If you have a soft spot for cookies that are both charming and delicious, then the Thumbprint Cookies with Icing Recipe is going to become your new best friend in the kitchen. These little beauties are more than just pretty—they blend buttery shortbread with a dreamy almond buttercream icing that feels like a cozy hug in each bite. Perfect for holidays, special occasions, or just because, this recipe balances simplicity and elegance, delivering a treat that’s as fun to make as it is to devour.
Ingredients You’ll Need
Gathering the ingredients for this recipe is refreshingly straightforward, yet each one plays a vital role in achieving those melt-in-your-mouth textures and rich flavors that make Thumbprint Cookies with Icing Recipe stand out. From the creamy butter that forms the dough’s base to the light dusting of granulated sugar that gives an inviting sparkle, every component adds something special.
- 1 cup unsalted butter, room temperature: Soft butter ensures the dough blends smoothly and creates that tender shortbread texture.
- ¾ cup powdered sugar: Adds just the right amount of sweetness without graininess for a delicate crumb.
- 1 teaspoon vanilla extract: Infuses warmth and depth to the cookie flavor.
- 2 egg yolks: Give richness and help bind the dough beautifully.
- 2 ¼ cups all-purpose flour: The sturdy base that provides structure to hold everything together perfectly.
- ¼ teaspoon salt: Balances sweetness and enhances flavor.
- Granulated sugar, for rolling: Adds a delightful crunch and sparkle on the outside.
- ½ cup unsalted butter, room temperature (for almond buttercream): Creates a luscious, creamy frosting.
- ½ teaspoon pure vanilla extract (for almond buttercream): Boosts the frosting’s flavor profile with a classic note.
- ¼ teaspoon pure almond extract (for almond buttercream): Gives that unmistakable almond essence that pairs perfectly with the cookies.
- ⅛ teaspoon salt (for almond buttercream): Counters sweetness to keep the buttercream balanced.
- ⅛ teaspoon cinnamon, optional (for almond buttercream): Adds a subtle warmth and spice for extra depth.
- 1 ½ cups powdered sugar (for almond buttercream): Sweetens and smooths the frosting to the perfect texture.
- ½-1 tablespoon heavy cream or milk (for almond buttercream): Adjusts consistency for spreading or piping the icing beautifully.
How to Make Thumbprint Cookies with Icing Recipe
Step 1: Prepare the Shortbread Dough
Begin by creaming together the room temperature butter and powdered sugar until it’s silky and light. This mixture is the heart of your cookie’s tender crumb. Next, mix in the vanilla extract and egg yolks, blending until smooth and luscious—this is where the dough gains richness. Finally, stir in the flour and salt until just combined; be careful not to overwork the dough so the cookies stay delicate and flaky.
Step 2: Shape and Chill the Dough
Roll the dough into 1-inch balls and then gently roll them in granulated sugar for a sparkling finish. Place the sugared dough balls on a baking sheet lined with parchment paper, leaving enough space for spreading during baking. Chill them in the refrigerator for at least 30 minutes. This resting period firms up the dough, helping the cookies hold their shape and develop buttery flavor as they bake.
Step 3: Bake the Cookies
Preheat your oven to 350°F (175°C). Using your thumb or the back of a small spoon, carefully create a shallow indentation in the center of each dough ball—this is where the magic happens later with your almond buttercream icing. Bake the cookies for about 12 to 15 minutes, or until the edges are lightly golden but the centers remain soft. Remove from the oven and let them cool completely on a wire rack before adding icing.
Step 4: Make the Almond Buttercream Icing
While the cookies cool, whip up the almond buttercream by beating softened butter until fluffy. Slowly add powdered sugar, vanilla extract, almond extract, salt, and optional cinnamon, mixing each addition thoroughly. Adjust the texture with heavy cream or milk, adding just enough to create a spreadable, silky consistency. This frosting is where the cookie’s signature flavor truly shines, offering a sweet, nutty contrast that’s irresistible.
Step 5: Decorate the Cookies
Once the cookies have cooled, carefully fill each thumbprinted center with a generous dollop of almond buttercream frosting. For neat edges, you can pipe the buttercream with a small round tip. Let the icing set slightly before serving so each cookie looks as delightful as it tastes.
How to Serve Thumbprint Cookies with Icing Recipe
Garnishes
Add a touch of elegance by sprinkling a few finely chopped toasted almonds or a pinch of edible glitter over the icing. For a splash of color and flavor, consider placing a small piece of dried cherry or a fresh raspberry on top of each cookie. These garnishes not only elevate the look but bring a delightful textural contrast.
Side Dishes
These Thumbprint Cookies with Icing Recipe beauties pair wonderfully with a steaming cup of coffee or a lightly brewed black tea. If you’re serving them at a party, a glass of cold milk or almond milk complements the rich buttercream frosting perfectly, balancing sweetness between bites.
