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Thumbprint Cookies with Icing Recipe

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  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 55 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delicious and colorful Thumbprint Cookies with smooth, sweet colored icing. These buttery cookies have a soft center indentation filled with a vibrant, flavored icing that makes them perfect for any occasion or celebration. Made with simple ingredients and easy to follow steps, they are a fun baking project for home bakers looking to add a pop of color to classic cookies.

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 (multiple colors optional)

Instructions

  1. Prepare dry ingredients: In a medium bowl, combine the all-purpose flour and salt. Set aside for later use.
  2. 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 together for 2-3 minutes until smooth and fluffy.
  3. Add egg and vanilla: To the creamed mixture, add the egg and clear vanilla flavoring. Beat on medium speed for 1-2 minutes until fully incorporated.
  4. Combine dry and wet ingredients: Slowly add the flour and salt mixture to the wet ingredients. Beat on low speed until a thick, smooth dough forms. Use a rubber spatula to scrape the sides and bottom of the bowl to ensure all ingredients are well combined.
  5. Chill the dough: Cover the bowl of cookie dough with plastic wrap and refrigerate for 30-60 minutes to firm up the dough.
  6. Preheat oven and prepare sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  7. Form cookie balls: Using a 1-tablespoon cookie scoop, scoop level amounts of chilled dough and roll into smooth balls with your palms. Place them onto the prepared baking sheets, spacing about 2 inches apart.
  8. Create indentations: Using a small rounded measuring spoon or your thumb dipped lightly in flour, press an indentation about ¾–1 inch wide into the center of each dough ball without pressing through the bottom. Slightly flatten the ball as you do this.
  9. Bake cookies: Bake for 10-12 minutes or until the edges of the cookies are just lightly golden.
  10. Cool cookies: Remove from oven and allow the cookies to cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely before icing.
  11. Make colored icing: In a large mixing bowl, whisk together sifted powdered sugar, 2 tablespoons whole milk, and clear vanilla flavoring until smooth. Adjust by adding up to 1 tablespoon more milk to reach a thicker, spreadable consistency.
  12. Add food coloring: Stir in 2-3 drops of gel food coloring until uniform in color. For multiple colors, divide icing into separate bowls and color as desired.
  13. Fill indentations with icing: Using a small spoon or a piping bag with the tip cut off, carefully fill each cookie indentation with colored icing, avoiding overfilling.
  14. Set the icing: Allow the iced cookies to sit at room temperature for several hours or overnight to let the icing firm up before storing or serving.

Notes

  • Storage: Store iced thumbprint cookies at room temperature in a single layer inside an airtight container for 4-5 days.
  • Freezing: Cookie dough balls or baked cookies without icing can be frozen for up to 2 months in airtight containers. Thaw dough in the refrigerator before shaping and baking.
  • Indentation tip: Dip your thumb or spoon lightly in flour before pressing into dough balls to prevent sticking.
  • Define indentations post-bake: If indentations rise too much during baking, gently press them down while the cookies are still warm to improve the well for icing.
  • Icing firmness: The icing will firm up but will not harden completely like royal icing. Allow plenty of time for setting before stacking.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120
  • Sugar: 8g
  • Sodium: 55mg
  • Fat: 7g
  • Saturated Fat: 4.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 0.3g
  • Protein: 1.5g
  • Cholesterol: 25mg

Find it online: https://yumyy.com/thumbprint-cookies-with-icing-recipe/