Chocolate Rolo 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.

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 to minimize thumbprint cookie cracking. Keep the dough soft – once the cookie dough is made, cover and let it rest for at least 15 minutes at room temperature, so that the dough will be easier to handle, and be less sticky. It's important to keep the dough at room temp.

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.

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.

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.

Flour adds fluff and texture to the cookies. Adding too little flour can cause cookies to be flat, greasy, and crispy. Most recipes assume you'll use all-purpose, but if you want a lighter, crumblier cookie texture, choose one with a lower protein content such as cake-and-pastry flour.

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.

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.

How long do thumbprint cookies stay fresh? ›

When stored properly, our Thumbprint Cookies can stay fresh for 5-7 days. Make sure to store your cookies in an air-tight container at room temperature.

Putting cookie dough into the freezer before baking can help solidify the fat from the butter in your cookies, which in turn keeps them from spreading too much in the oven. Colder dough will not expand as much as warm dough does. This will produce a higher, thicker cookie.

For cookies with a sugar coating, I usually do not roll in sugar until just before I bake. Placed rolled cookie dough onto a parchment paper lined sheet pan, and freeze for an hour until solid. Transfer to a ziploc bag or airtight container and label.

In most cases, I prefer to freeze cookie dough over freezing baked cookies. That way, you still get the nice homemade smell and softness of the cookies when they come out of the oven. But if you want to get the whole job done, you can certainly bake the cookies, then freeze them later.

Dough that's too airy.

The goal, usually, is to only incorporate the two ingredients without reaching the "light and fluffy" stage. When you mix the butter and sugar together at high speed or for too long, you'll aerate the dough excessively, causing the cookies to rise—and then fall—in the oven.

Put the cookie pieces together on the baking sheet. Gently mush the edges together to "glue" the cookies into each other as they bake. Sometimes gluing the cookies together is enough, if they are interlocked and share enough edges. Sometimes though... you need to add some "tape."

Wrong butter temperature

Butter that is too soft or melted will make it hard for your cookies to hold their shape. On the other hand, incorporating cold butter into a mixture of dry ingredients is troublesome and difficult. Here's a hack: Cut your butter into cubes before letting them soften at room temperature.

you just use a flight consistency royal icing. and glue it like you would anything else. um just put it right down the seam. and then press it together gently.