Rosenmunnar Swedish Thumbprint Cookies
Delight your taste buds with Rosenmunnar, traditional Swedish thumbprint cookies that are as charming as they are delicious. These buttery, melt-in-your-mouth treats feature a crumbly shortbread base made with simple pantry staples like unsalted butter, flour, and sugar, elevated with a touch of vanilla. Each cookie is lovingly shaped by hand, with a thumbprint or teaspoon creating a delicate well for a jewel-like dollop of berry jam—be it raspberry, lingonberry, or strawberry. With a quick prep time of just 20 minutes and gentle baking that leaves the edges lightly golden, these cookies are perfect for any occasion, from holiday feasts to everyday snacks. Serve them with tea or coffee for an authentic Scandinavian experience, or share them as a thoughtful homemade gift. Easy to make yet elegantly indulgent, Rosenmunnar cookies are sure to enchant your palate while adding a hint of Nordic charm to your baking repertoire.
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Recipe Information
Ingredients
- 200 grams unsalted butter
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 240 grams all-purpose flour
- 0.25 teaspoon fine salt
- 120 grams berry jam (e.g., raspberry, lingonberry, or strawberry)
Instructions
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a medium bowl, cream the butter and granulated sugar together until light and fluffy using a hand mixer or stand mixer on medium speed.
Mix in the vanilla extract until it is fully incorporated.
In a separate bowl, sift the all-purpose flour and salt together.
Gradually add the dry ingredients into the butter mixture, mixing until a soft dough forms. Avoid overmixing to keep the cookies tender.
Using your hands, roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
Using your thumb or the back of a rounded teaspoon, gently press into the center of each dough ball to create a small well. Be careful not to press all the way through the dough.
Fill each well with a small amount of jam, about 1/2 teaspoon per cookie.
Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are just beginning to turn golden.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.9 g | 9% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 22 mg | 1% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 6.7 g | ||
| Protein | 1.1 g | 2% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 4 mg | 0% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 16 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
