Ah, you’re after Grandma’s Hole Cookies — a nostalgic and delightful treat! These are most likely a version of old-fashioned butter cookies or shortbread-style cookies with a hole in the center — sometimes called “thumbprint cookies,” “donut cookies,” or even “tea cookies.”
Depending on the region or your family tradition, “hole cookies” could mean:
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Jam-filled thumbprint cookies
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Simple butter cookies shaped like rings or donuts
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Eastern European-style cookies dusted with powdered sugar
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Fried cookies with a hole in the middle (like Polish chrusciki or Italian ciambelle)
Since you mentioned “Grandma’s”, I’ll assume you’re thinking of the baked buttery kind with a hole in the middle — soft or crisp, with a tender crumb. Here’s a classic recipe that fits that style.
🍪 Grandma’s Hole Cookies (Butter Ring Cookies)
🛒 Ingredients:
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1 cup unsalted butter, softened
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¾ cup powdered sugar
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1 large egg
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1 teaspoon vanilla extract
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2¼ cups all-purpose flour
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¼ teaspoon salt
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Optional: lemon zest or almond extract for flavor
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Optional: jam, powdered sugar, or sprinkles for finishing
👩🍳 Instructions:
1. Make the dough:
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Cream the butter and powdered sugar together until light and fluffy.
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Mix in the egg and vanilla (plus zest or almond extract if using).
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Slowly add the flour and salt, mixing just until combined.
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Form into a soft dough. Wrap in plastic and chill for 30–60 minutes.
2. Preheat & roll:
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Preheat oven to 350°F (175°C).
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Roll dough out on a lightly floured surface to about ¼ inch thickness.
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Cut into circles with a hole in the center (like a donut). You can use a cookie cutter or a glass and a bottle cap for the center.
3. Bake:
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Place on a parchment-lined baking sheet.
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Bake for 10–12 minutes, or until lightly golden on the edges.
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Let cool on a wire rack.
4. Optional finishing:
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Dust with powdered sugar
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Sandwich two with a bit of jam in between (raspberry or apricot are classic)
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Drizzle with melted chocolate or dip one side for a modern twist
📝 Tips:
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For crispier cookies, bake a bit longer.
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For a soft, shortbread-style texture, avoid overbaking and don’t overmix.
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These freeze well — both the dough and baked cookies.
