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
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
Ingredients
- Cookie Dough
- 1 cup (2 sticks) butter, room temperature
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups + 2 tablespoons all-purpose flour
- 1/2 cup strawberry jam , or any flavor jam
- Glaze
- 1 cup powdered sugar
- 1 tablespoon water
- 1 teaspoon vanilla/almond/lemon extract – optional
Instructions
- In a large bowl fit with a mixer, beat butter on high speed until light and fluffy, about a minute or two. Add sugar, and vanilla/almond extract and beat on medium speed. Slowly, add flour (1/2 cup at a time) and continue to beat on low until Soft dough forms. Compact dough and cover it with plastic wrap for at least 2-4 hours; dough should be firm when working with. I refrigerated my dough over night.
- Preheat oven to 350 degrees 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 jam and bake for 13-14 minutes. Do not over bake, cookies will harden but will be soft. Place dough refrigerator after each use. Allow cookies to cool before placing on a wire rack. Allow cookie sheet to completely cool before using again or cookie dough may spread.
- To make the glaze, combine powdered sugar, water and flavored extract into a medium bowl and stir to combine. Using a spoon, drizzle glaze over cookies once cool.
- Cookie dough can be stored in freezer for up to 2 months. Baked cookies can be stored for 2-3 months covered, in freezer.
Nutrition
Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.
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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
25 Responses
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.
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!
If we can’t use almond extract due to allergies should we use more vanilla? I also wonder how apple would taste in these?
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.
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
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.
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.
try popping them in the freezer for 20 minutes after placing them on a cookie sheet.
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?
Hi Penny, was the dough chilled for 2-4 hours before baking? It’s important that the butter is cold when baking.
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.
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?
Thanks!
Hi Taylor, an air tight container should do
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.
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)
Lucky, wish I had some right now, yum!
Hello! So I made this dough yesterday and put it in the fridge overnight. Now, it’s hard as a rock ? Please help!
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
Hollie, the dough will be hard. Just leave it out a little until it becomes manageable to scoop out.
Hey, did you ever figure out why your dough was hard? Mine is now! Help
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.
Hi Jessica,
These look delicious. Thanks for sharing at Saturday Sparks. You have been featured today.
Warmest Regards,
Suzanne
Pieced Pastimes
These cookies are so irresistible! I wish I had a few right now! Thanks for linking up with What’s Cookin’ Wednesday!
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
these are some of my favorites oh so yummy
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