These delicate tea cookies are soft, buttery and filled with lots of fruity jam! They’re well-received at any kind of springtime gathering.
So the cookie monster in me just did something pretty radical.
She posted a cookie recipe that did not contain A: Chocolate. B: Peanut butter. Or C: A combo of the two and about 5 billion other ingredients. What is happening to me?!
One look at my cookie archives would tell you that I am definitely the kinda gal who leans towards the totally decadent and loaded-to-within-an-inch-of-it’s-life kinda cookies. You’re all with me on that one right?! Yeeees. That’s why we’re friends.
Today I’m breaking outta that mold and sharing a cookie a little more classic and simple. Teatime kind of cookies, if you will.
And gosh, SIMPLE?! That word almost never happens around here….
But these cookies, as simple and no-frills as they are, are actually one of my new all-time favorites in the cookie jar department. And they’re simply too good not to share with y’all.
So shortbread. Don’t let the word intimidate you. Homemade shortbread is a kind of precise thing to make, but don’t let that scare you! It’s seriously SO easy to whip up and the soft, buttery cookie goodness is out.of.this.world.
It’ll rock your socks off. All hail the shortbread! And the butter because it plays a BIG role in these cookies. (diets do not exist around here. ahem.)
Grab that softened butter, coconut sugar (or brown sugar) vanilla, milk, flour, and just a pinch of salt. That’s seriously ALL that makes up the dough for these cookies! As I said before, we really are going ultra-simple today.
You’ll notice that once you have your dough mixed up, it will appear quite thick. Nevertheless, we still need to chill that dough for 30-60 minutes to reduce the risk of cookie-spreading while they bake. It’s the secret to any good shortbread!
Once your dough has been chilled and rolled into cutesy-small balls, take your thumb and give a good ‘ol press into each of the dough balls. Then fill ’em to your hearts content with your favorite flavor of jam.
P.S. Strawberry jam is the bomb. And it’s my favorite, obv.
Bake the cookies just until the edges start to turn golden. Mine took exactly 12 minutes. The jam may overflow a little bit on some of the cookies, but this is A-OK.
It’s kinda a glorious sight. ♥
And an even more glorious taste.
This recipe makes about 9-10 nicely-sized cookies, but it’s totally easy to just double or triple the recipe if you’re baking for a crowd.
One batch of these cookies will feed one Sarah. #truth.
Teatime, baby showers, bridal showers, midnight snacks; wherever and WHENEVER you choose to chow down on these cookies, you can be sure that it will be a pleasurable experience.
Although to be completely honest, I’ve mostly only experienced that last option. Midnight snacks for the wiiiiiiiiiin.
Jam Shortbread Thumbprint Cookies
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup white whole wheat flour
- 1/4 teaspoon salt
- 9 teaspoons fruit jam of your choice
Instructions
- Place butter and sugar in a stand mixer fitted with a paddle attachment. Beat on medium speed until creamy. Mix in milk and vanilla.
- In a small bowl, whisk flour and salt. Add to creamed mixture and mix on medium speed until mixture forms a dough (if dough seems too crumbly, add 1 tablespoon additional milk at a time until it comes together) Wrap dough in plastic wrap and chill 2 hours.
- Remove chilled dough from fridge and preheat oven to 350F. Line a baking sheet with parchment paper. Roll chilled dough into 1-in balls and place on baking sheet. (you should have 9-12) Using your thumb, make an indention in each ball, flattening them slightly. Place 1 rounded teaspoon jam in each indention.
- Bake cookies at 350F 11-12 minutes or until edges just start to turn golden. Cool cookies 10 minutes on baking sheet, then transfer to a wire cooling rack to cool completely.
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!