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Strawberries and Cream Shortbread Cookies

Thumbprint cookies are a Christmas cookie staple so I thought I'd try my hand, and it was a massive FLOP! We don't always have successes around here, but this recipe actually turned for the better.

I'm pretty certain the dough was not the right consistency, which made it crumble when I pressed my thumb to make an indent. After they baked, the cookies had spread too far and there was hardly an indent left! The flaky, buttery dough of a classic thumbprint cookie just wasn't happening, so I got creative. These are essentially straight shortbread cookies, plain and simple.

We're big fans of anything strawberry and I love any kind of savory cookie, so instead of a traditional glaze, we made a cream cheese glaze and base filling.

Strawberries and Cream Shortbread Cookies


  • 1 cup butter, room temperature (2 sticks)

  • ⅔ cup sugar

  • 1 1/2 tsp vanilla paste

  • 2 cups + 2 tablespoons all-purpose flour

  • ½ cup strawberry jam

  • 2 oz cream cheese, softened


  • 1 cup powdered sugar

  • 2 tbsp milk

  • 1 tsp vanilla paste

  • 4 oz cream cheese


  • In a stand mixer, cream butter and sugar until light and fluffy

  • Mix in the sugar & vanilla paste until combined

  • Slowly mix in flour and mix on low until a soft dough forms

  • Cover dough and chill for approximately 2 hours

  • Preheat over to 350 and line a cookie sheet with parchment paper

  • Scoop 1" dough balls and make smooth

  • Once placed on the cookie sheet, use a teaspoon to press an imprint in the cookie. If the dough cracks, use your fingers to gently smooth

  • Fill with softened cream cheese and top with strawberry jam

  • Bake for 10-12 minutes. Transfer for a wire rack to cool.

  • Make the cream cheese glaze, mix until smooth, and drizzle over the cookies


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