Buttery, fruity and boozy! Does it get any better? I’ve been dying to share these little Spring jewels with you all week! Thumbprint cookies are one of my faves to begin with, but shortbread thumbprints are where it’s at! Then you add bright citrus, strawberry jam and a little of the good stuff, and you might end up not sharing a single one!
I don’t think these cookies are going to take too much convincing. They’re light, bright and I think they have Spring written all over them! I took my go-to shortbread recipe and zhushed it up with a good dose of lemon zest. It’s not knock you over the head lemon, it’s just enough to let you know it’s there and it’s so unbelievable paired with the strawberry jam!
The only thing you need to make sure of is that the cookie dough is well chilled before you scoop, roll and bake it.
Once the cookies are completely cooled, we can get to the good stuff! A light drizzle of Grand Marnier glaze adds that pop that makes this whole little production complete. It’s not over powering, it just adds that bite that complements the strawberry and enhances the citrus notes floating around. It’s kind of magical…
I also think the drizzle of glaze really dresses them up. And how gorgeous are these for a Mother’s Day brunch? Or dinner? Or just because?
Buttery thumbprint cookies filled with strawberry jam and topped with a flavorful drizzle of Grand Marnier glaze are a must try!
- 8 ounces unsalted butter, room temperature
- 2/3 cup sugar
- Zest of 1 lemon
- 1tsp. vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp. salt
- 1/3 cup strawberry jam for filling
- 1/2 cup powdered sugar
- 1 Tbsp. + 1 and 1/2 tsp. Grand Marnier
- In the bowl of an electric mixer, cream butter and sugar and lemon zest on medium speed until light and fluffy, about 5 minutes.
- Add vanilla extract and continue to mix.
- Add flour and salt, scraping down the bowl as needed.
- Wrap dough in plastic wrap and chill for a few hours.
- Preheat oven to 350 degrees. Line cookies sheets with parchment paper and set aside.
- Scoop cookie dough using a cookie scoop that yields 3/4 ounce of dough and place on prepared cookies sheets.
- Roll cookie dough into balls and make an indentation in the middle with your thumb.
- Using a 1/4 teaspoon, fill the indentation with jam.
- Bake cookies for 12-14 minutes, rotating once halfway through.
- Allow to cool on cookie sheets for a few minutes and then transfer to wire racks to cool completely.
- In a small bowl whisk together powdered sugar and Grand Marnier, adding a little liqueur at a time until you get the right consistency.
- Spoon glaze over completely cooled cookies. You can also use a piping bag to drizzle the glaze.
- Store glazed cookies in an airtight container at room temperature.