Description
Delightfully buttery and tender Thumbprint Cookies topped with smooth, colorful icing. These classic cookies are perfect for sharing at holidays or any celebration, featuring a soft dough with a charming indentation filled with vibrant, sweet icing.
Ingredients
Scale
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
- Prepare Dry Ingredients: In a medium bowl, combine the all-purpose flour and salt. Set aside for later use.
- Cream Butter and Sugar: 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.
- Add Egg and Vanilla: To the butter mixture, add the egg and clear vanilla flavoring. Beat for 1-2 minutes until fully incorporated.
- Combine Dry and Wet Ingredients: 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.
- Chill Dough: Cover the bowl with plastic wrap and refrigerate for 30-60 minutes to firm up the dough for easier handling.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set aside.
- Shape Dough Balls: 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.
- Make Indentations: 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.
- Bake Cookies: Bake in the preheated oven for 12 minutes or until the bottom edges turn lightly golden.
- Cool Cookies: 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.
- Prepare Icing: 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.
- Color Icing: Add 2-3 drops gel food coloring to the icing and stir until uniform color is achieved. Repeat if preparing multiple colors.
- Fill Indentations: Using a small spoon or piping bag with the tip cut off, carefully fill each cookie indentation with colored icing, avoiding overfilling.
- Allow Icing to Set: 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.
