Description
These Thumbprint Cookies with Icing are soft, buttery cookies with a colorful, sweet icing in the center indentations. Perfect for gifting or a delightful treat, they combine a classic cookie base with a fun decorating twist, making them ideal for any occasion.
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
Instructions
- Prepare Dry Ingredients: In a medium bowl, combine the all-purpose flour and salt. Set aside for later use.
- 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.
- Add Egg and Vanilla: Incorporate the egg and clear vanilla flavoring into the butter mixture. Beat for 1-2 minutes until fully combined.
- Mix Dough: Gradually add the dry ingredients to the wet mixture, beating on low speed until a thick, smooth dough forms. Scrape the sides and bottom of the bowl with a rubber spatula to ensure even mixing.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for 30-60 minutes to firm up.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350° F. Line two large baking sheets with parchment paper.
- Shape Cookies: Using a 1 tablespoon cookie scoop, portion out the chilled dough and roll into smooth balls. Place on prepared baking sheets, leaving about 2 inches between each ball.
- Create Indentations: Use a small rounded measuring spoon or your thumb to press a ¾–1 inch wide indentation in the center of each dough ball, flattening slightly without pressing through the bottom.
- Bake Cookies: Bake for 12 minutes or until the bottoms just start to turn lightly golden.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Make Icing: In a large bowl, whisk together sifted powdered sugar, 2 tablespoons whole milk, and clear vanilla flavoring until thick and smooth. Adjust thickness with additional milk 1 teaspoon at a time as needed.
- Add Food Coloring: Stir in 2-3 drops of gel food coloring until color is uniform. For multiple colors, divide icing as desired and color each separately.
- Fill Indentations: Using a small spoon or a piping bag with the tip cut off, carefully fill each cookie indentation with colored icing, avoiding overfilling.
- Set Icing: Allow the iced cookies to sit at room temperature to let the icing firm up before storing or serving.
Notes
- Store iced cookies at room temperature in a single layer in an airtight container for 4-5 days.
- Freeze cookie dough balls or baked cookies (without icing) in airtight containers for up to 2 months. Thaw dough in the refrigerator before shaping and baking.
- Dip your thumb or measuring spoon in flour before pressing into the dough to prevent sticking.
- If indentations rise during baking, gently press them down while warm for better icing space.
- Allow icing to firm up overnight at cool room temperature for best stacking and presentation.
