Classic Buttery Shortbread Thumbprint Cookies with Raspberry Jam Filling
You will make these buttery, easy-to-make shortbread thumbprint cookies filled with sweet raspberry jam. They are a classic treat perfect for holiday baking or serving with tea.
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 50 min
- Yield: About 2 dozen cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- 1/4 cup granulated sugar, for rolling
Instructions
- In a large bowl, cream together the softened butter and 1/2 cup sugar until light and fluffy.
- Beat in the egg yolk and vanilla extract until combined.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined into a soft dough. Do not overmix.
- Place the remaining 1/4 cup sugar in a shallow dish. Roll the dough into 1-inch balls. Roll each ball in the sugar to coat lightly.
- Place the sugared balls on baking sheets lined with parchment paper. Use your thumb or the back of a small measuring spoon to create an indentation in the center of each cookie.
- Fill each indentation with about 1/2 teaspoon of raspberry jam.
- Bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 12 to 15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For the best shortbread texture, chill the dough for 30 minutes before rolling the balls.
- If the jam seems too thick, warm it slightly in the microwave for 10 seconds to make it easier to spoon into the indentations.
- These cookies are excellent for cookie swap treats and can be made ahead of time.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8
- Sodium: 35
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 0
- Protein: 1
- Cholesterol: 25