The Best Thumbprint Cookies Recipe
I’m already being asked for my cookies for Christmas so here I am baking pretty much for the entire month. Somehow I’m always in charge of dessert which usually is made up of a dozen different types of cookies, of which you can find the recipes for all here on the blog, and my walnut rolls which is a tradition in our family. It’s ok, I’m not complaining because I love to bake and I love these cookies.
What Are Thumbprint Cookies?
Thumbprint cookies are known as Hallongrotta which is a Swedish pastry. Translated it means “Raspberry Cave“. Thumbprint cookies are really old fashioned but a classic in my book. There are many variations of these cookies but I love mine rolled in some toasted walnuts or pecans, however, you can use whatever nuts you prefer, but the nuts are a must. The jam is also a must. I prefer a seedless raspberry or strawberry jam, but feel free to use whatever jam you like.
Flour – Simple all purpose flour is all you need. Salt – Just a dash is used to balance the sweetness. Butter – Always use unsalted butter to control the amount of added salt. Brown Sugar – It naturally has some molasses in it which complements the nuts and jam. Egg – You will need to separate the egg yolk from the white for this recipe Vanilla Extract – Use pure vanilla extract for the best flavor. Walnuts – They need to be finely chopped. You can also use almonds or pecans if you prefer. Raspberry Jam – I love to use seedless raspberry jam, but any type of jam will work.
These classic cookies are refined, yet take under an hour to make! The dough comes together in minutes with the help of a stand mixer. However, you can make this recipe by hand too. Just follow the easy steps and you’ll have homemade nutty fruit filled cookies in no time. First, preheat your oven to 350°F (177°C) so it is ready for baking once the cookie dough is ready. Next, line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking. To begin, combine the flour together with the salt in a medium bowl and set aside. Next, add the butter and brown sugar to the bowl of your stand mixer and mix them together for a couple of minutes until light and fluffy using the paddle attachment. Then add the egg yolk, vanilla extract and continue mixing until well combined. Finally, add the flour mixture and mix once more until fully incorporated and a dough has formed. It’s important to have everything ready to go before you start forming the cookies. So beat the egg white with a whisk in a small bowl until it’s frothy. Then put the finely chopped walnuts in a separate shallow bowl. Now let’s form some dough into thumbprint cookies! To start, shape the dough into 1-inch round balls that are all about the same size. The easiest way to do this is to use a cookie scoop. Next, roll each ball of dough in the egg white and then in the finely chopped walnuts. Make sure to fully coat the balls in walnuts. Then place all the balls on the prepared sheet pan about 2 inches apart from each other. Now, use your thumb to make an indentation in the center of each ball or you can do it like I do and use a cork. Transfer the baking sheet to the oven and bake for 8 minutes. Now carefully fill each cookie with about ¼ teaspoon of jam per cookie. Transfer the baking sheet back to the oven and bake for another 8 minutes or until the edges are lightly browned. When the cookies are done, remove them from the baking sheet and place them on a wire rack to cool completely before serving.
Can I Use Other Types Of Jam Or Nuts?
Yes! You can use any type of jam or nuts you like. Just make sure to keep the ratios of the ingredients the same and the cookies will come out perfect.
Can I Make GLuten-Free Thumbprint Cookies?
Probably yes, yet I’ve not tried. Just follow the same instructions, but make sure to use a 1-to-1 gluten-free flour that has xanthan gum in it, which acts as a replacement for the gluten that is naturally in all-purpose flour.
Can I Freeze Thumbprint Cookies?
These cookies are perfect for freezing. Simply store them in an airtight container in the freezer for up to 3 months. I always start my cookie baking at the beginning of December and store them in the freezer until the night before serving them. Simply take out the container from the freezer and thaw them on the counter overnight.
Looking for More Christmas Cookie Recipes? Try These:
Mexican Wedding Cookies Chocolate Sugar Cookies Classic Shortbread Cookies Lemon Thumbprint Cookies Chocolate Rumballs Rugelach Recipe
