Iced Thumbprint Cookies

Tender, buttery sugar cookies rolled in colorful sprinkles and filled with icing!

Iced Thumbprint Cookies | From:

I find it hard to believe that Valentine’s Day is next week! I swear we were just celebrating New Year’s and here we are already into a new month. Valentine’s Day is always a fun time to try all things tinted pink and red. With Red Velvet being my typical go to Valentines Day recipe, this year I set out to create one of my favorite types of cookies with a Valentine’s Day spin-Iced Thumbprint Cookies.

Iced Thumbprint Cookies | From:
I just love the sweet/salty combination that these cookies have. They’re buttery, sweet, melt in your mouth deliciousness – just as a shortbread thumbprint should!
Iced Thumbprint Cookies | From:
These cookies are super simple to make, however, make sure you set aside enough time to make them. It’s a lot of waiting-waiting for the dough to chill before baking, waiting for the cookies to cool after baking and waiting for the the icing to set overnight before eating. You can get as creative with your color combinations and sprinkles as you want for these thumbprint cookies. Maybe mix and match pink and red for Valentine’s Day or even red and green for Christmas!

Iced Thumbprint Cookies

Tender, buttery sugar cookies rolled in colorful sprinkles and filled with icing!

Yield: 4 dozen


For the cookies:
1 cup unsalted butter, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 cup all purpose flour
1/2 teaspoon salt

For the icing:
2 tablespoons milk
1 1/4 cup powdered sugar
food coloring


1. Whisk flour and salt together in medium bowl; set aside.

2. In stand mixer fitted with paddle attachment, beat butter, sugar and vanilla at medium speed until light and fluffy, about 3 minutes, scraping down sides and bottom of bowl with rubber spatula. Reduce speed to low and add flour mixture, mixing until incorporated. Wrap tightly in the plastic wrap. Refrigerate for at least 1 hour.

3. Heat oven to 325 degrees. Line a baking sheet with parchment paper or a Silpat Baking Mat.

4. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sprinkles and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart. Using your thumb, dowel 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, dowel 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.

5. To make the icing, whisk the milk and powdered sugar together in a small bowl and add some food coloring. Stir to combine and add more milk (up to 2 teaspoons more) to get a smooth and spoonable, but not runny, consistency. Fill centers with icing. Let set overnight. Cookies can be stored in airtight containers up to 1 week.

Source: adapted from Recipe for Crazy, originally from Martha Stewart

Iced Thumbprint Cookies | From:

One Year Ago: Red Velvet Poke Cake Red Velvet Poke Cake {Sweet Pea's Kitchen}
Two Years Ago: Nutella Sandwich Cookies Nutella Sandwich Cookies {Sweet Pea's Kitchen}

Three Years Ago: Lemon Poppy Seed Pound Cake Lemon Poppy Seed Pound Cake

Four Years Ago: Pretzel Bites with Cheese Pretzel Bites with Cheese

2 Responses to “Iced Thumbprint Cookies”

  1. #
    Emily Boo — February 7, 2015 @ 4:24 am

    I ate some cookies like this the other day & they were delicious. I didn’t know what they were or how to make them & now I do!
    Thumbprint cookies will be going on my ‘to bake’ list 🙂


  2. #
    Maureen — February 7, 2015 @ 6:48 pm

    Love all your recipes

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