Thumbprint Cookies

Thumbprint Cookies

Guess what I am sharing with you?   That’s right, another cookie recipe!  These cookies were part of my boyfriend’s little bake-a-thon 2013. Thumbprint cookies are very special to my boyfriend because when he was little, he used to make these cookies with his Nanny (grandma.)  This isn’t the exact recipe he made with his Nan, but is the closest thing he could find since he lost her recipe.  How can you say no to a cookie with a story like that!

Raspberry Thumbprints

The cookies he made with his Nan didn’t have icing on them, but I had him add this because that’s how my mom’s thumbprint cookies are.  A little drizzle of icing makes everything better, right?  He used two different types of jams and then filled some with apple butter.  We got the delicious apple butter in Napa a couple weeks ago from Frogs Leap Winery.   It was by far the best winery we went to while we were there and they served us cheese, crackers and this apple butter that we had to have more of.  The jams in the thumbprint cookies were raspberry (my favorite) and apricot (his favorite.)

Plate of Thumbprint Cookies

Thumbprint Cookies
  • 1 cup butter (2 sticks), at room temperature
  • ½ cup of sugar
  • 2 eggs yolks
  • 1 tsp. of vanilla extract
  • Pinch of salt
  • 2 cups AP flour
  • ½ cup of your favorite jam
  • 2 tsp. Milk
  • ½ Confectioners sugar
  1. In the bowl of a mixer cream together sugar and butter.
  2. Add in egg yolks and vanilla extract to the butter mixture.
  3. Add the flour and salt to batter and mix until just combined.
  4. Form dough into ball and flatten into a disk. Wrap in plastic wrap and place in fridge for 30 minutes.
  5. Preheat the oven to 350F.
  6. Roll the dough into 1 inch balls and place on parchment lined cookie sheets.
  7. Lightly press down with your thumb in center of the cookie dough ball and make a small well. In the well fill with ½ teaspoon of jam.
  8. Bake for 12-15 minutes or until slightly firm.
  9. Make icing by stirring together confectioners’ sugar and and milk. Stir until completely smooth. It should be runny to be able to drizzle over cookies.
  10. Once cookies are cooled, take a spoon and drizzle icing back and forth over cookies to make stripes.

Source- adapted from Garret McCord from Vanilla Garlic via Simply Recipes

Apple Butter Thumbprintssisterk (2)

Soft Sugar Cookies with Buttercream Frosting

So, I have seen these soft sugar cookies on just about every blog I read.  I have been trying to ignore their existence because I knew they would be too good and I would eat them all.  Well, I finally caved in and made them for a bake sale that was going on at my work to support local food banks.  I was right… these cookies are too good!  They need to be erased from my mind like on Men in Black or maybe a vampire can compel me to not remember these cookies.  I am afraid these things can’t happen and I will have to suffer on the elliptical at the gym everyday knowing that these cookies exist.

Okay, I am being a little over-dramatic.  I just think these cookies are really great.  They are a really yummy soft sugar cookie with butter-cream frosting.  My boyfriend called them cupcake cookies because they sort of look like the top of a cupcake.  They were very successful in the bake sale, although they were selling them for a dollar! These cookies are totally worth two dollars.

These soft sugar cookies can be festive for whatever holiday that you want them to be with a little food coloring and sprinkles.  I made mine Easter/ Spring color with light yellow frosting and pink sprinkles.  You could make them for any holidays like Easter,  Memorial Day, Fourth of July, Halloween, St. Patrick’s Day, Christmas, my birthday, and even just a Tuesday.  I am sure I can think of more reasons to make these cookies!

Soft Sugar Cookies with Buttercream Frosting

Soft Sugar Cookies with Buttercream Frosting
  • Cookies:
  • 4½ cups AP flour
  • 4½ tsp. baking powder
  • ¾ tsp. salt
  • 3 sticks unsalted butter, at room temperature (1½ cup)
  • 1½ cups sugar
  • 3 large eggs
  • 5 tsp. vanilla extract
  • Frosting:
  • 5 cups confectioners’ sugar
  • ⅓ cup (5⅓ tbsp.) unsalted butter, melted
  • 1 tbsp. vanilla extract
  • 7-8 tbsp. milk (plus more, as needed)
  • Food coloring
  • Sprinkles
  1. Line baking sheets with silicone non-stick mats or parchment paper. In a medium sized bowl, mix together flour, baking powder and salt. Next in a large bowl or the bowl of your electric mixer combine butter and sugar, Mix on medium–high until light and fluffy. Beat in eggs one at a time until combined. Next mix in vanilla extract being sure to scrape down the sides to combine everything. Gradually add in dry ingredients on low speed until combined, then cover and refrigerate for 1 hour.
  2. Preheat oven to 350 degrees. Using the large cupcake scoop or a ¼ measuring cup scoop out portions of dough and roll into balls. Flatten each dough ball with hand and place cookies 2-3 inches apart from one another on baking sheet. Bake for 10-12 minutes until set. Let cool on baking sheet for 2-3 minutes then move over to a cooling rack.
  3. In the bowl of the mixer with a whisk attachment add in 5 cups of confectioners’ sugar. Add in melted butter, vanilla and milk and whisk at low speed until smooth. Continue to whisk for 1 minute. Add in food coloring at this time and mix to combine. When cookies are completely cool, frost and top with sprinkles. Leave cookies out at room temperature until the frosting hardens on top. Place the cookies in an airtight container and place wax paper between the layers. Serve with a big glass of milk and charge at least 2 dollars for them at a bake sale!

Source- adapted from Annie’s Eats, originally from Hostess with the Mostess

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