Shortbread Cookies with Jam or Jelly Centers
Delightfully buttery and irresistibly sweet, these Shortbread Cookies with Jam or Jelly Centers are a timeless treat that’s as charming as they are delicious. With a tender, melt-in-your-mouth texture, these cookies feature a buttery shortbread base paired with a jewel-like dollop of your favorite fruit jam or jelly, creating the perfect balance of rich and fruity flavors. Simple yet elegant, this recipe requires just six pantry-friendly ingredients and is ready in under 35 minutes, making it an ideal choice for everything from afternoon tea to holiday cookie exchanges. Whether you choose raspberry, apricot, or classic strawberry jam, these thumbprint-style cookies are guaranteed to be a crowd-pleaser. Make them ahead of time and store them for up to a week for a convenient, homemade treat that’s always ready to impress!
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 100 grams granulated sugar
- 2 teaspoons pure vanilla extract
- 260 grams all-purpose flour
- 0.25 teaspoons salt
- 120 grams jam or jelly (any flavor)
Instructions
Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Mix in the pure vanilla extract until combined.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms. Be careful not to overmix.
Using your hands or a small cookie scoop, roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
Using your thumb or the back of a wooden spoon, gently press down into the center of each ball to create a small well.
Fill each well with about half a teaspoon of jam or jelly. Be careful not to overfill, as the jam may spread during baking.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges just begin to turn golden.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
1652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.6 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 626 mg | 27% | |
| Total Carbohydrate | 377.5 g | 137% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 160.6 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 343 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
