Easy Peppermint 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.

Make sure you roll the cookie dough balls into a smooth round ball. If there are cracks on the balls, then they're more likely to crack as you indent them. Also, avoid waiting too long after rolling them to indent them.

Storing your dough in the fridge helps to harden the fat and prevent your cookies from spreading. Allow it to chill in the refrigerator for 30 minutes.

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

No. After baking, thumbprint cookies do not need to be refrigerated. To store them, simply save in an airtight container at room temperature. You can store them in the refrigerator if you prefer, but it's not necessary.

When does Thumbprint Cookies expire? Thumbprint cookies, whether homemade or store-bought, generally maintain their best quality for up to 1 to 2 weeks at normal room temperature. If you store your cookies in the fridge, you can extend their life to about 3 weeks.

Absolutely! Thumbprint cookies will either have their indentions made before or after baking. If that occurs before baking, you can do that before they're frozen so that they're ready to go when you're ready to bake them.

Most cookie dough can be refrigerated, well-wrapped, for 3-5 days before baking. If you want to make it farther in advance, freeze the dough. You can either freeze the entire brick of dough or divide it into portions for quick baking.

Baking powder or flour in excess will cause cookies to rise more, making them more fluffy and cakey. Increased sugar will make them caramelize more and increased fat will make the dough heavier and richer, all increasing retention of water in the dough- these all add up to chewier cookies.

Increase the Flour: Adding more flour to the recipe will help create a thicker and denser cookie. Gradually add a little extra flour to the dough, about 1-2 tablespoons at a time, until you reach the desired consistency. Be cautious not to add too much flour, as it can make the cookies dry and crumbly.

What is the difference between baking soda and baking powder? ›

Baking soda and baking powder are not the same. Sodium bicarbonate and bicarbonate of soda are other names for baking soda. Baking powder is made of baking soda plus cream of tartar and cornstarch. Baking powder can be substituted for baking soda by tripling the amount of baking powder.

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.

The problem is likely to be a lack of enough gluten which is the "glue" that holds bread together and makes it rise high and not spread-out. Prior to adding your fat/butter to your cookie dough give the dough an extra few minutes of kneading/mixing, which will develop the gluten.

Baking requires precision, and if you find your homemade cookies are falling apart, then there's a good chance you have been using too much flour (via Fine Cooking).

If you reduce the amount of butter or oil in a recipe, your cookies won't spread as much. If you add too much flour, your cookies won't spread as much. If your cookies have more brown sugar than white sugar, they won't spread as much. It's a careful balance.

Too much flour = crumbly cookies

If you don't want to measure by weight, try sifting your flour first and scooping flour into your measuring cup with a spoon, and don't pack it down into the cup. If all else fails, try reducing the amount of flour in the recipe by 10%.