Thumbprint cookies with icing are soft, buttery cookies with a slight crisp on the outside and a delightful, sweet icing-filled center. These classic treats are perfect for holidays, special occasions, or simply as an everyday dessert. With their melt-in-your-mouth texture and customizable flavors, they are a must-bake for cookie lovers!
Why You’ll Love This Recipe
- Soft and buttery – The perfect balance of crisp edges and a tender center.
- Easy to customize – Use different icing flavors or food coloring for festive variations.
- Great for any occasion – Perfect for holidays, parties, or as a simple homemade treat.
- Simple ingredients – Uses pantry staples you likely already have.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookies:
- Unsalted butter
- Granulated sugar
- Egg yolk
- Vanilla extract
- All-purpose flour
- Salt
For the Icing:
- Powdered sugar
- Milk
- Vanilla or almond extract
- Food coloring (optional)
Directions
- Preheat oven – Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and sugar – In a large bowl, beat butter and sugar together until light and fluffy.
- Add egg yolk and vanilla – Mix until well combined.
- Incorporate dry ingredients – Gradually add flour and salt, mixing until a dough forms.
- Shape the cookies – Roll dough into small balls (about 1 inch in diameter) and place on the prepared baking sheet.
- Make indentations – Use your thumb or the back of a spoon to create a small well in the center of each cookie.
- Bake – Bake for 10–12 minutes or until the edges are lightly golden. Let cool completely before adding icing.
- Make the icing – Whisk together powdered sugar, milk, and vanilla extract. If desired, add food coloring for different icing shades.
- Fill the cookies – Spoon or pipe icing into the center of each cookie. Let set before serving.
Servings and Timing
- Servings: Makes about 24 cookies
- Prep time: 15 minutes
- Cook time: 12 minutes
- Total time: 30 minutes
Variations
- Lemon Thumbprint Cookies – Add lemon zest to the dough and use lemon icing.
- Chocolate Thumbprint Cookies – Replace ¼ cup of flour with cocoa powder.
- Nutty Cookies – Roll dough balls in crushed nuts before baking.
- Festive Cookies – Use different icing colors for holiday-themed cookies.
- Jam-Filled Thumbprints – Swap icing for fruit preserves for a classic version.
Storage/Reheating
- Storage: Keep in an airtight container at room temperature for up to 5 days.
- Refrigeration: Store in the fridge for up to a week for extra freshness.
- Freezing: Freeze un-iced cookies in a sealed container for up to 3 months. Thaw and ice before serving.
FAQs
Can I use store-bought icing?
Yes! Store-bought icing works well if you’re short on time.
How do I keep my cookies from spreading?
Chill the dough for 15 minutes before baking to help retain shape.
Can I make these ahead of time?
Yes! Bake the cookies a day in advance and ice them before serving.
What’s the best way to fill the indentations evenly?
Use a piping bag or a small spoon for more precise filling.
Can I use almond extract instead of vanilla?
Absolutely! Almond extract adds a delicious nutty flavor.
Why did my cookies crack?
This can happen if the dough is too dry—make sure to cream the butter and sugar well.
Can I use colored icing for special occasions?
Yes! Add food coloring to the icing to match any holiday or event.
Should I refrigerate the dough before baking?
It’s not necessary, but chilling can help the cookies hold their shape better.
Can I double the recipe?
Yes! Simply double the ingredients and bake in batches.
How do I make icing thicker or thinner?
Add more powdered sugar for thicker icing or more milk for a thinner consistency.
Conclusion
Thumbprint cookies with icing are a simple yet elegant treat that can be customized for any occasion. With their buttery texture and sweet, creamy icing centers, they’re sure to be a hit with family and friends. Bake a batch today and enjoy these delightful cookies with a cup of coffee or tea!
PrintThumbprint Cookies with Icing Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Thumbprint Cookies are soft, buttery shortbread-style cookies with a delicate, sweet icing filling. They’re easy to make and can be customized with different flavors of icing. A perfect treat for any occasion!
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 Icing:
- 1 cup powdered sugar
- 1–2 tablespoons milk (adjust for consistency)
- 1/2 teaspoon vanilla or almond extract
- Food coloring (optional)
Instructions
Preheat & Prep – Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Make the Cookie Dough – In a mixing bowl, cream together butter and sugar until light and fluffy. Mix in egg yolk and vanilla.
Add Dry Ingredients – Stir in flour and salt until combined. The dough will be soft but should hold together.
Shape & Press – Roll the dough into 1-inch balls and place them on the baking sheet about 2 inches apart. Use your thumb or the back of a spoon to gently press a small indentation in the center of each cookie.
Bake – Bake for 12–14 minutes, or until the edges are lightly golden. Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.
Make the Icing – In a small bowl, whisk together powdered sugar, milk, and extract until smooth. Add food coloring if desired.
Fill the Cookies – Spoon or pipe the icing into the indentations of the cooled cookies. Let the icing set before serving.
Notes
- If the cookies puff up while baking, gently press the centers again after removing them from the oven.
- For a firmer icing, reduce the milk slightly.
- You can add lemon, orange, or peppermint extract to the icing for different flavors.
- Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
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