Strawberry Picnic Thumbprint Cookies (Printable Version)

Buttery shortbread filled with sweet strawberry jam, ideal for summer picnics and casual treats.

# What You'll Need:

→ Dough

01 - 1 cup unsalted butter, softened
02 - 2/3 cup granulated sugar
03 - 1/2 teaspoon pure vanilla extract
04 - 1/4 teaspoon salt
05 - 2 cups all-purpose flour

→ Filling

06 - 1/2 cup strawberry jam, seedless preferred

→ Optional Decoration

07 - 2 tablespoons powdered sugar for dusting

# Steps to Follow:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together softened butter and sugar until light and fluffy, approximately 2 to 3 minutes.
03 - Beat in vanilla extract and salt until fully incorporated.
04 - Gradually add flour, mixing just until combined and a soft dough forms. Avoid overmixing.
05 - Scoop tablespoon-sized portions of dough and roll into balls. Place them 2 inches apart on prepared baking sheets.
06 - Using your thumb or the back of a rounded teaspoon, make a shallow indentation in the center of each dough ball.
07 - Fill each indentation with approximately 1/2 teaspoon of strawberry jam.
08 - Bake for 13 to 15 minutes, or until the edges are lightly golden brown.
09 - Allow cookies to cool on the baking sheet for 5 minutes.
10 - Transfer cookies to a wire rack and cool completely.
11 - If desired, dust with powdered sugar before serving.

# Additional Tips::

01 -
  • They come together in under an hour and require zero fancy equipment or intimidating techniques.
  • The dough is forgiving enough that even a slightly clumsy thumbprint looks charming and homemade.
  • They stay soft for days and actually taste better the next day when flavors settle.
02 -
  • If your dough seems too soft to roll, chill it for 15 minutes in the fridge and it becomes manageable, which I learned after making thumbprint soup on my first attempt.
  • Seedless jam makes an enormous difference because seeds slip out from under the thumbprint and get everywhere, ruining the presentation.
03 -
  • Chill the shaped dough balls for 15 minutes before baking if you want them to hold their shape better and stay slightly thicker.
  • Use a rounded measuring teaspoon to make the indents instead of your thumb if you want perfectly uniform cookies, though the hand-made variation is honestly part of their charm.
Go Back