These classic, old-fashioned shortbread thumbprint cookies with jam are a crowd-pleaser during the holiday season. Not only are they delicious and easy, they’re perfect to make together with kids.
- 1 cup butter, room temperature (2 sticks)
- 2/3 cup granulated sugar
- 2 egg yolks, room temperature
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1/2 tsp salt
- Jam of choice (raspberry and apricot are commonly used)
- Preheat oven to 375° F.
- Using a stand mixer or hand mixer, beat together butter and sugar on medium-high speed until well incorporated.
- Beat in egg yolks and vanilla extract.
- Gently mix in salt and flour. The mixture will be very crumbly at first. Just trust the process! It will come together.
- Roll 1 inch balls and place them 2 inches apart on a cookie sheet lined with parchment paper.
- Make small indentions in each cookie with your thumbprint (or tsp measurer).
- Bake the cookies for 8-10 minutes.
- Remove cookies from the oven and fill with jam.
- Bake for an additional 3-4 minutes or until the edges of the cookies are a light golden color. The jam will be slightly melted.
These thumbprint cookies are absolutely delicious served warm, and make for the perfect holiday cookie to make with small kids. The cleanup is minimal and they’re not hard to perfect.
This recipe can easily be made vegan by swapping out the regular butter for vegan butter and using 2 tbsp of almond milk (or any other plant-based milk) instead of the egg.
You may store your thumbprint cookies in an airtight container at room temperature or in the fridge for up to 5 days.
- Category: Dessert
Keywords: holiday cookie, easy, quick