Thumbprint Cookie Recipe
Thumbprint cookies, also known as Hallongrotta in Swedish (meaning “raspberry cave”), are believed to have Scandinavian origins. These cookies gained popularity for their simplicity and versatility, often made during festive seasons.
Equipment
- Large mixing bowl
- Hand or stand mixer
- Spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Small spoon (for filling)
Ingredients
For the Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
For the Filling:
- 1/2 cup fruit jam (raspberry, strawberry, apricot, or your favorite flavor)
Instructions
- Preheat the OvenPreheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Cream the Butter and SugarIn a large mixing bowl, use a hand or stand mixer to cream together the softened butter and sugar until light and fluffy. This should take about 2-3 minutes.
- Add Wet IngredientsBeat in the egg yolk and vanilla extract until fully incorporated.
- Incorporate Dry IngredientsGradually add the flour and salt to the butter mixture. Mix until a soft dough forms. Avoid overmixing, as this can make the cookies dense.
- Shape the CookiesRoll the dough into 1-inch balls and place them on the prepared baking sheet, leaving about 2 inches between each ball.
- Make the ThumbprintUsing your thumb or the back of a teaspoon, gently press into the center of each ball to create an indentation. Be careful not to press all the way through the cookie.
- Add the JamFill each indentation with about 1/2 teaspoon of jam. Don’t overfill, as the jam will spread slightly during baking.
- BakeBake the cookies in the preheated oven for 12-15 minutes, or until the edges are just starting to turn golden.
- Cool and EnjoyLet the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.