Easy Thumbprint Icing Cookies
Thumbprint icing cookies are a simple way to freshen up this classic buttery biscuit.Unlike the usual jam-filled versions, these have smooth, colourful icing that feels fresh and cheerful.This recipe sits perfectly between a tender shortbread and a soft sugar cookie - buttery, delicate, but with enough structure to hold its shape.
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Servings: 36 cookies
Calories: 120kcal
Equipment
- 2-3 large baking sheets
- piping bags and tips (optional)
Ingredients
For the cookies
- 8 ounces (225g) unsalted butter, softened
- 4.7 ounces (135g) granulated sugar
- 1 large egg, at room temperature
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
- 13.2 ounces (375g) all-purpose flour
For the thumbprint frosting
- 6.4 ounces (180g) powdered sugar - (icing sugar)
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
- gel food colouring of choice
Instructions
- Line 2–3 baking sheets with parchment paper.
- In a large bowl, beat the soft butter and sugar together with a hand mixer (or stand mixer) for 3-4 minutes until pale and fluffy.8 ounces (225g) unsalted butter, softened, 4.7 ounces (135g) granulated sugar
- Add the egg, vanilla and salt and mix again until fully combined. Don’t worry if the mixture looks slightly curdled - that’s perfectly normal.1 large egg, at room temperature, 1½ teaspoons vanilla extract, ¼ teaspoon salt
- Add the flour in three stages. Beat in the first two additions, then use your hands to gently bring the dough together with the final third.13.2 ounces (375g) all-purpose flour
- Keep mixing by hand until you have a smooth, cohesive dough with no dry patches at the bottom of the bowl. Try to avoid overworking the dough.
- Scoop level tablespoons of dough and roll each one into a smooth ball with no cracks or seams. Space them about 3 inches (8cm) apart on the prepared trays.
- Make an indentation in the centre of each ball using a melon baller, a half-teaspoon measure, or your thumb/knuckle. If needed, dip your thumb/knuckle in water to prevent sticking.
- Preheat the oven to 350°F (180°C)
- Chill the trays in the fridge for 10 minutes to help the cookies keep their shape.
- Bake for 9 minutes, then remove from the oven and gently re-indent each cookie (they puff slightly). Return to the oven and bake for another 6 minutes until lightly golden at the edges.
- Cool completely on a wire rack before icing.
- To make the icing, sift the powdered sugar into a bowl and add 2 tablespoons of milk along with the vanilla extract. Stir well, then adjust the texture by adding milk just ½ teaspoon at a time. You want a texture similar to runny honey - thick but smooth and pourable.6.4 ounces (180g) powdered sugar, 2-3 tablespoons milk, ½ teaspoon vanilla extract
- Divide the icing into bowls if using multiple colours.
- Tint each bowl with a small amount of gel colouring. Start with a toothpick’s tip, mix well, and adjust as needed.gel food colouring of choice
- Fill the cookies using a small round piping tip or a teaspoon. Fill just to the top of the indent - avoid overfilling or it may spill over. Let the icing set for a few hours before serving.
Notes
The perfect icing consistency
The ideal icing should be just runny enough to settle smoothly into the hollows, without spilling over. Think the texture of runny honey - thick and slow-flowing. When you drizzle a ribbon from a spoon, it should disappear back into itself within 5 to 10 seconds. If it’s too runny, it might overflow, especially if the hollow is slightly uneven. But if you prefer a more defined, piped look, feel free to keep it a little thicker. There’s no wrong way to do it.Troubleshooting
How to minimise cracks on your cookies
Some cracking is normal, but these tips help keep your cookies smooth:- Roll the dough balls completely smooth with no seams or cracks.
- Don’t let the dough dry out before making the indentations.
- Avoid chilling the dough before making hollows - too firm dough can crack when indented.
- If cracks do appear while making the hollows, gently pinch them closed and smooth with a damp fingertip.
How to fix icing that’s too runny
If your icing is too thin, simply add 1–2 tablespoons of sifted icing sugar at a time to thicken it back up.How to store cookies without damaging the icing
We highly recommend storing the cookies in a single layer to keep the icing pristine. Even parchment paper between layers can sometimes leave marks or smudges on the icing. Avoid refrigeration, as it can cause the icing to soften or sweat.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
Calories: 120kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 20mg | Potassium: 16mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 166IU | Calcium: 5mg | Iron: 1mg