Shortbread Thumbprint Cookies

Here are my classic shortbread thumbprint cookies, with a buttery, melt-in-your-mouth base, a sweet raspberry jam center, and a simple almond glaze drizzled on top.

These thumbprint cookies are always the first to disappear from my holiday cookie trays. I love how easy they are to make with my kids—they have so much fun pressing their thumbs into the dough and filling each little well with jam.

What Kind of Jam To Use?

The recipe calls for seedless raspberry jam, but honestly, you can use whatever jam you have in your pantry or whatever flavor sounds good to you.

Strawberry, apricot, and blackberry are all great options that work just as well as raspberry. If you don’t mind the seeds, regular jam with seeds will taste just fine – the seeds just add a bit of texture to the center of your cookies.

For the best results, look for a jam that’s thick rather than runny, since thinner jams can sometimes bubble over or make the cookies soggy during baking.

Options for Substitutes

• Almond extract: If you’re not a fan of almond flavor or have an allergy, vanilla extract works perfectly as a substitute. Use the same amount called for in the recipe.
• Raspberry jam: Any seedless jam or preserves will work here – try strawberry, apricot, blackberry, or even lemon curd for something different. Just make sure it’s thick enough to stay in place while baking.
• Unsalted butter: You can use salted butter if that’s what you have, just skip the added salt in the dough to avoid making the cookies too salty.
• Milk: For the glaze, any milk works – whole, 2%, almond, or oat milk. You can also use water in a pinch, though milk gives a slightly creamier finish.
• Flour: All-purpose flour is essential for getting that classic shortbread texture, so I wouldn’t recommend substituting it. The ratio of butter to flour is what makes these cookies tender and crumbly.

Why is Chilling the Dough So Important Before Baking?

Chilling the dough (or briefly freezing it) is crucial for getting thick, tender cookies that hold their shape and neat jam “thumbprints.” When the dough is cold, the butter firms up, so it melts more slowly in the oven; this keeps the cookies from spreading too much and turning flat.

Chilling also allows the flour to fully hydrate and the gluten to relax, which leads to that classic shortbread texture—crumbly, delicate, and melt-in-your-mouth instead of tough.

Common Baking Mistakes to Watch For

The biggest mistake when making thumbprint cookies is pressing the indent too early or too shallow – wait until the cookies have baked for about 5 minutes and are slightly set, then use your thumb or the back of a small spoon to create a deep well that won’t puff back up during baking.

Overworking the dough is another common error that leads to tough cookies instead of that signature crumbly shortbread texture, so mix just until the ingredients come together and stop.

Don’t fill the thumbprints with jam before baking, as it can burn and bubble over – instead, add the jam during the last 5 minutes of baking or right after the cookies come out of the oven while they’re still warm.

For the glaze, add the milk gradually since you want a thick drizzle consistency, not a runny mess, and if it’s too thin, simply add more icing sugar a tablespoon at a time.

Proper Storage Instructions

Store: Keep your thumbprint cookies in an airtight container at room temperature for up to a week. I like to layer them between sheets of parchment paper so the jam doesn’t stick to other cookies. They actually taste even better after a day or two when the flavors have had time to meld together.

Freeze: These cookies freeze really well for up to 3 months. You can freeze them before or after adding the jam and glaze. If freezing with the jam, make sure they’re completely set first, then layer them carefully in a freezer-safe container with parchment paper between layers.

Thaw: Just leave frozen cookies out on the counter for about 30 minutes and they’ll be ready to enjoy. If you froze them without the jam and glaze, you can add those finishing touches after they’ve thawed completely.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3100-3400
• Protein: 25-30 g
• Fat: 170-190 g
• Carbohydrates: 380-420 g

Ingredients

For the cookies:

• 2.5 cups all-purpose flour (I use King Arthur all-purpose flour)
• 1/4 tsp salt
• 1 cup unsalted butter (softened to room temperature, about 70°F)
• 1/2 tsp almond extract
• 3/4 cup granulated sugar
• 1/2 cup seedless raspberry jam (or any flavor you prefer)

For the glaze:

• 1/2 cup icing sugar (sifted to remove lumps)
• 1 tsp milk
• 1/2 tsp almond extract

Step 1: Cream Butter and Sugar for Flavor Development

• 1 cup unsalted butter
• 3/4 cup granulated sugar
• 1/2 tsp almond extract

In a large mixing bowl, beat the softened butter and granulated sugar together for 2-3 minutes until light and fluffy.

This creaming process incorporates air into the butter, which helps create the tender, crumbly texture that makes shortbread special.

Add the almond extract and beat for another 30 seconds to distribute it evenly throughout the mixture.

Step 2: Combine Dry Ingredients and Form Dough

• 2.5 cups all-purpose flour
• 1/4 tsp salt
• butter mixture from Step 1

In a separate bowl, whisk together the flour and salt to distribute the salt evenly and break up any lumps.

Add the dry mixture to the creamed butter mixture and mix on low speed until just combined—the dough should come together without any visible flour streaks.

I prefer to finish this by hand with a wooden spoon to avoid overworking the dough, which can make the cookies tough rather than tender and crumbly.

