Frosting-Filled Thumbprint Cookies Recipe

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Buttery thumbprint cookies with vanilla icing and sprinkles! They use simple ingredients you undoubtedly have in your house.  


FOR THE COOKIES: – 2/3 cup (150g) unsalted butter, softened – 1/2 cup (100g) granulated sugar – 2 egg yolk – 1 teaspoon vanilla extract – 1 & 1/2 cups (180g) all-purpose flour FOR THE FROSTING: – 1/4 cup (56g) unsalted butter, softened – 1 cup + 2 tablespoons (124g) confectioners' sugar, sifted – 1 to 1 & 1/2 tablespoons milk – 1/4 teaspoon vanilla extract – sprinkle

Make cookies: Beat butter and sugar until frothy using a medium-speed electric mixer. Add egg yolks and vanilla and stir well.  

Step 1 


Slow the mixer to low and add flour slowly. Just blend. Crumbly dough. Finish mixing until dough forms with your hands or a spoon.  

Step 2

Cover and refrigerate dough for 1 hour. Heat the oven to 375°F. Cover baking sheets with parchment or silicone.  

Step 3

Roll tablespoonfuls of dough into smooth balls. Place on prepared pans, leaving 2 inches between cookies.   

Step 4

Make an indentation in the center of each cookie dough ball with your thumb, a wooden spoon handle, or small round measuring cups. Dip your tool in flour or water if the dough sticks.  

Step 5

The cookies should be golden brown after 10–12 minutes on each pan. Refrigerate leftover dough between batches.  

Step 6

Wait 5 minutes before moving the cookies from the pans to wire racks to finish cooling. If needed, use a spoon handle or measuring spoon to recreate the cookies' indentations after baking.  

Step 7

Make frosting: Mix butter and confectioners' sugar using a medium-speed electric mixer. Stir in 1 tablespoon of milk and vanilla until creamy.   

Step 8

If needed, add milk to the frosting to achieve the appropriate consistency. Frost and sprinkle cooled cookies.  

Step 9

Also See

Also See

Delicious Brownie Brittle Recipe