Vintage thimble or thumbprint cookies

Thumbprint or thimble cookies can be enjoyed any time of year, but in my house they only make an appearance during the holidays. Everyone looks forward to these little bite-sized, soft and tender cookies with a generous dollop of ruby red jam in the middle.

If you have heard them called thumbprint cookies, thimble cookies, or even Swedish tea rings; their taste is just the same. In the original recipe, from my grandmother, the cookie dough is rolled in finely chopped nuts before baking. We, however, prefer them without. If you you would like to add them in they are an optional ingredient in the recipe.

How to make thumbprint cookies

After you have your dough made, roll it into balls using about 1-2 Tablespoons worth of dough. Place the balls on a lined baking sheet. Then you will need to make the depression in the middle. It will hold the filling later.

Like the recipe name suggests, you can use either your thumb, a thimble, or something similar like the tip of the handle of a wooden spoon.

In this recipe, I dipped a thimble in a little bit of flour and then pressed it into the centre of each dough ball to make my impressions.

How to store thumbprint cookies

After the cookies are baked they can be stored at room temperature, in an air-tight container, for 3-5 days. If you wish to store them for longer, keep them in an air-tight container in the refrigerator for 1-2 weeks, or in the freezer for for 3-4 months.

Freezing Thumbprint cookies

Freezing baked thumbprint cookies

This might seem a little bit tricky, since the cookies are filled with jam, but totally doable. (I have some in my freezer right now!) To freeze thumbprint or thimble cookies:

• After the cookies are baked and filled, cool them to room temperature.
• Freeze in a single layer, on a cookie sheet, for 2-3 hours.
• In layers, place them into a freezer bag, or a sealable container. Place cling-film in between each layer. This will stop the jam from sticking to the bottom of the next layer of cookies. Keep them sealed, in the freezer, for 3-4 months. The reason to freeze them separately first is so they do not stick together and freeze into a big clump. It also helps to solidify the filling, before packaging the cookies.
• When you are ready to use them, remove the cookies frozen, then let them come back to room temperature in a single layer. If you let them defrost in the freezer bag, or container, the jam will soften and will stick to everything. The frozen jam will stay together and should cleanly peel off the cling-film.

Freezing thumbprint cookie dough

The easiest way to freeze the dough is to roll it into balls, make the depressions in the middle, then freeze. Freeze them in a single layer, on a baking sheet, for 2-3 hours. Then, pop the unbaked cookies into a freezer bag, or a sealed container. Keep them in the freezer for a 3-4 months. When you are ready to bake them, continue on with the recipe the same way you would if you were making them fresh.

Common Problems

My thumbprint cookies are spreading

This is a common problem bakers face when making cookies, not just thumbprint or thimble cookies.

The best way to fix this problem is to chill the dough first before baking. Either by placing the shaped cookies in the refrigerator 2-3 hours before baking or in the freezer for 45 minutes.

My thumbprint cookies are cracking

This problem often occurs when you are making the depression in the centre of the dough ball. If this happens, leave the thimble (or whatever you are using to make the depression) in the centre of the cookie. With your fingers, squish and shape the dough back together around the thimble. Then remove the thimble.

This might also happen if you find your thimble is getting stuck in the dough. To solve this, make sure to lightly flour the outside of the thimble before you place it in the dough.

Filling options for thumbprint cookies

The classic filling for thumbprint cookies is jam or jellies. I am using strawberry jam for mine. A few amazing substitutions for jam are:

• Hershey’s kisses– This is such a cute variation of thumbprint cookies! After the cookies are baked, and still soft, unwrap some Hershey’s kisses and place one in the centre of each cookie.
• Nutella – Bake the cookies as in the recipe but instead of jam swap out a dollop of Nutella.
• Caramel or dulce de leche – Add either of these options to the baked cookies, the same way you would the jam.
• Other preserves – Any of your favourite sweet preserves, fruit jams, jellies, or marmalade would be a suitable filling for this little cookie!
• Rolled in nuts– Not really a filling variation, but a cookie variation. Rolling the cookie dough in finely chopped nuts is what was called for in the original recipe. We just prefer them without.

Ingredients for Thumbprint or thimble cookies

1 cup butter, softened

2/3 cup white sugar

1 eggs

1 tsp vanilla extract

2 cups all-purpose flour

2 cups finely chopped nuts (optional)

Filling of choice (I used strawberry jam)

Method

1. In a large bowl, cream together the butter and the sugar.
2. Blend in the egg and the vanilla extract, until everything is incorporated.
3. Add in the flour and mix until just combined.
4. Chill the dough 1-2 hours in the refrigerator. It will be easier to handle the dough.
5. Roll the dough into balls, with about 1- 2 Tablespoons worth of dough.
6. (Optional) If you would like to add the finely chopped nuts, coat the dough in the nut mixture now.
7. Place the dough balls onto a lined baking sheet.
8. Using a thimble, or your thumb, make deep depression in the centre of each dough ball. I used a thimble for this. Make sure to dust the thimble in flour. If there is any splitting or cracking, squeeze the dough back together around the thimble.
9. Place in the fridge to chill for 1-2 hours or in the freezer for 30 minutes.
10. Meanwhile, preheat the oven to 325 degrees F (160 degrees C).
11. Bake the cookies 12-15 minutes, or until set.
12. Remove from oven and push down again, with the thimble, any of the depressions that have puffed up.
13. Fill each depression to the top with a dollop of jam, jelly, or your filling of choice. I used two spoons to place the jam in the cookies.
14. Cool completely.

Vintage thumbprint or thimble cookies

flour and filigree

This is a simple vintage recipe for soft and tender bite-sized cookies with a sweet and fruity centre.

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 15 minutes mins

chill 1 hour hr

Total Time 2 hours hrs 45 minutes mins

Course Dessert, Snack

Cuisine Swedish

Servings 7 dozen

Calories 262 kcal

Equipment

• 1 thimble optional

Ingredients

  

• 1 cup butter softened
• ⅔ cup white sugar
• 1 eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 2 cups finely chopped nuts optional
• Filling of choice I used strawberry jam

Instructions

 

• In a large bowl, cream together the butter and the sugar.
• Blend in the egg and the vanilla extract, until everything is incorporated.
• Add in the flour and mix until just combined.
• Chill the dough 1-2 hours in the refrigerator. It will be easier to handle the dough.
• Roll the dough into balls, with about 1- 2 Tablespoons worth of dough.
• (optional) If you would like your cookies encrusted in nuts, roll the dough in the finely chopped nuts now.
• Place the dough balls onto a lined baking sheet.
• Using a thimble, or your thumb, make deep depression in the centre of each dough ball. I used a thimble for this. If there is any splitting or cracking, squeeze the dough back together around the thimble.
• Place in the fridge to chill for 1-2 hours or in the freezer for 30 minutes.
• Meanwhile, preheat the oven to 325 ℉ (160 ℃).
• Bake the cookies 12-15 minutes, or until set.
• Remove from oven and press down, with the thimble, any of the depressions that have puffed up.
• Fill each depression to the top with a dollop of jam, jelly, or your filling of choice. I used two spoons to place the jam into the cookies.
• Cool completely.

Keyword christmas, cookie, kid-friendly, snack

Looking for some more cookies? These are some of my favourite! Mint slice and bake Christmas Cookies Soft and Buttery Scottish shortbread cookies The best soft and chewy gingerbread cookies