Delicious, buttery, gluten-free cookies filled with apricot and strawberry jam. What I enjoy the most is the slight nuttiness of baked oats flour. You don’t get that flavor in all-purpose flour cookies. Plus, oats flour makes it healthy (ish) too. Enjoy them fresh out of the oven. I am warning you. These can get addictive very soon. Seriously.
Before you say anything, I know there are 6 ingredients but salt is a basic one. who counts that? 😀
Since I started making cookies at home, I just don’t feel like buying them from the stores. Cookies are not just easy to bake at home but homemade cookies are much more delicious than store-bought ones. Moreover, they are fresh and you know what is going inside your body. No preservatives. No Stabilisers. No ingredient which is even hard to pronounce.
If you don’t have time, watch the video instead.
How to make oats flour at home?
For this recipe, you can use store-bought oats flour too. But I prefer to make it at home using instant oats. Store-bought ones are a little expensive. Moreover, making it at home is quite easy and quick. Just grind the instant oats till you get a fine powder. A little bit of husk is fine. That will be separated out while sifting.
TIPS TO BAKE IT RIGHT
- Flour: One most common question is “Can we replace the flour with some other one?”. Well of course. BUT you need to understand the texture of the dough we need to make the cookies. You can not replace just one ingredient and keep the rest of the recipe exactly the same. I would suggest following the same recipe first and then start making adjustments.
- Sifting: Sifting dry ingredients is very important. Sometimes your sugar or flour contains some tiny lumps which are unnoticeable. But it gets difficult to form a smooth dough if they have any lumps. Especially, sugar lumps don’t dissolve while creaming it with butter. You will be able to see those lumps even in baked cookies. Hence, SIFT DRY INGREDIENTS.
- Room temperature ingredients: Make sure all the ingredients are at room temperature. If your butter, flour, etc. are in the refrigerator, take them out at least 1 hr before baking.
- Creaming: For how long should we cream the butter and sugar? More than the time, focus on the texture. Whisk it well till you see a light-colored, creamy, foamy texture. If you need the time, then whisk for around 2-4 minutes.
- Fewer Cracks: This cookie develops cracks while making indents on it. To avoid that, DO NOT refrigerate the dough before making the balls. That just makes the mixture hard and will form more cracks. As soon as the dough is ready, make the balls and pat them gently using your fingers. And then use your thumb or the back of your finger to make indents on it. This way you will get fewer or no cracks at all.
THUMBPRINT COOKIE TEXTURE
These cookies are generally light in color. No browning at all. For that, you need to bake it at 160 degrees celsius for 15-18 minutes. I bake them for 20-25 minutes because I like them slightly brown. So, NO RULES.
These are soft but tender cookies. Totally, melt in the mouth. No one can eat just one.
HOW TO STORE THESE COOKIES?
These cookies tend to get softer because of the jam in them. I would suggest finishing them in a day or two. Or if you are planning to bake a bigger batch and store it, then don’t fill the indents with jam while baking. Bake these thumbprint cookies without the jam. Store it in an airtight container. Fill the indents with your favorite jam while serving. This way, you can store it for a few days. But cookies always taste the best when they are fresh out of the oven. Isn’t it?
Just keep these points in mind and now you are all ready to bake these tiny little drops of heaven. I am sure that the kids in your family will love it. Not just the kids, actually they are loved by everyone. Now, Grab all the ingredients and bake it today. If you enjoy the recipe, share a photo on Instagram and tag us too @marriedfriends. We love to see your recreation of our recipes.
MORE DESSERT RECIPES
5 Ingredients – Oats Thumbprint Cookies
Soft. Tender. Gluten-Free.
- 1 cup Oats Flour
- 50 g Butter unsalted, room temperature
- 1/6 cup Sugar powdered
- 1/2 tsp Vanilla Extract
- 1 pinch Salt
- Jam as needed
- Preheat oven to 160 degrees celsius, top/bottom setting.
- Whisk butter and sugar till they are light, creamy, and foamy.
- To the creamed butter, add vanilla extract and mix it well.
- In the same bowl, sift oats flour, and salt. Fold them in till you don't see any dry flour left in the bowl.
- Take around 1 Tbsp of the dough, shape it into a small ball, and put it on a lined baking tray. Repeat with the rest of the dough.
- Dab each ball a little with your finger. Then press and make an indent in each ball from the back of your finger.
You can even use a measuring spoon or your thumb to make indents in your cookies.
- Fill each indent with some jam. Don't overfill. Take around 1/2 tsp of jam per cookie.
- Bake at 160 degrees celsius for 20 to 25 minutes till the edges just start to brown.
You can bake till the cookies are slightly brown. Depends on how you like it.
- After 20-25 minutes, take them out of the oven and let them stay on the baking tray itself for 5 minutes. They are quite delicate so do not transfer them on a cooling rack immediately.
- After 5 minutes, transfer them to a cooling rack and let them cool completely.
- Enjoy but be careful. These can get addictive very easily :)
Thumbprint cookies are called thumbprint cookies because you make small indents in the cookie balls using your thumb. Hence, the name. But let me tell you, making those indents with the back of your index finger is much easier. Really. Try that and you will know. Moreover, you can make slightly deeper holes from the back of your finger which means more jam too 😀
Getting a few cracks in thumbprint cookies are kind of normal since you apply pressure on tiny cookie dough balls. But that can be prevented. Do not chill the dough because chilling the dough makes it harder and when you apply pressure, it forms cracks. As soon as the dough is ready, make small balls and then gently pat on them with your finger. Make them a little flat. Then make indents using your thumb. This prevents the formation of cracks in thumbprint cookies. If you still get fewer cracks, just smoothen them out using your fingers.
Because of the jam in thumbprint cookies, they become softer after a day or two. If you are baking a big batch, just bake without the jam, store them in an air-tight container. While serving, fill the cookies with your favorite jam.
Thumbprint cookies get softer after a day or two because of the jam. They stay fresh, soft & tender for 2 days. If you are baking a bigger batch, bake them without the jam. Store them in an air-tight container. Fill it with the jam while serving. Thay way, you can store them for a few days.
In thumbprint cookies, you can fill the jam before baking. Just make sure not to over-fill otherwise the jam will start overflowing while baking. Fill the indents with 1/2 tsp of jam approx.