Strawberry Thumbprint Cookies
These dainty, buttery Thumbprint Cookies are the perfect balance of tender, melt-in-your-mouth shortbread and fruity sweetness. Filled with homemade berry preserves or your favorite store-bought jam, they’re as beautiful as they are delicious. The touch of Cointreau and lemon in the preserves adds a sophisticated twist to a timeless classic.
Serves: 12-24
Time: 20 minutes plus 30 minute chill time
Shortbread Cookies
1 cup (2 sticks) butter, slightly softened
½ cup powdered sugar
Pinch of salt
1 tsp vanilla extract
2 cups all-purpose flour
Strawberry Preserves (optional)
1 cup frozen strawberries (or berries of choice)
Splash of Cointreau (optional, for orange flavor)
¼ cup sugar
1-2 tbsp cornstarch
Squeeze of lemon juice
Ingredients
Prepare the Cookie Dough:
1. Preheat your oven to 325°F (163°C).
2. In a mixing bowl, cream together butter and powdered sugar on low speed for about 15 seconds, then increase to high speed for 2½ minutes until light and fluffy.
3. Add the salt and vanilla extract and beat for an additional 30 seconds.
4. Scrape down the sides of the bowl, then add the flour. Mix on low speed until just combined. Avoid overmixing.
5. Place the dough on cling wrap, shape it into an even rectangle, cover, and refrigerate for 30–60 minutes.
Make the Homemade Preserves (Optional):
6. In a small pan over medium heat, cook the frozen strawberries until they start to soften and release liquid.
7. Stir in the sugar and Cointreau (if using).
8. Use a fork or masher to break the berries into smaller pieces.
9. Mix the cornstarch with a small amount of water, then add it to the pan. Raise the heat to bring the mixture to a boil.
10. Once bubbling, reduce the heat to a simmer. Stir in the lemon juice and cook until thickened. Transfer to a bowl to cool.
Shape and Fill the Cookies:
11. Remove the dough from the refrigerator and cut it into 12 or 24 equal pieces, depending on your desired size.
12. Roll each piece into a ball and place on a baking sheet lined with parchment paper.
13. Use your thumb to press into the center of each ball, forming a small crater.
14. Fill each crater generously with preserves.
Bake and Cool:
15. Bake the cookies for 20 minutes, or until the bottoms are lightly golden brown.
16. Allow the cookies to cool completely on a wire rack before serving.
Enjoy these buttery, melt-in-your-mouth thumbprint cookies with a burst of fruity sweetness in every bite! Perfect for gatherings, gifting, or a cozy treat at home.
Tips from My Kitchen
Take the extra 10 minutes and make the preserves at home. This way you know the jam won't leak all over your cookies.
If you use store-bought buy a high-quality brand so the preserves don't leak
Use whatever fruit you'd like! I love using raspberries, apricots, or whatever in season!
Storage:
For the best flavor/texture, keep it in an airtight container for 4 days.
Freeze the dough for up to a month and defrost in the fridge overnight.
Dietary Restrictions:
Dairy-Free: You're in luck! Any dairy product can be interchanged for equivalent replacements and have the same results for this recipe. I like Earth Balance.
Gluten-Free: I have made this recipe with King Arthur's 1:1 Ratio Gluten Free Flour. Keep an eye on texture. If the batter looks dry cream in more butter 1 tbsp at a time.