Have you every had a Danish butter cookie during the holiday times? You know the ones that melt in your mouth and keep you going back for more. These thumbprint cookies with icing taste just like those butter cookies. These bite-sized cookies are buttery, soft, melt in your mouth delicious. I’ll totally be making this holiday inspired cookie for the holiday dessert table. Perfect: Christmas cookies, Valentine’s Day cookie, and all the events cookie.
Seriously, I think these are my new favorite cookies.
Now, let’s get into making these buttery shortbread thumbprint cookies!
What Ingredients do I need to make Thumbprint Cookies?
- Unsalted butter- This will be softened butter to room temperature
- Sugar
- Vanilla extract
- All-purpose flour
- Pinch of salt
- Egg yolk
FOR THE ICING
- Powdered sugar
- Milk- I used whole milk
- Vanilla extract
- food coloring (optional)
- Sprinkles (optional)
How to make Thumbprint Cookies with Icing?
First, in a large mixing bowl using an electric blender or the bowl of a stand mixer with the paddle attachment, combine butter and sugar, vanilla, and egg yolk and mix until fluffy.
Scrape down the sides of the bowl, then slowly add the flour and salt, mixing until well incorporated.
Cover the bowl with plastic wrap and chill for at least 1 hour.
When the raw dough is ready to bake, preheat the oven to 350 degrees F, and line 2 baking sheets with parchment paper and set aside.
Scoop dough using a small cookie scoop into 1 ½-inch balls and place 1 inch apart on the prepared baking sheet.
Use your thumb, back of a measuring spoon, or back of a spoon to press a small hole in the center of each ball. I used a 1tsp size measuring spoon.
Bake the cookies for 10 minutes, until slightly firm and golden brown.
Then remove baking sheets from the oven, and using the spoon, press into the center of each cookie again. Then return to the oven and bake for an additional 2-3 minutes, or until the bottom is just lightly browned.
Let cool 1 minute on the baking sheets, then transfer to a cooling rack to cool completely.
When the thumbprint cookies are completely cool, make the royal icing.
In a small bowl, whisk the confectioner’s sugar, milk, and 1 tsp vanilla together in a small bowl until smooth.
Add your food coloring of choice and whisk until completely combined.
Add more milk if needed, but not so much it becomes runny.
Pour icing into a plastic ziploc bag or piping bag, snip off a corner, and fill the center of each cookie.
If you have enough patience, allow to dry and set overnight. And if you don’t (like me), let the cookies sit for 15 minutes before enjoying.
How to Store Thumbprint Cookies with Icing
Store these baked cookies in an airtight container on the counter for 1 week– if they last that long.
Other cookie recipes
- Double Chocolate Chip Cookies
Jam Filled Sugar Cookies - Monster Cookies
- Chocolate Chip Butterscotch Cookies
- Lemon Crinkle Cookies
Can I add flavoring to my thumbprint cookies?
Yep! You can surely add flavoring to your thumbprint cookies. Add a bit of almond extract to get a beautiful almond flavor in your cookies.
Make sure to tag me @raesbakeryblog on Instagram and comment below if you make these thumbprint cookies. To pin this recipe and save it for later, you can use the button on the recipe card, the button above or below this post, or any photos above.
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Coffee and Brownies,
Ashley Rae
Thumbprint Cookies with Icing
These thumbprint cookies with frosting taste just like those butter cookies. These bite-sized cookies are buttery, soft, melt in your mouth delicious. I'll totally be making this holiday inspired cookie for the holiday dessert table.
Ingredients
- 1 cup unsalted butter, softened to room temp
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- pinch of salt
- 2 egg yolk
For the Icing
- 2 cup powdered sugar
- 1 1/2 tablespoons milk (add ½ tbs at a time if need more)
- 1/2 teaspoon vanilla extract
- food coloring of choice (optional
- Sprinkles (optional)
Instructions
- First, in a large mixing bowl using an electric blender or the bowl of a stand mixer with the paddle attachment, combine butter and sugar, vanilla, and egg yolk and mix until fluffy.
- Scrape down the sides of the bowl, then slowly add the flour and salt, mixing until well incorporated.
- Cover the bowl with plastic wrap and chill for at least 1 hour.
- When the raw dough is ready to bake, preheat the oven to 350 degrees F, and line 2 baking sheets with parchment paper and set aside.
- Scoop dough using a small cookie scoop into 1 ½-inch balls and place 1 inch apart on the prepared baking sheet.
- Use your thumb, back of a measuring spoon, or back of a spoon to press a small hole in the center of each ball.
- Bake the cookies for 10 minutes, until slightly firm and golden brown.
- Then remove baking sheets from the oven, and using the spoon, press into the center of each cookie again. Then return to the oven and bake for an additional 2-3 minutes, or until just lightly browned.
- Let cool 1 minute on the baking sheets, then transfer to a cooling rack to cool completely.
- When the thumbprint cookies are completely cool, make the royal icing.
- In a small bowl, whisk the confectioner's sugar, milk, and 1 tsp vanilla together in a small bowl until smooth.
- Add your food coloring of choice and whisk until completely combined.
- Add more milk if needed, but not so much it becomes runny.
- Pour icing into a plastic ziploc bag or piping bag, snip off a corner, and fill the center of each cookie.
- If you have enough patience, allow to dry and set overnight. And if you don't (like me), let the cookies sit for 15 minutes before enjoying.
Nutrition Information:
Serving Size: 20Amount Per Serving: Calories: 125Total Fat: 6gSaturated Fat: 3.7gTrans Fat: 0gCholesterol: 16.1mgSodium: .3mgCarbohydrates: 16.7gFiber: .3gSugar: 10.8gProtein: .8g
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