THUMBPRINT COOKIES WITH ICING
These buttery thumbprint cookies are soft, tender, and filled with a sweet icing glaze. Simple to make and perfect for holidays, tea time, or gifting, they’re a delightful treat with a melt-in-your-mouth texture.
Ingredients
For the Cookies:
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
For the Icing:
- 1 cup powdered sugar
- 1 –2 tablespoons milk
- ½ teaspoon vanilla or almond extract
- Food coloring optional
- Sprinkles optional
Instructions
Preheat Oven:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Make the Dough:
- In a large bowl, cream butter and sugar until light and fluffy. Mix in egg yolk and vanilla. Gradually add flour and salt, mixing until a soft dough forms.
Shape the Cookies:
- Roll dough into 1-inch balls and place on prepared sheet. Press your thumb gently in the center of each ball to create an indent.
Bake:
- Bake for 10–12 minutes until edges are set but not browned. Let cookies cool completely on a wire rack.
Make the Icing:
- In a bowl, whisk powdered sugar, milk, and extract until smooth. Add food coloring if desired.
Fill and Decorate:
- Spoon icing into cookie centers and top with sprinkles if using. Let icing set before serving or storing.
Notes
Make Ahead: Dough can be chilled for up to 2 days before baking.
Customisations: Use flavoured icing or swap in jam or lemon curd instead of icing.
Serving Suggestions: Perfect for cookie exchanges or festive dessert platters.
Storage Tips: Store in an airtight container at room temperature for up to 1 week.
Customisations: Use flavoured icing or swap in jam or lemon curd instead of icing.
Serving Suggestions: Perfect for cookie exchanges or festive dessert platters.
Storage Tips: Store in an airtight container at room temperature for up to 1 week.