Frosting-filled Thumbprint Cookies Recipe

Black Section Separator

Buttery thumbprint cookies with vanilla frosting and sprinkles! They use simple ingredients you probably have in your kitchen.


FOR THE COOKIES: – 2/3 cup (150g) unsalted butter, softened – 1/2 cup (100g) granulated sugar – 2 egg yolks – 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 – sprinkles

Make cookies: Beat butter and sugar until fluffy with a medium-speed electric mixer. Add egg yolks and vanilla and mix well.

Step 1 


Slow the mixer to low and add flour slowly. Just combine. 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 transferring the cookies from the pans to wire racks to finish cooling. If needed, use a spoon handle or measuring spoon to remake the cookies' indentations after baking.

Step 7

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

Step 8

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

Step 9

Also See

Also See

Delicious Brownie Brittle Recipe