These beautiful jam shortbread cookies are crisp, buttery and filled with lots of sweet jam! They’re always well-received at any kind of gathering.
Meet your new coffee break BFF! The cookie that belongs at any and every occasion but most importantly, in your cookie rotation at all times.
We’re sprucing up a classic buttery shortbread today in the direction of a jam center and holy cow, it’s such a small tweak but one you’ll quickly thank me for.
These shortbread cookies for as simple and no-frills as they are, are actually one of my all-time favorites in the cookie jar department. Soon to be yours!
Homemade shortbread may sound intimidating but we’re throwing all that fear out today! While shortbread is a very precise cookie to bake, I’m sharing all my tips for success and I also included measurement in grams so you can have the most accurate results.
These Shortbread Cookies Feature…
- A light and crisp texture
- A buttery flavor with sweet fruit jam in the center
- An easy dough you can make ahead of time
Making the Cookies
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Kosher salt
- Jam
- Powdered sugar
Storing Dough
If you would like to make up the dough for these cookies in advance it stores well in refrigerator up to 6 days. Store the dough balls in a container and follow recipe instructions for baking cookies.
Storing and Freezing Cookies
Allow cookies to cool completely, then store in an airtight container at room temperature up to 4 days.
To freeze cookies, allow to cool completely, then wrap well and freeze up to 2 months. Thaw cookies completely at room temperature and store up to 4 days.
Tips for Perfect Shortbread
- Bring butter to room temperature – make sure your butter is softened to room-temperature and cream well with the sugar several minutes until completely smooth.
- Use stand mixer or mix dough by hand – this recipe is both mixer-friendly and old-fashioned-bowl-and-spoon friendly.
- Spoon and level flour – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife. You can also weigh the flour in grams for the most accurate results.
- Roll dough into balls before chilling – this dough stiffens up quite a bit as it chills so I like to form it into balls prior to chilling.
- Chill cookie dough – chilling the dough for about 2 hours before baking will prevent the cookies from excessive spreading.
- Bake cookies 11-15 minutes – the cookies are done when the edges are a very light golden brown.
- Indent and fill cookies after baking – I find that it’s easier to indent the cookies and fill after baking.
Recipe Variations
Try these ideas for a different twist on this shortbread.
- Use a different jam flavor – try strawberry, raspberry, blueberry, apricot, peach, or marmalade.
- Top cookies with a glaze – skip the powdered sugar and top cookies with a glaze instead.
- Add citrus – fold 1 tablespoon grated lemon, lime, or orange zest into dough.
That first bite into one of these cookies takes you into that sweet jam center down through the light and crispy shortbread and wow, it’s an experience like no other. Many cookies to follow that first one, be warned.
Meet your new teatime favorite.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Jam Shortbread Cookies
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- 1/2 cup (4 oz) unsalted butter, softened
- 1/2 cup (110g) granulated sugar
- 1 teaspoon (4g) vanilla extract
- 1 cup plus 2 tablespoons (150g) all-purpose flour (spooned and leveled)
- 1/4 teaspoon (2g) kosher salt
- 6 teaspoons fruit jam of your choice
- Powdered sugar for topping
Instructions
- Place butter and sugar in the bowl of a large stand mixer, fitted with a paddle attachment OR in a large mixing bowl with a wooden spoon. Mix on medium speed or by hand until creamy, about 2 minutes.
- Add vanilla, flour, and salt to butter mixture and beat well until thick crumbs form. Use your hands to press the crumbs into a smooth ball. Divide dough into 12 portions and roll into smooth balls. Chill dough balls in refrigerator 2 hours or up to 6 days.
- When ready to bake, preheat oven to 350F and line a large sheet pan with parchment paper. Place chilled dough balls 2 inches apart on sheet pan.
- Bake cookies at 350F 11-15 minutes or until edges just start to turn golden-brown. Use your thumb or the back of a teaspoon to indent the center of each cookie while still warm. Fill each cookie with 1/2 teaspoon jam.
- Cool cookies 10 minutes on baking sheet, then transfer to a wire cooling rack to cool completely. Dust cookies with powdered sugar before serving. Enjoy!
