Raspberry Thumbprint Cookies Recipe (2024)

FAQs

Should you fill thumbprint cookies before or after baking? ›

Thumbprint cookies should be filled before baking. This gives the jam time in the oven to firm up and set a little. That way the jam won't be spreading all over the place when you're eating the cookies!

Thumbprints crack if the dough is too cold or pressed to aggressively. I recommend using your index finger and pressing firmly but make the indent slowly.

The dough should be chilled for at least 30 minutes, so that you can shape it into balls and indent without falling apart. Check that your oven temperature isn't too high.

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.

No. After baking, thumbprint cookies do not need to be refrigerated. To store them, simply save in an airtight container at room temperature. You can store them in the refrigerator if you prefer, but it's not necessary.

Yield: This recipe will make about 42 cookies depending on exactly what size you roll your balls of dough. Storage: Store Thumbprint cookies in an airtight container for up to 1 week. Make ahead: The dough can be refrigerated up to 3 days in advance. Just portion it straight from the refrigerator.

When does Thumbprint Cookies expire? When does Thumbprint Cookies expire? Thumbprint cookies, whether homemade or store-bought, generally maintain their best quality for up to 1 to 2 weeks at normal room temperature.

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.

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.

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.

What do you grease a cookie sheet with? ›

Cookie sheets can be greased with a non-stick cooking spray, butter and flour or lined with parchment paper or a silicone mat to prevent sticking. If your pan has a non-stick coating, you may not need to grease it at all.

Yes, baking cookies on parchment paper helps them spread evenly and keeps them from sticking to the pan. It also makes for easier clean-up. Parchment paper is also heat resistant and does not transfer heat to the cookie like aluminum foil, which can make the cookies bake too quickly.

A low proportion of sugar relative to flour reduces spread, keeping the cookies thick. A high proportion of mix-ins helps thicken the dough. Blending chocolate chip styles creates a more dynamic flavor. Overnight refrigeration hydrates the flour, again helping the cookies stay thick.

Bake at 375 degrees F until golden and tender, 12 to 15 minutes. For crispy-cakey cookies: Bake the cookies at 425 degrees F until golden and crunchy on the outside, 8 to 10 minutes. For chewy cookies: Use 1 cup light brown sugar and 1/4 cup corn syrup and omit the granulated sugar.

Chill the Dough: Refrigerate the cookie dough for at least 30 minutes or even overnight before baking. Cold dough spreads less in the oven. Use Butter Wisely: If the recipe calls for butter, make sure it's at the right temperature. If the butter is too soft or melted, it can cause the cookies to spread excessively.

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.

While mixing the dry and wet ingredients in separate bowls, and then combining, is in fact crucial, it turns out that the order in which they're added together — wet into dry, or dry into wet — doesn't hugely matter, except where cleanup is concerned.

What: Mix dry ingredients together first. They're all going into the same baking pan anyway, right? Well, yes. BUT whether you are making cookies, muffins, cake, or pancakes, the general rule of baking is that dry ingredients should be combined together thoroughly in one bowl BEFORE you add the wet ingredients.

If the dough is chilled before baking then the cookies will be slightly more rounded, so if you want slightly flatter cookies then bake them as soon as you have mixed up the dough. But we would not recommend flattening the cookies completely as this will affect the texture.