THUMBPRINT COOKIES
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The thumbprint cookies are delicious, buttery, melt-in-your-mouth, jam-filled holiday cookies that are deceptively easy to roll out. If you have not already, make them this holiday season!
Thumbprint cookies are classic Christmas cookies that scream ultimate indulgence. These shortbread cookies uniquely have an indentation at the middle that you can fill with your favorite jam or preserve. Not only do they taste great, they look too pretty to eat!
I think the best part about baking cookies at home is that it really uplifts your mood. The smell of cookies fill up your home with joy, laughter, and everything festive. You can also involve your kids in the activity. My little one already loves baking and gets excited when I let her do the smallest thing. This time I allowed her to decorate the cookies and it was so much fun. Sure, the icing did not turn out as perfect but it lit up her eyes. What more can I ask for!
HISTORY OF THUMBPRINT COOKIES
If you have a sweet tooth, you should know best that the holiday season is meaningless without cookies. Whether you decide to bake them at home or buy them from the store, you simply cannot do without them. They are the best holiday treats and make great gifts when packed in beautiful holiday tins.
Thumbprint cookies are among some of the most favorite Christmas cookies. But have you ever wondered about the origins of Thumbprint cookies and why are they called so?
It is believed that the first thumbprint cookie was made around the nineteenth century. It is not exactly clear who among the Polish, Swedish, or Jewish people of Eastern Europe were the first to come up with the recipe. They are also known as Hallongrotta (meaning Raspberry cave in Swedish), Bird’s nest cookies, Butterballs, or Polish tea cakes.
Thumbprint cookies get their name from the way they are made. Once the cookie dough is ready it is made into small balls and then the center of the cookie dough is pressed with the thumb for creating an indent that is filled with jam.
ABOUT THE RECIPE
Thumbprint cookies have a delicious melt-in-your-mouth texture and warm, buttery flavor. They are rich and delicate, with a pop of brightness from the melty jam. They are super easy to make with very few ingredients.
As expected in the dough for shortbread cookies, this dough will be very buttery to touch. However, you will need a firm dough to work with. To firm up the dough, press the dough down to compact it into a bowl and tightly cover with plastic wrap. Refrigerate for at least 30 minutes.
Once the shortbread cookie dough has chilled and firmed up, preheat the oven and start shaping the cookies.
INGREDIENTS
The ingredients that you will need to make the thumbprint cookies are probably already there in your pantry. Trust me, no matter how fancy they look, you will need only the following items:
All-purpose flour (Use gluten-free version, if you are looking for gluten-free options)
Butter
Granulated sugar
Egg
Vanilla extract
Baking powder
Salt
Jam
Icing (optional for decoration)
HOW TO MAKE IT?
In a large bowl, whisk together the dry ingredients flour, baking powder, and salt.
In another bowl, beat butter and sugar until the mixture looks pale and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture to wet ingredients until combined. The dough will seem dry and crumbly, so be sure to scrape the sides and bottom of the bowl. At this stage, use your hands to finish working the dough together.
Scoop cookie dough into 1 Tablespoon-sized ball and roll until the surface looks smooth.
Use your thumb or the rounded back of a teaspoon to gently press an indent in the center of the cookie dough. Repeat until all of the dough has been used. Transfer cookie dough to the freezer and chill for 30 minutes.
Preheat the oven to 350F and line a baking sheet with parchment paper.
Take out of the freezer and place on the baking sheet, make sure to leave enough space between the cookies. Spoon your favorite jam into each thumbprint filling to the brim.
Bake until the edges of cookies are golden, for about 12-15 minutes. Cool completely on baking sheets before icing the cookies.
Icing the cookies is optional, you can also dust the finished cookies with powdered sugar.
VARIATIONS
You may add some desiccated coconut to the dough for a coconut thumbprint cookie.
You may roll the cookie dough balls in chopped nut and then proceed as usual for a nutty thumbprint cookie.
You may add some sprinkles in the dough for a colorful cookie.
You may fill the thumbprint indent with molten chocolate or chocolate syrup for a chocolate thumbprint cookie.
FREQUENTLY ASKED QUESTIONS
How can I make sure that my thumbprints do not crack?
The dough for Thumbprint cookies is firm, almost like a shortbread, so to keep the thumbprints from cracking, roll the balls in your hands until they are smooth and there are no lines or cracks in the dough. Now press the center with your thumb or a teaspoon gently, applying minimum pressure.
What is the best time to add the jam?
This is completely up to you. Some people prefer baking the cookies and then adding the jam, some like adding the jam before baking so that it gets nice and warm and bakes into the dough. You could also partially bake the cookies, add the jam, and then bake again until done.
Can I use any flavor of jam or jelly?
Thumbprint cookies are quite versatile. You could add jam, jelly, fruit preserves, and marmalades, anything you like. Sometimes, I also add chocolate syrup at the center of the cookies.
Can I refrigerate this dough ahead of time?
Yes, you can make the dough ahead of time and refrigerate until you decide to use it. The cookie dough can in fact be frozen for up to 2 months.
What can I do for easy filling if my jam is too firm?
If the jam is too firm and you are finding it difficult to drop it into the cookies, you have to loosen it up a bit. To do this, place the jam in a microwave-safe bowl and heat it in the microwave for just a few seconds, just until it is easy to stir. It should not be too hot, just a little fluid.
How much jam should I use to fill the cookie?
Unfortunately, there is no golden cookie to jam ratio. When filling jam, keep in mind the size of the cookies. Nobody likes a tiny smidgen of jam in the cookie or sticky jam overflowing from the cookies. The best thing to do is to fill one cookie and ascertain the amount of jam you will need.
SERVING SUGGESTIONS
Stack these thumbprint cookies on a platter to serve them during your holiday feast. You can also enjoy them with a glass of warm milk or some hot chocolate.
STORING SUGGESTIONS
The cookies can be stored at room temperature for up to 3 days or in the refrigerator for 6 days. Baked cookies can even be frozen for up to 2 months. Thaw overnight in the refrigerator.
THUMBPRINT COOKIES
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1 egg
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/3 cup jam of your choice
- Icing (optional)
Instructions
- In a large bowl, whisk together the dry ingredients flour, baking powder, and salt.
- In another bowl, beat butter and sugar until the mixture looks pale and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture to wet ingredients until combined. The dough will seem dry and crumbly, so be sure to scrape the sides and bottom of the bowl. At this stage, use your hands to finish working the dough together.
- Scoop cookie dough into 1 Tablespoon-sized ball and roll until the surface looks smooth.
- Use your thumb or the rounded back of a teaspoon to gently press an indent in the center of the cookie dough. Repeat until all of the dough has been used. Transfer cookie dough to the freezer and chill for 30 minutes.
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- Take out of the freezer and place on the baking sheet, make sure to leave enough space between the cookies. Spoon your favorite jam into each thumbprint filling to the brim.
- Bake until the edges of cookies are golden, for about 12-15 minutes. Cool completely on baking sheets before icing the cookies.
- Icing the cookies is optional, you can also dust the finished cookies with powdered sugar.
Notes:
- Allow cookies to cool completely on baking sheet before icing.
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