Thumbprint Cookies With Icing
These melt-in-your-mouth thumbprint cookies with icing are soft and buttery, and are filled with easy and simple icing!
Ingredients
- 115 g Butter
- ⅓ cup Granulated sugar
- 1 teaspoon Vanilla extract
- ¼ teaspoon Kosher salt
- 1 Egg yolk
- 1 ¼ cups Flour gluten free if needed
Icing
- 1 ½ cup Powder sugar
- 1 teaspoon Vanilla extract
- 2 tablespoon Milk add more if needed
Instructions
- Preheat an oven to 180c (350f) and prepare a baking sheet with parchment paper.
- Into a large mixing bowl, add the room temperature butter, vanilla extract, kosher salt, and sugar. Mix with an electric hand mixer until well combined and creamy
- Add the egg yolk and mix until the mixture is smooth.
- Add the flour, and mix the dough until it is just combined and there are no lumps of flour visible. The dough might look crumbly, but it will come together beautifully.
- Using an ice cream scooper, scoop out about 1 tablespoon of the cookie dough and roll them into balls. Using your thumb or a teaspoon, make indents on each cookie.
- Bake the cookies in a 180c (350f) preheated oven for 10 minutes. Don't overbake these cookies so they will stay soft!
- When you take the cookies out of the oven, immediately reshape the cookies using a spoon or your thumb.
- Let the cookies cool to room temperature and make the icing: in a small mixing bowl, add the powdered sugar, milk, and vanilla extract. Mix with a spoon or a mini spatula until it's silky smooth.
- Transfer the icing to a piping bag and cut off the tip. Fill each cookie with the icing, and top them with powdered sugar.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Nutrition
Calories: 87kcalCarbohydrates: 19gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 22mgSodium: 67mgPotassium: 14mgFiber: 0.2gSugar: 3gVitamin A: 159IUCalcium: 6mgIron: 0.4mg
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