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Iced Thumbprint Cookies with white, yellow, blue, and green icing.
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Iced Thumbprint Cookies

A recipe for Iced Thumbprint Cookies! These nostalgic treats have a buttery, tender cookie base with a sweet vanilla icing in the center.
Course Dessert
Cuisine N/A
Keyword cookie, dessert, thumbprint
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time: 45 minutes
Total Time 1 hour 15 minutes
Servings 28 -30 Cookies

Ingredients

Thumbprint Cookie:

  • 2 1/4 cups (280 grams) all-purpose flour
  • 1 tablespoon (8 grams) cornstarch
  • 1/4 teaspoon salt
  • 1 cup (226 grams) unsalted butter softened at room temperature
  • 2/3 cup (133 grams) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Icing:

  • 2 cups (240 grams) powdered sugar sifted
  • 3 tablespoons (45 milliliters) milk
  • 1/2 teaspoon vanilla extract
  • food coloring
  • sprinkles optional

Instructions

To make the cookies:

  • In a medium bowl, combine the flour, cornstarch, and salt. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, beat together the butter and granulated sugar until light and fluffy.
  • Beat in the egg yolk, followed by the vanilla and almond extracts.
  • Add the flour mixture and beat in just until no streaks of flour remain.
  • Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour, until firm enough to handle without sticking.
  • Line two baking sheets with parchment or lightly grease.
  • Break off a 1 inch (2.5 centimeter) piece of dough and roll into a ball. Place on the prepared baking sheet.
  • Use your thumb or the back of a 1/2 teaspoon to slightly flatten the ball in the center, making an indention. If any cracks form around the edges, gently press them back together. Repeat with the remaining dough, placing them on the prepared baking sheet 1 inch (2.5 centimeters) apart.
  • Place the baking sheets in the refrigerator for 15 minutes and preheat the oven to 350˚F (180˚C).
  • Place the chilled baking sheets in preheated oven and bake the cookies just until set and barely golden on the bottom, 10-12 minutes.
  • Allow the cookies to cool for 5 minutes, then remove to a wire rack to cool completely to room temperature. If the indentations are too shallow, lightly press down to make them more pronounced while still warm.

To make the icing:

  • Place the sifted powdered sugar in a medium bowl.
  • Whisk in the milk and vanilla extract to form a thick glaze. If too thick to pour over the cookies, slowly add a little more milk. If too thin, slowly whisk in a little more powdered sugar.
  • If desired add a drop of food coloring, or divide the icing between smaller bowls and mix a different color into each bowl.
  • Add a small spoonful of the icing into the center indentation of each cookie. If desired, add a small pinch of sprinkles over the top.
  • Allow the icing to set for 1-2 hours at room temperature before serving.
  • Once the icing has set, store leftover cookies in an airtight container for up to 4 days.