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

FAQs

How do you keep thumbprint cookies from spreading? ›

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.

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.

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.

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.

Fill the cookies with jam before baking so it can set up in the oven. Why do my Thumbprint Cookies crack? Make sure when you are pressing the back of the teaspoon or your thumb into the center of the cookie dough you don't press too hard.

The leavening power of baking soda is about three to four times stronger than baking powder. This means that you need a lot less baking soda in your recipes. If a recipe calls for baking soda and you only have baking powder, you need to use the right baking soda to baking powder conversion.

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.

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.

If you prefer your cookies chewy rather than crispy, adding extra yolks will create a softer and more tender final product, and you can even save the extra whites for another dessert or dish. For best results, Serious Eats recommends adding one extra yolk per whole egg that your cookie recipe calls for.

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. If you store your cookies in the fridge, you can extend their life to about 3 weeks.

How to make cookie dough softer? ›

There are a few things you can do to add liquid to your cookie dough if it is too dry and crumbly. One option is to add milk, water, or another liquid until the dough is the right consistency. You can also try adding melted butter or shortening. If your dough is still too dry, you may need to add more flour.

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.

Can I freeze thumbprint cookies? 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.

Generally with baking you mix all the wet ingredients, then all the dry, then incorporate the latter into the former. This prevents clumping and helps make sure everything is mixed uniformly.

So long as they end up evenly flat, that is; squashing cookies haphazardly under your palm means they may bake and brown unevenly. Still, if you care deeply (or even casually) about the look of your cookies, you can take the flattening step as an opportunity for enhancement.

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.

Chill your dough before baking – After rolling out the dough, we'll chill it for about an hour, to firm it up, and then cut out our shapes. At this time, you can re-chill the dough, to prevent spreading and ensure your cookies maintain their shapes perfectly.