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
- 1/2 cup butter softened
- 1/4 cup coconut sugar or brown sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup white whole wheat flour
- 1/4 teaspoon salt
- 9 tablespoons fruit jam of your choice
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 30-60 minutes (or up to 2 days)
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 9-10) Using your thumb, make an indention in each ball, flattening them slightly. Place 1 tablespoon 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.
Store cookies in an airtight container at room temperature up to 5 days.