Thumbprint Cookies
Thumbprint cookies, also known as "Hallongrotta" in Sweden, are a classic and beloved type of shortbread cookie, especially popular around the holidays.
Ingredients
- 2 sticks Butter unsalted
- ½ cup Granulated Sugar
- 1 Egg Yolk
- 1 tbsp Half & Half
- 1 tsp Vanilla Extract
- 2 cups All-Purpose Flour
- ½ tsp Baking Powder
- ½ cup Walnuts finely chopped
- 1 lot Toppings jam, cherries, etc
Equipment
- Stand Mixer
- Silicone Spatula
- Large Bowl
- Flour Sifter
- Baking Sheet
- Cooking Spray or Parchment Paper optional
- Cookie Scoop or Spoon
- Cooling Rack
- Cookie Storage Containers
Instructions
Prep Work
- Preheat oven to 350℉
- Spray cookie sheet with non-stick spray, or line the cookie sheet with parchment paper
- Sift together flour and baking powder into a bowl
Mix & Form Dough
- Cream together butter, sugar, vanilla, half & half, and egg yolk in the stand mixer until fluffy
- Gradually add flour mixture, mixing well until fully blended
- Fold in the finely chopped nuts
- Using your cookie scooper, gather and roll dough into large marble size balls and place on baking sheet about an inch apart from one another
- With your thumb, gently press down into each cookie to create a reservoir for your toppings, then top with the toppings you chose
Bake
- Bake for 20 minutes
- Remove from the oven, let cool on the cookie sheet for 5 minutes, and then move to a cooling rack
Store & Enjoy
- Once cooled, store cookies in your airtight containers
- Cookies will stay fresh at room temperature for 5-7 days
Notes
- Allergen Warnings: Contains milk, eggs, tree nuts (walnuts), wheat (gluten) — May contain trace amounts of soy from processed ingredients
- Dietary Suitability: Vegetarian-friendly, Kosher-friendly
- Storage & Shelf Life: Store in an airtight container at room temperature for up to 4 days. Refrigerate for up to 7 days, or freeze for up to 2 months.