Thumbprint Cookies – Hallongrottor Recipe

Introduction

Thumbprint cookies, also known as Hallongrottor, are delightful Swedish treats filled with sweet jam. These buttery, crumbly cookies with a fruity center are perfect for afternoon tea or sharing with friends and family.

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 or jam (½ cup)

Instructions

1. Step 1: Bring the butter to room temperature to ensure it mixes smoothly.
2. Step 2: Preheat your oven to 180°C (356°F).
3. Step 3: Using an electric mixer, beat the butter, sugar, and vanilla sugar or vanilla extract until the mixture is light and fluffy.
4. Step 4: In a separate bowl, combine the all-purpose flour and baking powder.
5. Step 5: Gradually add the flour mixture to the butter mixture and mix until a smooth dough forms.
6. Step 6: Shape the dough into two rolls about 15 cm (5.9 inches) long, then cut each roll into 30 pieces.
7. Step 7: Prepare a baking sheet lined with parchment paper. Roll each piece into a ball and place them on the sheet. For a neater shape, you can use small cupcake liners.
8. Step 8: Using your thumb or the handle of a wooden spoon, press an indentation into the center of each cookie ball. Fill each indentation with about ½ teaspoon of marmalade or jam.
9. Step 9: Bake the cookies in the middle of the oven for 18-20 minutes, until they are lightly golden.
10. Step 10: Remove the cookies from the oven and let them cool completely on a wire rack.
11. Step 11: Once cooled, dust the cookies lightly with powdered sugar before serving. Enjoy!

Tips & Variations

• For extra flavor, try using raspberry jam for a traditional taste or experiment with other fruit preserves like apricot or strawberry.
• Chill the dough slightly before rolling to make it easier to handle, especially in warmer kitchens.
• If you want a softer cookie, gently reduce the baking time by a couple of minutes and keep an eye on the color.

Storage

Store the thumbprint cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months; just thaw before serving. Reheat briefly in a low oven if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of jam instead of marmalade?

Yes, you can use any fruit jam or preserve you like. Raspberry and strawberry jams are popular choices, but apricot or blueberry jam works well too.

How do I prevent the cookies from spreading too much while baking?

Make sure your butter is only room temperature, not melted. Chilling the dough briefly before baking can also help the cookies keep their shape better.

Thumbprint Cookies – Hallongrottor Recipe

Print Recipe

★★★★★

4.5 from 322 reviews

Delight in these classic Swedish thumbprint cookies, known as Hallongrottor, featuring a buttery, tender dough filled with sweet and tangy raspberry marmalade. Perfect for teatime or a sweet snack, these cookies are easy to make and irresistibly delicious.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 18-20 minutes
• Total Time: 35 minutes
• Yield: 30 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Swedish

Ingredients

Scale 1x2x3x

Cookie Dough

• 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

Filling

• 125 ml Marmalade or jam (½ cup), preferably raspberry

Instructions

1. Bring Butter to Room Temperature: Take the butter out of the fridge and let it soften until it reaches room temperature to ensure smooth mixing.
2. Preheat Oven: Set your oven to 180°C (356°F) to get it ready for baking the cookies.
3. Beat Butter and Sugar: Using an electric mixer, cream together the softened butter, granulated sugar, and vanilla sugar or vanilla extract until the mixture is light and fluffy.
4. Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour and baking powder, mixing them thoroughly.
5. Combine Mixtures: Gradually add the flour mixture to the butter mixture and mix until a smooth dough forms.
6. Shape Dough Rolls: Divide the dough into two portions and roll each into a 15 cm (5.9 in) long log. Cut each roll into 15 equal pieces, totaling 30 pieces.
7. Prepare Baking Sheet: Line a baking sheet with parchment paper. Roll each dough piece into a ball and place them on the sheet. For a tidier shape, place the balls inside small cupcake liners.
8. Make Indentations: Use your thumb or the handle of a wooden spoon to press an indentation into the center of each dough ball.
9. Add Marmalade Filling: Spoon about ½ teaspoon of marmalade or jam into each indentation carefully.
10. Bake Cookies: Place the baking sheet in the middle of the preheated oven and bake for 18-20 minutes, until the cookies are lightly golden around the edges.
11. Cool and Serve: Remove the cookies from the oven and transfer them to a wire rack to cool completely. Optionally, dust with powdered sugar before serving. Enjoy your delicious Hallongrottor!

Notes

• For best results, ensure the butter is fully softened but not melted.
• Vanilla sugar can be substituted with vanilla extract if preferred.
• You can use any fruit marmalade or jam, but raspberry is traditional.
• Using cupcake liners helps maintain a neat shape but is optional.
• Store cookies in an airtight container to keep them fresh for several days.

Keywords: Hallongrottor, thumbprint cookies, Swedish cookies, jam-filled cookies, butter cookies, raspberry marmalade cookies