Chocolate Thumbprint Cookies Recipe (2024)

FAQs

Why are my thumbprint cookies falling apart? ›

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.

The best way to keep thumbprint cookies from cracking and to keep them soft is to use cornstarch. In this recipe, I use just the right amount of cornstarch so you have a buttery shortbread cookie that doesn't crack.

Use a silicone baking mat or parchment paper. Coating your baking sheet with nonstick spray or butter creates an overly greasy foundation, causing the cookies to spread. I always recommend a silicone baking mat because they grip onto the bottom of your cookie dough, preventing the cookies from spreading too much.

Thumbprint Cookies originally got their name from bakers who pushed their thumb down into the cookies, creating a small indentation in each one.

Store the cooled thumbprint cookies in an airtight container at room temperature on the counter. You don't have to refrigerate the cookies. I don't recommend stacking the cookies because of the jam. These cookies will stay fresh for up to 5 days.

Flour adds fluff and texture to the cookies. Adding too little flour can cause cookies to be flat, greasy, and crispy. Most recipes assume you'll use all-purpose, but if you want a lighter, crumblier cookie texture, choose one with a lower protein content such as cake-and-pastry flour.

What is the Shelf Life of Thumbprint Cookies? You can either store your cookies at room temperature or in the refrigerator. They will stay fresh for up to 3 days on the counter and for up to 5 in the fridge. Whether you chill them or choose not to, you should keep them in an airtight container.

Put the cookie pieces together on the baking sheet. Gently mush the edges together to "glue" the cookies into each other as they bake. Sometimes gluing the cookies together is enough, if they are interlocked and share enough edges. Sometimes though... you need to add some "tape."

Stuff the tin or container with tissue paper (here's a festive option!), crumbled newspaper, or packing peanuts to keep the cookies snug. Place the tin or container into a shipping box and use more crumbled newspaper or other shipping materials if needed. Then send off!

Cover the baking tray with clingfilm and freeze the cookie dough balls for at least 90 minutes or up to 48 hours for best results. The longer you leave them, the thicker your cookies will be.

What if I put too much butter in my cookies? ›

Too much butter makes cookies turn out just as you'd expect: very buttery. This batch of cookies was cakey in the middle, but also airy throughout, with crispy edges. They were yellow and slightly puffy in the middle, and brown and super thin around the perimeter.

If all you have on hand is foil and you don't like thin and crispy cookies, try chilling your dough before baking to prevent excess spreading — or just skip the lining altogether and bake them on an ungreased sheet pan. A nonstick silicone cookie mat made the best cookies of all the tests I tried.

The Elvis: Peanut Butter, Banana and Bacon Chocolate Chip Cookies.

Pizzelles are the oldest known cookie and originated in the mid-section of Italy. They were made many years ago for the “Festival of the Snakes” also known as the “Feast Day of San Domenico” in the village of Colcullo in the Italian region of Abruzzo.

If you overmix the dough, the cookies will be dry and crumbly. The best way to fix this is to add more liquid to the dough. This can be done by adding milk, water, or even melted butter. You may also need to add more flour to the dough if it is too wet.

Excess Sugar and Fat

Measuring is key in baking. If your cookie contains excess sugar or fat, it will spread while baking. If your first batch of cookies spreads, try adding a few tablespoons of flour to help thicken the remaining dough.

The cracks in crinkle cookies or molasses cookies occur when the top of the cookie dries out before the interior has set. The means that as the cookie expands, it starts to crack the dry surface.

i just put some royal icing where the cookie broke off. i press it together and then set the cookie down and outline it like i normally would. after it's outlined i'll go over that seam and put a layer of icing over it. just for a little more stability once that has a chance to dry for a few minutes.