Thumbprint Cookies With Icing

26 servings
27 min

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.


My husband acts like he’s high on drugs. Not street drugs smuggled across the boarder via a baggie shoved up somebody’s rectum. I’m talking about the good stuff: high-grade pharmaceutical cocaine. In case you were wondering, scientist-produced nose candy is real thing. The FDA actually gave a Philadelphia lab approval to produce nasal sprays containing cocaine. Apparently it makes an effective local anesthesia when used in moderation, but when used in excess you start seeing flying saucers.


In the kitchen.


Of course there’s not a flying saucer in my house, only a flying lid from the empty sour cream container. The same container my husband ate the entire contents of before I could use it to make cheesecake for my son’s birthday. So, yes, something disc-shaped barreled toward his head at warp speed but it wasn’t a UFO. It was an OFU or, specifically speaking, Oh F-you!

Don’t judge me for committing assault with a plastic container lid. I know a taser would’ve been better suited for the job, but the battery’s only good for 50 firings. Besides, 50 jolts is just too lenient for a crime of this magnitude. In case you didn’t know, my crazy runs wide and it runs deep — especially when it comes to cheesecake. So while my husband is at the store restocking our sour cream supply (and getting a bottle of Advil for his sudden-onset headache), I’m trying to stay sane by baking cookies.


Since pink is a calming color, I’m making thumbprint cookies with pink icing and topping them with pink sprinkles. These are the perfect little cookies for Valentine’s Day–or for the days we choose marital violence. They start with a buttery sugar cookie dough that’s indented on top then filled to the brim with a sweet icing. Scratch made with simple ingredients, these thumbprint cookies are the path to inner peace.

Before sharing the recipe for Thumbprint Cookies, here are a few tips to help you out:


Ingredient Tips


Eggs and butter need to be at room temperature before beginning.


I recommend gel dye for the icing because gel is more vibrant and less diluting than liquid dye.


Preparation Tips


Above all, take care to avoid overmeasuring, overmixing and overbaking.


Chilling the dough helps the cookies keep their shape while baking, therefore, don’t skip this step.


How to Store Thumbprint Cookies with Icing


Unbaked dough can be covered then stored in refrigerator for 1 week or frozen up to 3 months.


Store iced cookies in an airtight container at room temperature up to 1 week.

I hope you enjoy this Thumbprint Cookies with Icing recipe. Please leave a rating and review below when you try it yourself. And, while you’re at it, sign up for my Recipe Newsletter so you never miss a tempting recipe.


Finally, if you like pink cookies then you’ll love this recipe for Pink Velvet Thumbprint Cookies. Soft and chewy with a creamy cheesecake filling, these eye-catching cookies will be the hit of your cookie tray.

Thumbprint Cookies With Icing
Recipe details
  • 26  servings
  • Prep time: 15 Minutes Cook time: 12 Minutes Total time: 27 min
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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
Instructions
Thumbprint Cookies
Line two baking sheets with parchment paper and set aside.
Cream butter and sugar with an electric mixer until light and fluffy — approximately 2 to 3 minutes.
Add egg, beating until combined.
Add egg yolk and vanilla then beat until combined. Set aside.
In a separate bowl, whisk together flour and salt.
Add flour mixture to wet ingredients then beat on low speed until just incorporated. Avoid overmixing.
Using a 1 Tablespoon-sized cookie scoop, form dough into evenly-sized balls.
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.
Using the backside of a 1/4 teaspoon measuring spoon, make an indent in the top of each cookie.
Place cookie sheets in the refrigerator and chill dough for 1 hour.
Preheat oven to 325 degrees then bake cookies for 12 – 14 minutes or until bottoms are golden and edges are set.
Remove baking sheet from the oven then deepen the thumbprint indents with the backside of the 1/4 teaspoon.
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
Add powdered sugar and milk to a small mixing bowl then stir until smooth and lump free.
Add a few drops of pink food coloring then stir until color is evenly distributed.
Spoon icing into the thumbprint indents on the cookies.
Top with sprinkles then allow icing to set before enjoying.
Storing
Place cookies in an airtight container and store at room temperature up to 1 week.
Whisking Wolf
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