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    Home » Baked Goods » Cookies

    Published: Dec 9, 2021 by Kelly Hamilton · This post may contain affiliate links

    Thumbprint Cookies with Icing

    Jump to Recipe

    These Thumbprint Cookies with icing are perfect for the holidays- buttery shortbread cookies topped with a simple sweet icing and festive sprinkles.

    cookie sitting in a measuring cup of sprinkles with cookies piled up behind it.
    Jump to:
    • Recipe Ingredients
    • Step by Step Instructions
    • Frequently Asked Questions
    • Tips and Tricks
    • Storing & Freezing
    • Want to try more cookie recipes?
    • 📖 Recipe

    A fun holiday cookie recipe- these thumbprint cookies with icing are perfect for holiday gatherings! This recipe is super easy to make & comes together in less than 1 hour. It's basically the same recipe as my Raspberry Almond Thumbprint cookies!

    These cookies aren't overly sweet- the cookie itself is a basic shortbread cookie, so it's buttery and tender. The icing on top is super simple and adds a hint of sweetness to the cookies. They melt in your mouth just like my Snowball Cookies!

    I loved making these and I think they would be fun to make together with your family and/or kids!

    Recipe Ingredients

    Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!

    • butter- I typically use unsalted butter for baking recipes, but salted works fine as well.
    • vanilla- this recipe uses vanilla extract to add flavor to our shortbread. If you're a fan of almond extract, I have a raspberry almond thumbprint cookie recipe coming out next week!
    • egg yolk- this is our binding agent, it will help keep your cookies from spreading in the oven.
    • powdered sugar- this icing recipe is simply powdered sugar, vanilla, and milk. If you are looking for something a little more decadent, try my brown butter maple buttercream, strawberry buttercream, or chocolate buttercream- all are super rich tasting and would look beautiful piped on top of this cookie!
    ingredients needed to make thumbprint cookies with icing

    Step by Step Instructions

    Step 1: Make the dough

    In a mixing bowl, cream the butter and sugar until smooth using an electric mixer. Add in the vanilla extract and egg yolk, mixing until combined. Lastly, mix in the flour until a dough forms, scraping down the sides of the bowl as needed. The dough will seem crumbly at first but continue mixing and it will come together.

    • creamed butter and sugar in a clear bowl.
    • finished dough in a clear bowl

    Step 2: Bake the cookies

    Scoop and roll 1 tablespoon of dough into balls and place onto the parchment paper-lined baking sheet. Gently press your thumb or the back of a measuring spoon into the middle of the ball.

    Bake cookies for 13-15 minutes, or until the cookies are set and the bottoms just are lightly browned. Remove from the oven and using the back of a round measuring spoon, gently press the indent back down. Allow the cookies to cool for 5 minutes on the pan, then carefully transfer to a wire cooling rack to cool completely.

    • cookie dough on a baking sheet with thumbprints pressed into the tops.

    Step 3: Make the icing

    In a bowl, mix together the powdered sugar, vanilla, and 1 tablespoon of milk. Add 1 tablespoon of milk at a time until you reach desired consistency. You don't want the icing to be super runny, but enough to pipe/spoon into the cookies. Divided the icing into separate bowls and mix with food coloring until you reach desired color (optional).

    Use a piping bag, a ziploc bag, or a spoon to put the icing into the thumbprints on the cookies. Sprinkle with your favorite holiday sprinkles. Allow the icing to set completely (about 12 hours) before serving or stacking them on top of one another.

    • icing mixed together in a clear glass bowl
    • green icing being piped into a thumbprint cookie

    Frequently Asked Questions

    Do you fill thumbprint cookies with icing before or after baking?

    You should fill these cookies with icing after you bake them. You are going to bake them with the thumbprint in the middle, and when they come out I use the back of a round measuring spoon to press the indent back down a little (they tend to puff up when baking). After they cool, then you fill them with icing.

    Why did my thumbprint cookies spread?

