Eggless Thumbprint Cookies

This buttery vanilla and almond-flavored shortbread cookies are my eggless thumbprint cookies. A little cornstarch gives these that crumbly shortbread texture. Filled with jam or Nutella these are very popular with the kids and make perfect gifts for the holiday season.

Table of Content

• Ingredients and substitutes
• Step by step instructions
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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I'm always curious to know where a specific food originated from, and how it has transformed or evolved over the years. The origin of the thumbprint cookies is still unknown. Often, people say they are Swedish cookies known as Hallongrotto, which means raspberry cave. Because these are made in Sweeden with raspberry preserve. And yet, they have long been known in the US as thumbprint cookies.

The thumbprint gets its name from the traditional method of sticking your thumb in the dough to create the impression. I remember my mom would make me use my thumbs or the back of a small round spoon. She'd often say - "in the olden days the women must all have small thumbs. If I used my thumbs there will be more jam than cookie"!!

These make perfect cookie jars to give as food gifts or Christmas cookie gift jars. That is why they are also very popular holiday cookies. Just place a few of these in a cookie jar, tie a ribbon, stick a label and you have an awesome cookie jar gift idea for Christmas. Right?

Though I must warn you - make sure you make extra cookies for the house or else there ain't going to be any left for the jar. You've been warned.

Ingredients and substitutes

• Butter - I love a rich butter flavor in my cookies. And yet, you can also use margarine or veg shorting. And, if you use margarine or veg shortening, I would recommend reducing the quantity by ¼ cup.
• Cornstarch - Cornstarch is the same as cornflour and you can easily find it at any supermarket. This is what gives those cookies that shortbread mouthfeel. If you still cannot find cornflour, simply add the same amount of rice flour.
• Jam - I always use my homemade strawberry jam or apricot jam. And yet, store-bought works just as well. I have made these cookies so often that sometimes I add a Nutella variation. It's the same cookie only with a Nutella filling. Kids love it. If you use Nutella, I'd recommend adding it after the cookies are baked. So it won't dry out.

Step by step instructions

Dough

• Preheat the oven at 170 C / 340 F.
• Sift the flour, cornstarch, salt, and baking powder.
• In a bowl of a stand mixer, cream the butter and sugar for a minute.
• Add vanilla, almond or rose extract and combine well.
• Finally, add the flour mixture.
• Remove from the mixer.
• Divide the dough into 2 - wrap well and chill in the fridge for 2 hours.

Shape

• Roll chilled cookie dough into balls (about 1 tablespoon of dough).
• To create a thump impression - use a /12 teaspoon measuring spoon.
• Or, go traditional and press your thumb in the center of the ball and make a thumbprint (get the kids to do this with their little thumbs).

Fill and bake

• Fill the centers with jam (or Nutella) - ½ teaspoon in each is plenty.
  Tip - Do not overfill as the jam will bubble over and the edges.
• Bake cookies in a preheated oven for about 12 to 14 minutes.
• Cool on a cookie rack completely before you transfer to a cookie jar.
• You can store them at room temperature for up to 2 weeks.

Frequently asked questions

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Printable Recipe