Step 3: Shape and Fill Cookies

• dough from Step 2
• 1/2 cup seedless raspberry jam

Working with about a tablespoon of dough at a time, roll it into a 1-inch ball between your palms.

Place each ball on an ungreased baking sheet, spacing them about 1.5 inches apart.

Using your thumb or the back of a small spoon, gently press a shallow indent into the center of each ball—don’t press too hard, or you’ll crack the dough.

Spoon about 1/2 teaspoon of raspberry jam into each indent, filling it generously but not overflowing.

Step 4: Chill Dough Before Baking

• shaped cookies from Step 3

Cover the baking sheet with plastic wrap and refrigerate for at least 2 hours, or freeze for at least 1 hour.

Chilling is essential—it prevents the cookies from spreading too much during baking and helps them maintain their defined shape and indents.

If you’re short on time, the freezer option works beautifully and actually yields slightly better results in my experience.

Step 5: Bake Cookies to Golden Perfection

• chilled cookies from Step 4

Preheat your oven to 350°F.

Bake the chilled cookies for 13-16 minutes, until the edges are just barely golden but the centers still look pale and slightly underbaked—they should look slightly undercooked when you remove them from the oven.

This is key to maintaining that tender shortbread texture; the cookies will continue to firm up as they cool.

Step 6: Cool and Prepare Glaze

• 1/2 cup icing sugar
• 1 tsp milk
• 1/2 tsp almond extract

While the cookies bake, whisk together the sifted icing sugar, milk, and almond extract in a small bowl until smooth and pourable.

Set aside.

Once the cookies come out of the oven, let them cool on the baking sheet for 5 minutes to set slightly, then transfer them to a wire cooling rack to cool completely.

This initial resting period on the sheet prevents them from breaking as you move them.

Step 7: Finish with Glaze

• cooled cookies from Step 6
• almond glaze from Step 6

Once the cookies are completely cooled, drizzle the icing glaze lightly over the top of each cookie, allowing it to pool slightly around the jam-filled center.

This adds a delicate sweetness and elegant presentation without overwhelming the subtle almond flavor of the shortbread itself.

Easy Shortbread Thumbprint Cookies

Delicious Easy Shortbread Thumbprint Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 3 hours hrs

Total Time 4 hours hrs 30 minutes mins

Servings 4

Calories 3250 kcal

Ingredients

  

For the cookies:

• 2.5 cups all-purpose flour (I use King Arthur all-purpose flour)
• 1/4 tsp salt
• 1 cup unsalted butter (softened to room temperature, about 70°F)
• 1/2 tsp almond extract
• 3/4 cup granulated sugar
• 1/2 cup seedless raspberry jam (or any flavor you prefer)

For the glaze:

• 1/2 cup icing sugar (sifted to remove lumps)
• 1 tsp milk
• 1/2 tsp almond extract

Instructions

 

• In a large mixing bowl, beat the softened butter and granulated sugar together for 2-3 minutes until light and fluffy. This creaming process incorporates air into the butter, which helps create the tender, crumbly texture that makes shortbread special. Add the almond extract and beat for another 30 seconds to distribute it evenly throughout the mixture.
• In a separate bowl, whisk together the flour and salt to distribute the salt evenly and break up any lumps. Add the dry mixture to the creamed butter mixture and mix on low speed until just combined—the dough should come together without any visible flour streaks. I prefer to finish this by hand with a wooden spoon to avoid overworking the dough, which can make the cookies tough rather than tender and crumbly.
• Working with about a tablespoon of dough at a time, roll it into a 1-inch ball between your palms. Place each ball on an ungreased baking sheet, spacing them about 1.5 inches apart. Using your thumb or the back of a small spoon, gently press a shallow indent into the center of each ball—don’t press too hard, or you’ll crack the dough. Spoon about 1/2 teaspoon of raspberry jam into each indent, filling it generously but not overflowing.
• Cover the baking sheet with plastic wrap and refrigerate for at least 2 hours, or freeze for at least 1 hour. Chilling is essential—it prevents the cookies from spreading too much during baking and helps them maintain their defined shape and indents. If you’re short on time, the freezer option works beautifully and actually yields slightly better results in my experience.
• Preheat your oven to 350°F. Bake the chilled cookies for 13-16 minutes, until the edges are just barely golden but the centers still look pale and slightly underbaked—they should look slightly undercooked when you remove them from the oven. This is key to maintaining that tender shortbread texture; the cookies will continue to firm up as they cool.
• While the cookies bake, whisk together the sifted icing sugar, milk, and almond extract in a small bowl until smooth and pourable. Set aside. Once the cookies come out of the oven, let them cool on the baking sheet for 5 minutes to set slightly, then transfer them to a wire cooling rack to cool completely. This initial resting period on the sheet prevents them from breaking as you move them.
• Once the cookies are completely cooled, drizzle the icing glaze lightly over the top of each cookie, allowing it to pool slightly around the jam-filled center. This adds a delicate sweetness and elegant presentation without overwhelming the subtle almond flavor of the shortbread itself.