    If your thumbprint cookies spread, this probably means your butter was too warm. Make sure you leave your butter out beforehand but only until you can gently press on it and it leaves a slight indent (still cool to the touch). If the butter wrapper is greasy that usually means your butter is too warm!

    Can I make these ahead of time?

    You absolutely can! You can prep the dough and keep it in the freezer for up to 3 months before. To thaw, put in the fridge overnight and then bring to room temperature before baking.

    You can also bake/ice these ahead of time and store them in an airtight container. Make sure the icing completely sets before you stack them though!

    flatlay of cookies in lines organized by color: green, red, and white.

    Tips and Tricks

    • use room temperature butter- This is super important for this recipe because if you use warm butter your cookies will spread too much and not hold their shape. I like to take my butter out about an hour before baking (as long as it's not too warm inside my house). To test, gently press on your butter- it should leave a slight indent but the wrapper should not feel greasy.
    • spoon and level your flour- I always recommend spooning and leveling your flour when baking. Scooping the measuring cup right into the flour will actually compact the flour and give much more than the recipe calls for. To spoon and level, use a large spoon to gently scoop the flour into your measuring cup. Once it's full, use a flat edge (like a butter knife) to gently scrape across the top of the measuring cup.
    • allow pans to cool before baking- a general rule of thumb in baking if you don't want your cookies to spread is don't put your dough on a warm baking sheet! Allow your sheet to cool completely in between batches or use a different one.

    Storing & Freezing

    These cookies can be stored in an airtight container at room temperature or in the refrigerator for up to 5 days.  Baked cookies can be stored in the freezer for up to 3 months. Thaw at room temperature before serving. 

    This cookie dough can also be frozen if you want to make it ahead of time. Thaw in the fridge overnight and bring to room temperature before baking.

    cookie with a bite taken out of it in a measuring cup of sprinkles, surrounded by other cookies

    Want to try more cookie recipes?

    • Snowball Cookies (Russian Tea Cakes)
    • Raspberry Almond Thumbprint Cookies
    • White Chocolate and Raspberry Cookies
    • Small-Batch Sugar Cookies

    If you made this recipe, I would love to know what you thought! Leave me a star rating and a comment below ⭐️ Your reviews not only help my business but other bakers as well!

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    📖 Recipe

    Thumbprint Cookies with Icing

    Kelly Hamilton
    These Thumbprint Cookies with Icing are perfect for the holidays- buttery shortbread cookies topped with a sweet icing and festive sprinkles.
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Dessert
    Cuisine American
    Servings 30 servings
    Calories 137 kcal

    Equipment

    • Mixing Bowl Set
    • Electric Hand Mixer
    • Silicone Spatula
    • Parchment Paper Sheets
    • Baking Sheet Pan
    • Piping Bags

    Ingredients
     
     

    • 1 cup unsalted butter softened to room temperature
    • ⅔ cup granulated sugar
    • 1 teaspoon vanilla extract
    • 1 egg yolk at room temperature
    • 2 cups all-purpose flour spooned and leveled

    Icing

    • 2 cups powdered sugar
    • ½ teaspoon vanilla extract
    • 2-4 tablespoon milk use as needed
    • food coloring I used red & green
    • sprinkles

    Instructions
     

    • Preheat your oven to 350° F. Line a baking sheet with parchment paper and set aside.
    • In a large mixing bowl, cream the butter and sugar until smooth. Add in the vanilla extract and egg yolk, mixing until combined. Lastly, mix in the flour until a dough forms, scraping down the sides of the bowl as needed. It will seem crumbly at first but continue mixing and the dough will come together.
    • Scoop and roll 1 tablespoon of dough into balls and place onto the parchment paper-lined baking sheet. Gently press your thumb or the back of a measuring spoon into the middle of the ball.
    • Bake cookies for 13-15 minutes, until the cookies are set and the bottoms are lightly browned. Remove from the oven and using the back of a round measuring spoon, gently press the indent back down. Allow the cookies to cool for 5 minutes on the pan, then carefully transfer to a wire cooling rack to cool completely.

