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overhead view of thumbprint cookies on a white plate.

Classic Thumbprint Cookies Recipe (Soft & Buttery!)

These Thumbprint Cookies are soft, buttery, and scrumptious! The melt-in-your-mouth shortbread pairs perfectly with the sweet jam for a classic treat everyone will love. Add a simple glaze on top, and they become completely irresistible!
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Prep Time 10 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 52 minutes
Course Dessert
Servings 14 cookies

Ingredients
  

Shortbread Cookies

  • 1 cup salted butter, softened (2 sticks)
  • 1 cup powdered sugar
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 3/4 cup all purpose flour
  • 1/4 cup cornstarch
  • 1/2 cup your favorite jam or preserves

Almond Glaze

  • 3/4 cup powdered sugar
  • 2 tsp milk
  • 1/4 tsp almond extract

Instructions
 

  • Place your oven rack in the upper third of your oven and preheat to 350 degrees F. Line a sheet pan with parchment paper or a silicone liner and set aside. 
  • In a large bowl of a stand mixer, cream the softened butter. Add the powdered sugar and mix for 2 minutes. Mix in the egg yolk, vanilla extract, and almond extract. Add the flour and cornstarch and mix for 1 minute at medium speed. Be sure to not over-mix.
  • Chill the dough for at least 30 minutes in the refrigerator.

Bake the Cookies

  • Drop or roll 2 tablespoons of dough onto the prepared baking sheet. With the back of your thumb or teaspoon, gently make small indentations in center of dough balls. Place about 1/2 teaspoon of preserves in the center of each ball of dough. 
  • Bake the cookies in the oven for 10-12 minutes. Allow the cookies to rest on the cookie sheet for 10 minutes before moving them to a wire rack to cool completely.

Make the Glaze

  • In a small bowl, whisk the powdered sugar, milk, and almond extract to create a thick glaze. Take a spoon and drizzle the glaze over the top as little or as much as you'd like. Enjoy!

Notes

Freezing and Storage Instructions
To freeze: Place the unbaked dough balls on a baking sheet in a single layer and freeze for 1 hour. Once frozen, transfer the dough balls to an airtight container or resealable freezer bag. They can be stored in the freezer for up to 3 months.
When ready to bake, place the frozen dough balls on the counter for 1 hour to thaw. Make the indentations, add the jam, and bake as directed.
To store: Place cookies in an airtight container or cover them with plastic wrap. They will keep on the counter for up to 4 days.