When it comes to Swedish Christmas cookies this Thumbprint Cookie recipe is a holiday classic, yet delicious anytime of the year. These buttery shortbread cookies with a thumbprint indent filled with jam are colorful and delicious. I love how the jam filled shortbread thumbprints have a distinct homemade look to them too.
With this easy recipe you will be making the best Swedish thumbprint cookies this holiday season!
Swedish Christmas Cookies
Thumbprint cookies originated in Sweden where they are called Hallongrotta, which means raspberry cave. Obviously raspberry thumbprint cookies are the most popular. There are also Rosenmunnar, those are made with strawberry jam. Apricot and lingonberry jam are also common choices, but feel free to use your favorite preserves. Nuts are even added sometimes.
These thumbprint cookies are made with a tender shortbread cookie dough, so are made with powdered confectionery sugar rather than granulated sugar.
How to Make Thumbprint Cookies
Let's prepare some easy jam thumbprint cookies!
The recipe makes 15-17 shortbread thumbprint cookies.
Prep time: 25 minutes | Bake time: 12-14 minutes | Total Time: 40 minutes
Ingredients you will need
1 ¾ cup all purpose flour
¼ teaspoon salt
¾ cup unsalted butter; softened
½ cup powdered sugar
2 teaspoons pure vanilla extract
Lingonberry, Apricot or Raspberry Jam
- baking sheets (cookie sheets)
- parchment paper or silicone liner
Preheat the oven to 350 f degrees. Line baking sheets with parchment paper.
Create Dough: Cream softened butter and sugar together in a stand mixer or in a bowl with hand mixer. Add in vanilla. Beat more. Add in salt and flour. Mix, when the dough forms it will become crumbly but stick together when hand kneaded.
Shape Dough and Fill: Using your hand take out 1 tablespoon full of the shortbread cookie dough. Knead in the palm of your hand and then roll into dough balls. Make an indentation in each of the small balls with your thumb and place on parchment 2 inches apart. Fill the shortbread thumbprints with a little dollop of jam.
Bake for 12 to 14 minutes in preheated oven until golden brown at edges of bottom. Transfer to wire cooling rack to cool completely to room temperature before storing. Store the jam filled buttery cookies in airtight container.
How to Store Swedish Thumbprint Cookies
Store the cookies in an airtight container after fully cooling. They will be good for up to a week.
Can I Freeze Thumbprint Cookies?
Yes, store them with waxed paper between the layers and seal in an airtight container. They can be frozen for 2-3 months.
Swedish Thumbprint Cookies
- baking sheets
- parchment paper or silicone cookie sheet liner
- 1 ¾ cup all purpose flour
- ¼ teaspoon salt
- ¾ cup unsalted butter; softened
- ½ cup powdered sugar
- 2 teaspoons pure vanilla extract
- Lingonberry Apricot or Raspberry Jam
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Cream butter and sugar together in a stand mixer or in a bowl with hand mixer. Add in vanilla. Beat more. Add the flour and salt. Mix well. Dough will become crumbly but stick together them hand kneaded.
- Using your hand take out 1 tablespoon full of the shortbread cookie dough. Knead in the palm of your hand and then roll into balls. Slowly press your thumb into the center and place on baking sheet 2 inches apart. Fill the thumb indent with jam.
- Bake for 12 to 14 minutes until golden brown at edges. Then cool on the baking pan for a few minutes before transferring to wire rack to cool to room temperature. Store in airtight container.