Easy Thumbprint Shortbread Cookies Made With Fresh Milled Flour
These Shortbread style Thumbprint Cookies made with fresh milled flour come together so quick and easily! Today, I made the with a small batch of Homemade Fresh Raspberry Jam. However, you can make these melt in your mouth cookies with any flavor jam or preserves you prefer!
These freshly milled flour thumbprint cookies are more of a buttery shortbread cookie. So, because they are made with the non-traditional powdered sugar, rather than the typical granulated sugar, the buttery soft texture almost dissolves in your mouth.
These Shortbread style thumbprint cookies are subtly sweet which allows for the sweetness in the jam to shine! If you prefer a sweeter cookie, you can always roll the cookies in granulated sugar before pressing, filling, and baking.
Flavor Ideas For Fresh Milled Flour Shortbread Thumbprint Cookies
One of the most glorious things about these divine cookies, is just how versatile they are. You can choose to flavor the cookie dough itself, and also customize the filling as I mentioned earlier.
Thumbprint Cookie Filling Ideas
Thumbprint cookies offer a delightful opportunity to experiment with various fillings. Here are some delicious ideas:
- Jam or Jelly: Classic thumbprint cookies often feature a dollop of fruit jam or jelly in the center. Raspberry, strawberry, apricot, and blueberry are popular choices.
- Chocolate Ganache: Fill the thumbprint indentation with smooth and rich chocolate ganache for a decadent twist.
- Caramel: Add a sweet and gooey touch by filling the cookies with caramel sauce or dulce de leche.
- Nutella: For chocolate hazelnut lovers, fill the cookies with Nutella or any other chocolate hazelnut spread.
- Peanut Butter: Spoon creamy or crunchy peanut butter into the center of the cookies for a delightful combination of flavors.
- Lemon Curd: For a tangy and refreshing option, fill the thumbprints with homemade or store-bought lemon curd.
Feel free to get creative and mix and match these fillings or come up with your own unique combinations!
Shortbread Cookie Dough Flavor Options
Shortbread cookie dough is wonderfully versatile and can be infused with various flavors to create delightful treats. Here are some flavor options to consider:
- Classic Vanilla: Enhance the buttery richness of shortbread with pure vanilla extract or vanilla bean seeds.
- Lemon: Add lemon zest and/or juice to the dough for a bright and citrusy flavor that pairs beautifully with the buttery base.
- Almond: Incorporate almond extract or finely ground almonds into the dough for a deliciously nutty flavor.
- Coconut: Add shredded coconut to the dough for a tropical twist and delightful texture.
- Cinnamon: Mix ground cinnamon into the dough for a warm and comforting spice flavor.
- Ginger: Add ground ginger to the dough for a subtle spicy kick that pairs well with the buttery shortbread.
Experiment with these flavor options and adjust the quantities to suit your taste preferences. You can also combine multiple flavors to create unique and delicious shortbread cookies!
Can I Make Cookies Without Eggs?
Did I read that right? This recipe for cookies does not call for any eggs? Yes, this cookie recipe does not call for any eggs at all. In fact, this cookie recipe is so simple, that it is a great choice for anyone looking to limit ingredients. With just a few ingredients, it makes the perfect base cookie dough. The magic to this cookie recipe lies in the fully creamed butter!
How To Fully Cream The Butter
Creaming the butter is very important for this recipe, this is because this cookie recipe does not include baking powder or soda. The fully creamed butter is what provides the rise for this cookie. So, make sure you don’t skip this step.
To Fully Cream Butter you must first start out with softened butter. (Not melted butter, not cold butter.) Place softened butter into the stand mixer and start out slowly beating the butter. Once it appears soft, turn up the speed. Keep beating the butter for at least 5 minutes. Also, make sure to scrape the sides as needed. Once the butter has lightened in color, and increased in volume, then you know it has fully creamed. It should look silky smooth at this point. Now it is ready for the rest of your ingredients.
Small Batch Homemade Fresh Raspberry Jam
I decided to use some fresh raspberries to make a homemade jam. But, because I am not canning this jam I just want a small batch for short term use. I made this in about 10 minutes with just 3 ingredients. However, you can of course use any jam or jelly you prefer. Also, earlier I mentioned some other filling ideas.
