On the third day of Christmas….
…we celebrate with THUMBPRINT COOKIES!
While it seems like there are hundreds- nay, thousands- of thumbprint cookie variations, I prefer the ‘ole original. Sugar cookie base, icing center. I’m sure the jam-filled, chocolate-drizzled, nut-rolled and candy-topped versions are perfectly delicious, but I refuse to call them thumbprint cookies. This is where I draw the line.
**As an early Christmas gift, I share with you a hilarious picture of Mrs. Claus scolding a naughty elf for eating too many thumbprint cookies **
Not only are these bite-sized treats delicious, but so festive as well. Simply dye the icing the color(s) of your choosing, and voilà! You have a perfectly themed treat for any occasion! Going to a baby shower? Whip up a batch light pink & blue! You will be the hit of your next 4th of July cookout with your red, white & blue thumbprint cookies! Be ready to impress your friends & family with topically relevant treats at every occasion.
My favorite thumbprint recipe is from Sweet Pea’s kitchen. I am generally too lazy to roll mine in sprinkles like she does, but it adds a great touch!
- 1 cup unsalted butter, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cup all purpose flour
- ½ teaspoon salt
- 2 tablespoons milk
- 1¼ cup powdered sugar
- food coloring
- Whisk flour and salt together in medium bowl; set aside.
- With a hand or stand-mixer, beat butter, sugar and vanilla at medium speed until light and fluffy.
- Wrap the dough tightly in plastic wrap. Refrigerate for at least 1 hour.
- Once the dough has chilled, heat oven to 325 degrees.
- Roll dough into 1½-inch balls and place on parchment-lined baking sheet.
- Using your thumb or a melon baller, make an indentation in the center of each cookie.
- Bake for 10 minutes, or until slightly firm. Remove the cookie sheets from the oven. Using your thumb or a melon baller, press into the cookies again.
- Return the cookies to the oven and until golden brown, 8 to 13 minutes. Remove cookies to a wire rack and allow to cool completely before icing.
- Whisk the milk and powdered sugar together in a small bowl. Add food coloring. Stir to combine and add more milk as needed to get a smooth, but not runny, consistency.
- Fill centers with icing.
- Let set overnight. Cookies can be stored in airtight containers up to 1 week.