Best 5 Lamington Thumbprint Cookies Recipes

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Get ready to embark on a delectable journey as we explore the world of "Lamington Thumbprint Cookies," a delightful treat that combines the classic flavors of Australia with a unique twist. These cookies, inspired by the beloved Lamington cake, offer a burst of sweetness with a chewy center and crisp exterior, making them the perfect indulgence for any occasion. Whether you're a seasoned baker or just starting your culinary adventures, this article will guide you through the steps to create these exquisite cookies, providing you with tips, tricks, and the best recipe to ensure a successful baking experience. So preheat your oven, gather your ingredients, and let's dive into the world of Lamington thumbprint cookies.

Here are our top 5 tried and tested recipes!

LAMINGTONS



Lamingtons image

Lamingtons are little sponge cakes coated in chocolate and grated coconut. A traditional Australian treat that appeals to most. Any firm type of plain cake can be used: butter cake, pound cake, Madeira cake or genoise sponge. Note: desiccated coconut is a slightly dried shredded coconut--not sweetened.

Provided by bme

Categories     Desserts     Cakes     Yellow Cake Recipes

Time P1DT1h55m

Yield 24

Number Of Ingredients 13

2 cups all-purpose flour
4 teaspoons baking powder
⅛ teaspoon salt
½ cup butter, room temperature
¾ cup white sugar
1 teaspoon vanilla extract
2 eggs, room temperature
½ cup milk
4 cups confectioners' sugar, sifted
⅓ cup cocoa powder, sifted
2 tablespoons butter, melted
½ cup warm milk
1 pound unsweetened dried coconut

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8x12-inch pan.
  • Sift together the flour, baking powder, and salt. Set aside.
  • Beat 1/2 cup butter and 3/4 cup sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated.
  • Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 30 to 40 minutes. Let stand 5 minutes, then turn out onto a wire rack and cool completely. Wrap with plastic wrap and store overnight at room temperature to give the cake a chance to firm up before slicing.
  • To make the icing: In a large bowl, combine confectioners' sugar and cocoa. Add the melted butter and warm milk and mix well to create a fluid, but not too runny, icing.
  • Cut the cake into 24 squares. Place parchment paper or waxed paper on a work surface, and set a wire rack on the paper. Pour the shredded coconut into a shallow bowl. Using a fork, dip each square into the icing, coating all sides, then roll it in the coconut. Place onto rack to dry. Continue until all lamingtons are coated.

Nutrition Facts : Calories 322.9 calories, Carbohydrate 39.9 g, Cholesterol 29.2 mg, Fat 18 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 14.3 g, Sodium 124.3 mg, Sugar 27.8 g

THUMBPRINT COOKIES



Thumbprint Cookies image

A signature Christmastime sweet, our tiny almond-flavored cookies bear the print of the baker's thumb, which is gently pressed into the partially baked cookie to create a well. A dollop of apricot, red currant, or raspberry jam fills the center. If you use fruit preserves you've put up yourself, the signature is even more personal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 8

1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup plus 2 tablespoons sugar
1 large egg yolk, plus 1 large egg white, lightly beaten
1 teaspoon pure vanilla extract
1 1/4 cups unbleached all-purpose flour
1/4 teaspoon kosher salt
1/2 cup blanched almonds, finely ground
1/2 cup jam or preserves, such as apricot, red currant, or raspberry, strained if desired

Steps:

  • Preheat oven to 325 degrees. With an electric mixer on medium speed, beat butter and 1/2 cup sugar until light and fluffy, about 3 minutes. Add egg yolk and vanilla; beat well. In a separate bowl, whisk together flour and salt; add to butter mixture, beating on low until combined.
  • Combine ground almonds with remaining 2 tablespoons sugar in a small bowl. Form dough into 1-inch balls, and dip in beaten egg white, then in almond-and-sugar mixture. Make a deep indentation in the center of each ball with your finger or a wooden spoon. Place 1 inch apart on parchment-lined baking sheets.
  • Bake 10 minutes, remove from oven, and press down the centers again. Rotate sheets, and bake until golden brown, 8 to 10 minutes more. Transfer sheets to a wire rack to cool slightly. Fill center of each cookie with about 1 teaspoon jam. Let cool completely. Thumbprints can be stored at room temperature in an airtight container, between parchment, up to 1 day (or 3 days, if not filled with jam).

PERFECT THUMBPRINT COOKIES



Perfect Thumbprint Cookies image

My mother, Pauline, made really nice thumbprint cookies, but I never wrote down her recipe. I knew the ingredients, but unless you have the right proportions, you won't get that perfect melt-in-your-mouth texture. So, I did an image search and found a recipe that looked very similar, credited to a great-grandma named Mitzi. Since my last name is Mitzewich, that pretty much sealed the deal. In case you can't decide between a shortbread-focused cookie and a more jammy one, here's how to make both.

