This Swedish Thumbprint Cookies recipe is perfect for anyone looking for a delicious and easy-to-make treat. With a buttery shortbread base and a sweet jam filling, these cookies are sure to be a hit with your family and friends. Follow our simple recipe to create these classic cookies at home.
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
Buttery shortbread base
These cookies have a deliciously buttery and crumbly shortbread base that simply melts in your mouth.
Sweet jam filling
The center of these cookies is filled with a scrumptious jam filling that adds a burst of fruity sweetness to every bite.
Easy to make
With a simple recipe and just a few basic ingredients, these cookies are easy to make and perfect for beginners or experienced bakers alike!
Ingredients and substitutions for 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!
See recipe card for quantities.
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 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
Austrian Coconut Meringue Cookies
Icelandic Chocolate Cornflake Cookies
Chocolate Mint Thumbprint Cookies
How to make Swedish Thumbprint Cookies:
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!
Swedish Thumbprint Cookies
- Prep Time: 30 minutes
- Cook Time: 12 minutes per batch
- Total Time: 1 hour 10 minutes
- Yield: Makes 26 cookies 1x
- Category: Cookies
- Cuisine: Swedish
Description
This Swedish thumbprint cookies recipe is called Hallongrottor meaning raspberry caves when translated literally. These have a buttery cookie with a delicious raspberry filling that most will find addictive!
Ingredients
250 grams / 8.8 ounces butter, room temperature
75 grams / ¾ cup + 1 teaspoon confectioner’s/icing sugar
286 grams / 1 ¾ cups + ¼ teaspoon plain flour
½ teaspoon vanilla extract
3 grams / ¾ teaspoon baking powder
100 grams / ⅓ cup raspberry jam
Instructions
- 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!
Notes
Adapted from arla.se
Nutrition
- Calories: 133 calories per cookie
Keywords: holiday cookies, butter cookies, swedish baking
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