Cherry Thumbprint Cookie Recipe | Christmas Cookie Idea | Moms Need To Know ™ (2024)

FAQs

Why are my thumbprint cookies falling apart? ›

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.

You can also separate each layer of cookies with wax paper (something we do in our packaging) to keep them from sticking together and falling apart.

The dough should be soft, like modeling clay. If you've refrigerated the dough, let it come to room temperature for about 15 minutes before indenting. This technique will help to prevent the cookie from cracking. If needed, smooth the surface with your fingertips.

A thumbprint cookie is an Americanized version of a Swedish favorite, called hallongrotta, according to Plated. The Swedish name translates to raspberry cave, a reference to the type of jam traditionally used to fill the fingertip-sized depression in the treat.

Store the cooled thumbprint cookies in an airtight container at room temperature on the counter. You don't have to refrigerate the cookies. I don't recommend stacking the cookies because of the jam. These cookies will stay fresh for up to 5 days.

Overmixing the dough

If you overmix the dough, the cookies will be dry and crumbly. The best way to fix this is to add more liquid to the dough. This can be done by adding milk, water, or even melted butter. You may also need to add more flour to the dough if it is too wet.

Binding agents are the liquid in the recipe that hold the cookie together. Examples of binding agents are eggs, milk, honey, and fruit juice. Cookies with more eggs will rise more and spread less. If you want a crispier cookie, you can replace a whole egg with just an egg white.

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.

Store thumbprint cookies in an airtight container for up to 1 week. You can keep them at room temperature or in the fridge.

Stuff the tin or container with tissue paper (here's a festive option!), crumbled newspaper, or packing peanuts to keep the cookies snug. Place the tin or container into a shipping box and use more crumbled newspaper or other shipping materials if needed. Then send off!

How long can thumbprint cookie dough be refrigerated? ›

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.

The Elvis: Peanut Butter, Banana and Bacon Chocolate Chip Cookies.

Pizzelles are the oldest known cookie and originated in the mid-section of Italy. They were made many years ago for the “Festival of the Snakes” also known as the “Feast Day of San Domenico” in the village of Colcullo in the Italian region of Abruzzo.

Too much flour: If you add too much flour to your cookie dough, it will be dry and crumbly. Make sure to measure your flour correctly using a kitchen scale or by spooning it into your measuring cup and then leveling it off. Not enough fat: Fat helps to bind the ingredients together and make cookies chewy.

If you reduce the amount of butter or oil in a recipe, your cookies won't spread as much. If you add too much flour, your cookies won't spread as much. If your cookies have more brown sugar than white sugar, they won't spread as much. It's a careful balance.

Dough that's too airy.

The goal, usually, is to only incorporate the two ingredients without reaching the "light and fluffy" stage. When you mix the butter and sugar together at high speed or for too long, you'll aerate the dough excessively, causing the cookies to rise—and then fall—in the oven.

To soften baked cookies that are too dry, you can add a slice of bread to the airtight container where you're storing the cookies. The moisture from the bread will give the cookies a softer texture. Or you can just pop the cookies in the microwave for 4-5 seconds until their texture softens a bit.