💡 Quick Snapshot
- •The Cookies: Traditional German holiday thumbprint cookies made from a tender shortbread dough and filled with sweet-tart red currant jelly.
- •Time Commitment: Super quick prep with a fast bake time—totally beginner-friendly for holiday baking!
- •Method: The dough comes together effortlessly in your Thermomix® (with a quick assist from the spatula) before shaping and filling.
Have you ever tried classic German Angel Eyes cookies (also known as Engelsaugen)?
These heavenly little holiday cookies feature a melt-in-your-mouth shortbread base filled with bright red currant jelly—they’re guaranteed to be the star of your Christmas cookie tray!
They are unbelievably easy to make and perfect for cozy holiday baking afternoons.
In this easy step-by-step recipe, I’ll walk you through just how effortlessly you can whip up a batch of delicious homemade Angel Eyes in your Thermomix® in no time at all!
What Are Thumbprint Cookies (Engelsaugen)?
Thumbprint cookies—traditionally known in Germany as Engelsaugen or “Angel Eyes”—are delicious shortbread-style cookies filled with red currant jelly. They combine a soft, buttery melt-in-your-mouth texture with the perfect pop of sweet, fruity flavor.
These Thumbprint Cookies Are:
- delicious cookies made with a tender, buttery shortbread dough.
- super easy to make and foolproof for beginner bakers.
- a total treat with their sweet and tangy red currant jelly center.
- a favorite addition to any cookie spread or dessert table.
- the perfect sweet bite to pair with a hot cup of coffee or tea.
- wonderfully rich and completely melt-in-your-mouth tender.
- a classic holiday tradition baked in cozy kitchens every Christmas season.
- a fun, irresistible snack that kids and adults will both love.
- easy to customize using your favorite jam or jelly.
My Best Tips for Perfect Thumbprint Cookies
Make sure your butter is truly cold—that’s the secret to getting that perfectly tender shortbread texture!
Lightly flour your hands when rolling the dough into balls to keep it from sticking.
Be sure to leave enough space between the cookies on your baking sheet so they don’t spread into each other as they bake.
Dip the handle of a wooden spoon in flour regularly to keep it from sticking to the dough while you press out the centers.
Be careful not to get the red currant jelly too hot so you don’t burn yourself!
Use a piping bag to fill the cookie centers neatly with red currant jelly.
Keep an eye on these thumbprint cookies while baking—you want them to stay light in color for that perfect tender texture.
Let the baked cookies cool completely before dusting them with powdered sugar so it doesn’t melt or get clumpy.
Feel free to experiment with different jam or jelly flavors to give these thumbprints your own fun twist!
Store your thumbprint cookies in an airtight container to keep them soft and fresh.
Can You Make These Cookies Ahead of Time?
Yes! You can easily bake these thumbprint cookies in advance and keep them in an airtight container.
You can also make the dough ahead of time and freeze it. Just let it thaw completely in the fridge before shaping and baking.
Variations
Swap out the red currant jelly for raspberry jam for a delicious, fruity spin.
Add a pinch of cinnamon to the dough for a cozy, holiday flavor.
Sprinkle the thumbprint cookies with finely chopped nuts before baking for an extra bit of crunch.
What to Serve with These Cookies
These classic thumbprint cookies pair perfectly with a freshly brewed cup of hot coffee or tea.
Frequently Asked Questions About Angel Eye Cookies
What You’ll Need for Engelsaugen Thumbprint Cookies
- 250 g cold butter, cubed
- 4 egg yolks
- 100 g granulated sugar
- 1 tsp vanilla extract (or 1 packet vanilla sugar)
- 350 g all-purpose flour
For Filling & Dusting:
- About 60 g redcurrant jelly
- Powdered sugar, for dusting
Note: You’ll find the full list of ingredients and detailed step-by-step instructions down in the recipe card below.
How to Make Thumbprint Cookies
Instructions:
Add all of the dough ingredients into the mixing bowl.
Place the lid on the mixing bowl and insert the spatula through the lid opening.
Set to 1 min / Speed 4, moving the spatula back and forth as it kneads. This ensures all the ingredients get completely combined without anything sticking to the sides of the bowl.
Pro Tip: Always make sure to use the official Thermomix® spatula so it doesn’t touch the spinning blade!
