Who doesn’t love to sink their teeth into a freshly baked cookie, especially during the holiday season? These two thumbprint cookie recipes are perfect for your holiday baking and make for a delicious crowd-pleaser.
Glazed Strawberry Thumbprint Cookies
Ingredients:
- ½ cup softened butter
- ¾ cup sugar
- 1 egg yolk
- 1 teaspoon almond extract
- ¼ teaspoon salt
- 1¾ cup all-purpose flour
- ½ cup finely chopped walnuts
- ¼ cup strawberry jam
- 3 tablespoons water
- 3 tablespoons white sugar
Instructions:
- Preheat oven to 375 degrees F (190 degrees C).
- In a bowl, cream together butter and sugar with a hand mixer until smooth. Beat in egg yolk, almond extract and salt. Add the flour, a little at a time, and mix until a smooth dough is formed. Finally, stir in walnuts.
- Form the dough into one inch balls and place them on a lightly greased cookie sheet. Make a thumbprint indentation in the center of each cookie and fill each with a teaspoon of strawberry jam.
- In a small bowl, dissolve water and white sugar together. Brush cookie tops with the sugar solution.
- Bake for 10 to 12 minutes in preheated oven, or until golden. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Pecan Thumbprint Cookies With Chocolate Buttercream Icing
Ingredients:
- 1 cup butter, softened
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons molasses
- 2 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2/3 cup chopped pecans
- 1/4 cup raspberry jam
- Chocolate Buttercream Icing
- 3/4 cup butter
- 3¼ to 3 3/4 cups confectioners’ sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup warm 2% milk
Instructions:
- Preheat oven to 350 degrees.
- In a large mixing bowl, beat the butter, brown sugar, and vanilla using an electric mixer until creamy.
- Add molasses, flour, and salt and mix on low speed until combined. Stir in pecans.
- Roll dough into 1-inch balls and place on a lightly greased cookie sheet. Make an indentation in the center of each cookie by pressing your thumb lightly into the dough. Fill with the raspberry jam.
- Bake for 13 to 15 minutes or until lightly browned. Cool for 3 minutes on the cookie sheet before transferring to a wire rack to cool completely.
- In a small bowl, beat butter on medium speed until creamy. Gradually add confectioners’ sugar, 1 cup at a time, beating until fully combined. Beat in cocoa powder and milk until smooth. If desired, add more confectioners’ sugar to thicken the icing.
- Spread icing over cooled cookies. Allow to sit for 10 minutes before serving.
These thumbprint cookies are a delicious treat to bring to any holiday gathering, and they’re easy to make! If you’re looking for the perfect baking equipment to use with these recipes, try something like the KitchenAid Artisan Series Tilt-Head Stand Mixer. Not only is it powerful and durable, but its 10-speed settings mean you can mix any type of cookie dough with ease. With this mixer in your kitchen, you’ll be churning out delicious thumbprint cookies in no time! Click here to check it out on Amazon.
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