Thumbprint Shortbread Cookie Recipe

A recipe for Thumbprint Shortbread Cookies requested by Aimee

I spent many nights standing in my kitchen, letting my hands follow wherever my mind led. Sometimes the result was a simple bake—a small treat, like a batch of thumbprint shortbread cookies.

thumbprint shortbread cookies from Valentine’s Day, matcha strawberry, peanut butter, and plain strawberry-filled cookies

When I made my thumbprint shortbread cookies (for Valentine’s Day, in matcha-strawberry, peanut-butter, and plain strawberry-filled versions), I brought the extras to class or handed them to friends. And in a mood for love, I boxed them up and turned them into little Valentine gifts.

On Valentine’s Day itself, I baked these just for me. I brewed a cup of tea and settled in to watch a movie adaptation of my favorite book, Pride and Prejudice.

This Thumbprint Shortbread Cookies recipe is simple and quick to whip up. It makes a sweet gift—and is just as wonderful when you bake it as a treat for yourself. I hope this becomes a staple in your kitchen, too!

Ingredients for Thumbprint Shortbread Cookies

• 270g all-purpose flour

• 226g butter (softened, about 8 oz or 1 stick)

• 2 egg yolks (at room temperature)

• 1 tbsp vanilla (½ vanilla paste, ½ extract for depth)

• 1-2 tbsp honey (for subtle sweetness and chewiness)

• ½ tsp salt

• 30g powdered sugar (for just enough sweetness)

• Jam for filling

Feel free to fill the middle with any jam, or filling you want!

Brown butter and chocolate chip cookie dough

Instructions to make Thumbprint Shortbread Cookies

1.  Prepare the Shortbread Cookie Dough:

   • In a large mixing bowl, cream together the softened butter, powdered sugar, and honey until smooth and fluffy.

   • Add in the egg yolks and vanilla, mixing until well combined.

   • Sift in the flour and salt, mixing gently until the dough comes together without overworking it.

     
     

2. Chill the Dough:

   • Roll the dough into balls (about 1 tablespoon each) and place on a baking sheet. Cover with plastic wrap and refrigerate for 30 minutes. This will help the cookies hold their shape and prevent excessive spreading.

     
     

3. Preheat the Oven:

   • Preheat your oven to 350°F (175°C) while the dough chills.

     
     

4. Shape and Fill:

   • Remove the dough from the fridge and press a small indent into each ball with your thumb or a spoon. Fill each indent with a small dollop of jam or filling of choice.

     
     

5. Bake the Thumbprint Shortbread Cookies:

   • Bake the cookies for 10-11 minutes. Watch for a light golden color on the edges; they should be set but still soft in the center for a slightly chewy texture. Avoid over-baking to keep the cookies soft.

     
     

6. Cool and Enjoy:

   • Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.

   
   

Tips & Best Practices

• Storage: These cookies stay fresh in an airtight container for 3-4 days (but honestly, they won’t last that long).

• Freezing Tip: Bake the cookies straight from frozen for convenience. They make a great emergency dessert! Bake them 1-2 minutes longer straight from the freezer for crispy edges.

• Texture Goals: If you like a gooey center, underbake slightly, 1 minute. For crisper edges, go for the full 11 minutes and a little longer! (12 mins)

matcha strawberry shortbread cookies, thumbprint cookies with strawberry jam, and peanut butter chip thumbprint cookies i baked on Valentine's Day :)

Usage & Best Pairings

These cookies are great for:

• Gifts (wrap them in a cute box for Christmas!) great for Valentines day or Holiday cookie boxes :)

• Post-run carb reload