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+ servings

Jam Shortbread Thumbprint Cookies

These delicate tea cookies are soft, buttery and filled with lots of fruity jam! They're well-received at any kind of springtime gathering.
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 9 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.