Thumbprint cookies are a classic cookie that is great for any occasion. But I love them especially during the holidays.
These crunchy sugar cookies with a hint of almond flavor are rolled in holiday sprinkles then filled with a little royal icing to give them a festive look that the family will love
This recipe is sponsored by Calphalon, All opinions are my own.
Ingredients for thumbprint cookies
For this thumbprint cookies recipe, you’ll need the following:
- All purpose flour
- Confectioners Sugar
- Salted butter (you can do unsalted butter, and add 1 tsp salt)
- vanilla extract
- almond extract
Equipment Needed for thumbprint cookies
There’s a few ways to prepare thumbprint cookies so it all depends what you have on hand
Stand Mixer, or electric mixer: Either will do. A stand mixer will work best but if you have an electric mixer that will work to. You want your butter and sugar to get nice and creamy.
Non-Stick Cookie sheet: A good nonstick cookie sheet is your friend. I love using Calphalon Nonstick Bakeware 14-Inch x 17-Inch Cookie Sheet.
It has interlocking nonstick layers to deliver perfect release for beautiful results and easy cleanup. The upturned ends make it easy to grasp the cookie sheet; the open sides allow items to slide right off.
How to make thumbprint cookies
Mix the sugar and butter: You want your butter softened. Mix in your sugar until you have a nice creamy mixture:
Add the vanilla and almond extract: I like to do one part vanilla extract one part almond, but feel free to do one of the other if that’s your thing
Add the flour: Slowly add in the flour until you have a cookie dough formed
Form the cookie balls: Roll about 1 inch balls of cookie dough, roll the dough into sprinkles and place on your Calphalon Nonstick Bakeware 14-Inch x 17-Inch Cookie Sheet.
Make thumbprints: using your thumb or the back end of a teaspoon, press about 1/2 inch deep into the middle of each cookie dough balls.
Bake and rest: Bake cookies at 350 for 12-15 minutes. Let them cool completely.
Fill: Using colored icing, fill each cookie.
Do I need to chill my cookie dough?
A lot of recipes call for thumbprint cookie dough. However, because these cookies need to be rolled into sprinkles, I found chilling doesn’t do anything but waste time.
You’ll want the dough to be a little tacky so that they can easily pick up the sprinkles. I’ve found once they chill up they tend to be harder to roll into sprinkles. Using your the heat from your hands and rolling the dough in the ball a little longer will help to get that tackiness back if you do chill your dough.
This is a fun recipe to make with the kids. Let them pick out the colors and roll the balls themself.
They’ll also really enjoy pressing the cookies down with their thumbs too!
Holiday Thumbnail Cookies
- 2 sticks butter softened
- 1 1/4 cups confectioners sugar
- 1 tsp almond extract
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- Colored sprinkles
FOR THE ROYAL ICING
- 2 egg whites
- 2/3 lb confectioners sugar
- 1/2 tsp vanilla extract
- Red and green food coloring
- Preheat oven to 350°. Mix butter and sugar until you have a creamy consistency, then add in almond and vanilla extract and salt. Slowly mix in flour until the cookie dough is formed
- Shape into on inch balls, and roll into sprinkles. Place 2 inches apart on a cookie sheet. Make a deep indentation with your thumb into each cookie. Bake until edges are light brown, 10-12 minutes.
- For the royal icing, beat egg whites in a stand mixer on medium low speed until frothy. Add in vanilla, then slowly add confectioners sugar and bring speed up to medium high heat. Continue to mix until the the icing is shiny.
- Divide the frosting into separate containers and stir in food coloring. Spoon in pipe in icing into the center of each thumbnail cookie. Let them set for about 15 minutes. Enjoy!