Thumbprint Cookies – Hallongrottor Recipe

Introduction

Thumbprint cookies, or Hallongrottor, are classic Swedish treats known for their buttery crumb and sweet jam center. These delicate cookies are perfect for tea time or any cozy moment. Let’s dive into how to make these delightful morsels at home.

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’s soft enough for mixing.
2. Step 2: Preheat your oven to 180°C (356°F).
3. Step 3: Using an electric mixer, beat the butter, sugar, and vanilla extract (or vanilla sugar) until the mixture is fluffy and light.
4. Step 4: In a separate bowl, combine the all-purpose flour and baking powder.
5. Step 5: Gradually mix the flour mixture into the butter mixture to form a smooth dough.
6. Step 6: Shape the dough into two rolls, each about 15 cm (5.9 in) long. Cut these rolls into 30 equal pieces.
7. Step 7: Prepare a baking sheet lined with parchment paper. Roll each dough piece into a ball and place them evenly spaced on the sheet. For a neater presentation, you can place each dough ball in a small cupcake liner.
8. Step 8: Use your thumb or the handle of a wooden spoon to press an indentation into the center of each cookie ball.
9. Step 9: Spoon about ½ teaspoon of marmalade or jam into each indentation.
10. Step 10: Bake the cookies in the center of the oven at 180°C (356°F) for 18–20 minutes, until the edges are lightly golden.
11. Step 11: Remove the cookies from the oven and transfer them to a wire rack to cool completely.
12. Step 12: Once cool, dust the cookies lightly with powdered sugar. Enjoy your Hallongrottor!

Tips & Variations

• For a richer flavor, try using homemade or high-quality marmalade or jam, such as raspberry, strawberry, or apricot.
• If you don’t have vanilla sugar, substitute with 1 tsp vanilla extract for similar results.
• Place the dough balls in mini cupcake liners before baking to help them keep their shape and make serving easier.
• To keep cookies soft, avoid overbaking; remove them as soon as the edges turn golden.

Storage

Store the cookies in an airtight container at room temperature for up to one week. If needed, you can freeze them in a sealed container for up to three months. Thaw at room temperature before serving. These cookies are best enjoyed fresh but will keep their texture well when stored properly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of jam for these cookies?

Yes, you can use any jam or marmalade you prefer. Raspberry and strawberry are traditional, but apricot, blueberry, or even lemon curd make delicious alternatives.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough and shape the rolls, then wrap them tightly and refrigerate for up to 24 hours before slicing and baking.