Chocolate Rolo 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.

You can also separate each layer of cookies with wax paper (something we do in our packaging) to keep them from sticking together and falling apart.

If the dough cracks a bit when making the center indentation, roll the ball of dough in your palms a bit longer to warm the dough up more. Don't skip chilling the dough. Chilling the dough will make shaping it into balls easier and hold them together so they won't fall apart when indented. Measure your flour correctly!

Temperature. Dough that is too warm or soft will spread more than dough that is cooler, so if you're working in a very warm kitchen, putting your dough in the fridge for 15 minutes or longer before using it will help prevent spread. Butter that is too warm or soft is also a major culprit.

If your cookie dough is too dry and crumbly, it might not have enough fat. This is a common problem with recipes that use all-purpose flour. To fix this, you can add more fat to the dough. This can be in the form of butter, shortening, or even olive oil.

Binding agents are the liquid in the recipe that hold the cookie together. Examples of binding agents are eggs, milk, honey, and fruit juice. Cookies with more eggs will rise more and spread less. If you want a crispier cookie, you can replace a whole egg with just an egg white.

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."

Hallongrotta (plural: hallongrottor) is the name of a common Swedish cookie. The name means raspberry cave in Swedish. In the United States they are known as thumbprint cookies, as well as by many other names. Similar cookies sold in Australia are known as jam drops.

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.

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!

What is the shelf life of thumbprint cookies? ›

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.

Oven temperatures are a crucial factor in baking. If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.

Yes, you can freeze thumbprint cookies — but it's best to freeze them before filling them with jam. Make and par-bake the dough, then use your thumb to press an indent into each puffed cookie.

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.

Sandwich your dough between two sheets of parchment, roll, then freeze; it makes cut-out cookies a breeze! If you plan to store it for only a few hours or days, there's no need to overwrap the baking sheet; for longer storage, wrap the entire baking sheet tightly with plastic wrap before freezing.