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Shortbread Thumbprint Cookies

A buttery, melt-in-your-mouth shortbread cookie with a bit of preserves in the center. Perfect for the holidays.

Course Dessert
Servings 6 dozen, 1 inch cookies


  • 3 cups butter, softened
  • 2 cups powdered sugar
  • 4 1/2 cups flour
  • 1 cup cornstarch
  • preserves or jam


  1. Preheat oven to 300°

  2. Mix butter until light and fluffy.

  3. Gradually add dry ingredients until well blended. You can use a mixer with a dough hook or a handheld dough cutter.

  4. Dust hands lightly with cornstarch or powdered sugar, roll dough into 1 inch balls, and place on a parchment paper lined baking sheet.

  5. Press each cookie lightly in the center to make an indentation. Fill each with a dollop of your choice of preserves.

  6. Bake at 300° for 20-25 minutes. You want the cookies to be done, but not browned. Just a light, golden tinge on the bottom or edges is fine.