Go Back
functional image thumbprint cookies with icing stacked 4 high pink icing and pink sprinkles with pink carnations in the background
Heather Wolf

Thumbprint Cookies with Icing

5 from 3 votes
Save the jam for PB&J sandwiches and fill your next batch of Thumbprint Cookies with icing. This buttery sugar cookie recipe makes soft, sweet treats perfect for cookie trays and coffee breaks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Chill 1 hour
Total Time 1 hour 27 minutes
Servings: 26
Course: Cookies and Bars
Cuisine: American
Ingredients Method

Ingredients
  

Thumbprint Cookies
  • 1 cup unsalted butter room temperature
  • 3/4 cups granulated sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1 tsp vanilla extract pure
  • 2 cups all-purpose flour unbleached
  • 1/4 tsp sea salt fine
Icing
  • 1 1/4 cups powdered sugar
  • 2 Tbsp whole milk
  • 3 drops pink gel food coloring
  • pink sprinkles optional

Method
 

Thumbprint Cookies
  1. Line two baking sheets with parchment paper and set aside.
  2. Cream butter and sugar with an electric mixer until light and fluffy -- approximately 2 to 3 minutes.
  3. Add egg, beating until combined.
  4. Add egg yolk and vanilla then beat until combined. Set aside.
  5. In a separate bowl, whisk together flour and salt.
  6. Add flour mixture to wet ingredients then beat on low speed until just incorporated. Avoid overmixing.
  7. Using a 1 Tablespoon-sized cookie scoop, form dough into evenly-sized balls.
  8. Place cookie balls 1.5 inches apart on the parchment-lined baking sheets. Dip the bottom of a drinking glass into granulated sugar then flatten a cookie ball to 1/4 inch thickness. Continue dipping the glass bottom into sugar and repeat the flattening process for the remaining cookie balls.
  9. Using the backside of a 1/4 teaspoon measuring spoon, make an indent in the top of each cookie.
  10. Place cookie sheets in the refrigerator and chill dough for 1 hour. 
  11. Preheat oven to 325 degrees then bake cookies for 12 - 14 minutes or until bottoms are golden and edges are set.
  12. Remove baking sheet from the oven then deepen the thumbprint indents with the backside of the 1/4 teaspoon.
  13. Allow cookies to cool on the baking sheet for 5 minutes then transfer cookies to a wire rack to cool completely before adding icing.
Icing
  1. Add powdered sugar and milk to a small mixing bowl then stir until smooth and lump free.
  2. Add a few drops of pink food coloring then stir until color is evenly distributed.
  3. Spoon icing into the thumbprint indents on the cookies.
  4. Top with sprinkles then allow icing to set before enjoying.
Storing
  1. Place cookies in an airtight container and store at room temperature up to 1 week.