Go Back

Jam Thumbprint Shortbread Cookies

Sweet but not too sweet shortbread cookies filled with whatever kind of jam you like.

Course Dessert
Servings 30 cookies


  • 1 cup unsalted butter {softened}
  • 2/3 cup powdered sugar
  • 1 tbsp whole milk
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup raspberry jam {or whatever jam you like}


  1. Line 2 baking sheets with parchment paper or nonstick mats.  In a large bowl, beat together the butter and powdered sugar until light and fluffy.  Add the milk and vanilla, and mix well.  Add the flour and salt.  Beat together until the ingredients are completely incorporated and the dough comes together.

  2. Scoop the dough by rounded tablespoonfuls onto your baking sheets.  Use a 1/2-teaspoon measuring spoon to press into each cookie, making a divot in the center where the jam will go.  Place the cookie dough in refrigerator for 30 minutes to chill.

  3. Preheat oven to 325 degrees F.  Take out the cookies and spoon the preserves into each divot, filling it to the top of the indent.  Bake until the cookies have just started to brown, 20-22 minutes.  Let cool completely on a wire rack and enjoy.

Recipe Notes

“Sugar High: Sweet & Savory Baking in Your High-Altitude Kitchen, ©2018 by Nicole Hampton, Graphic Arts Books®, reprinted by permission.”