There’s a very clear theme to many of my Rosh Hashanah ideas this year, and that theme is: things shaped like apples. I’ve got apple-shaped wax seals. I’ve got apple-shaped toast. And now, for the final installment of my apple-shaping spree, I’ve also got apple-shaped cookies!
Phew.
It’s exhausting, shaping all of these things like apples. But it’s WORTH IT. Because…how cute are these? Also, Andre wants me to tell you that they are his personal favorite of all of the cookies and treats I’ve forced him to eat at odd hours of the night in the name of recipe-testing for the blog kindly and ever-so-generously given him to sample. In particular, he would like to note that they are “really soft and doughy.”
🥺
Find the recipe below!
P.S. If you’re in the market for other Rosh Hashanah ideas, I also have dozens of other Rosh Hashanah desserts, plus Rosh Hashanah quotes, Rosh Hashanah poems, Rosh Hashanah cocktails, Rosh Hashanah place cards, and Rosh Hashanah decorations, to name just a few! Because that’s what odd hours of the night are for.
Apple-Shaped Thumbprint Cookies
- Yield: 46 cookies 1x
- Category: Dessert
Description
An easy back-to-school or Rosh Hashanah dessert idea. Adapted from Live Well Bake Often.
Ingredients
- 25–30 mini pretzel sticks
- 10–15 pieces of green gummy “Spearmint Leaves” or any green gummy candy
- 1 cup unsalted butter (2 sticks), softened but not melty
- 2/3 cup granulated sugar
- 2 large egg yolks, room temperature (see note about warming eggs below)
- 1/4 teaspoon kosher salt
- 1 1/4 teaspoons vanilla extract
- 2 and 1/3 cups all-purpose flour
- 1/2 cup strawberry jam
Instructions
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper; set aside.
- Prep your toppings by breaking the pretzel sticks into small pieces (these will be your “stems”) and using a paring knife to cut out small “leaf” shapes from your green gummy candy (this is sort of what you’re going for). It’s okay if they’re not perfect! Once you’ve prepped the pretzels and candy, set them both aside; you’ll need them again just after the baking process has finished.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar for about 2 minutes or until creamy and light in color. Mix in the egg yolks, salt, and vanilla, then add the flour. It’ll appear overly crumbly at first, but will soon come together into a workable dough.
- Use a 1-tablespoon measure to portion out balls of cookie dough before placing each one onto your prepared baking sheets, leaving at least an inch of room between each. Gently press your thumb into each round to create a shallow indentation (it’s ok if they crack a little—that’s practically a given here—but try not to press too hard or quickly; you can at least avoid major cracks), then add 1/2 teaspoon of jam into the pockets you’ve created. Don’t add too much or the pockets will continue to overflow in the oven, and don’t add too little or, well, it’ll look like you added too little. Just fill the jam up until it’s level with the top of each pocket.
- Bake for 12-13 minutes or until the cookies have set—you don’t want to over-bake here! After removing them from the oven, add the toppings, one by one, while the hot cookies are still sitting on the baking sheet (just be careful; both the pan and the cookies themselves will be hot). The idea is to slip the bottom of each pretzel stick piece and gummy leaf into the hot jam at the center of each cookie while it’s still warm. Each cookie should receive one pretzel “stem” and one gummy “leaf,” as pictured.
- After adding the toppings, allow the cookies to cool on the baking sheet for another 5 or so minutes before transferring them to a wire rack to cool completely.
Notes
- You can store the baked cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
- If you’re in a hurry and forgot to let your eggs come to room temperature, place them into a bowl or tall glass full of warm water to expedite the process.
Keywords: rosh hashanah cookies, back to school cookies
Hello, my daUghters aNd i made these cookies today. They taste delicious. However The BisCuit spread when baking in the Oven. Do you know why this may have happEned as we would love to try and Make them again. Thank you so much x
I think you got the portion size wrong. I made tablespoon sized and only got 16 cookies that spread everywhere. I looked at how many you said this should make and I can only figure you meant to say “teaspoon sized balls”
oh no! I’m so sorry that happened. I’ve made these dozens of times and I do think that measurement is accurate, but will do another test to be sure!
These came out absolutely perfect! Mine did not spread and the tablespoon size measurement was just right.
★★★★★
so happy to hear!
These cookies are Amazing!! I got 36 out of one recipe, but my scoop is a drop more than a tablespoon. Baking time is accurate and They melt in your mouth! For anyone who’s dough spreads, its probably just too warm – shape the dough and chill it for 5-10 minutes before baking.Huge hit with family and friends!
★★★★★