These thumbprint cookies are buttery, crumbly, and full of an irresistibly candy, tart raspberry and lemon curd filling. They’re straightforward to make and customise to your coronary heart’s content material!
As a lot as I really like traditional cookie flavors like oatmeal raisin cookies and chocolate chip cookies, it’s thumbprint cookies which have at all times jogged my memory of rising up. We didn’t bake them on a regular basis (normally solely Christmas!), so it felt like a deal with once we did.
Should you’re unfamiliar, thumbprint cookies are a kind of shortbread cookie that originated in Sweden however have shortly turn into broadly common for holidays and particular events. Every cookie is indented right into a “thumbprint” and full of varied jams and curds. Raspberry jam is essentially the most conventional, however my favourite is lemon curd.
Desk of Contents
Why you’ll love this recipe
- Widespread baking substances. Like my ricotta cookies, a lot of the substances you’ll want are frequent baking staples.
- Good texture and taste. The cookie base is nice and buttery, the peanuts add a savory crunch, and the tart filling balances out the cookies completely.
- Nice for sharing. Nobody (and you may quote me on this) can resist these cookies. They’re excellent for the vacations and make an amazing addition to any dessert desk or cookie change.
- No chilling time. Significantly, the worst factor about any cookie is having to sit back the dough. Not this one, although. And so they bake in simply 12 minutes.
What I really like about my thumbprint cookie recipe is that it’s really easy to customise. I normally persist with the traditional fillings, however there are infinite taste combos to select from. I’ll you’ll want to offer you loads of choices in a while.
Components wanted
Other than the raspberry and lemon filling, the remainder of the substances are fairly simple. Right here’s an summary of what you want:
- Butter. Softened. I choose to make use of unsalted butter because it offers me extra management over how salty the cookie dough is.
- Sugar. Granulated sugar works greatest.
- Egg yolks. So as to add richness and mouthfeel to the cookies. Save the egg whites for meringue cookies.
- Vanilla extract. A should for any good cookie recipe! For a extra Italian-inspired cookie, use almond extract.
- All-purpose flour. Good old school AP flour will do the trick, or gluten-free flour can be utilized if most popular.
- Salt. A bit goes an extended solution to amplify the remainder of the substances.
- Chopped nuts. Half the cookies will get rolled in chopped pecans, walnuts, peanuts, or almonds so as to add additional taste and texture. Be happy to omit if that’s not your fashion.
- Lemon curd and raspberry preserves. For the filling.
Discover the printable recipe with measurements under.
Tips on how to make thumbprint cookies
Step 1- Prep work. Preheat the oven to 350F/180C and line baking sheets with parchment paper.
Step 2- Make the cookie dough. In a big bowl, cream the softened butter and sugar till mild and fluffy. Add the egg yolks and vanilla extract, mixing nicely. In a separate bowl, whisk collectively the flour and salt. Regularly add the dry combination to the moist substances, mixing till simply mixed.
Step 3- Form the cookies. Take small parts of the dough and roll them into 1-inch balls. Roll half of the dough balls within the chopped peanuts.
Step 4- Indent the cookies. Place the cookie balls on the ready baking sheets, spacing them about 2 inches aside. Use your thumb (or the again of a spoon) to make an indentation within the heart of every cookie.
Step 5- Bake. Bake the cookies for 10-12 minutes or till the perimeters are flippantly golden. Permit the cookies to chill on baking sheets for a number of minutes, then switch them to a wire rack to chill utterly.
Step 6- Add filling. As soon as the cookies are cooled, fill the thumbprint indentations with lemon curd and raspberry jam.
Recipe suggestions and variations
- Change the filling. Any jam or jelly works. Attempt strawberry jam, apricot jam, marmalade, or apple butter as an alternative.
- Heat up the jam. If the jam is simply too chilly and gained’t unfold evenly, microwave it for 10 seconds to melt it up.
- Keep away from overbaking the cookies. The cookies proceed to cook dinner as they quiet down, so should you pull them out once they’re agency, they’ll get too crispy and break.
- Use a plastic bag to pipe within the filling. My secret tip! Fill a plastic bag with the jam and curd, then use scissors to chop the nook off the bag. Use this to fill every cookie with about ½ teaspoon of jam.
- Skip the fruit altogether. Should you’re not a fan of jam, fill every cookie with melted chocolate, caramel sauce, or home made Nutella.
Storage directions
To retailer: Place leftover cookies in an hermetic container and retailer them at room temperature for as much as 5 days. Keep away from stacking the cookies in order that they don’t stick to one another.
To freeze: Retailer the leftover cooled cookies in a freezer-safe bag with sheets of parchment paper between every layer of cookies and freeze for as much as 3 months.
Steadily requested questions
No, these cookies don’t have to be refrigerated. I really choose them to not be. In any other case, they have a tendency to get dry and crumbly within the fridge.
Your cookies may unfold if the butter was too smooth or melted or if the dough wasn’t chilled for lengthy sufficient earlier than being formed.
Extra cookie recipes you might want to strive
Stop your display from going darkish
Preheat the oven to 180C/350F and line baking sheets with parchment paper.
In a big bowl, cream collectively the softened butter and sugar till mild and fluffy. Add the egg yolks and vanilla extract, mixing nicely. In a separate bowl, whisk collectively the flour and salt. Regularly add this dry combination to the butter combination, mixing till simply mixed.
Take small parts of the dough and roll them into 1-inch balls. Roll half the dough balls within the chopped peanuts.
Place the balls on the ready baking sheet, spacing them about 2 inches aside. Use your thumb to make an indentation within the heart of every cookie.
Bake for 10-12 minutes or till the perimeters are flippantly golden.
Permit the cookies to chill on the baking sheets for a couple of minutes earlier than transferring them to a wire rack to chill utterly.
As soon as the cookies are cooled, fill the thumbprint indentations with lemon curd and raspberry jam.
Serving: 1CookieEnergy: 168kcalCarbohydrates: 20gProtein: 2gFats: 9gSodium: 103mgPotassium: 27mgFiber: 0.4gSugar: 11gVitamin A: 257IUVitamin C: 1mgCalcium: 8mgIron: 1mgNET CARBS: 20g
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