Thumbprint Cookies {BEST Recipe!} - Two Peas & Their Pod (2024)

FAQs

Why do my thumbprint cookies crack? ›

One of the biggest questions that people ask after making thumbprint cookies is, “Why did my cookies crack?” Cracking usually happens when making the indentations in the dough balls. There are a few things you can do to help avoid this: Make sure you haven't added too much flour to the dough.

The dough should be chilled for at least 30 minutes, so that you can shape it into balls and indent without falling apart. Check that your oven temperature isn't too high.

Storing your dough in the fridge helps to harden the fat and prevent your cookies from spreading. Allow it to chill in the refrigerator for 30 minutes.

No. After baking, thumbprint cookies do not need to be refrigerated. To store them, simply save in an airtight container at room temperature. You can store them in the refrigerator if you prefer, but it's not necessary.

Yield: This recipe will make about 42 cookies depending on exactly what size you roll your balls of dough. Storage: Store Thumbprint cookies in an airtight container for up to 1 week. Make ahead: The dough can be refrigerated up to 3 days in advance. Just portion it straight from the refrigerator.

Hallongrotta (plural: hallongrottor) is the name of a common Swedish cookie. The name means raspberry cave in Swedish. In the United States they are known as thumbprint cookies, as well as by many other names. Similar cookies sold in Australia are known as jam drops.

Do Thumbprint Cookies ship well? Yes. Firm and sturdy cookies are the best type of cookies to ship, so our Thumbprint Cookies handle the trip well.

When does Thumbprint Cookies expire? When does Thumbprint Cookies expire? Thumbprint cookies, whether homemade or store-bought, generally maintain their best quality for up to 1 to 2 weeks at normal room temperature.

In a pinch, baking directly on an ungreased baking sheet will work fine; the cookies have enough fat in them to prevent severe sticking — although you might need a thin metal spatula to pop some of them off.

Cookie sheets can be greased with a non-stick cooking spray, butter and flour or lined with parchment paper or a silicone mat to prevent sticking. If your pan has a non-stick coating, you may not need to grease it at all.

How do you add moisture to cookies? ›

Use a higher ratio of brown sugar to white sugar. Brown sugar contains molasses, which adds moisture to the cookie dough and helps create a softer texture. Use melted butter instead of room-temperature butter. Melted butter incorporates more easily into the dough, creating a more cohesive and pliable dough.

Absolutely! Thumbprint cookies will either have their indentions made before or after baking. If that occurs before baking, you can do that before they're frozen so that they're ready to go when you're ready to bake them.

Flour adds fluff and texture to the cookies. Adding too little flour can cause cookies to be flat, greasy, and crispy. Most recipes assume you'll use all-purpose, but if you want a lighter, crumblier cookie texture, choose one with a lower protein content such as cake-and-pastry flour.

Most cookie dough can be refrigerated, well-wrapped, for 3-5 days before baking. If you want to make it farther in advance, freeze the dough. You can either freeze the entire brick of dough or divide it into portions for quick baking.

Most cookies are made with the creaming method. Whip together the fat and sugar until fluffy and pale yellow. Then add the eggs and flavorings and then alternatively mix in the flour and liquids, stopping to scrape down the bowl occasionally. Chill and bake.

Incorporating ingredients into the dough in the wrong order can entirely throw off your cookies. It's not just enough to mix the dough for the correct amount of time — the order that you incorporate ingredients into the dough matters.

If the dough is chilled before baking then the cookies will be slightly more rounded, so if you want slightly flatter cookies then bake them as soon as you have mixed up the dough. But we would not recommend flattening the cookies completely as this will affect the texture.