Thumbprint Cookies with Icing and Sprinkles (or Nuts)
Old fashioned thumbprint cookies with icing and sprinkles are the ultimate holiday treat! You can even make these thumbprint cookies with buttercream or chocolate icing and nuts instead of sprinkles! The thumbprint cookie filling is so customizable!
Ingredients
- 1 cuppowdered sugar
- 1 cupsalted butter (cold, cubed)
- ½ tsppure vanilla extract
- ½ tspalmond extract
- 2 cupall-purpose flour
- 2 cupspowdered sugar
- ½ tsppure vanilla extract
- 2 tbspmilk (i use whole milk)
- salt
- 2 dropsliquid food coloring
- sprinkles, nuts, etc. (for topping)
Directions
- 1
Combine powdered sugar and cold, cubed butter in the bowl of a food processor or stand mixer. Cream them together until well-combined and smooth, scraping down sides of bowl as needed. Add in extracts.
- 2
Gradually add in flour, processing until fully incorporated and dough is well mixed. Place dough in refrigerator, covered, to chill for an hour.
- 3
Roll dough into smooth tablespoon-sized balls and place 2 inches apart on a parchment-lined baking sheet.
- 4
Use the back of a utensil, your thumb, a teaspoon measuring spoon or a wine cork to press a shallow indentation in the center of each dough ball (about halfway down).
- 5
Place baking sheet in freezer to chill for 15 minutes while you preheat the oven to 350°F and place the rack in the center of the oven.
- 6
Bake in preheated oven for 10-12 minutes, or until edges of cookies are slightly golden brown. Let cool for 15 minutes on the baking sheet, then gently transfer to a wire rack to cool completely.
Thumbprint cookie filling
- 1
While cookies are cooling, whisk together powdered sugar, vanilla, and 2 tbsps of milk.
- 2
Add up to 2 more tablespoons of milk as needed, a little at a time, until desired consistency is reached.
- 3
Add a pinch of salt to taste. Divide into smaller bowls and add drops of food coloring until desired colors are reached.
- 4
Immediately top with sprinkles or nuts, let icing set, and serve!