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orange spice thumbprint cookies with lingonberry jam

Orange Cardamom Thumbprint Cookies with Lingonberry Jam

The Dessertivore
Prep Time 35 mins
Cook Time 15 mins
Total Time 50 mins
Course Dessert
Servings 24 Cookies

Ingredients
  

  • 2 cups flour (240 g)
  • 3 tbsp powdered sugar
  • 1 1/2 tbsp brown sugar
  • 1/2 tsp salt
  • 1 1/4 tsp cardamom
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • zest of 1 large orange
  • 10 tbsp softened butter (140 g)
  • 2 tbsp cream
  • 2/3 cup lingonberry jam (8 oz)

Instructions
 

  • Preheat the oven to 350° F (180° C) and prepare two sheet pans with parchment.
  • In a large bowl, with a spoon, mix the flour, powdered sugar, brown sugar, salt, cardamom, ginger, nutmeg, and orange zest until they are well combined.
  • Add the softened butter and mix it into the flour by hand, until you have coarse crumbs.
  • Add the cream and mix by hand until the dough comes together.
  • Divide the dough into 24 balls of equal size. If you use a scale, each ball should weigh 18-20 g. Roll each dough ball between your hands until all cracks disappear. Arrange them on the sheet pans, then make a thumbprint in each. At this point, you can add 1/4 - 1/3 tsp of jam to each thumbprint, or you can wait until after the cookies are baked.
  • Bake at 350°F (180° C) until lightly browned, about 12-15 minutes. If you are adding the jam after baking, use a fondant tool or the end of a table knife to redefine the thumbprint immediately after taking the cookies out of the over.
  • Heat the 2/3 cup lingonberry jam in the microwave until the jam is liquid and no longer lumpy, about 45 seconds on high. Pour about 1/2 to 3/4 tsp into each thumbprint.
Keyword christmas cookies, cookies, lingonberry, orange, thumbprint cookies