Christmas Thumbprint Cookies

You'll love these easy Christmas thumbprint cookies! Perfect for gifting and the best ever for shipping because the filling doesn't smear! These cookies are soft, flavorful, and sure to be a holiday favorite.

Course Christmas, cookies

Cuisine American - Vintage

Servings

Calories 115kcal

Author Marye Audet-White

Ingredients

Cookies

1 cup butter softened
½ cup light brown sugar packed
1 egg room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
colored sprinkles

Filling

1 cup sugar
¼ cup butter cubed
¼ cup evaporated milk
8 ounces white candy coating
1 teaspoon vanilla extract
Red and green food coloring paste or gel

Instructions

Cookies

Preheat oven to 350°.
Cream butter and brown sugar until light and fluffy, about 3 minutes.
Beat in egg and vanilla.
Whisk dry ingredients together in another bowl.
Gradually beat into creamed mixture.
Place sprinkles in a bowl.
Shape dough into 1-in. balls.
Dip tops in sprinkles.
Place 2 inches apart on ungreased baking sheets covered with parchment paper.
Press a deep indentation in center of each with your thumb or a round measuring spoon.
Bake until edges are light brown, 10-12 minutes.
Reform any indentations that may have closed.
Remove to wire racks to cool.

Filling

Bring sugar, butter, and milk to a boil in a small saucepan, stirring constantly.
Cook and stir 1 minute.
Remove from heat. Add candy coating and vanilla; stir until smooth.
Divide filling between 3 bowls.
Using food coloring paste add red to one bowl and green to another. Leave the third one white.
Whisk until smooth.
Carefully spoon fillings into indentations.
Refrigerate until set.

Notes

Storage:

To store Christmas thumbprint cookies, let them cool and set completely. Keep 'em in an airtight container with parchment between the layers at room temperature for up to a week.

These are easy cookies to freeze, too. Make sure to put 'em in a tightly sealed container, with parchment between the layers, and they'll last for three months—baked or unbaked.

Tips:

Let your butter sit at room temperature for about an hour to soften. I don't like to soften it in the microwave, but you can if you're in a pinch.

When adding the dry ingredients to the beaten mixture, don't overmix it, or the cookies will taste tougher. Just mix 'til everything is combined.

These cookies won't turn super dark in the oven. They'll set as they cool, so don't overbake them.

Nutrition