Lavender Shortbread Thumbprint Cookies with Cherry Jam
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A Christmas cookie tray feels finished with a row of jewel-bright thumbprints. Buttery lavender shortbread, a sparkly sugar coat and a little pool of cherry jam in the middle.
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Why this pairing works
Rich shortbread needs something tart to balance it. Cherry jam brings that bright pop, and the lavender in the dough makes the fruit taste even juicier.
Makes about 24 cookies Prep 25 min + 15 min chill Cook 15 min
Ingredients
- 1 bag Lavender Cookie Mix (Shortbread), plus the ingredients listed on the package, or the from-scratch dough below
- 1/4 cup Lavender Sugar, for rolling
- 1/2 cup cherry or raspberry jam
- 1/2 cup powdered sugar, for the drizzle
- 2 to 3 tsp milk
- 1 drop Lavender Extract or 1/4 tsp vanilla, optional
Directions
- Prepare the dough according to the package directions or the from-scratch recipe below. Roll into 1-inch balls, then roll each ball in Lavender Sugar.
- Set the balls 2 inches apart on a parchment-lined sheet. Press your thumb or the back of a 1/2-teaspoon measure into each one to make a small well.
- Chill the tray 15 minutes, then bake as the package directs (or at 350°F for 12 to 14 minutes for the from-scratch dough), checking a few minutes early since small cookies bake faster. Pull them when the edges are just golden.
- While the cookies are still warm, gently press the wells again if they puffed. Cool completely, then fill each well with about 1/2 tsp jam.
- Whisk the powdered sugar, milk and lavender extract into a thin glaze and drizzle over the cookies. Let set 20 minutes.
Serve it with: Lavender Honey Sticks (Lavender)
How do you make lavender shortbread dough from scratch?
This makes about 24 thumbprints.
- 1 cup (2 sticks) butter, softened
- 2/3 cup Lavender Sugar or granulated sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1 tsp culinary lavender buds, finely ground
- 2 cups all-purpose flour
- 1/4 tsp salt
- Beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the egg yolk, vanilla and ground lavender.
- Mix in the flour and salt on low speed just until the dough comes together.
- Roll, shape and fill as in the recipe above, and bake at 350°F for 12 to 14 minutes.
Why did my thumbprint cookies crack or spread?
- Cracked edges: the dough was a little dry or too cold when you pressed it. Let it warm a few minutes, or press the wells while the balls are still soft.
- Spreading: the butter was too warm. Chill the shaped cookies 15 minutes before baking, as in step 3.
- Wells disappearing: press them again with a measuring spoon as soon as the cookies come out of the oven.
What jam is best for thumbprints?
A thick jam or preserves holds its shape in the well. Cherry, raspberry and apricot are classics; lemon curd and blackberry jam make a colorful tray. Runny jam soaks into the cookie, so stir it smooth and use a little less.
How do you store and freeze them?
Keep filled cookies in a single layer, or between sheets of parchment, in an airtight container for up to 5 days. To get ahead of holiday baking, freeze the unbaked dough balls for up to 3 months, or freeze baked, unfilled cookies and fill them after thawing.
Make it your own
- Fill with lemon curd for a sunny yellow cookie on the tray.
- Dip the bottoms in melted dark chocolate and let them set on parchment.
- Roll the dough balls in finely chopped pecans instead of Lavender Sugar.
Frequently asked questions
Should I fill the jam before or after baking?
After, as in this recipe, for bright, glossy jam. Filling before baking works too, but the jam darkens and can bubble over.
Do they ship well in a cookie box?
Yes, if you let the jam and glaze set fully, then pack them snugly in a single layer with parchment.
Will the lavender taste strong?
No. In shortbread it reads as a soft floral note that makes the fruit taste brighter.
Made it? Rate this recipe below and tell us which jam you used.
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