Description
These classic thumbprint cookies boast a tender, buttery shortbread base with a sweet, colorful icing center. They’re simple to make and can be customized with your favorite colors and flavors, making them ideal for holidays, parties, or everyday treats.
Ingredients
Units
Scale
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Icing:
- 1 cup powdered sugar
- 1 1/2 tablespoons milk (add more if needed)
- 1/2 teaspoon vanilla extract
- Food coloring (optional)
Instructions
- Prepare the Dough:
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Mix in the vanilla extract until well combined.
- Gradually add the all-purpose flour and salt, mixing until the dough comes together. The dough may appear crumbly at first but will form a cohesive dough as you continue mixing.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm up.
- Shape the Cookies:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll the chilled dough into 1-inch balls and place them about 1 inch apart on the prepared baking sheet.
- Use your thumb or the back of a small measuring spoon to create an indentation in the center of each dough ball.
- Bake:
- Bake the cookies in the preheated oven for 10 minutes.
- Remove the baking sheet from the oven and gently press the indentations again to maintain their shape.
- Return the cookies to the oven and bake for an additional 6-8 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 1 minute before transferring them to a wire rack to cool completely.
- Prepare the Icing:
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- If desired, divide the icing into separate bowls and add a few drops of food coloring to each, mixing until the colors are uniform.
- To achieve your desired consistency, you can add more milk to thin the icing or more powdered sugar to thicken it.
- Fill the Cookies:
- Once the cookies have cooled completely, fill each indentation with the prepared icing.
- Allow the icing to set completely before serving or storing the cookies.
Notes
- For a festive touch, consider adding sprinkles to the icing before it sets.
- These cookies can be stored in an airtight container at room temperature for up to one week.
- If you prefer, you can fill the indentations with jam or preserves instead of icing for a fruity variation.