    Make the icing

    • In a bowl, mix together the powdered sugar, vanilla, and 1 tablespoon of milk. Add 1 tablespoon of milk at a time until you reach desired consistency. You don't want the icing to be super runny, but enough to pipe/spoon into the cookies. Divided the icing into separate bowls and color with food coloring (optional).
    • Use a piping bag, a ziploc bag, or a spoon to put the icing into the thumbprints on the cookies. Sprinkle with your favorite holiday sprinkles. Allow the icing to set completely (about 12 hours) before serving or stacking them on top of one another.

    Notes

    Storing and Freezing: Cookies may be stored in an airtight container at room temperature or in the refrigerator for up to 5 days.  Baked cookies can be stored in the freezer for up to 3 months. Thaw at room temperature before serving. 
    • temperature butter- This is super important for this recipe because if you use warm butter your cookies will spread too much and not hold their shape. I like to take my butter out about an hour before baking (as long as it's not too warm inside my house). To test, gently press on your butter- it should leave a slight indent but the wrapper should not feel greasy.
    • spoon and level your flour- I always recommend spooning and leveling your flour when baking. Scooping the measuring cup right into the flour will actually compact the flour and give much more than the recipe calls for. To spoon and level, use a large spoon to gently scoop the flour into your measuring cup. Once it's full, use a flat edge (like a butter knife) to gently scrape across the top of the measuring cup.
    • allow pans to cool before baking- a general rule of thumb in baking if you don't want your cookies to spread is don't put your dough on a warm baking sheet. Allow your sheet to cool completely in between batches or use a different one.

    Nutrition

    Calories: 137kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 2mg | Potassium: 14mg | Fiber: 1g | Sugar: 12g | Vitamin A: 200IU | Calcium: 6mg | Iron: 1mg
    Tried this recipe?Let us know how it was! Share on Instagram and tag @bake.andbacon

    This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!

    « Snowball Cookies (Russian Tea Cakes)
    Raspberry Almond Thumbprint Cookies »
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    Reader Interactions

    Comments

    1. Shareen Bowling says

      December 24, 2022 at 5:20 pm

      5 stars
      I made these cookies, but instead of using melts I used buttercream frosting, and they were so good. They were a fan favorite and got wiped out immediately at my Christmas Eve family get together. I did have a problem with them spreading too much, but I know it was because of user error and due to the fact that I let them set out too long before putting in oven to bake so the dough softened some so they spread a little too much. They might of not of been a 10 to look at because it was my first time baking them, but the flavor was awesome.

      Reply
      • Kelly Hamilton says

        January 03, 2023 at 11:55 am

        Thanks so much for trying this recipe, Shareen! Happy to hear you enjoyed it!

        Reply
    2. Jessica says

      December 15, 2022 at 7:10 pm

      I made these last year and they were a hit. I'm wondering, can this recipe be used to make sugar cookies and using cookie cutters?

      Reply
      • Kelly Hamilton says

        December 16, 2022 at 12:11 pm

        Hi Jessica! So glad to hear you loved these! I'm not sure they would work with cookie cutters, I feel like they wouldn't keep the shape of the cookie cutter when baked. But they might! I have never tried, sorry!

        Reply
    3. Catherine says

      February 25, 2022 at 11:02 am

      5 stars
      Made these for valentines day with red icing and white sprinkles and they were absolutely divine. Will be making them again at Christmas for sure.

      Reply
      • Kelly Hamilton says

        February 27, 2022 at 11:35 am

        So happy to hear you enjoyed this recipe, Catherine!

        Reply

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    Hi, I'm Kelly! I'm the self-taught baker, food photographer, and dog mom behind Bake & Bacon. I'm here to bring you easy recipes for my favorite things- delicious breakfasts and decadent desserts!

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