Description
Delightful thumbprint cookies filled with smooth, colored icing. These buttery cookies have a soft crumb and a charming indentation filled with sweet, vanilla-flavored icing, perfect for festive occasions or everyday treats.
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.
- Cream Butter and Sugar: In a large bowl, using a hand mixer on medium speed, beat the softened butter and granulated sugar together for 2-3 minutes until smooth and creamy.
- Add Egg and Vanilla: Beat in the egg and clear vanilla flavoring for 1-2 minutes until fully incorporated.
- Combine Dry and Wet Ingredients: Add the flour mixture to the wet ingredients and beat on low speed until the dough forms a thick, smooth consistency. Scrape the bowl sides to fully incorporate all flour.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for 60 minutes to firm up.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper.
- Shape Dough Balls: Using a 1 tablespoon cookie scoop, portion dough and roll into smooth balls. Place on prepared sheets, leaving 2 inches between each.
- Create Indentations: Press a ¾ to 1-inch wide indentation into each dough ball using your thumb or a rounded measuring spoon, ensuring not to go through the bottom.
- Bake Cookies: Bake for 12 minutes or until bottoms are just lightly golden.
- Cool Cookies: Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before icing.
- Mix Icing: In a large bowl, whisk together sifted powdered sugar, 2 tablespoons whole milk, and vanilla until thick but spreadable. Add additional milk 1 teaspoon at a time to reach desired consistency.
- Add Coloring: Stir in 2-3 drops gel food coloring or more until uniform color is achieved.
- Fill Indentations: Spoon or pipe the colored icing into the cooled cookie indentations carefully without overfilling.
- Set Icing: Allow iced cookies to sit at room temperature to firm the icing before serving or storing.
Notes
- Store iced cookies in a single layer in an airtight container at room temperature for 4-5 days.
- Freeze unbaked dough balls or baked cookies (without icing) in airtight containers for up to 2 months; thaw dough in refrigerator before shaping and baking.
- Dip your thumb or spoon in flour before pressing to prevent dough sticking.
- If the indentation rises while baking, gently press it down while cookies are warm for a clearer well for icing.
- Allow icing to firm overnight at cool room temperature before stacking or storing.
