Strawberry Butter Jam Thumbprint Cookies Recipe (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.

Thumbprints crack if the dough is too cold or pressed to aggressively. I recommend using your index finger and pressing firmly but make the indent slowly.

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.

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.

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

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.

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.

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.

Too much butter makes cookies turn out just as you'd expect: very buttery. This batch of cookies was cakey in the middle, but also airy throughout, with crispy edges. They were yellow and slightly puffy in the middle, and brown and super thin around the perimeter.

A low proportion of sugar relative to flour reduces spread, keeping the cookies thick. A high proportion of mix-ins helps thicken the dough. Blending chocolate chip styles creates a more dynamic flavor. Overnight refrigeration hydrates the flour, again helping the cookies stay thick.

What makes cookies fluffy and not flat? ›

Try using baking powder instead of baking soda. Baking soda encourages spreading while baking powder puffs the cookies up. If your recipe calls for 1 teaspoon of baking soda, you would use 3 to 4 teaspoons of baking powder.

Thumbprint cookies should be filled before baking. This gives the jam time in the oven to firm up and set a little. That way the jam won't be spreading all over the place when you're eating the cookies!

STORAGE AND FREEZING TIPS

Store jam thumbprint cookies in an airtight container at room temperature for up to 3 days. If you want to make thumbprint cookies ahead of time and freeze them, I recommend freezing them before they are baked.

Cookies made with more perishable ingredients, like ricotta cookies, jam cookies, or meringue cookies, will need cooler temperatures within a few hours of baking. Look to the fridge (or freezer) if they'll be around longer.

There are several reasons why the cookies may have become dry and crumbly but the two most likely are that either the cookies were baked for too long or too much flour was added to the dough.

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.

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.

Wrong butter temperature

Butter that is too soft or melted will make it hard for your cookies to hold their shape. On the other hand, incorporating cold butter into a mixture of dry ingredients is troublesome and difficult. Here's a hack: Cut your butter into cubes before letting them soften at room temperature.