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Easter Thumbprint Cookies Recipe

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  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 22 cookies 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Description

These delightful Easter Thumbprint Cookies are a festive treat perfect for celebrating the holiday! With a buttery dough rolled in colorful Easter sprinkles and filled with vibrant candy melts, they make a bright and cheerful addition to your table. They’re simple to prepare and absolutely delicious, making them a wonderful baking project for the Easter season.

Ingredients

Units Scale

Dry Ingredients

  • 1 1/4 cup flour
  • 1/4 tsp kosher salt

Wet Ingredients

  • 1/2 cup unsalted butter
  • 1/2 cup powdered sugar
  • 1 tsp pure vanilla extract
  • 2 tbsp heavy whipping cream

Toppings

  • 2 cups Easter sprinkles
  • Candy melts (yellow and pink)

Instructions

  1. Preheat the Oven
    Preheat your oven to 350°F (175°C) and prepare two cookie sheets by lining them with parchment paper or a silicone baking mat for easy cleanup.
  2. Mix the Dough
    In a standing mixer, beat together the unsalted butter, powdered sugar, pure vanilla extract, and heavy whipping cream until smooth and well-combined. Gradually incorporate the flour and salt until the dough pulls together and forms a cohesive ball.
  3. Shape the Cookies
    Use a small cookie scoop to portion out dough, rolling each scoop into a small ball. Roll the dough balls in the Easter sprinkles to fully coat, then place them evenly spaced on the prepared cookie sheets.
  4. Create Thumbprint Indents
    Press your thumb (or the back of a spoon) gently into each dough ball to create a small indent in the center. These indents will hold the melted candy later.
  5. Bake the Cookies
    Bake the cookies in your preheated oven for 7-10 minutes, or until the bottoms are lightly golden. Be careful not to overbake to maintain the soft texture. Let the cookies cool completely on a wire rack.
  6. Prepare the Candy Melts
    Place approximately 1 cup of each color of candy melts (yellow and pink) into their own piping bags. Microwave each bag for 45 seconds until fully melted. Massage the bags gently to ensure smooth consistency.
  7. Fill the Cookies
    Snip a small tip off each piping bag and carefully fill the indents in the cookies with melted candy. Allow the candy melts to harden completely before serving and enjoying these colorful Easter treats!

Notes

  • For even baking, ensure all cookies are the same size by using a cookie scoop.
  • To speed up the hardening process of the candy melts, place the filled cookies in the fridge for 10-15 minutes.
  • Store the cookies in an airtight container at room temperature for up to 5 days, or freeze them for longer storage.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 110
  • Sugar: 7g
  • Sodium: 50mg
  • Fat: 6g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 0g
  • Protein: 1g
  • Cholesterol: 15mg

Find it online: https://emilyquickdinners.com/easter-thumbprint-cookies-recipe/