Old Fashioned Thumbprint Cookie Recipe, Great For Any Occasion

My sister Laureen made the very best thumbprint cookies. She was a fantastic cook, and these cookies were always a favorite of mine. While going through my mom’s collection of handwritten recipes, I found the recipe Laureen had shared with her. Now, I’m excited to share it with you. This super-easy thumbprint cookie recipe is perfect for holiday baking or any special occasion year-round!

Thumbprint cookies get their name from the small indentation you make in the dough with your thumb before baking. This creates a perfect little well to fill with buttercream frosting or jam. These cookies are simple, sweet, and addictive.

Ingredients You’ll Need for the Thumbprint Cookie Recipe

• Butter – Unsalted butter is used in cookie dough and the buttercream frosting. Make sure to soften the butter beforehand.
• Sugar – Granulated sugar is used in the dough, while confectioners’ sugar goes into the frosting.
• Eggs – Separate the eggs; the yolks are used in the dough, and the whites are used to coat the dough before rolling in nuts.
• Flour – All-purpose flour works perfectly for this recipe.
• Vanilla Extract – Adds a rich, warm flavor to the cookies and frosting.
• Salt – Enhances the overall flavor.
• Walnuts – Finely chopped walnuts create a crunchy coating for the cookies. You’ll need about 1 1/2 cups.
• Food Coloring – This is where you can get creative and decorate for any occasion or season.

Step-by-Step Instructions

• Step 1: Beat 2/3 cup softened butter with 1/3 cup granulated sugar until well combined. Add 2 egg yolks, 1 teaspoon vanilla extract, and 1/2 teaspoon salt, mixing until smooth. Gradually add 1 1/2 cups all-purpose flour and stir to form a dough.
• Step 2: Shape the dough into 24 equal-sized balls. Dip each ball into slightly beaten egg whites, then roll in the chopped walnuts until fully coated.
• Step 3: Place the balls on a parchment-lined baking sheet, spacing them about 1 inch apart. Using your thumb, press an indentation into each cookie ball, deep enough so the indentation remains even after baking. Bake at 350°F for about 15 minutes. Allow the cookies to cool completely on a wire rack before adding frosting.
• Step 4: While the cookies cool, prepare the buttercream frosting. Beat 1/4 cup softened butter with 2 cups confectioners’ sugar, 1/4 teaspoon vanilla extract, and 2-4 tablespoons milk. Whip on high until smooth and fluffy. Add food coloring if desired, or leave the frosting white.
• Step 5: Fill a piping bag with the buttercream and pipe a generous mound into the indentations of the cooled cookies. Alternatively, use a spoon for a rustic look.

Tips for Success

• Ensure the butter is fully softened before starting to achieve the best texture in your cookies and frosting.
• You can fill the cookies with a thick jam instead of buttercream frosting if you prefer a shortcut.
• Customize the frosting by tinting it with food coloring to match different seasons or celebrations. For a striped effect, paint thin lines of food coloring inside the piping bag before filling it with frosting. It’s an easy technique that creates an impressive look!

Find a few other Old-Fashioned Baking Recipes Here:

• Mom’s Old-Fashioned Rice Pudding Recipe
• The Best Old Fashioned Chocolate Chip Cookie Recipe
• Grandma’s Old Fashioned Raised Donut Recipe