Eggless Thumbprint Cookies / Jam Filled Thumbprint Cookies with step by step pics and a short Youtube video. If you like my video, please share it and don’t forget to SUBSCRIBE to my channel.
As per Wiki: ‘Hallongrotta’ is the name of a common Swedish cookie, which means ‘Raspberry Cave’ in Swedish. It is also called as Shortbread Thumbprint Cookies or Shortbread Jelly Cookies or Rosenmunnar but traditionally the dents in the cookies are made with the thumb finger and filled with jam. It is made with a handful of ingredients and so simple procedure involved, no rolling or chilling of the dough is needed. Also, there are endless variations to change the taste of these cookies, like filling it with mango, raspberry, blueberry jam, apricot preserve or Nutella, Hershey Kisses chocolate, even crushed candy or sliced walnuts or pecan nuts too.
I used mixed fruit and pineapple Jam, really the cookies were soft, crispy and light. I filled the jam after baking the cookies, you can even add it in the beginning also. Do try these colourful and tasty cookies for your kids they will relish it. If interested, check my Christmas Recipe Collection, by clicking this link.
Check my other Interesting Recipes like
- Eggless ChocoChip Cookies
- Eggless Chocolate Mousse
- Homemade Chocolates
- Eggless Brownie
- Eggless Butter Cookies
Thumbprint Cookies Recipe
Eggless Thumbprint Cookies | Jam Filled Thumbprint Cookies
Equipment
- OTG Oven / Microwave Oven
Ingredients
1 Cup = 250 ML, 1 tsp = 5 ML
- 1 Cup Maida / All purpose Flour
- 2 tbsp Corn Flour
- ½ Cup Butter Link for Homemade butter
- ½ Cup Powdered Sugar
- 1 tsp Vanilla Essence
- 1 Pinch Salt
- ¼ Cup Jam
Instructions
- First, assemble with all the ingredients. Use, fresh and soft butter not melted one. If using, salted butter, skip the salt from the ingredients list. To a mixing bowl, add the butter and powdered sugar.
- Using a hand whisk or electric beater or stand mixer, blend for 2 minutes, till smooth and soft. Now, pour the vanilla essence.
- Place a sieve, add the flour, cornflour and sift it once. Whisk the dough for 1 minute, it looks like biscuits crumbs now.
- Slowly combine the dough till smooth and never knead it. (If the dough is very dry, sprinkle little milk or if it is sticky, add very little flour and knead again). I used a measuring spoon to get a good shape. Scoop a small quantity of the dough using 1 tbsp and make a dent in the centre using 1/4 tsp. If there are any cracks, don't get panic, just seal it with your fingers. In another way, make small balls and make a dent in the centre with your thumb finger. Do the same with the remaining dough.
- By the meantime, preheat the oven for 10 minutes at 180°c / 350°F and also line a baking tray with butter paper and dust with some flour. Arrange the cookie dough on the tray by leaving a 2-inch gap (also you can fill the jam in the dent and bake too) Keep the tray in the centre rack and bake for 12 to 15 minutes, till the base turns to slightly golden colour.
- Don’t bake more than that, as the cookies get burnt easily. Remove the cookies from the tray, place it in a wire rack and allow it to cool completely. First, the cookies seem soft but it turns crispy as it cools down. Fill the dent with jam/ fruit preserve of your choice. Keep parchment paper in between the cookies, so it won't stick with each other. Store in an airtight container, it stays good for 2 days as it contains jam, it becomes soggy a little after that.
- Do try this yummy Eggless Thumbprint Cookies for this Christmas Season.
Video
Notes
Tips for Jam Filled Thumbprint Cookies
- The butter should be at room temperature and soft, so it will be easy to whisk.
- Don't add butter more than mentioned, else the cookies turn flat or start to melt while baking itself.
- Also, powdered sugar/icing sugar/confectionery sugar gives a light texture to the cookies.
- For a healthy version, maida can be replaced with atta too or an equal quantity of both the flours can be used.
- Addition of cornflour lends crispiness to the Jam Filled Thumbprint Cookies.
- Ensure to bake the cookies till the base turns to golden colour, it takes 12 to 15 minutes.
- Once removed from the oven the COOKIES WILL BE SOFT, but it turns crispy when it cools down completely.
- I filled the jam after baking the cookies, you can even fill it in the beginning and then bake it. Furthermore, make the dent little deep, so the jam wont ooze out while baking.
- Always loosen the jam and then fill it in the cookies. Either microwave it for 1 minute or heat it in a pan in low flame and then use it.
- Use Jam/Fruit preserves of your choice, I used mixed fruit and pineapple jam.
- Even mango, raspberry, blueberry, apricot preserve or Nutella, Hershey kisses chocolate, even crushed candy or sliced walnuts or pecan nuts can be used in the cookie centre for variation.
- This Eggless Thumbprint Cookies stays good for 2 days, as it it is filled with jam, it becomes soggy a little after that.
- For Storing: use a parchment or butter paper to stack the cookies, so it wont stick with each other.
- At what texture the dough should be ?
The dough for this cookies should not be too sticky or too dry. If the dough is too sticky, add little APF to the dough, if added more the cookies turn dense and taste different. If the dough turns dry just sprinkle little milk and knead again. - Why my cookies turn hard and taste bitter?
If you knead the dough very tightly and bake for more than the mentioned time it turns hard. Also it turns bitter and smell burnt. - What is the correct baking time and temperature?
a. Baking time and temperature varies from oven to oven. If using microwave oven, use convection mode and bake for 10 to 15 minutes at 180c.
b. The baking time will be almost the same for OTG. Place the wire rack in the center and make sure that the bottom rod alone is heated, that’s the bake mode.
Jam Filled Thumbprint Cookies
Method for Eggless Thumbprint Cookies Recipe
1. First, assemble with all the ingredients. Use, fresh and soft butter not melted one. If using, salted butter, skip the salt from the ingredients list. To a mixing bowl, add the butter and powdered sugar.
2. Using a hand whisk or electric beater or stand mixer, blend for 2 minutes, till smooth and soft. Now, pour the vanilla essence.
3. Place a sieve, add the flour, cornflour and sift it once. Whisk the dough for 1 minute, it looks like biscuits crumbs now.
4. Slowly combine the dough till smooth and never knead it. (If the dough is very dry, sprinkle little milk or if it is sticky, add very little flour and knead again). I used a measuring spoon to get a good shape. Scoop a small quantity of the dough using 1 tbsp and make a dent in the centre using 1/4 tsp. If there are any cracks, don’t get panic, just seal it with your fingers. In another way, make small balls and make a dent in the centre with your thumb finger. Do the same with the remaining dough.
5. By the meantime, preheat the oven for 10 minutes at 180C / 350F and also line a baking tray with butter paper and dust with some flour. Arrange the cookie dough on the tray by leaving a 2-inch gap (also you can fill the jam in the dent and bake too) Keep the tray in the centre rack and bake for 12 to 15 minutes, till the base turns to slightly golden colour.
6. Don’t bake more than that, as the cookies get burnt easily. Remove the cookies from the tray, place it in a wire rack and allow it to cool completely. First, the cookies seem soft but it turns crispy as it cools down. Fill the dent with jam/ fruit preserve of your choice. Keep parchment paper in between the cookies, so it won’t stick with each other. Store in an airtight container, it stays good for 2 days as it contains jam, it becomes soggy a little after that.
Do try this yummy Eggless Thumbprint Cookies for this Christmas Season.
Eggless Thumbprint Cookies Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. 
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