Oh, thumbprint cookies with icing – just saying those words takes me back to my grandma’s kitchen during Christmas! Those little jam-filled gems were our family’s signature holiday treat, and honestly? They’re still the first cookies I reach for on any cookie tray. What I love most is how simple they are to make – just butter, sugar, flour and a well-placed thumbprint (though my cousin always used her pinky for “dainty” cookies). The best part? You can dress them up with fancy icings or keep it classic with strawberry jam. Either way, one bite of these buttery delights and you’ll understand why they’ve been my go-to cookie recipe for decades.
Why You’ll Love These Thumbprint Cookies with Icing
These thumbprint cookies aren’t just delicious—they check every box for the perfect homemade treat. Let me tell you why they’ve earned a permanent spot in my recipe box:
- So easy even kids can help – My niece loves pressing her little thumbs into the dough (washed hands first, of course!)
- Endlessly customizable – Swap icings and jams to match any holiday or mood
- Bake once, gift all season – They stack beautifully in tins and stay fresh for days
- Buttery magic in every bite – That melt-in-your-mouth texture? Pure comfort food perfection
Trust me, once you try this recipe, you’ll understand why I make them year-round!
Ingredients for Thumbprint Cookies with Icing
Here’s the beautiful simplicity of thumbprint cookies – just a handful of pantry staples transform into something magical. But don’t let the short ingredient list fool you; each one plays a starring role:
- 2 sticks (1 cup) unsalted butter, softened – Not melted! Leave it out for 30 minutes until it gives slightly when pressed
- 2/3 cup granulated sugar – Pack it lightly in your measuring cup for perfect sweetness
- 1/2 teaspoon pure vanilla extract – The good stuff makes all the difference
- 2 cups all-purpose flour – No need to sift, just fluff it before measuring
- 1/4 teaspoon fine sea salt – Balances the sweetness beautifully
- 1/2 cup filling – Raspberry jam? Lemon icing? Your choice! I keep multiple jars ready for variety
See? Nothing fancy – just quality ingredients handled with care. Now let’s make some cookie magic!
How to Make Thumbprint Cookies with Icing
Okay, let’s get these beauties baking! I’ve made these cookies so many times I could probably do it in my sleep, but I’ll walk you through each step carefully. The secret is in the technique – especially that perfect thumbprint indentation!
Step 1: Cream Butter and Sugar
First, grab your mixer (or strong arm and a wooden spoon!) and beat that softened butter with sugar until it’s light, fluffy, and pale yellow – about 2-3 minutes. This isn’t just mixing; you’re creating tiny air pockets that’ll give your cookies that perfect melt-in-your-mouth texture. The mixture should look like whipped honey when it’s ready.
Step 2: Form the Dough
Now, add your vanilla and mix it in. Here’s my trick: add the flour about 1/2 cup at a time, mixing just until combined after each addition. Overmixing makes tough cookies, and we want tender! The dough should come together nicely – not too sticky, not too dry. If it sticks to your fingers, pop it in the fridge for 15 minutes.
Step 3: Shape and Bake
Roll tablespoon-sized portions between your palms into smooth balls – I make mine about 1-inch diameter. Place them 2 inches apart on parchment-lined baking sheets. Now the fun part: press your thumb (clean, please!) firmly into each ball to make an indentation, but don’t go all the way through! Bake at 350°F for 10-12 minutes until the edges just start turning golden.
Step 4: Fill with Icing or Jam
Here’s where patience pays off – let the cookies cool completely on the baking sheet before filling. Warm cookies will make your icing melt right off! Once cooled, spoon your jam or pipe icing into each little well. I like to use a piping bag for icing – it gives such pretty, professional-looking results!
Tips for Perfect Thumbprint Cookies with Icing
After making thousands of these cookies (okay, maybe hundreds), I’ve learned all the tricks to thumbprint perfection. First – if your dough feels sticky when rolling, don’t panic! Just chill it for 15-20 minutes. Cold dough holds its shape better and prevents those dreaded cookie pancakes.
Space your cookies at least 2 inches apart on the baking sheet – they need room to breathe. And here’s my favorite icing trick: use a piping bag with a small round tip (or a ziplock with the corner snipped off) for picture-perfect fills. No messy drips!
Oh! One last thing – if your thumbprints start to puff up during baking, quickly press them again right when they come out of the oven. Works like a charm!
