Thumbprint Cookies
This Swedish Thumbprint Cookies recipe is called Hallongrottor locally, meaning raspberry caves when translated literally. These have a buttery cookie with a delicious raspberry filling that most will find addictive!
Servings 26
Calories 133kcal
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!
Video
Notes
- It's best to chill the 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.
- Creating consistent thumbprint indents: 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.
- Benefit of refrigerating your 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.
- Make the jam filling your own: You can use any variety of jam or preserve that suits your taste. Popular choices include strawberry, apricot, blueberry, and even lemon curd. Feel free to experiment with different flavors to create your own unique combinations!
Nutrition
Calories: 133kcal