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

FAQs

Should you fill thumbprint cookies before or after baking? ›

Thumbprint cookies should be filled before baking. This gives the jam time in the oven to firm up and set a little.

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.

Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies. Cookies made from chilled dough are also much more flavorful.

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.

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.

When does Thumbprint Cookies expire? 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.

They are about 75% moisture, 12% protein, 10% fat and 2ish % sugar. The white provides strength, stability and moisture. Yolks, where all of the fat is in an egg, increase richness, tenderness and flavor. Therefore, if you put an extra egg, you will get a chewier cookie.

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.

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.

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.

Can You Freeze Thumbprint Cookies? Yes, you can freeze thumbprint cookies — but it's best to freeze them before filling them with jam. Make and par-bake the dough, then use your thumb to press an indent into each puffed cookie.

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.

Room temperature: Use airtight containers, cookie jars, or plastic bags to prevent air exposure and moisture loss. Keep cookies in a cool, dry area. Refrigerated: Use airtight containers or sealed plastic bags to store cookies in the fridge.