These Glazed Strawberry Thumbprint Cookies recipe is a traditional dessert you’ll find on cookie platters and trays during the holiday season in December. Classic butter shortbread thumbprint cookies with almond and vanilla flavor, strawberry jam filled in the center and glazed in icing.
Homemade strawberry shortbread thumbprint cookies are one of my favorite holiday cookies to bake for family and friends. It just so happens to be very popular this time of year as well. You’ll find these adorned strawberry jam cookies just about everywhere. They fill cookie trays and make an appearance at nearly every holiday dessert spread. If you grew up eating this traditional cookie and are here to find a recipe to make from scratch like your mom’s or grandma’s then you’ll like this recipe.
If you’re looking to entertain guests, family, special holiday events or gift cookies, everyone will love shortbread cookies filled with jam. Shortbread cookie dough is a lot of fun to work with. This dough can be make for these cookies are it can be rolled out and made into cookie cutter shapes for the holidays. Fill the thumbprint centers with your favorite sweet jam, chocolate or caramel sauce.
How to Make Strawberry Thumbprint Cookies from Scratch
- Cream butter and sugar.
- Stir in vanilla and almond extracts.
- Mix in flour.
- Refrigerate dough 2-4 hours.
- Scoop cookie dough balls.
- Press a teaspoon or thumb into the dough to leave a print.
- Fill hole with strawberry jam.
- Bake in 350°F oven for 14 minutes.
- Drizzle with glaze.
PRO TIP: Tis’ the season when the most delicious baking happens. Good food makes for great table conversation and happy bellies. Serve this classic shortbread recipe at any holiday party or cookie exchange.
Thumbprint Cookie Ingredients
■ BUTTER: I always stock up on good quality butter like Land of Lakes right around Thanksgiving when it’s on sale for the season. For the holidays, be sure to use real butter, not margarine.
■EXTRACT: I like to use both vanilla and almond extract for Christmas baking just like my mom does. Using the combination of both will flavor the dough with hints of sweet almond.
■ JAM: Use jam instead of jelly or preservatives for the best results. I like to make them with strawberry, raspberry, blueberry, apricot, lemon curd, and apple jams. A combination of jams may be used in this recipe, too.
■ SUGARS: Granulated sugar give this cookie just the right amount of sweetness. Powdered sugar is a traditional ingredient for icing cookies with a glaze.
■ FLOUR: Dough will may be sticky once all the flour is added in to the batch. If it is very sticky, add a tablespoon more in at a time but for the most part, the dough should be thick and hold its structure once it’s chilled.
Thumbprint Cookie Tips and Questions
Can I make these cookies a few days in advance and bake them later? Yes, the dough may need 15-20 minutes to sit on the countertop so it’s easier to work with before baking.
- ☑ no eggs.
- ☑ easy shortbread dough recipe.
- ☑ use any flavor jam.
- ☑ dough freezes well for several months.
- ☑ make ahead cookie dough.
Does this dough freeze well? Yes, the cookie dough can be sealed tightly in plastic wrap and a ziplock bag then stored in the freezer for several months. I like to do this if I have an especially busy baking season ahead.
PRO TIP: Make these classic cookies gourmet and dip the rims in chopped nuts before filling the center with jam or once baked, dip half the cookie in chocolate then in chopped nuts.
Classic Christmas Cookie Recipes
- Peanut butter Blossoms
- Gingerbread Cookies
- Pecan Snowballs
- Classic Chocolate Crinkle Cookies
- No Bake Avalanche Cookies
- Christmas Sugar Cookie Cutouts
- Moose Munch Gourmet Popcorn Snack Mix
- 15 Popular Christmas Cookie Recipes
Glazed Strawberry Thumbprint Cookies
- 1 cup butter, room temperature (2 sticks)
- ⅔ cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 cups + 2 tablespoons all-purpose flour
- ½ cup strawberry jam (or any flavor jam)
- 1 cup powdered sugar
- 1 tbsp water
- 1 tsp vanilla/almond/lemon extract – optional (to flavor)
- In a large bowl fit with a mixer, cream butter (high speed) until light and fluffy, about a minute or two.
- Beat in granulated sugar, vanilla extract, and almond extract.
- Slowly mix in flour and continue to mix on low until soft dough forms scraping down the sides of the bowl with a spatula.
- Cover dough with plastic wrap and chill for at least 2-4 hours; dough should be firm when using. TIP: I refrigerated my dough overnight.
- Preheat oven to 350°F. Line a cookie sheet with parchment paper.
- Scoop 1 inch balls of dough and roll them until they are smooth.
- Place on cookie sheet and press thumb into dough on each ball. Dough may crack, simply smooth over with finger.
- Fill each thumbprint center will strawberry jam.
- Bake in oven 13-14 minutes. TIP: Do not over bake cookies. Place dough in refrigerator after each use. Allow cookies to cool before placing on a wire rack.
- To make the glaze, mix together ingredients until smooth. Drizzle cookie tops with spoon.
- TIP: Cookie dough can be stored in freezer for up to 2 months. Baked cookies can be stored for 2-3 months covered, in freezer.
Classic buttery vanilla and almond flavored shortbread thumbprint cookies with strawberry jam and icing. These Glazed Strawberry Thumbprint Cookies will melt in your mouth. This classic Christmas cookie recipe is a traditional dessert you’ll find on cookie platters. They are so good that you may even find yourself eating cookie after cookie.
adapted from Sally’s Baking Addiction
If you’re a cookie fanatic, you will love baking this recipe. Get the family, kids and friends together on a snowy day and have fun baking batches of this dough and signing Christmas music together. This recipe uses simple ingredients found in most kitchens. Every good shortbread cookie starts with butter, sugar and flour. No eggs are needed. No baking powder or soda. Keep it simple. Beat it together in bowl and add some baking extract to flavor the dough and it’s done. It’s important to chill shortbread dough before baking. Pop it in the refrigerator for a few hours or over night. It can also be stored in the freezer for up to 2 months. Now, the fun part. Scoop the dough and roll it between the hand until nice and smooth. Place on baking sheet and make a thumbprint indentation in the dough. Fill it with your favorite flavored jams. Bake in the oven for 13 minutes and allow them to cool.