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These light, buttery Shortbread Thumbprint Cookies have been the most requested cookie I make for almost as long as I can remember. My friend Augusta showed me how to make them years ago, and they became a forever favorite at first bite.
There’s something so endearing and adorable about jam thumbprint cookies. The easy glaze on top of these cookies provides just the right finishing touch to balance out the cookies’ flaky texture. Pecan thumbprint cookies have become another recent favorite and I love that I can make them allergy friendly for friends and guests. Thumbprint cookies are great as a snack or served as a dessert. And I especially enjoy them with coffee or tea on a chilly afternoon.
Shortbread Thumbprint Cookies
These simple, not-too-sweet cookies don’t get as much love as they deserve, in my opinion. When topped with jam, then lightly drizzled with icing, they’re always a hit when I make them. Don’t be fooled by their unassuming appearance. They’ll surprise you by just melting in your mouth.
I typically use whichever flavors of jam I happen to have on hand at the time. For this last batch, I used apricot jam and a mixed berry jam. You really can’t go wrong with the jam choice. If you enjoy eating the jam, you’ll likely love it in the cookies.
Love these cookies! You can’t eat just one. Definitely do not overtake. After 10 minutes you think they are not done but they are. Elegant cookie great for displaying. Love this recipe!
Ingredients and Substitutions
Flour – All-purpose flour provides a light, crumbly texture.
Sugar – For the perfect amount of sweetness, you’ll want to use plain white sugar.
Butter – Unless otherwise stated, I always use salted butter in my baking.
Jam – I often reach for a jar of my family’s favorite homemade peach jam to use in these cookies. However, I’ve made these with several varieties of jam and the cookies turn out delicious every time.
Almond Extract – Almond extract is what gives these cookies just a hint of almond flavor. It adds a nice layer of nuttiness that complements the buttery flavor of the shortbread cookie and the fruitiness of the jam.
The Icing – Milk and powdered sugar create the simple, light, and delicious icing.
Notes on Equipment
- Mixing bowl
- Electric mixer
- Measuring cups and spoons
- Cookie scoop
- Baking sheets
- Cooling rack – I had no idea how much this handy set of stacking wire racks would change my baking game, until I used them. I’ve had mine for years now and I can’t imagine baking without them. They stack straight up, which means I can bake multiple batches without having cookies cooling on every free inch of my countertops.
- Cookie lifter
How to Make Shortbread Thumbprint Cookies
Creaming the Butter & Sugar: To start, add the butter and sugar to a mixing bowl and beat with an electric mixer until the mixture is fluffy.
Adding Flour & Almond: Once the butter and sugar have been mixed, you’ll want to add the flour and almond extract to the bowl. Beat again until combined.
Chilling the Dough: You’ll want to let the dough chill for at least an hour in the refrigerator.
Preheating the Oven: While the dough is chilling, preheat the oven to 350°F.
Preparing the Cookies: To prepare the cookies, line a baking sheet with parchment paper. You’ll want to roll the dough into 1″ balls, or use a 1″ scoop, placing each ball on the baking sheet as you work.
Indenting the Cookies: I use my thumb to press down gently on the top of each cookie.
Adding Jam: After all the indents have been made, I fill each one with about half a teaspoon of jam.
Baking: Let them bake for about 10 minutes. You’ll want to make sure the cookies are firm, but not at all browned.
Cooling: I let the cookies cool on the tray for 1-2 minutes. Then, I transfer them to a wire cooling rack to finish cooling.
Making the Icing: While the cookies cool, place the powdered sugar in a small mixing bowl and add the almond extract. Then begin slowly adding the milk, while whisking or stirring constantly. You’ll want to stop adding milk when you reach just the right consistency. I stop when it drizzles thick and smoothly off the whisk.
Icing the Cookies: Once the cookies have completely cooled, drizzle the icing over the tops. Allow the icing to harden completely before storing in an airtight container.
Expert Tip
Chilling the dough for a solid hour in the refrigerator is one of the most important steps in this recipe. It helps keep the butter in this recipe solid. And the cold butter helps the cookies maintain their structure in the oven. So even if you’re in a hurry to bake these cookies, don’t skip that step.
Avoiding a Jam – When it comes to filling thumbprints with jam, less is more. A half teaspoon or so should do it. Too much and you risk disrupting the structure of the cookie and the jam to cookie ratios. (Yes, jam to cookie ratios are a thing!)