Ingredients To Make Raspberry Thumbprint Shortbread Cookies With Fresh Milled Flour
Raspberry Jam Ingredients
- 1 pint Fresh Raspberries 170g (2 cups)
- 1/4 cup honey 85g
- 1 TBSP lemon juice 14g
Cookie Dough Ingredients
- 2&1/2 cups Fresh milled flour 300g (I milled my AP Flour Blend 1/3 of hard white, soft white, and Kamut. You can find that HERE)
- 1 cup of softened butter 227g (2 sticks)
- 1/4 tsp salt (If using salted butter, you can omit this)
- 1/2 cup powdered sugar 58g (You can add more to sprinkle after baking if desired.)
- 1 TBSP lemon juice 14g (For more intense lemon flavor, you can also use the zest.)
Instructions To Make Fresh Milled Flour Shortbread Thumbprint Cookies
Make The Jam
(Or grab a jar of your favorite jam or jelly)
- Put raspberries, honey, and lemon juice in a saucepan.
- Heat to a boil, stirring to keep it from sticking to the bottom of the pan. \
- Once it starts to boil, turn the heat down to a simmer.
- Simmer until it thickens (5-10 minutes), and when you pull a spatula or spoon through the jam, it should leave a clean trail and not fill back in with jam right away.
- Once thickened, pull the jam off the heat, and allow to cool to room temperature.
Making The Cookie Dough
- Firstly, to make the cookie dough mill the flour. I like to use 1/3 of each soft white wheat, hard white wheat, and Khorasan Wheat (Kamut.)
- Then, in a stand mixer, put 1 cup of softened (not melted, not cold) butter in, and start to beat slowly.
- Once it appears soft, turn up the speed on the mixer, and keep beating the butter for at least 5 minutes. Make sure to scrape the sides as needed.
- Once the butter has lightened in color, and increased in volume, then you know it has fully creamed. It should look silky smooth at this point.
- Add salt, powdered sugar, and lemon juice (and zest if using) to the fully creamed butter, and mix until well combined.
- Then, add the flour to the mixture, and mix until combined.
- Cover dough, and let it sit in the fridge for 15 minutes.
Finishing The Cookies
- Line a baking sheet with parchment paper.
- Preheat oven to 350*F.
- After the dough has chilled, and the flour has had a chance to absorb the liquid, then decide what size cookies you want. For larger cookies (like mine in the photo & video) I did 2 TBSP cookie scoop, so I could make a double thumbprint to make a heart for Valentine’s Day. (You can make them smaller for more traditional thumbprint cookies, and you will get more than this recipe calls for. Also, the baking time may be a couple minutes shorter.)
- Scoop cookie dough, and then roll it in your hands to make a smooth dough ball. Place dough balls on the lined baking sheet about 2 inches apart from each other. (Also, if you want a sweeter cookie, you can roll these in granulated or turbinado sugar here.)
- Press down in the center of the cookie dough with a wet thumb, or back of a spoon to create a little well.
- Spoon the cooled jam into the wells.
- Bake cookies for about 15-18 minutes. They will start to brown on the edges.
- Let the cookies cool on the baking sheet for 5 minutes, then carefully transfer to a wire rack. They can be easy to break before they cool completely.
- You can enjoy just like this, or dust with some more powdered sugar.
How To Store Shortbread Thumbprint Cookies Made With Fresh Milled Flour
These cookies store wonderfully on the counter at room temperature for 2-3 days. I didn’t even need to cover them. But, if you are wanting to store them for longer, let them cool completely, then place in a freezer bag. They will last in the freezer for up to 4 months. Let them sit at room temperature for 1 hour to thaw.
Also, if you are new to milling your own flour, and want to learn I have several resources and ways to connect on Facebook, YouTube, and my website, HERE! Welcome!
Shop This Post
Grain mill Nutrimill (Use Coupon Code: Grainy for $20 Off yours):
Hard White Wheat (Small Amount)
Soft White Wheat (Small Amount)
Kamut (Small Amount)
Checkout Some Of My Other Recipes
How To Make Your Own AP Flour With FMF
Fresh Milled Flour Recipe Index
Shortbread Thumbprint Cookies Made With Fresh Milled Flour Printable Recipe
Shortbread Style Thumbprint Cookies Made With Fresh Milled Flour
Ingredients
Ingredients For The Raspberry Jam
- 1 pint Fresh Raspberries 170g 2 cups
- 1/4 cup honey 85g
- 1 TBSP lemon juice 14g
Ingredients For Cookie Dough
- 2&1/2 cups Fresh milled flour 300g I milled my AP Flour Blend 1/3 of hard white, soft white, and Kamut.
