Shortbread Jam Thumbprint Cookies

These tasty treats can be rolled in coconut or finely chopped pecans, then filled with your favourite jam. With a buttery shortbread base, these cookies are a personal favourite. I hope they will be yours as well!

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Christmas Photos in June??

I’m working on a Christmas Recipes e-book and that is why you’re seeing a holiday post in June :). I can’t wait to share it with all of you!

These cookies are SO DELICIOUS that I want to share them with you now! I forgot how much I loved these. We couldn’t keep our hands off them!

Writing this post reminds me of some of the things we do traditionally leading up to the holiday. When we lived in Hamilton, ON, we used to drive a short half-hour drive away to Springridge Farm. This place is magical at any time of year. Hay rides during pumpkin season and fresh cut Christmas trees during the holiday season. They have the best bakery around and the staff is wonderful. The gift shop is one of my personal favourite stores to pick up Christmas gifts and stocking stuffers. If you’re ever nearby you have to check them out. It is truly a magical spot!

shortbread jam thumbprint cookies on plate

As usual, we are a divided household :). The three boys in the house preferred the coconut and I preferred the pecans.

shortbread jam thumbprint cookie son blue plate with mug in background

How to make Shortbread Jam Thumbprint Cookies

Ingredients you will need:


It is very important to use room temperature butter in this recipe and not margarine. It really adds to the flavour and texture of the cookie.


The sugar gives the dough its sweetness. Cream the butter and sugar together, until the sugar is completely dissolved. The batter will be very creamy.


Use large eggs in this recipe. Separate the eggs in advance so that you will have them ready, (and it’s less confusing). The yolks go into the batter and whites are for dipping the cookies into.


Use pure vanilla extract. There are 2 full teaspoons in this recipe and it will really add to the flavour.


All purpose flour is used in this recipe. This part is pretty straightforward 🙂

Finely chopped pecans

Fresh pecans will ensure the perfect cookie.

Flaked Coconut

Use sweetened flaked coconut.


Raspberry Jam is recommended in Shortbread Jam Thumbprint Cookies or you could use your favourite flavour.

How to make Shortbread Jam Thumbprint Cookies

These little gems are super easy to make!

Start by getting all of your ingredients ready. This will speed things up considerably.

ingredients for cookies and  KitchenAid mixer

Then , cream together the butter with the sugar; beat it until it’s nice and fluffy and the sugar is dissolved completely.

Follow that with the egg yolks and vanilla. Mix well until blended. It will be a light lemon colour. Then slowly add in the flour.

closeup photo of butter, eggs, vanilla and sugar mixed in stand mixer

Rolling them into balls and dipping into the nuts or coconut

Roll the cookies into 1 and 1/2 inch balls, then into the egg whites followed by either the nuts or the coconut.

When you roll the cookies into the nuts or coconuts have a wet cloth or napkins handy as it does get a bit messy between cookies.

If the cookies crack as you press your thumb into them, that’s perfectly normal. You can gently pat them back together.

Adding the jam

The easiest way to serve these is to scoop the jam in right before they’re served. This way, you can store them in a covered container and don’t have to worry about stacking and the jam sticking.

shortbread jam thumbprint cookies on blue and white plate

Other cookie recipes you might like:

Oatmeal Chocolate Chunk Cookies

The Best Chocolate Chip Cookie Recipe

almond chocolate chip biscotti

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Jam Thumbprint Cookies

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5 from 1 review


These tasty treats can be rolled in coconut or finely chopped pecans, then filled with your favourite jam. With a buttery shortbread base, these cookies are a personal favourite. I hope they will be yours as well!


1 cup butter, room temperature

1/2 cup granulated sugar

2 egg whites, lightly beaten

2 egg yolks

2 tsp. vanilla

2 cups all purpose flour

1/2 cup finely chopped pecans

1/2 cup flaked coconut

1 cup raspberry jam


1. In large mixing bowl, cream together butter and sugar until light and fluffy.

2. Beat in egg yolks.

3. Add vanilla.

4. Blend in flour just until mixed.

5. Shape into 1 and 1/2″ round balls. 

6. Dip balls, one at a time into egg white mixture then into the coconut or nuts. 

7. Place on cookie sheet. 

8. Once you have your cookie sheet filled, gentle press your thumb into the centre of each cookie. This will leave a spot for the jam once they are baked. 

9. Bake in 325F oven for 12 to 15 minutes or just until firm. 

10. Transfer to wire rack and let cool. 

11. Fill centres with jam. (do not fill all of the cookies. Store the baked cookies and fill with jam as you need them).

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Cookies
  • Method: Baked
  • Cuisine: American


  • Serving Size: 1 cookie
  • Calories: 102
  • Sugar: 3 g
  • Sodium: 4.7 mg
  • Fat: 7.1 g
  • Saturated Fat: 3.9 g
  • Trans Fat: 0 g
  • Carbohydrates: 8.6 g
  • Fiber: 0.4 g
  • Protein: 1.3 g
  • Cholesterol: 23.8 mg


  1. My mom and aunt still make these every Christmas and they make me smile just to see them on a tray. So good and love all the combinations of jam and nuts you can use!

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