Let Cool Before Icing – Make sure the cookies have fully cooled before icing. If you don’t wait long enough, the icing will begin to melt into the cookies instead of setting up over them and forming that lovely glaze.
Overbaking – The last thing to remember here is to be extra careful not to overbake these cookies! You want to take these cookies out of the oven before they are even slightly brown. Overbaking will result in a much harder cookie without that crumby delicate shortbread texture.
Serving Suggestions
You can make a great dessert table with an assortment of Walnut Cookies, Vanilla Cookies and Lemon Cookies too. And if you choose to add some hearty Chocolate Chip Macadamia Nut Cookies to the mix, you’ll likely have a whole bunch of people smiling at you.
And if you choose to serve those cookies with cafe con leche, homemade chai, or a London Fog on a chilly afternoon and you’re sure to have some very happy friends.
Make Ahead & Storage
Make Ahead: Yes! These cookies can be made in advance. They’ll keep on the counter for several days, or in the freezer for at least a month. They would probably keep much longer than that, but I wouldn’t actually know. Mine have never lasted that long.
How to Store: These cookies freeze beautifully. When the icing has hardened, layer them into containers with wax paper between the layers. I usually store these cookies in an airtight container or Ziploc bag, either in a single layer or with a sheet of parchment paper in between each layer.
More Almond Flavored Cookie Recipes
Frequently Asked Questions
Your dough may not have been chilled for long enough. I suggest at least an hour, but it can take longer depending on the temperature of the dough entering the fridge, your refrigerator, etc. Alternatively, the butter may have softened too much.
Yes! Vanilla extract can be substituted for almond extract without any issues. The cookies will be delicious either way.
If your GF flour blend can usually be substituted 1:1 in baked goods, you might be able to use it without an issue. However, I suggest using caution here as this is a fairly delicate cookie and I’ve found it to be a bit temperamental when it comes to GF substitutions. Unfortunately, almond flour will definitely not work in this recipe.
Shortbread Thumbprint Cookies
Ingredients
COOKIE INGREDIENTS
- 1 cup butter softened
- ⅔ cup sugar
- 2 cups all purpose flour
- 1 teaspoon almond extract
- approximately ½ cup any flavor jam I used our favorite peach jam
GLAZE INGREDIENTS
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1 teaspoon almond extract
Instructions
- Combine the butter and sugar in a mixing bowl and beat with an electric mixer until fluffy. Add the flour and almond extract. Beat again to combine. Chill the dough for 1 hour in the refrigerator.
- When ready to make the cookies, preheat the oven to 350°F. Roll the dough into 1" balls or use a 1" scoop to place them onto a parchment-lined baking sheet.
- Press down on the top of each cookie and use your thumb to create a small indent. After all the indents are made, fill the indents with about 1/2 teaspoon of jam.
- Bake for approximately 10 minutes. Remove from the oven before the cookies are browned. Let cool on the trays for 1-2 minutes and then remove to a wire cooling rack.
- To make the glaze, add the almond extract to the powdered sugar and then slowly add the milk. Stir constantly and stop adding milk when you reach the consistency of icing. It should drizzle off the tip of a spoon in a thin white stream.
- When the cookies are completely cooled, drizzle the icing over the tops. Allow them to sit until hardened and then store in an airtight container.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 8/12/11 – recipe notes and photos updated 9/10/26}
Tried these. Followed recipe exactly. Turned out hard as hockey pucks. So dissapointung. Since this is a shortbread should we have used confectioner sugar?
I’ve never had this happen when I make these and I’m literally made them dozens if not hundreds of times over the years. This isn’t a traditional shortbread and it is a pretty delicate cookie. It should absolutely melt in your mouth. It doesn’t work the same way with powdered sugar. Did you possibly substitute another ingredient?
No instructions were carefully followed.. might try them again but hesitant to do so.
The same thing happened to me, and I followed the recipe to a T. The only thing that I can think is that mine may have been over baked, but mine were still raw after 10 minutes. I’m going to throw some bread in with them and hope they soften up overnight.
I love these cookies, now making a batch for the family using peach and raspberry preserves.
What is so flour?
AP four is all purpose flour.
Does it make a difference if you use salted vs unsalted butter?
I’ve only ever made this with salted butter. Unsalted will work fine though. I’d add a tiny pinch of salt if using unsalted butter.