- 1 cup softened butter 227g 2 sticks
- 1/4 tsp salt If using salted butter, you can omit this
- 1/2 cup powdered sugar 58g You can add more to sprinkle after baking if desired.
- 1 TBSP lemon juice 14g For more intense lemon flavor, you can also use the zest.
Instructions
- Put raspberries, honey, and lemon juice in a saucepan.
- Heat to a boil, stirring to keep it from sticking to the bottom of the pan.
- Once it starts to boil, turn the heat down to a simmer.
- Simmer until it thickens (5-10 minutes), and when you pull a spatula or spoon through the jam, it should leave a clean trail and not fill back in with jam right away.
- Once thickened, pull the jam off the heat, and allow to cool to room temperature.
- Firstly, to make the cookie dough mill the flour. I like to use 1/3 of each soft white wheat, hard white wheat, and Khorasan Wheat (Kamut.)
- Then, in a stand mixer, put 1 cup of softened (not melted, not cold) butter in, and start to beat slowly.
- Once it appears soft, turn up the speed on the mixer, and keep beating the butter for at least 5 minutes. Make sure to scrape the sides as needed.
- Once the butter has lightened in color, and increased in volume, then you know it has fully creamed. It should look silky smooth at this point.
- Add salt, powdered sugar, and lemon juice (and zest if using) to the fully creamed butter, and mix until well combined.
- Then, add the flour to the mixture, and mix until combined.
- Cover dough, and let it sit in the fridge for 15 minutes.
- Line a baking sheet with parchment paper.
- Preheat oven to 350*F.
- After the dough has chilled, and the flour has had a chance to absorb the liquid, then decide what size cookies you want. For larger cookies (like mine in the photo & video) I did 2 TBSP cookie scoop, so I could make a double thumbprint to make a heart for Valentine’s Day. (You can make them smaller for more traditional thumbprint cookies, and you will get more than this recipe calls for. Also, the baking time may be a couple minutes shorter.)
- Scoop cookie dough, and roll it in your hands to make a smooth dough ball. Place dough balls on the lined baking sheet about 2 inches apart from each other. (Also, if you want a sweeter cookie, you can roll these in granulated or turbinado sugar here.)
- Press down in the center of the cookie dough with a wet thumb, or back of a spoon to create a little well.
- Spoon the cooled jam into the wells.
- Bake cookies for about 15-18 minutes. They will start to brown on the edges.
- Let the cookies cool on the baking sheet for 5 minutes, then carefully transfer to a wire rack. They can be easy to break before they cool completely.
- You can enjoy just like this, or dust with some more powdered sugar.
Video
Notes
*This post contains affiliate links, which means I make a small commission at no extra cost to you! As an Amazon Associate I earn from qualifying purchases. But, I will only suggest items I actually Love and Have Used!
Hi! Would the jam part work with blueberries? I don’t have raspberries.
Yes! You can use pretty much any fruit!
Can I add cornflour to this recipe? Thank you in advance. I am going to use all soft white wheat.
You can add a little, but there is already cornstarch in most powdered sugars. Unless you are blending your own powdered sugar, then it will need some.
These were delicious! I’m wondering if there’s a way to make them less crumbly? I took a bite and they just fell apart. Delicious flavor and texture though!!!!
Maybe add a tad less flour, they do kind of melt in your mouth! But, I noticed the next day they were even better!
My whole family loves these cookies. I love them because they are so easy to make as well as delicious. Thank you for another great recipe!
Yay! I am so happy to hear that! Yes, super quick and easy to throw together with minimal ingredients! Thank you so much!
Hi Kara, if I wanted to make a savory version of this cookie, do you recommend just leaving out the sugar? Or would you recommend any other adjustments?
I have not tried these savory, but most the savory ones I see add either grated parmesan cheese or cheddar cheese to the dough portion. So, if I were going to give it a try, I would cut the sugar back to 1 TBSP and add in 8oz of cheddar cheese. Let me know how they turn out if you give it a try! Happy Baking!