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.

Sometimes I will make a batch and fill a few with blueberry jam, a few with raspberry jam, and a few with apricot jam. The color variation is beautiful and the different fruit flavors make it hard to just have one cookie! TIP: This is a dough that you don't have to refrigerate before forming the cookies.

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.

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.

Chocolate cherry thumbprint cookies will last for 3-5 days at room temperature. You can extend their shelf life to about a week if you keep them in the fridge.

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? ›

Add Molasses or Honey Another way to add more moisture to your cookies is incorporate a tablespoon of molasses into a standard-sized cookie recipe. Don't use any more than a tablespoon, because it will make your cookies very sweet and runny. One tablespoon is just enough.

Bake at 375 degrees F until golden and tender, 12 to 15 minutes. For crispy-cakey cookies: Bake the cookies at 425 degrees F until golden and crunchy on the outside, 8 to 10 minutes. For chewy cookies: Use 1 cup light brown sugar and 1/4 cup corn syrup and omit the granulated sugar.

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.

A low proportion of sugar relative to flour reduces spread, keeping the cookies thick. A high proportion of mix-ins helps thicken the dough. Blending chocolate chip styles creates a more dynamic flavor. Overnight refrigeration hydrates the flour, again helping the cookies stay thick.

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.

The Chemistry Behind Baking Cookies

Just like in the laboratory, even the seemingly smallest changes can affect the outcome — oven temperature variations, moisture and even the order in which you add the ingredients are just a few of the factors that can affect texture and taste.

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.