Variations for Thumbprint Cookies with Icing
Oh, the possibilities! One batch of thumbprint cookie dough can become a whole cookie platter with just a few simple twists. My personal favorite? Lemon zest in the dough with blueberry jam filling – tastes like sunshine! Here are some of my go-to variations:
- Jam rainbow – Raspberry, apricot, and blackberry make a gorgeous trio
- Citrus sparkle – Add orange zest to the dough and fill with marmalade
- Chocolate lovers – Drizzle melted chocolate over jam-filled cookies
- Nutty delight – Roll dough balls in chopped pecans before baking
- Festive fun – Color the icing red and green for Christmas
See? Endless ways to make these cookies your own signature treat!
Serving and Storing Thumbprint Cookies with Icing
Here’s the beautiful thing about these cookies – they taste best at room temperature when the butter flavor really shines through. I always let mine sit for at least an hour after filling before serving (if I can resist that long!). Store them in an airtight container with parchment between layers – they’ll stay fresh for up to 5 days.
Want to get ahead? These freeze beautifully! Just pop unfilled cookies in a freezer bag for up to 3 months. Thaw at room temperature, then fill with jam or icing when you’re ready to serve. Perfect for last-minute guests or holiday gifting!
Nutritional Information
Now, I’m no nutritionist, but here’s the scoop on what’s in these sweet little thumbprint cookies. Each one clocks in at about 120 calories – not bad for such a satisfying treat! You’re looking at roughly 6g of fat (that’s the good butter doing its thing), 15g carbs, and just 1g protein per cookie.
Remember, these numbers are estimates – your actual counts might vary depending on your exact ingredients and how generous you are with the icing! The fruit jam versions tend to be slightly lower in fat than the icing-filled ones, if that helps with your choices. For more general information on dietary guidelines, you might check out resources from the Centers for Disease Control and Prevention.
FAQs About Thumbprint Cookies with Icing
Over the years, I’ve gotten so many questions about these thumbprint cookies – let me share the answers to the ones I hear most often!
Can I use margarine instead of butter?
Oh honey, don’t even think about it! My grandma would roll over in her grave. Real butter gives that rich, melt-in-your-mouth texture that makes these cookies special. Margarine just can’t compare – it makes them spread too much and lose that wonderful buttery flavor.
How do I prevent s in my cookies?
This used to drive me crazy too! The trick is making sure your butter is properly softened (not melted) and not overmixing the dough. If s still happen, just press the warm cookies gently with the back of a spoon – they’ll smooth right out.
What’s the best icing consistency?
You want it thick enough to hold its shape but thin enough to pipe easily. I aim for the texture of toothpaste – if it’s too runny, add more powdered sugar; too thick, add a teaspoon of milk at a time. Learning about proper food handling and storage is key when working with dairy-based icings.
Can I make these cookies ahead?
Absolutely! The dough keeps beautifully in the fridge for 3 days or freezer for a month. Just thaw frozen dough in the fridge overnight before baking. Baked cookies (unfilled) stay fresh in an airtight container for up to a week.
Why do my thumbprints disappear during baking?
This happens to everyone at first! Make deeper indentations than you think you need – about halfway through the dough ball. If they still puff up, quickly re-press them with the end of a wooden spoon right when they come out of the oven.
Share Your Thumbprint Cookies with Icing
I’d love to see your thumbprint cookie creations! Snap a photo and tag me on Instagram – nothing makes me happier than seeing your kitchen adventures. Leave a comment below too – tell me your favorite filling or share your own special twist on this classic recipe! If you are looking for more baking inspiration, check out these blue velvet cake recipes for a different kind of sweet treat.
Print
37 Perfect Thumbprint Cookies with Icing for Sweet Bliss
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Classic thumbprint cookies filled with sweet icing, perfect for holidays or any occasion.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup fruit jam or icing for filling
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter and sugar until light and fluffy. Mix in vanilla.
- Gradually add flour and salt, mixing until dough forms.
- Roll dough into 1-inch balls and place on baking sheets.
- Press your thumb into the center of each ball to make an indentation.
- Bake for 10-12 minutes or until edges are lightly golden.
- Let cool, then fill with jam or icing.
Notes
- Store cookies in an airtight container for up to 5 days.
- Use different jams for colorful variations.
- Dough can be refrigerated for 30 minutes if too soft to handle.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 20mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: thumbprint cookies, icing, easy cookies, holiday baking