Apple Pie Thumbprint Cookie Recipe (2024)

FAQs

How do you keep thumbprint cookies from spreading? ›

“When chilled cookies bake, the butter stays in a solid form longer, slowing the spread,” says Dawn. “30 to 60 minutes in the refrigerator does wonders, and you can bake the cookies right from the fridge.” Not only will chilling help the fats firm up and the flour hydrate, but it also helps the flavors develop.

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.

The best way to keep thumbprint cookies from cracking and to keep them soft is to use cornstarch. In this recipe, I use just the right amount of cornstarch so you have a buttery shortbread cookie that doesn't crack.

Firm dough prevents the cookies from spreading too much, which is why chilling the dough is a crucial step for cut-out and rolled cookies. "The colder and more solid the fat is, the less the cookie will spread," says food stylist and recipe developer Caitlin Haught Brown.

When to use which one. Baking soda is used in recipes that also include an acidic ingredient, such as cream of tartar, buttermilk, or citrus juice. Conversely, baking powder is typically used when the recipe doesn't feature an acidic ingredient, as the powder already includes the acid needed to produce carbon dioxide.

Bake at 375 degrees F until golden and tender, 12 to 15 minutes. For crispy-cakey cookies: Bake the cookies at 425 degrees F until golden and crunchy on the outside, 8 to 10 minutes. For chewy cookies: Use 1 cup light brown sugar and 1/4 cup corn syrup and omit the granulated sugar.

If all you have on hand is foil and you don't like thin and crispy cookies, try chilling your dough before baking to prevent excess spreading — or just skip the lining altogether and bake them on an ungreased sheet pan. A nonstick silicone cookie mat made the best cookies of all the tests I tried.

Not enough fat

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.

Store thumbprint cookies in an airtight container for up to 1 week. You can keep them at room temperature or in the fridge.

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.

How do you keep thumbprint cookies from sticking together? ›

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.

Make sure to store your cookies in an air-tight container at room temperature. 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.

Should I Use A Cookie Cutter Before Or After Baking? Forming cookies before putting them in the oven is the most common practice. Many shape their cookies before baking to ensure cookies come out properly shaped and to make the most of their dough.

If cookies need to be flattened before baking, use the bottom of a drinking glass, a fork or your thumb. You can also try adding sprinkles to your cookies before baking, but depending on the recipe, they may melt in the oven.