Once it’s done kneading, remove the spatula, pop off the lid, and take the dough out of the mixing bowl.
Next, preheat your oven to 350°F (175°C) convection and roll the dough into small balls. Depending on how big you make them, this recipe yields enough for 2 to 3 baking sheets.
Arrange the dough balls slightly apart on a parchment-lined baking sheet, then press a small indentation into the center of each one using the handle of a wooden spoon.
Pro Tip: Dip the handle in flour every now and then so it doesn’t stick to the dough.
Bake the cookies in the preheated oven for 10 to 12 minutes.
Pro Tip: You want the cookies to stay nice and pale. If you’re baking two baking sheets at once, add about 3 extra minutes to the bake time.
Dust the baked Engelsaugen cookies with powdered sugar.
Next, warm the redcurrant jelly in the microwave until liquid, then fill the centers of the cookies. You can use a piping bag or just a simple teaspoon for this.
Enjoy!
Note: You’ll find the exact ingredient quantities and step-by-step instructions in the recipe card below.
The listed prep and bake times are averages.
I hope you love baking these!
If you enjoyed this quick recipe for Engelsaugen, you might also love my recipe for easy cutout sugar cookies! 🙂
Happy baking,
Christoph
P.S. Don’t want to miss a single recipe? Make sure to follow along on Pinterest or Instagram ❣
Did you make this recipe?
If you loved it, please leave me a comment below and give it a 5-star rating! 🙂
Angel Eye Thumbprint Cookies
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Zutaten
- 250 g Cold butter cubed
- 4 Egg yolk
- 100 g Granulated sugar
- 1 tsp Vanilla extract or 1 packet vanilla sugar
- 350 g All-purpose flour
To finish:
- 60 g Red currant jelly (approx.)
- Powdered sugar For dusting
Zubereitung
- Add all the dough ingredients to the mixing bowl. Place the lid on the mixing bowl and insert the spatula into the lid opening.
- Set the dial to 1 min / Speed 4 and move the spatula back and forth while kneading. This makes sure all the ingredients get perfectly combined and don’t stick to the sides of the bowl.
- Be sure to use the official Thermomix® spatula so it doesn’t touch the rotating blade.
- Once the kneading time is up, remove the spatula, open the lid, and take your beautiful dough out of the mixing bowl.
- Next, preheat your oven to 175 °C convection and roll the dough into small balls. Depending on how big you make them, one batch yields about 2–3 baking sheets.
- Place the dough balls slightly apart on a baking sheet lined with parchment paper, and use the handle of a wooden spoon to gently press a small indentation into the center of each ball.
- Bake the cookies in the preheated oven for 10–12 minutes.
- Dust the freshly baked cookies with powdered sugar.
- Warm the red currant jelly in the microwave until it’s nice and liquid, then spoon or pipe it into the centers of the cookies using a teaspoon or a piping bag.
- Enjoy!
Angel Eye Thumbprint Cookies
Click stars to rate now
Zutaten
- 250 g Cold butter cubed
- 4 Egg yolk
- 100 g Granulated sugar
- 1 tsp Vanilla extract or 1 packet vanilla sugar
- 350 g All-purpose flour
To finish:
- 60 g Red currant jelly (approx.)
- Powdered sugar For dusting
Zubereitung
- Add all the dough ingredients to the mixing bowl. Place the lid on the mixing bowl and insert the spatula into the lid opening.
- Set the dial to 1 min / Speed 4 and move the spatula back and forth while kneading. This makes sure all the ingredients get perfectly combined and don't stick to the sides of the bowl.
- Be sure to use the official Thermomix® spatula so it doesn't touch the rotating blade.
- Once the kneading time is up, remove the spatula, open the lid, and take your beautiful dough out of the mixing bowl.
- Next, preheat your oven to 175 °C convection and roll the dough into small balls. Depending on how big you make them, one batch yields about 2–3 baking sheets.
- Place the dough balls slightly apart on a baking sheet lined with parchment paper, and use the handle of a wooden spoon to gently press a small indentation into the center of each ball.
- Bake the cookies in the preheated oven for 10–12 minutes.
- Dust the freshly baked cookies with powdered sugar.
- Warm the red currant jelly in the microwave until it's nice and liquid, then spoon or pipe it into the centers of the cookies using a teaspoon or a piping bag.
- Enjoy!
