Press a thumbprint (or the back of a teaspoon) into the center of each ball to form a dimple.
Fill each dimple with your chosen filling (½ teaspoon is enough).
Bake for 10–12 minutes, or until the edges are just lightly golden.
Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
Serving and Storage Tips:
Serve slightly warm for melty centers, or at room temperature for a chewy, soft bite.
Store in an airtight container at room temperature for up to 5 days.
Avoid stacking cookies with jam or caramel centers—use parchment paper between layers if needed.
Variations:
Nutty Personality: Add almond extract to the dough and top with crushed pistachios.
Chocolate Lover’s Dimple: Fill with hazelnut spread and sprinkle with sea salt.
Citrus Glow: Use lemon or orange zest in the dough and fill with citrus curd.
Spiced Twist: Add a dash of cinnamon and cardamom for a cozy, chai-inspired flavor.
FAQ:
Q: Can I freeze the dough?
Yes! Freeze rolled dough balls (without filling) on a tray, then store in a zip-top bag. Thaw slightly before dimpling and baking.
Q: My cookies spread too much—what went wrong?
Your dough may have been too warm. Try chilling it for 30 minutes before baking.
Q: Can I use peanut butter for the base?
Absolutely! Replace half the butter with peanut butter for a rich, nutty variation.
Want to know the real secret behind these dimpled delights? Just like people, the best part is what’s inside. 😄 Let me know if you want a vegan or gluten-free twist too!
ADVERTISEMENT