These sound great. Long time ago. I used to buy chocolate marble short bread cookies. They just melted in my mouth. No longer can I find them or know how to make them. Can you help? I think you might be the wizard of short bread. 🙂
I’ve never made a shortbread like that one, but now I want to play with the recipe, Brenda. It sounds amazing.
Do you think I can make these with almond flour? Looking for lower-carb recipes.
Unfortunately, this recipe will definitely not work with almond flour.
a couple of people mentioned that theses came out really hard. i think they over baked. after 10 minutes, i too thought that they were now done. i removed from oven anyway and cooled on pan for 2 minutes. they were still a bit soft when i transferred to the cooking rack. now that they have cooled a bit, they have formed up. they are soft and perfect.
i rolled mine in chopped almonds prior to baking. i also made these using vegan butter and did not ice them. delicious!
I’m so glad you like the cookies. Thanks for the feedback – and the tip regarding using vegan butter!
Has anyone tried making these or experimented with making a gluten free version. I recently learned I am gluten intolerant and so miss out on Christmas cookies.
There was a time that these were my favorite cookie.
Perhaps a 1 to 1 flour product?
If you have a GF flour blend that consistently works in 1:1 substitution, it could work. If you do try it, please let us know how it works out for you.
I was wondering the same thing. If anyone has tried it, I would love to know what the results were. My granddaughter has celiac disease, and I know she would love these if they turn out good.
Unfortunately, this is not a recipe that I’ve had great luck adapting for GF, Bonnie. I really tried my best, but it simply wasn’t forgiving at all.
A new favorite. I am going to do some experiments with the basic recipe and try different extracts. Going to give maple a try by request from my 23 year old son who loved the almond ones.
I’m so happy to hear that you love the cookies, Leslie! Let me know how your maple version works out.
Fabulous recipe! I cannot stop eating these cookies! I made them according to the directions and didn’t have any of the issues that others reported. I also used a gluten free flour blend and it worked perfectly, Thank you and happy holidays!
Hi Giovanna, I’m so happy that the cookies worked well for you! I’d love to know which GF flour blend you used.
Yes me too
These almond thumbprint cookies sound wonderful. Is it possible to add a few chocolate morsels instead of jam in the center? My kids are chocolate fiends. Thank you!
Sure, you can add chocolate chips, Suzie.
Love these cookies! You can’t eat just one. Definitely do not overtake. After 10 minutes you think they are not done but they are. Elegant cookie great for displaying. Love this recipe!
I’m so happy to hear that you love the cookies, Donna!
Was wondering if I can use star anise ? I would have to fine grate it. Also don’t know how much to add?
I have no idea how that might work, Rose. I’ve never baked with star anise.
Do you happen to know what the nutrition facts on these cookies are????
There are approximately 100 calories in each cookie, Lori.
My cookies came flatter than ones in photo. What can I do to avoid them flattening so much?
It sounds like the butter might have been too soft. Or the flour measurement might have been slightly off. They shouldn’t have flattened out. Is it possible that the dough was warm by the time they went into the oven?
These were crumbly n couldn’t put a thumb print in they fell apart r all the ingredients listed correctly won’t make these again
I’m so sorry they didn’t work for you. I’ve made these countless times exactly as written above. With so few ingredients, the recipe doesn’t allow for substitutions or changes. Did you use real butter and all of the ingredients listed?
I have little thumb print cookie cutters that I bought from Williams & Sonoma, so I’d need to roll out the dough, can I still use this recipe?
I’m honestly not sure if it will work the same way for that, Maura.
I do not indent or add jelly until they come out of oven. Indent cookies with a wine stopper while still hot, add jelly!! The cookies do not “spread out” and look great!!
Thanks for the tip, Cathy!
These are BY FAR the best shortbread recipe!!
I made one foobab that actually gave it an amazing texture: I put 1 tsp of cream of tarter.
We used orange marmalade (my favorite) and rasberry jam(kids favorite) for the filling. Trust me, you WILL NOT go wrong using this recipe, and you will love my foobab added to it!:)
I meant to hit the 5 star!!! Dont know how that happened!
I’m over here laughing because I do that kind of thing myself all the time, Pam. I’m thrilled that you like them so much. Pam!
I’m so glad that you like the cookies, Pam!
I tried these cookies I had to add an extra 3/4 cup butter because the dough was so dry I could not make a ball out of it. In the baking process I think probably do to the extra butter a couple of them melted and spread out really thin. Waiting for them cool now. They look good.
The extra butter definitely would cause them to spread more. Hopefully they were still tasty!