Thumbprint Cookies with Icing Recipe

Ingredients

Cookies

• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 cup unsalted butter softened to room temperature
• ⅔ cup granulated sugar
• 1 large egg room temperature
• 1 teaspoon clear vanilla flavoring

Colored Icing

• 2 cups powdered sugar sifted
• 2-3 tablespoons whole milk
• ½ teaspoon clear vanilla flavoring
• 2-3 drops gel food coloring

Instructions

1. In a medium bowl, combine the all-purpose flour and salt. Set aside for later use.
2. In a large mixing bowl, add the softened unsalted butter and granulated sugar. Using a hand mixer on medium speed, cream together for 2-3 minutes until smooth and fluffy.
3. To the butter mixture, add the egg and clear vanilla flavoring. Beat for 1-2 minutes until fully incorporated.
4. Add the dry flour mixture to the wet ingredients. Beat on low speed until a thick, smooth dough forms. Scrape the sides and bottom of the bowl with a rubber spatula to fully incorporate the flour.
5. Cover the bowl with plastic wrap and refrigerate for 30-60 minutes to firm up the dough for easier handling.
6. Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set aside.
7. Using a 1 tablespoon cookie scoop, scoop out two tablespoons of chilled dough and roll it into a smooth ball. Place balls onto the prepared baking sheets spacing them about 2 inches apart.
8. Using a small rounded measuring spoon or your thumb dipped lightly in flour, press an indentation about ¾ – 1 inch wide into the center of each dough ball, flattening slightly but not completely through.
9. Bake in the preheated oven for 12 minutes or until the bottom edges turn lightly golden.
10. Remove cookies from oven and let them cool on the baking sheets for 5 minutes. Then transfer to a wire rack to cool completely before icing.
11. In a large bowl, whisk sifted powdered sugar with 2 tablespoons milk and ½ teaspoon vanilla until smooth and thick but spreadable. Add more milk one teaspoon at a time up to 1 tablespoon total to reach desired consistency.
12. Add 2-3 drops gel food coloring to the icing and stir until uniform color is achieved. Repeat if preparing multiple colors.
13. Using a small spoon or piping bag with the tip cut off, carefully fill each cookie indentation with colored icing, avoiding overfilling.
14. Let iced cookies sit at room temperature until icing firms up before serving or storing.

Notes

• Store iced thumbprint cookies at room temperature in a single layer inside an airtight container for 4-5 days.
• You can freeze unbaked dough balls or baked cookies without icing for up to 2 months in an airtight container; thaw dough in refrigerator before baking.
• Dip your thumb or spoon in flour before pressing into the dough to prevent sticking.
• If indentations rise too much during baking, gently press down while cookies are still warm to redefine the well.
• Allow icing to firm overnight at cool room temperature before stacking as it won’t harden like royal icing.

Nutrition

Calories: 155kcal | Carbohydrates: 20g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 0g | Cholesterol: 28mg | Sodium: 35mg | Fiber: 0g | Sugar: 11g