Thumbprint Cookies with Icing Recipe (2024)

FAQs

How do you keep thumbprint cookies from spreading? ›

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.

If the dough cracks a bit when making the center indentation, roll the ball of dough in your palms a bit longer to warm the dough up more. Don't skip chilling the dough. Chilling the dough will make shaping it into balls easier and hold them together so they won't fall apart when indented.

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.

Store your baked thumbprint cookies in an airtight container at room temperature. There's no need to refrigerate. These cookies will keep for at least a week before starting to dry out and get crumbly.

Sometimes I will make a batch and fill a few with blueberry jam, a few with raspberry jam, and a few with apricot jam. The color variation is beautiful and the different fruit flavors make it hard to just have one cookie! TIP: This is a dough that you don't have to refrigerate before forming the cookies.

If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.

Baking requires precision, and if you find your homemade cookies are falling apart, then there's a good chance you have been using too much flour (via Fine Cooking).

The most common reason that thumbprint cookies may go flat is an incorrect ratio of butter to flour. Be sure to follow my tips above for properly measuring flour. How do you keep Thumbprint Cookies from cracking? The best way to keep thumbprint cookies from cracking and to keep them soft is to use cornstarch.

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.

Can you ship Jam Thumbprint Cookies? Yes, these ship quite well! For optimal freshness, wrap the cookies tightly in plastic wrap. You don't have to do them individually, but try to stack them in groups of 3-4 so there's not much air around them.

How long can thumbprint cookie dough be refrigerated? ›

Most cookie dough can be refrigerated, well-wrapped, for 3-5 days before baking. If you want to make it farther in advance, freeze the dough. You can either freeze the entire brick of dough or divide it into portions for quick baking.

Chocolate cherry thumbprint cookies will last for 3-5 days at room temperature. You can extend their shelf life to about a week if you keep them in the fridge.

Putting cookie dough into the freezer before baking can help solidify the fat from the butter in your cookies, which in turn keeps them from spreading too much in the oven. Colder dough will not expand as much as warm dough does. This will produce a higher, thicker cookie.

In most cases, I prefer to freeze cookie dough over freezing baked cookies. That way, you still get the nice homemade smell and softness of the cookies when they come out of the oven. But if you want to get the whole job done, you can certainly bake the cookies, then freeze them later.

The most common reason that thumbprint cookies may go flat is an incorrect ratio of butter to flour. Be sure to follow my tips above for properly measuring flour. How do you keep Thumbprint Cookies from cracking? The best way to keep thumbprint cookies from cracking and to keep them soft is to use cornstarch.

Most cookies are made with the creaming method. Whip together the fat and sugar until fluffy and pale yellow. Then add the eggs and flavorings and then alternatively mix in the flour and liquids, stopping to scrape down the bowl occasionally. Chill and bake.

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.