There’s a reason why people love Classic thumbprint cookies – Hallongrottor. These cookies are easy to make and even easier to customize with different fillings and flavour variations.
Usually when I make thumbprint cookies I use raspberry or blueberry marmalade. But after making some fig marmalade with vanilla and cardamom flavour the other day, I decided to make some cookies and fill them with it. But as I said before, you can use whatever marmalade or jam you have at home.
Did you know that thumbprint cookies are believed to have originated in Sweden?? These cookies are called “Hallongrottor” in Swedish, which means “raspberry caves”! I still have strong childhood memories of how we used to bake them in kindergarten
How to make Thumbprint cookies – Hallongrottor
- Bring the butter to room temperature.
- Preheat oven to 180° C (356° F)
- Using an electrical mixer beat the butter,sugar and vanilla extract until fluffy
- In a separate bowl add flour and baking powder.
- Then mix the flour mixture and the butter mixture into a dough. The mixture will be a little crumbly at first but it will come together as you continue mixing it.
- Form the dough into two 15 cm (5.9 in) long rolls, which is then cut into 30 pieces.
- Prepare a baking sheet with parchment paper. Roll each piece of dough into a ball and place on the parchment paper. For a nicer shape place them in small cupcake liners.
- Use your thumb or the handle of a large wooden spoon to press an indentation into each ball of cookie dough. Spoon 1/2 teaspoon of marmalade into the indentation in each one.
- Bake in the middle of the oven at 180° C (356° F) for approximately 18-20 min.
- Remove from oven and let cool on a wire rack.
- Dust cookies with some powdered sugar. Enjoy!
I prefer to store the cookies in the refrigerator because I like it when the marmalade gets chewy. But you can also store them in an airtight container or cookie jar at room temperature if you prefer that.
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Thumbprint cookies – Hallongrottor
Equipment
- 1 Electric mixer
- 2 bowls
Ingredients
- 200 g Butter (7 oz) room temperature
- 265 g All-purpose flour (9.3 oz)
- 90 g Granulated sugar (3.1 oz)
- 1 tsp Baking powder
- 2 tsp Vanilla sugar or vanilla extract
- 125 ml Marmalade/ jam (½ cup)
Instructions
- Bring the butter to room temperature.
- Preheat oven to 180° C (356°F)
- Using an electrical mixer beat the butter,sugar and vanilla extract until fluffy
- In a separate bowl add flour and baking powder.
- Then combine the flour mixture and the butter mixture into a dough.
- Form the dough into two 15 cm (5.9 in) long rolls, which is then cut into 30 pieces.
- Prepare a baking sheet with parchment paper. Roll each piece of dough into a ball and place on the parchment paper.For a nicer shape place them in small cupcake liners.
- Use your thumb or the handle of a large wooden spoon to press an indentation into each ball of cookie dough. Spoon 1/2 teaspoon of marmalade into the indentation in each one.
- Bake in the middle of the oven at 180°C (356°F) for approximately 18-20 min.
- Remove from oven and let cool on a wire rack.
- Dust the cookies with a little powdered sugar. Enjoy!
Βon appétit
