Description
These buttery shortbread thumbprint cookies are filled with vibrant pastel frosting or fruit jam, making them a fun and festive Easter treat! They’re easy to make, melt-in-your-mouth soft, and can be customized with different fillings and decorations like sprinkles or mini chocolate eggs.
Ingredients
For the Cookies:
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
For the Filling Options:
Pastel Buttercream Frosting:
1/2 cup butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk (as needed for consistency)
Food coloring (pink, yellow, blue, or purple)
Jam Filling (Easy Option):
1/2 cup fruit jam (strawberry, raspberry, or apricot)
Optional Toppings:
Pastel sprinkles
Mini chocolate eggs
Instructions
Step 1: Make the Cookie Dough
- In a large bowl, beat butter and sugar together until light and fluffy.
- Mix in the egg yolk and vanilla extract until combined.
- Gradually add flour and salt, mixing until a soft dough forms.
Step 2: Shape and Bake
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll dough into 1-inch balls and place them 2 inches apart on the baking sheet.
- Press a small indentation in the center of each cookie using your thumb or the back of a teaspoon.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- If the centers puff up during baking, gently press the indentation again while warm.
Step 3: Prepare the Filling
For Buttercream Frosting:
9. In a bowl, beat butter, powdered sugar, vanilla, and milk until smooth and fluffy.
10. Divide into bowls and tint with pastel food coloring.
For Jam Filling:
11. Heat jam slightly in the microwave for 10 seconds, then stir to loosen.
Step 4: Assemble and Decorate
- Once cookies are completely cool, fill each center with frosting or jam using a spoon or piping bag.
- Decorate with sprinkles or mini chocolate eggs for a festive touch!
Notes
- For extra flavor, add ½ teaspoon almond extract to the dough.
- Make-ahead tip: Store unfilled cookies in an airtight container for up to 5 days or freeze for up to 2 months.
- For a chocolate version, dip the bottoms in melted white or dark chocolate!