Provided by Chef John

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Time 50m

Yield 20

Number Of Ingredients 11

1 stick unsalted butter, at room temperature
⅓ cup unsifted powdered sugar
1 teaspoon vanilla extract
⅛ teaspoon almond extract
¼ teaspoon fine salt
1 large egg yolk
1 ¼ cups all-purpose flour
⅓ cup white sugar, or as needed
½ cup fruit jam, divided
1 cup powdered sugar, or as needed
1 tablespoon milk, or as needed

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Mix butter and powdered sugar together with a rubber spatula until creamy. Add vanilla extract, almond extract, salt, and egg yolk. Mix with the spatula. Add flour and blend until just combined.
  • Use a sorbet scoop to portion dough into 1/2-ounce (1-tablespoon) balls. Roll balls in a plate of white sugar to coat; roll again between your palms. Place several inches apart on a silicone-lined baking sheet. Flatten balls lightly with your fingers.
  • To make shortbread cookies with a little jam, poke a well into each cookie using the end of a thick wooden spoon dusted with powdered sugar or using one of your fingers. Fill cookies with fruit jam. Tap baking sheet against the counter to let jam settle.
  • Bake in the preheated oven until tops are barely blonde and bottoms are slightly golden, about 15 minutes. Let cool on a wire rack before icing.
  • Meanwhile, mix powdered sugar with a little milk until you have a consistency that will hold its shape when piped. Pipe icing on top of cookies in a zigzag pattern. Let sit for 15 minutes before serving.
  • For a more jam-forward cookie, press your thumb into the cookies to make large, shallow indentations. Spoon in jam. Tap baking sheet against the counter.
  • Bake until not quite golden brown, about 15 minutes. Let rest on pan for 5 minutes before transferring a wire rack. Dust with powdered sugar.

Nutrition Facts : Calories 138.9 calories, Carbohydrate 22.8 g, Cholesterol 22.5 mg, Fat 4.9 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 3 g, Sodium 33.2 mg, Sugar 15.1 g

JAM THUMBPRINT COOKIES



Jam Thumbprint Cookies image

When I was four, Mom and I would don our aprons and I would pretend we were bakers named Marge and Betty. Though we dropped that routine, we still make Christmas cookies together every year. -Rebecca Little, Park Ridge, Illinois

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 5 dozen.

Number Of Ingredients 10

1-1/2 cups butter, softened
1 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
3 to 3-1/2 cups all-purpose flour
1/3 cup sweetened shredded coconut
1 large egg
1 tablespoon water
1/3 cup apricot or red raspberry preserves
Confectioners' sugar, optional

Steps:

  • In a large bowl, cream the butter, sugar, vanilla and salt until light and fluffy. Gradually beat in enough flour to form a smooth dough., Preheat oven to 350°. Place coconut in a small bowl. In a separate bowl, whisk egg and water. Shape cookie dough into 1-in. balls; dip tops in egg mixture, then in coconut, pressing slightly to adhere. Place 1-1/2 in. apart on parchment-lined baking sheets, coconut side up., Press a deep indentation in center of each with the end of a wooden spoon handle. Fill with preserves., Bake 15-18 minutes or until bottoms are browned. Remove to wire racks to cool. If desired, dust tops with confectioner's sugar.

Nutrition Facts : Calories 82 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 43mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

LAMINGTON THUMBPRINT COOKIES



Lamington Thumbprint Cookies image

These sunny thumbprint cookies are a riff on classic Australian Lamingtons-small cubes of sponge cake layered with jam, dipped in chocolate, and coated with coconut flakes. The soft, chewy cookies are made from an easy dough that comes together with just a bowl and whisk. After baking, simply dollop your favorite preserves in their centers and round up your closest mates for tea.

Provided by Greg Lofts

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h15m

Yield Makes 20

Number Of Ingredients 9

1 stick unsalted butter, softened
1/3 cup sweetened condensed milk
1/2 teaspoon pure vanilla extract
1/2 teaspoon kosher salt (we use Diamond Crystal)
1/4 teaspoon baking powder
1 cup unbleached all-purpose flour
1/2 cup unsweetened finely shredded coconut
4 ounces semisweet baking chocolate, such as Baker's, chopped
1/2 cup orange marmalade or other flavor jam, such as pineapple or strawberry, or a combination

Steps:

  • In a bowl, whisk together butter, condensed milk, vanilla, salt, and baking powder until thoroughly combined. Add flour, stirring with a spoon until a dough forms. Cover and refrigerate until firm enough to handle but still tacky and not too stiff, about 30 minutes.
  • Preheat oven to 350°F. With dampened hands (to prevent sticking), roll level tablespoons of dough into balls. Toss in coconut, pressing gently to adhere. Transfer to a parchment-lined baking sheet, spaced 1 inch apart. Press each center with a thumb or finger to create a deep indentation.
  • Bake until cookies are just set and golden on bottoms but still soft, about 10 minutes. Press down centers again, if needed. Let cool completely on sheet. Melt chocolate in a bowl set over a double boiler, or in a microwave on low. Dip bottoms of cookies in chocolate and return to parchment-lined sheet, bottom-sides down.
  • Bring marmalade to a boil in a small saucepan; strain. While still warm, spoon about 3/4 teaspoon into center of each cookie. Refrigerate until chocolate and marmalade are set, at least 30 minutes. Set cookies can be refrigerated in an airtight container up to 3 days.

Tips:

- To make lamington thumbprint cookies, you will need all-purpose flour, baking powder, salt, unsalted butter, granulated sugar, vanilla extract, eggs, milk, and raspberry or strawberry jam. - Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. - In a medium bowl, whisk together the flour, baking powder, and salt. - In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. - Add the dry ingredients to the wet ingredients alternately with the milk, beginning and ending with the dry ingredients. - Scoop the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. - Use your thumb to make an indentation in the center of each cookie. Fill each indentation with about 1/2 teaspoon of jam. - Bake the cookies for 10-12 minutes, or until they are golden brown around the edges. - Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

Lamington thumbprint cookies are a delicious and easy-to-make treat that is perfect for any occasion. With their soft and chewy texture, sweet and tangy flavor, and festive appearance, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a sweet and easy treat, give these lamington thumbprint cookies a try. You won't be disappointed!

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