Name: Hallongrottor - Swedish Thumbprint Cookies
Prep time: 30 min
Cook time: PT-465421H52M22S
Total time: 1 h 10 min
Cuisine: Swedish
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 grams / 3/4 teaspoon baking powder; 100 grams / 1/3 cup raspberry jam

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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 are the kind of addictive cookies you want to both enjoy for yourself and for your loved ones when you set 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!

Ingredients and substitutions for Hallongrottor - Swedish Thumbprint Cookies

Butter: Room temperature unsalted butter was used here, though salted butter would also work, if that’s what you have on hand. Room temperature is best because this combines with the sugar and helps to give your cookies their texture.
Sugar: Icing or confectioner's sugar is best here because it dissolves into the butter due to it's incredibly fine texture. Resulting in that melt-in-your-mouth texture with these cookies. It is not recommended to substitute with any other other sugar completely as the texture in the cookies would change.
Plain flour: Plain or all purpose works best here for a nice shortbread base, however, you could use bread flour in equal measure here if that’s all you have on hand.
Baking powder: This helps the cookies rise ever so slightly meaning the cookie crumb is light.
Raspberry jam: The vital ingredient here with no recommendation to substitute, though you can opt to use a different jam, if you prefer!

Equipment needed to make this

Greaseproof paper: Lining your tray will make sliding off your baked cookies a breeze!

Hand or stand mixer: To whip the butter and sugar and create that dough, though this can be done by hand.

Rolling pin: A rolling pin will help you achieve a nice consistent dough, however, you could substitute a wine bottle for similar results.

Honey drizzle: So this isn't necessary, but if you're a stickler for having a consistent 'thumbprint' a honey drizzle lightly coated in flour will give you that shape. Alternatively, you'll want to ensure your nails are short if using a thumb to leave a nice indent.

Mixing bowl: A medium mixing bowl works perfectly for the cookie dough.

FAQs for the best Hallongrottor - Swedish Thumbprint Cookies

How do I create a consistent thumbprint shape in cookies?

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

Is it necessary to chill butter cookie dough?

The chill time, despite how short it is, allows the butter dough to firm up resulting in cookies that will spread less during baking which has a two fold result in ensuring the cookies bake more evenly.

More cookies you’ll enjoy

Shortbread with Raspberry Glaze

Icelandic Meringue Cookies

Chocolate Mint Thumbprint Cookies

How to make:

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 ⅓ 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 ½ 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!