Swedish Eggless Thumbprint Cookies (Rosenmunnar)

Eggless Thumbrint Cookies

Ingredients (Makes around 15 cookies)

Recipe courtesy – Slightly adapted from Aromatic Essence 

  1. All purpose flour – 1 cup

Corn starch – 1 tbsp

Baking powder – 1/4 tsp

Salt – 1/4 tsp

2. Unsalted Butter – 1/2 cup (1 stick), softened

Confectioners sugar or powdered sugar – 1/2 cup

Vanilla extract – 1/2 tsp

3. Jam – 1/3 cup or as required (Microwave / heat jam for 10 – 15 seconds before using (to loosen it up))


  1. Sift flour, corn starch, baking powder and salt. Whisk and keep aside.
  2. Preheat oven at 350°F. Line two baking sheets with parchment paper and set aside.
  3. Cream butter and sugar for 2 minutes or until well combined using a hand held mixer. Add vanilla extract and mix well.
  4. Add the dry ingredients in two batches and combine on low speed. If the dough looks dry or crumbly, add 1 – 2 tsp milk and mix well.
  5. Roll the dough into 1 inch balls. Place them on baking sheet.
  6. Use your thumb to press an indentation into each ball of cookie dough. Spoon 1/2 teaspoon jam into the indentation.
  7. Bake at 350°F for 14 – 15 minutes or until the cookies are set and the bottom parts are golden. Remove from the oven. Cool for 5 minutes on the baking sheet and then transfer the cookies to a wire rack to cool completely.

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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