Description
Delicious and visually appealing Thumbprint Cookies topped with smooth, colorful icing. These buttery cookies have a soft, tender texture with a perfect thumb-sized indentation filled with vibrant, flavored icing. Ideal for festive occasions or everyday treats, these cookies are easy to make and store well.
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 (see tips)
Instructions
- Prepare Dry Ingredients: In a medium bowl, combine the all-purpose flour and salt. Set aside.
- 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 them together for 2-3 minutes until smooth.
- Add Egg and Vanilla: Beat in the egg and clear vanilla flavoring for 1-2 minutes until fully incorporated.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, beating on low speed until the dough comes together into a thick, smooth consistency. Scrape the bowl sides and bottom to ensure full incorporation.
- Refrigerate Dough: Cover the dough with plastic wrap and refrigerate for 30 to 60 minutes to firm up.
- Preheat Oven: Heat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Shape Cookies: Using a 1-tablespoon cookie scoop, scoop chilled dough and roll into smooth balls. Place on prepared baking sheets, spacing about 2 inches apart.
- Create Indentations: Press a rounded measuring spoon or your thumb into the center of each dough ball to make a ¾ to 1 inch wide indentation, flattening slightly but not through.
- Bake: Bake for 10-12 minutes or until edges are lightly golden.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make Colored Icing: In a large bowl, whisk together sifted powdered sugar, 2 tablespoons whole milk, and vanilla until smooth and thick but not pourable. Add more milk by teaspoon if needed.
- Add Color: Stir in 2-3 drops of gel food coloring until uniform in color. For multiple colors, prepare separate batches.
- Fill Indentations: Use a small spoon or a piping bag with the end cut off to carefully fill the indentations with icing without overfilling.
- Set Icing: Allow the cookies to sit at room temperature for the icing to firm up before serving or storing.
Notes
- Store iced thumbprint cookies at room temperature in a single layer in an airtight container for 4-5 days.
- You can freeze dough balls or baked cookies (without icing) for up to 2 months in airtight containers; thaw dough in the refrigerator before shaping and baking.
- Dip your thumb or measuring spoon lightly in flour before making indentations to prevent sticking.
- If indentations rise during baking, gently press down the centers while cookies are still warm for better-defined cavities.
- Allow icing to firm overnight at cool room temperature for best results; the icing will firm but not become hard like royal icing.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
