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.