Engelsaugen (Kulleraugen)

A plate of Engelsaugen (German thumbprint cookies with jam).

Enjoy these classic German thumbprint cookies (known as Engelsaugen or Kulleraugen). These delicious cookies with tender jam-filled centers are bound to be a hit during the Christmas period and beyond!

Course Dessert, Snack

Cuisine German, World Cuisine

Diet Vegetarian

Prep Time 10

Cook Time 11

Resting Time 30

Total Time 51

Servings

Calories 65kcal

Author Kate Hahnel

Ingredients

100 g butter (about ½ a cup)
50 g sugar (approx. ¼ cup)
2 small egg yolks (use one yolk if using a medium to large egg)
1 teaspoon vanilla sugar
pinch of salt
grated peel (rind) of one lemon
180 g all-purpose flour
3-5 tablespoon jam or marmalade
1 tablespoon lemon juice
3 tablespoon powdered sugar for topping

Instructions

In a medium-sized bowl, whisk the butter and sugar until creamy. Add the egg yolks, vanilla sugar, and grated rind (peel) of lemon and combine.
100 g butter, 50 g sugar, 2 small egg yolks, 1 teaspoon vanilla sugar, grated peel (rind) of one lemon
Gradually add and mix in the all-purpose flour, scraping the bowl accordingly, if necessary. Add a pinch of salt and combine until you obtain a smooth and homogenous dough. Allow the dough to chill in the fridge for at least 30 minutes.
180 g all-purpose flour, pinch of salt
Scoop the dough into small balls (about the size of a tablespoon) and roll them into smooth balls between the palms of your hands.
Line two baking trays with parchment paper and preheat the oven to 375°F. Place the rolled dough balls on the trays then press your thumb or the back of a spoon on the center of each cookie, to create a hole.
Bake the cookies, one sheet at a time, for 11-12 minutes or until the edges start to turn brown. Once done, remove the tray from the oven, and allow the cookies to cool completely before filling them.
In a small bowl, prepare the filling by combining jam and the lemon juice.
3-5 tablespoon jam or marmalade, 1 tablespoon lemon juice
Using a teaspoon, fill the cookies with the jam filling (see notes). Dust the Engelsaugen with powdered sugar, then serve or store them in airtight cookie jars.
3 tablespoon powdered sugar

Video

Notes

Engelsaugen (Kulleraugen Baking Tips)

To prevent the cookies from spreading, do not overmix the butter.
Allow the dough to chill in the fridge before baking it as this helps the cookies keep their form.
If you notice the dough is too warm as a result of the heat from the palm of your hands, pop it back in the fridge for about 10 minutes so it firms up.
You can choose to fill the cookies before or after baking.
If using only one baking tray to make batches, allow the baking tray to cool completely before baking subsequent batches. This helps prevent the cookies from spreading.
Allow the cookies to cool completely before transferring them from the baking tray.
For the best flavor, use good-quality jam or marmalade.

Nutritional information is an estimate for 1 serving using the ingredients listed (excluding the optional ones), calculated using tools we use. Actual macros may vary slightly depending on specific brands and specific ingredients you use. The total time includes the time it takes to rest the Kulleraugen dough in the fridge.

Nutrition