Hallongrottor – Swedish Thumbprint Cookies

There aren’t many biscuits that are synonymous with Christmas time in the way Hallongrottor – Swedish Thumbprint Cookies are. Do you like thumbprint or jam drop cookies friends?

These buttery melt-in-your-mouth goodies with a center of raspberry jam is the kind of addictive cookies you want to both enjoy for yourself and for your loved ones when you setting out a cookie box.

The literal translation from Hallongrottor in Swedish is raspberry caves in English and sometimes these cookies can be found to be thicker with a deeper raspberry filling. It seems there is no one way to make these beyond

Why you’ll love these

Minimal ingredients and prep time

There is nothing fancy in these and the cookie dough comes together so quickly you’ll want to make these for more than just special occasions.

The raspberry jam filling

The raspberry jam adds a touch more sweetness that compliments the buttery cookies perfectly!

How to prepare Hallongrottor – Swedish Thumbprint Cookies

• Cream it: Cream the butta and sugar.
• Dries and flavor: Add in the dry ingredients and extract and combine until a dough forms.
• Roll out: Between two sheets, roll the dough out.
• Cookie cutter: Press a round cookie cutter into the dough and before you pull away press and turn your thumb into the center to make that print.
• Batch em: Continue cutting and pressing your thumbprint into the cookie dough until your cookies have all been cut out.
• Chill: Place on a tray and chill.
• Jammy filling: Spoon some jam into the center of your cookies.
• Bake: Place in the oven and bake until lightly golden on the edges.
• Cool: Set aside to cool.
• Serve: Grab 2 because you’ll need them as you dig in!

Tips for the best Hallongrottor – Swedish Thumbprint Cookies

Consistent thumbprint shape: If you have a honey drizzle, simply flour the tip of the drizzle and tap to remove the excess and press into the center of your cookie , turning gently to really indent your cookie before you remove your cookie cutter so your cookie remains nice and uniform in shape.

Chilling the dough after rolling it out: The chill time, despite how short it is, allows the butter dough to firm up resulting in cookies that will spread less and also ensuring a more even bake.

More cookies you’ll enjoy

Shortbread with Raspberry Glaze

Icelandic Meringue Cookies

Chocolate Mint Thumbprint Cookies

Hallongrottor – Swedish Thumbprint Cookies
Adapted from arla.se
Makes 26 biscuits

Ingredients:
250 grams / 8.8 ounces butter, room temperature
75 grams / 3/4 cup + 1 teaspoon confectioner’s/icing sugar
286 grams / 1 3/4 cups + 1/4 teaspoon plain flour
1/2 teaspoon vanilla extract
3/4 teaspoon baking powder
100 grams / 1/3 cup raspberry jam

Directions:
Preheat oven to 200C/400F and line your baking tray with greaseproof paper.

Beat the butter and sugar until pale and creamy, approximately 3 minutes with a hand mixer.

Add in the flour, vanilla extract and baking powder.

Combine on low until the mixture looks crumbly and no dry portions remain in your bowl.

Measure out 2 equal portions of greaseproof paper and invert the crumbly dough onto one portion of the dough.

Press the second piece of greaseproof paper over the top and press down, rolling out the dough to 1/3 inch thick.

Pull away the top piece of the paper and lightly flour the top of the dough to smooth it out.

Press a round cookie cutter into the edge of your dough and either press firmly into the center with your lightly floured thumb or a lightly floured honey drizzle.

Turn your wrist to make a proper and even dent in the center of your cookie.

Lightly slide a thin offset spatula underneath your cookie and lift up, lightly pressing the top of your edges to loosen away from the cookie cutter.

Set your cookie aside on your top layer of greaseproof paper and set on a tray.

Repeat with the remaining dough.

Set the cookies in the fridge for 10 minutes.

Place your cookies onto a baking tray with 2 inches gap between each.

Spoon 1/2 teaspoon raspberry jam into the centers of your cookies and bake until the biscuits look matte for 12 minutes.

Remove and allow to cool for 2 minutes on the tray before placing on a cooling tray.

Serve em up!

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