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Homemade Engelsaugen (German Thumbprint Cookies) photo

Engelsaugen (German Thumbprint Cookies)

These Engelsaugen are pure cookie magic! Buttery dough with sweet jam centers, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 servings
Course: Dessert
Cuisine: German
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 2 cups pastry flour or all-purpose flour
  • 2/3 cup powdered sugar
  • 1/4 teaspoon salt
  • 2/3 cup butter, softened at room temperature
  • 2 large egg yolks
  • 1 packet vanilla sugar or 1 teaspoon vanilla extract
  • 1 each zest of one lemon
  • 1/3 cup raspberry jam or red currant jelly

Equipment

  • Mixing bowl
  • Electric mixer
  • Baking sheet
  • Parchment paper
  • Measuring cups and spoons
  • Cookie scoop or spoon
  • Thumb or the back of a spoon

Method
 

Instructions
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Line a baking sheet with parchment paper.
  3. Step 3: In a mixing bowl, whisk together the pastry flour, powdered sugar, and salt until well combined.
  4. Step 4: Cream the softened butter in a separate bowl until light and fluffy.
  5. Step 5: Add the egg yolks, vanilla sugar or extract, and lemon zest to the creamed butter and mix until incorporated.
  6. Step 6: Gradually add the dry mixture to the wet mixture, mixing until the dough just comes together.
  7. Step 7: Portion out the dough and roll into small balls (about 1 inch in diameter).
  8. Step 8: Press down in the center of each dough ball to create a small well for the jam.
  9. Step 9: Spoon a small amount of raspberry jam or red currant jelly into each indent.
  10. Step 10: Bake for about 12-15 minutes, or until the edges are lightly golden.
  11. Step 11: Let cool on the baking sheet before transferring to a wire rack and dusting with powdered sugar.

Notes

  • Store cookies in an airtight container at room temperature for up to one week.
  • Freeze cookies for up to three months, separating layers with parchment paper.
  • Feel free to experiment with different jam flavors for variety.