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Thumbprint Cookies – Hallongrottor Recipe

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★★★★★

5 from 63 reviews

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.

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

  1. Bring Butter to Room Temperature: Allow the butter to soften to room temperature, ensuring it’s easy to beat and blend with sugar.
  2. Preheat Oven: Set your oven to 180°C (356°F) so it’s at the right temperature when you start baking.
  3. 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.
  4. Prepare Dry Ingredients: In a separate bowl, combine the all-purpose flour and baking powder thoroughly.
  5. Combine Mixtures: Gradually add the flour mixture to the butter mixture, stirring to form a soft dough.
  6. Shape Dough Rolls: Divide the dough into two equal portions and roll each into a 15 cm (5.9 in) long log.
  7. Cut Dough Pieces: Slice each roll into 15 pieces, giving you about 30 pieces total.
  8. Prepare Baking Sheet: Line a baking sheet with parchment paper. Optionally, place small cupcake liners on the sheet for neater cookies.
  9. Form Balls: Roll each dough piece into a ball and place it on the prepared baking sheet or inside liners.
  10. Create Thumbprint: Use your thumb or the handle of a wooden spoon to press an indentation into the center of each dough ball.
  11. Fill Indentations: Spoon about 1/2 teaspoon of raspberry marmalade or jam into each thumbprint indentation.
  12. 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.
  13. Cool: Remove the baking sheet from the oven and allow the cookies to cool completely on a wire rack.
  14. 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

Find it online: https://familyfavplates.com/thumbprint-cookies-hallongrottor-recipe/