Thumbprint cookies are a delicious classic treat usually filled with preserves. This is an easy twist that can be changed up to suit any holiday. Make the icing red and green and they are perfect for Christmas. A little pastel and you are ready to celebrate Easter! Of course they are also good enough to make just because.
Note: Ensure the dough is quite cold before baking to help the cookies keep their shape. It will stop them from flattening out!
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 Eggs
- 1 tsp vanilla extract
- 3 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 Cup Powdered Sugar
- 1 tbsp milk
- Food Colouring
- Cream butter and sugar in a large mixing bowl.
- Mix in egg and vanilla until well incorporated then add flour,salt and baking powder slowly.
- Split dough into half and wrap in plastic.
- Refrigerate dough for 1 hr. (Alternatively you can freeze formed dough balls for 12 minutes prior to baking)
- Pre-heat oven to 350 F.
- Shape dough into small balls about the size of a walnut, and space 2 inches apart on baking sheets.
- Use the back of a 1/2 teaspoon to form a "thumbprint" in each ball.
- Bake for about 12-15 minutes until lightly brown.
- Remove from the oven and allow to cool for 5 minutes before removing to a cooling rack and allow to cool slightly.
- Meanwhile, mix together powdered sugar and milk until smooth.
- Add 1 drop food colouring in colour of your choice. You should be able to achieve a pastel colour.
- Spoon icing into "thumbprint" and allow to set overnight.
- Store in an airtight container.
- Makes about 4 dozen cookies.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!