Lingonberry Thumbprint Cookies Recipe
Introduction
These Lingonberry Thumbprint Cookies are a delightful treat with a buttery, crumbly texture and a sweet-tart burst of lingonberry jam. Perfect for holiday gatherings or anytime you want a charming homemade cookie.
Ingredients
- 1 3/4 cups all purpose flour
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tablespoon vanilla extract
- Lingonberry jam
Instructions
- Step 1: Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper to prevent sticking.
- Step 2: In a stand mixer or a bowl with a hand mixer, cream together the softened butter and powdered sugar until smooth. Add the vanilla extract and continue beating.
- Step 3: Add the salt and flour to the mixture. The dough will become crumbly. Use your hands to gently knead it until it holds together.
- Step 4: Take about 1 tablespoon of dough and roll it into a ball in the palm of your hand. Press your thumb gently into the center to create a small well. Place each cookie 2 inches apart on the prepared baking sheet.
- Step 5: Fill the thumbprint wells with lingonberry jam, then bake the cookies for 12 to 14 minutes until the edges are lightly golden.
- Step 6: Remove the cookies from the oven and let them cool on a wire rack completely before storing.
Tips & Variations
- For a different flavor, you can substitute the lingonberry jam with raspberry or apricot preserves.
- Make sure the butter is softened but not melted to achieve the best texture in your cookies.
- Chilling the dough briefly before shaping can help prevent spreading during baking.
Storage
Store these cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for longer storage; thaw fully before serving. To refresh the texture, warm briefly in a low oven.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen lingonberries instead of jam?
Fresh or frozen lingonberries may be too watery for filling the cookies, so using jam is best for maintaining the right consistency.
What can I do if my dough is too crumbly?
If the dough feels too dry and won’t stick together, add a teaspoon of milk or cream and knead gently until the dough is cohesive.
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Lingonberry Thumbprint Cookies Recipe
- Total Time: 27-29 minutes
- Yield: Approximately 24 cookies 1x
Description
Delightfully buttery and tender Lingonberry Thumbprint Cookies with a sweet and tangy lingonberry jam center. These classic cookies are perfect for holiday treats or anytime you crave a simple, elegant dessert with a Scandinavian twist.
Ingredients
Cookie Dough
- 1 3/4 cups all purpose flour
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tablespoon vanilla extract
Filling
- Lingonberry jam, as needed for filling
Instructions
- Preheat and prepare baking sheet. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugar. In a stand mixer or using a hand mixer, beat the softened unsalted butter with powdered sugar until light and fluffy. Add vanilla extract and continue beating until fully incorporated.
- Add dry ingredients and form dough. Mix in salt and all-purpose flour gradually. The dough will be crumbly at first; use your hands to knead it gently until it comes together into a cohesive dough.
- Shape cookies and add jam. Take about 1 tablespoon of dough at a time, knead it in your palm, and roll it into a smooth ball. Place the balls on the prepared baking sheet two inches apart. Press your thumb gently into the center of each cookie to create a well, being careful not to press all the way through. Fill each indentation with a small spoonful of lingonberry jam.
- Bake cookies. Bake in the preheated oven for 12 to 14 minutes, or until the edges are lightly golden but the cookies remain soft in the center.
- Cool and store. Transfer the cookies to a wire rack to cool completely. Once cooled, store them in an airtight container to maintain freshness.
Notes
- Make sure the butter is softened to room temperature for easier creaming.
- If lingonberry jam is unavailable, you can substitute with raspberry or cranberry jam for a similar tart flavor.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Do not overfill the thumbprint with jam to prevent spilling during baking.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Scandinavian
Keywords: Lingonberry thumbprint cookies, Scandinavian cookies, jam-filled cookies, holiday cookies, buttery cookies, thumbprint cookies recipe
