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Glazed Strawberry Thumbprint Cookies

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.

Classic Strawberry Jam Thumbprint Cookies stacked on burlap. each center of the cookie is filled with strawberry jam then icing in a powdered sugar icing glaze. Text on photo reads Glazed Strawberry Thumbprint Cookies.

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.

Classic Strawberry Thumbprint Cookies - Buttery thumbprint cookies stacked and filled with strawberry jam and glazed. text in center reads strawberry thumbprint classic christmas recipe cookies in blue boarder. Second image is a closer up photo of first.

How to Make Strawberry Thumbprint Cookies from Scratch

  1. Cream butter and sugar.
  2. Stir in vanilla and almond extracts.
  3. Mix in flour.
  4. Refrigerate dough 2-4 hours.
  5. Scoop cookie dough balls.
  6. Press a teaspoon or thumb into the dough to leave a print.
  7. Fill hole with strawberry jam.
  8. Bake in 350°F oven for 14 minutes.
  9. 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.

Strawberry Thumbprint Cookies piled in a stack with a bite taken out of the first cookies. Glazed in a powdered sugar and water icing and jam filled in the center of each cookie.

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

For more jam filled recipes, try these Raspberry Bow Tie Cookies next. These Gingerbread Thumbprint Cookies are also a huge hit every Christmas.

Glazed Strawberry Thumbprint Cookies

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.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: jam cookies, Strawberry Cookies, thumbprint cookies
Prep Time: 20 minutes
Cook Time: 13 minutes
Chill: 4 hours
Total Time: 4 hours 33 minutes
Servings: 18 cookies
Calories: 224kcal


  • 1 cup butter, room temperature (2 sticks)
  • 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)
  • Glaze
  • 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.


Calories:224kcal | Carbohydrates:31g | Protein:2g | Fat:10g | Saturated Fat:7g | Cholesterol:27mg | Sodium:94mg | Potassium:25mg | Fiber:1g | Sugar:19g | Vitamin A:315IU | Vitamin C:1mg | Calcium:7mg | Iron:1mg

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.

updated 12/2020


  • Avatar for Swankyrecipes
    01/12/2015 at 2:36 pm

    these are some of my favorites oh so yummy
    come see us at

  • Avatar for Swankyrecipes
    Becky at Cooking with Vinyl
    01/16/2015 at 3:14 pm

    These look yummy! Thanks for sharing on the link party. I’m a new food blogger and love meeting others. I’ve followed your social sites and hope we can connect on those. I love your blog name! Becky

  • Avatar for Swankyrecipes
    01/18/2015 at 5:50 pm

    These cookies are so irresistible! I wish I had a few right now! Thanks for linking up with What’s Cookin’ Wednesday!

  • Avatar for Swankyrecipes
    01/24/2015 at 9:26 am

    Hi Jessica,
    These look delicious. Thanks for sharing at Saturday Sparks. You have been featured today.
    Warmest Regards,
    Pieced Pastimes

  • Avatar for Swankyrecipes
    12/23/2015 at 9:30 pm

    Hello! So I made this dough yesterday and put it in the fridge overnight. Now, it’s hard as a rock ? Please help!

    • Avatar for Swankyrecipes
      Jessica Knott
      12/24/2015 at 12:06 am

      let it get to room temp then form into balls. It is a delicate dough but try your best to do balls by rolling between the hands

    • Avatar for Swankyrecipes
      Jessica Knott
      01/16/2016 at 5:48 pm

      Hollie, the dough will be hard. Just leave it out a little until it becomes manageable to scoop out.

    • Avatar for Swankyrecipes
      12/22/2017 at 11:29 pm

      Hey, did you ever figure out why your dough was hard? Mine is now! Help

      • Avatar for Swankyrecipes
        Jessica Knott
        12/23/2017 at 2:06 pm

        If after refrigeration, just let it sit on the counter top for 20 minutes. The dough should soften more when rolled between your hands. Hope that helps.

  • Avatar for Swankyrecipes
    Kelly Cherie
    01/15/2016 at 5:40 pm

    Hi Jessica this recipe looked so yummy that Im making them right now.. Im chilling my dough for 2 hours and then going to bake… Cant wait to try them and will let you know how they turn out!! Fyi— I had to use 2 Tablespoons of water in the glaze to make it the consistancy to be able to drizzle it (pre-made the glaze)

  • Avatar for Swankyrecipes
    01/21/2016 at 7:06 pm

    I made these for Christmas and I used raspberry jam instead. Also, dusted with powder sugar for a different lo instead of a glaze. They are not very sweet and a nice buttery cookie.

  • Avatar for Swankyrecipes
    05/06/2017 at 10:42 pm

    Hi, how do you store these cookies once made? Can they sit out in an airtight container for a few days or should they be refridgerated?


  • Avatar for Swankyrecipes
    05/14/2018 at 12:25 pm

    4 stars
    I tried these cookies and they tasted great but… when I cooked it the allotted time the cookies do not look like your picture. The cookies bake flat, why is that?

    • Avatar for Swankyrecipes
      Jessica Knott
      05/14/2018 at 9:46 pm

      Hi Penny, was the dough chilled for 2-4 hours before baking? It’s important that the butter is cold when baking.

      • Avatar for Swankyrecipes
        05/15/2018 at 8:15 am

        Yes, the dough was chilled overnight. I even chilled it some more after putting the jam on top. Either way my three years old loves them. Will continue to use the recipe and hope each time that the shape will improve. Thank you for the recipe.

  • Avatar for Swankyrecipes
    Amy Marshall
    12/22/2018 at 1:09 pm

    Jessica, my dough was cold to but the cookies still spread…any ideas and should the butter be unsalted just wondering…Your cookies look fluffy compared to mine.

    • Avatar for Swankyrecipes
      Jessica Knott
      12/23/2018 at 11:07 pm

      try popping them in the freezer for 20 minutes after placing them on a cookie sheet.

  • Avatar for Swankyrecipes
    12/06/2019 at 7:33 pm

    Just took out the dough and as I try to make balls, it breaks apart and does not want to form a ball. Very crumbly. Any suggestions

    • Avatar for Swankyrecipes
      Jessica Knott
      12/08/2019 at 4:48 pm

      you could take it out and return it to room temperature then form the dough then and pop it in the refrigerator. If it’s still too crumbly, put it in a mixer with a little butter.

  • Avatar for Swankyrecipes
    12/13/2020 at 8:14 am

    If we can’t use almond extract due to allergies should we use more vanilla? I also wonder how apple would taste in these?

    • Avatar for Swankyrecipes
      Jessica Knott
      12/13/2020 at 9:30 pm

      Yes, swap the almond for vanilla. Also, any jam flavors may be used. I have not tried apple but it does should like something I’d try for sure.

  • Avatar for Swankyrecipes
    01/03/2021 at 11:05 am

    I made these cookies plus several others for Christmas. These were by far the best!!! Comments were “to die for”. Definitely will make again!!! Thanks for the recipe!

  • Avatar for Swankyrecipes
    05/22/2021 at 8:22 am

    I made these at Christmas, and they are easy to make and delicious!! Making them again this weekend as part of a cookie tray for a graduation party for my grandsons. Thanks so much for this terrific recipe.

  • Avatar for Swankyrecipes
    12/11/2022 at 5:16 pm

    Unsalted or salted butter?

  • Avatar for Swankyrecipes
    12/18/2022 at 3:10 pm

    5 stars
    Can these be frozen after made?

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