Cranberry Thumbprint Cookies – Recipe from Yummiest Food Cookbook (2024)

FAQs

Why do my thumbprint cookies spread so much? ›

Mixing Butter & Sugar

If your butter is under mixed, it won't have the air pockets to hold it's shape. If it's over-mixed, the air pockets decrease in size and are unable to hold their shape in the oven—causing your cookies to spread. It's best to cream butter and sugar on medium speed for 2 to 3 minutes.

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

Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.

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.

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.

Line your baking sheet.

I always recommend a silicone baking mat because they grip onto the bottom of your cookie dough, preventing the cookies from spreading too much. These mats also promote even browning.

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.

INGREDIENTS MEASURED INCORRECTLY

Common measuring mistakes like using too little flour or too much sugar can lead to a flat cookie, so always use measuring cups and spoons when adding dry and wet ingredients to your dough. Also, take note of how your recipe tells you to measure.

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.