Thumbprint Cookies – Hallongrottor Recipe
Introduction
Thumbprint cookies, also known as Hallongrottor, are delightful Swedish treats filled with sweet jam. These buttery cookies feature a soft, crumbly texture and a fruity center that makes them perfect for tea time or dessert.
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
- Step 1: Bring the butter to room temperature for easier mixing.
- Step 2: Preheat your oven to 180°C (356°F).
- Step 3: Using an electric mixer, beat the butter, sugar, and vanilla until the mixture is light and fluffy.
- Step 4: In a separate bowl, combine the flour and baking powder.
- Step 5: Gradually add the flour mixture to the butter mixture and mix until a dough forms.
- Step 6: Shape the dough into two rolls about 15 cm (6 in) long, then cut each roll into 15 pieces, totaling 30 pieces.
- Step 7: Line a baking sheet with parchment paper. Roll each dough piece into a ball and place them on the sheet. For a neater shape, you may place them in small cupcake liners.
- Step 8: Press an indentation into the center of each dough ball using your thumb or the handle of a wooden spoon.
- Step 9: Spoon about ½ teaspoon of marmalade or jam into each indentation.
- Step 10: Bake in the preheated oven for 18 to 20 minutes, until the cookies are lightly golden.
- Step 11: Remove from the oven and let the cookies cool on a wire rack.
- Step 12: Optional: Dust with powdered sugar before serving. Enjoy your Hallongrottor!
Tips & Variations
- Use your favorite jam or marmalade flavor to customize the cookies to your taste.
- For a richer flavor, try adding a pinch of cinnamon or cardamom to the dough.
- If you prefer a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- Chilling the dough for 30 minutes before rolling can make it easier to handle.
Storage
Store the cookies in an airtight container at room temperature for up to one week. They can also be frozen for longer storage—just thaw before serving. When reheating, warm briefly in the oven to restore freshness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen butter for these cookies?
It’s best to use butter at room temperature so it blends smoothly with the sugar, resulting in a tender dough and light texture.
What type of jam works best for Hallongrottor?
Traditional raspberry jam is most common, but you can use any fruit jam or marmalade you prefer. Just choose one with good spreadability.
PrintThumbprint Cookies – Hallongrottor Recipe
Classic Swedish thumbprint cookies known as Hallongrottor, made with buttery dough filled with sweet raspberry marmalade. These soft, crumbly cookies are perfect for tea time or festive occasions.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Total Time: 40 minutes
- Yield: 30 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Swedish
- Diet: Vegetarian
Ingredients
Scale
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), raspberry preferred
Instructions
- Bring Butter to Room Temperature: Allow the butter to soften to room temperature, ensuring it’s easy to beat and blend with sugar.
- Preheat Oven: Set your oven to 180°C (356°F) so it’s at the right temperature when you start baking.
- Mix Butter, Sugar, and Vanilla: Using an electric mixer, beat the softened butter, granulated sugar, and vanilla extract (or vanilla sugar) together until the mixture is light and fluffy.
- Prepare Dry Ingredients: In a separate bowl, combine the all-purpose flour and baking powder thoroughly.
- Combine Mixtures: Gradually add the flour mixture to the butter mixture, stirring to form a soft dough.
- Shape Dough Rolls: Divide the dough into two equal portions and roll each into a 15 cm (5.9 in) long log.
- Cut Dough Pieces: Slice each roll into 15 pieces, giving you about 30 pieces total.
- Prepare Baking Sheet: Line a baking sheet with parchment paper. Optionally, place small cupcake liners on the sheet for neater cookies.
- Form Balls: Roll each dough piece into a ball and place it on the prepared baking sheet or inside liners.
- Create Thumbprint: Use your thumb or the handle of a wooden spoon to press an indentation into the center of each dough ball.
- Fill Indentations: Spoon about 1/2 teaspoon of raspberry marmalade or jam into each thumbprint indentation.
- Bake Cookies: Place the baking sheet in the center of the preheated oven and bake for 18-20 minutes until cookies are lightly golden around the edges.
- Cool: Remove the baking sheet from the oven and allow the cookies to cool completely on a wire rack.
- Serve: Dust the cooled cookies lightly with powdered sugar and enjoy your freshly baked Hallongrottor.
Notes
- Ensure the butter is fully softened but not melted for best dough consistency.
- Vanilla sugar is traditional, but vanilla extract works perfectly as a substitute.
- Raspberry marmalade is the classic filling, but other jams like apricot or strawberry can be used.
- Using cupcake liners helps maintain shape and makes serving easier.
- Store cookies in an airtight container, they stay fresh for up to a week.
Keywords: Hallongrottor, thumbprint cookies, raspberry cookies, Swedish cookies, marmalade cookies, butter cookies