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 4/15/26.
ga says
I love thumbprint cookies because they’re so easy to just pop in your mouth! I love this jam version, Sarah! Definitely what I need to go with my cup of coffee this morning. Yum!
Sarah says
Right?? They’re so poppable and so perfect with coffee! 😉 Thanks Gayle!
Annie @ Annie's Noms says
Haha I felt just the same about posting a cookie recipe with chocolate the other week – I was like OMG I’m a cookie monster, what the heck is happening?! But these look fab and simple is just perfect sometimes, these look like the perfect addition to a cup of tea!
Sarah says
Haha! Right?! It just feels weird to go without chocolate in well, everything. LOL. Thanks Annie!
Kelly // The Pretty Bee: Cooking & Creating says
These are lovely! Shortbread is my favorite. I don’t make it often because I have no willpower at all around it!
Sarah says
Thanks Kelly! I definitely don’t have any self-control around shortbread either!
Medha @ Whisk & Shout says
I totally love shortbread! These thumbprint cookies are super cute and customizable 🙂 I would go with raspberry jam in mine, I think!
Sarah says
Yummo! Raspberry jam is one of my favs too! 🙂
Kelly - Life Made Sweeter says
I love thumbprint cookies! I usually only make them around the holidays because you are so right, one batch of these would be all for me since they are so poppable! I wish I had some with my tea right now, they look delicious with the strawberry jam!
Sarah says
Thanks Kelly! I wish I could send you a batch right now! 😉
marcie says
My mind always gravitates toward chocolate or nut butter type cookies too — rarely jam! These look so delicious and perfect for spring!
Sarah says
Thanks Marcie! They’re definitely a nice change from the usual decadent kind of cookies!
Manali @ CookWithManali says
These are so cute! I love thumbprint cookies, they require minimal ingredients but taste great! 🙂 Pinning this!
Sarah says
Thanks for the pin, Manali!
Danielle says
I love that you used a shortbread cookie for these, Sarah! I love thumbprint cookies, they’re just so cute. These look absolutely delicious too.
Sarah says
Thanks Danielle!! 🙂
Justine | Cooking and Beer says
I love when cookies can celebrate spring! I feel like we always associate cookies with wintertime holidays, when let’s be honest, cookies are great anytime of year! Love these girlfriend!
Sarah says
Totally! Cookie-time is ANYTIME and every time! 😉 Thanks, girly!
Jess @ whatjessicabakednext says
These cookies look super yummy! I love thrumbprint cookies with all that jammy goodness!
Sarah says
Thanks Jess!! 🙂
Ashley | Spoonfu of Flavor says
This has already been a long week and it’s only Wednesday. I am so glad that I came here to check out your recipe because cookies always make me happy! I need a few of these to snack on!
Sarah says
It’s almost, almost the weekend! Hang in there, girl! 🙂
mira says
Wow! These look gorgeous Sarah! And I love that you used whole wheat flour! Definitely making these cookies! Pinned 🙂
Sarah says
Thank you Mira!! xoxo
Michelle { A Latte Food } says
I love cookies! I think most of my posts are about cookies, haha! These look amazing. And coconut sugar? How have I never known this exists?! Loving these, Sarah! Oh, and strawberry jam is totally bomb.
Sarah says
Haha! You’re a cookie queen too! 😉 And yes, girl! You totally need to give coconut sugar a try! It’s seriously my favorite baking ingredient.
Kate @ Diethood says
Thumbprint cookies are my most favorite, ever. I love how beautiful the jam looks!!
Sarah says
Thanks Kate!! 🙂
Kelley @ Chef Savvy says
These cookies look wonderful!! Thumbprints cookies have always been one of my favorites! Can’t wait to try these!
Sarah says
Thank you Kelley!
Mariah @ Mariah's Pleasing Plates says
Even though they are really simple, thumbprint cookies are one of my faves! I always make a million because I eat at least half during the baking process. Love these strawberry ones! Pinned!
Sarah says
Haha! Oohh I’m right there with ‘ya, girlfriend! Half or more of those cookies are just bound to disappear before you’re done baking them all. 😉 LOL. Thanks for the pin, friend!