These lingonberry jam thumbprint cookies are a delightful treat, perfect for any occasion. The subtly sweet and tart lingonberry jam perfectly complements the buttery, melt-in-your-mouth cookie base. I've made many batches of these over the years, tweaking the recipe to achieve just the right balance of flavor and texture. Honestly, it's a bit of an obsession at this point!
The beauty of this recipe lies in its simplicity. It's surprisingly easy to make, even for beginners! Yet, the results are so impressive. These cookies are beautiful to look at, fun to make and even more fun to eat! I’ve had countless wonderful memories while making these over the years with friends and family, each cookie a reminder of shared moments. This recipe is more than just a collection of steps; it’s a gateway to memories, laughter, and the joy of creating something special.
Required Equipments
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Rolling pin
- Wooden spoon
- Rubber spatula
Lingonberry-Jam-Thumbprint-Cookies
These irresistible lingonberry jam thumbprint cookies are a delightful blend of sweet and tart, perfect for satisfying your cookie craving.
⏳ Yield & Time
Yield: 24 servings
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper—trust me on this one, cleanup will be a breeze!
- In a large mixing bowl, cream together the softened butter and granulated sugar until it's light and fluffy. Think light and airy, like a cloud! This might take a few minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract. Make sure to scrape down the sides of the bowl—we don't want any wasted deliciousness!
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Don't overmix—we want a tender cookie, not a tough one!
- Roll the dough into 1-inch balls. Place them about 2 inches apart on the prepared baking sheets. This gives them enough room to spread.
- Use your thumb to make a deep indentation in the center of each ball. Think of it as giving each cookie a little hug!
- Fill each indentation with about 1 teaspoon of lingonberry jam. Don't go overboard; a little goes a long way.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. Keep a close eye on them; ovens can vary wildly!
- Remove from oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Patience is key here—hot cookies are easily crushed!
- Once cooled, store in an airtight container at room temperature. Or, you know, eat them all immediately. I won't judge!
📝 Notes
- Make sure your butter is nice and soft. Room temperature is ideal.
- You can use a different type of jam, but lingonberry is amazing!
- Don't overbake these cookies! They're ready when the edges are lightly golden brown.
- Let the cookies cool completely on the baking sheet before moving them, or they'll crumble!
🍎 Nutrition
Calories: 200kcal
Protein: 2g
Fat: 10g
Carbohydrates: 25g
Fiber: 1g
Calcium: 15mg
