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Thumbprint Cookies With Icing Filling Recipe

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4 from 8 reviews

Delight in these classic Thumbprint Cookies filled with a smooth, sweet icing. With a buttery, tender cookie base and customizable colorful icing filling, they make a perfect treat for holidays, parties, or any occasion. The simple dough is rolled into balls, thumb-pressed to create a well for the vibrant icing, and baked to golden perfection. These cookies are as fun to make as they are to eat.

Ingredients

Cookie Dough

  • 1/3 cup granulated sugar (plus more for rolling)
  • 1/2 cup unsalted butter (1 stick, 4 oz, room temperature)
  • 1 tsp vanilla bean paste
  • 1/4 tsp salt
  • 1 large egg yolk
  • 1 1/4 cups all-purpose flour (150 grams, weighed or spooned and leveled)

Icing Filling

  • 1 cup powdered sugar
  • 1 tablespoon milk (any type)
  • 1/2 tsp vanilla bean paste
  • Gel food coloring (optional)

Instructions

  1. Prepare Oven and Baking Sheet: Preheat your oven to 325 ℉ (160 ℃). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
  2. Cream Butter and Sugar: In a large bowl, use a handheld or stand mixer with the beater attachment to cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
  3. Add Egg Yolk, Salt, and Vanilla: Mix in the egg yolk, salt, and vanilla bean paste until fully incorporated, ensuring a smooth dough.
  4. Incorporate Flour: Gradually add the all-purpose flour and mix just until combined. Avoid overmixing to keep the cookies tender.
  5. Shape Dough Balls: Using an ice cream scoop or a large spoon, portion about 1.5 tablespoons of dough and roll it between your palms to form uniform balls.
  6. Optional Sugar Coating: For added texture and sweetness, roll each dough ball in extra granulated sugar.
  7. Arrange and Make Thumbprints: Place the dough balls on the prepared baking sheet, spacing them approximately 2 inches apart. Using your thumb, finger, or the back of a 1/2 teaspoon, gently press down in the center of each ball to create an indentation. If the dough cracks while pressing, simply reunite it by pressing gently with your fingers.
  8. Bake Cookies: Bake in the preheated oven for 12-15 minutes or until the cookies just start to turn golden brown around the edges.
  9. Cool Cookies: Remove the baking sheet from the oven and allow the cookies to cool on it for 5-10 minutes. Then transfer the cookies to a cooling rack to cool completely before filling.
  10. Prepare Icing: In a medium bowl, whisk together the powdered sugar, milk, vanilla bean paste, and gel food coloring if using, until smooth and well blended.
  11. Fill Cookies: Spoon the icing into a pastry bag or a ziplock bag with a small corner snipped off. Pipe the icing into the thumbprint indentations in the cookies.
  12. Set and Serve: Allow the icing to harden slightly if desired before enjoying these lovely, colorful thumbprint cookies.

Notes

  • Use room temperature butter for easier creaming with sugar and better cookie texture.
  • Do not overmix the dough once flour is added to keep cookies tender and prevent toughness.
  • If the dough cracks when making the thumbprint, gently press it back together to create a smooth indentation.
  • Gel food coloring is preferred for icing as it does not alter the consistency noticeably.
  • Store cookies in an airtight container at room temperature for up to 5 days. The icing may soften over time.
  • For a different flavor, try adding almond extract or lemon zest to the dough or icing.

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