always a fresh batch cooling on the counter, the jam still slightly warm and bubbling in its little buttery nests. She swears the secret is letting the dough rest overnight, though I've made plenty of same day batches and nobody has ever complained.

Ingredients

• Unsalted butter: Use truly softened butter, not melted or cold from the fridge, for that tender shortbread texture
• Granulated sugar: Cream it thoroughly with the butter until the mixture looks pale and fluffy
• Egg yolks: Save the whites for another use, they add richness without making the cookies too cakey
• Vanilla extract: Pure vanilla makes a noticeable difference in simple butter cookies
• All purpose flour: Measure by weight if possible, as too much flour makes these cookies dry and crumbly
• Fine sea salt: A pinch balances all that butter and enhances the vanilla
• Fruit jam or preserves: Choose jams with pieces of fruit for texture, and avoid jelly which can spread too much

Instructions

Preheat your oven:

Set it to 350°F and line two baking sheets with parchment paper, leaving no gaps between sheets

Cream the butter and sugar:

Beat them together until the mixture is pale and fluffy, about 3 to 4 minutes with an electric mixer

Add the yolks and vanilla:

Mix until everything is completely combined and the mixture looks glossy

Incorporate the flour and salt:

Stir just until a soft dough forms, being careful not to overmix

Shape the cookies:

Roll the dough into 1 inch balls and place them 2 inches apart on your prepared baking sheets

Make the indentations:

Press your thumb gently into the center of each ball, or use the back of a small measuring spoon for uniform wells

Fill with jam:

Spoon about half a teaspoon of jam into each indentation, being careful not to overfill

Bake to golden perfection:

Bake for 12 to 15 minutes until the edges are barely golden and the centers look set

Cool completely:

Let them rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool fully

Pin it

Last Christmas, I made six different varieties of thumbprint cookies and set them out at a party. My brother's girlfriend confessed she'd eaten seven before anyone noticed, standing by the platter pretending to help arrange them. That's when I realized these cookies are dangerously perfect for grazing, each little jewel beckoning for just one more taste.

Choosing Your Jam

Not all jams behave the same way in the oven. Thick preserves and jams with fruit pieces hold their shape beautifully, while runny jellies might spread across the cookie surface. Apricot jam adds a sophisticated tartness, strawberry feels nostalgic and sweet, and raspberry brings that perfect balance of sweet and tart.

Making Them Ahead

The dough balls can be frozen raw for up to three months, then baked straight from the freezer just add a couple of minutes to the baking time. I've also baked and frozen these cookies successfully, layering them between parchment paper in an airtight container. They thaw beautifully on the counter in about an hour, though they rarely last that long in my house.

Creative Variations

Roll the dough balls in finely chopped pecans, walnuts, or even coconut before making your thumbprints for added texture and flavor. A pinch of cinnamon in the dough transforms these into a spiced holiday cookie, while citrus zest brightens everything up.

• Try lemon curd instead of jam for a bright, tangy twist
• Chocolate ganache makes an indulgent filling for chocolate lovers
• Sprinkle a little flaky sea salt over the jam before baking for a sweet and salty finish

Pin it

There is something deeply satisfying about the rhythm of making thumbprint cookies, pressing each little well and filling it with jewel colored jam. These are the cookies that make a house feel like home.

Recipe FAQs

→ What jam works best for thumbprints?

Raspberry, apricot, and strawberry preserves are classic choices. Any seedless jam or preserve works beautifully—choose something thick and not too runny to prevent overflowing during baking.

→ Why did my cookies spread too much?

Make sure your butter is softened, not melted or too warm. Chill the dough for 15-20 minutes before baking if your kitchen is warm. Also measure flour accurately by spooning into measuring cups and leveling off.

→ Can I make the dough ahead of time?

Absolutely. Wrap the dough tightly and refrigerate for up to 3 days, or freeze for up to 3 months. Let chilled dough soften slightly at room temperature before rolling into balls.

→ How do I prevent jam from overflowing?

Don't overfill the indentations—about ½ teaspoon per cookie is ideal. Also make sure your jam is thick and not too watery. If using homemade jam, cook it down slightly longer to reach a thicker consistency.

→ Can I add nuts to these cookies?

Yes. Roll the dough balls in finely chopped pecans, walnuts, or almonds before creating the thumbprint. This adds texture and a lovely nutty flavor that complements the buttery dough.