Creative Ways to Present
For a charming display, arrange your cookies on a tiered cake stand or wrap them up in colorful cellophane tied with a ribbon for gift-giving. If you want to wow your guests, scatter edible flower petals around your serving platter for a garden-fresh vibe that perfectly matches the almond notes in the icing.
Make Ahead and Storage
Storing Leftovers
To keep your thumbprint cookies fresh, store them in an airtight container at room temperature for up to 5 days. Make sure the cookies have completely cooled before sealing them to prevent condensation and sogginess, preserving their perfect buttery crunch and creamy icing.
Freezing
You can freeze both the baked cookies and the almond buttercream icing separately. Wrap cookies tightly in plastic wrap and place them inside a freezer-safe bag or container for up to 3 months. Freeze the buttercream in a similarly airtight container. When ready to enjoy, thaw both at room temperature before assembling to maintain the best texture and flavor.
Reheating
Reheating thumbprint cookies isn’t usually necessary, but if you prefer them slightly warm, pop them in a preheated oven at 300°F (150°C) for 5 minutes. Avoid microwaving, as it can melt the icing unevenly or make the cookie too soft.
FAQs
Can I use almond flour instead of all-purpose flour?
Almond flour will change the texture significantly, resulting in a more crumbly and fragile cookie. For best results with the classic Thumbprint Cookies with Icing Recipe, stick to all-purpose flour.
Is there a substitution for almond extract?
If you don’t have almond extract, vanilla extract alone works, but you’ll lose some of that signature nutty flavor. You could also experiment with a touch of hazelnut extract for a different but delicious twist.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free blend designed for baking. Make sure it contains xanthan gum or another binder to keep the dough together. The cookies might be a bit more delicate but still delightful.
How long does the icing keep once made?
The almond buttercream icing can be stored in an airtight container in the refrigerator for up to a week. Bring it back to room temperature and give it a quick whisk before spreading or piping.
Can these cookies be made without butter?
Butter is vital to the rich, tender texture and flavor of this recipe. Substituting it with margarine or oil could drastically alter the taste and consistency, so it’s best to use real unsalted butter for your Thumbprint Cookies with Icing Recipe.
Final Thoughts
These Thumbprint Cookies with Icing Recipe stand out as a truly special treat that’s surprisingly approachable to make. Their tender shortbread base combined with the luscious almond buttercream icing creates a flavor and texture harmony you’ll find yourself reaching for time and again. So grab your ingredients and put on your apron—baking these cookies is a joyful experience that rewards you with sweet memories and even sweeter bites.
PrintThumbprint Cookies with Icing Recipe
These Thumbprint Shortbread Cookies with Almond Buttercream Frosting are buttery, melt-in-your-mouth delights featuring a classic shortbread base rolled in sugar and topped with a rich, creamy almond-flavored frosting. Perfect for holiday gifting or any occasion that calls for a sweet, elegant treat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Thumbprint Shortbread Cookies
- 1 cup unsalted butter, room temperature (2 sticks)
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 egg yolks
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- granulated sugar, for rolling
Almond Buttercream Frosting
- ½ cup unsalted butter, room temperature (1 stick)
- ½ teaspoon pure vanilla extract
- ¼ teaspoon pure almond extract
- ⅛ teaspoon salt
- ⅛ teaspoon cinnamon (optional)
- 1 ½ cups powdered sugar
- ½–1 tablespoon heavy cream or milk, as needed
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, cream the unsalted butter with powdered sugar until light and fluffy. Add the vanilla extract and egg yolks, beating well to combine. Gradually add the all-purpose flour and salt, mixing until a soft dough forms.
- Form and Roll Cookies: Shape the dough into 1-inch balls, then roll each ball in granulated sugar to coat. Place them spaced apart on an ungreased baking sheet.
- Create Thumbprints: Using your thumb or the back of a small spoon, press an indentation into the center of each dough ball to form the thumbprint.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 12-15 minutes or until the edges are lightly golden. Remove from oven and allow to cool completely on the baking sheet.
- Make the Almond Buttercream Frosting: In a medium bowl, beat the unsalted butter until creamy. Add vanilla extract, almond extract, salt, and cinnamon (if using), mixing well. Gradually beat in powdered sugar until combined. Add heavy cream or milk, one teaspoon at a time, until the frosting reaches a smooth, spreadable consistency.
- Frost the Cookies: Once the cookies are completely cooled, spread or pipe a small amount of almond buttercream frosting into each thumbprint indentation.
- Serve and Store: Allow the frosting to set slightly before serving. Store the cookies in an airtight container at room temperature for up to one week.
Notes
- For a nut-free variation, omit the almond extract and use vanilla extract only in the frosting.
- You can add a sprinkle of finely chopped nuts or colored sugar on top of the frosting for decoration.
- If you want a more pronounced almond flavor, toast a few almonds and finely chop to mix into the frosting.
- Make sure cookies are completely cool before frosting to prevent melting the buttercream.
- The cinnamon in the frosting is optional but adds a warm spice note that complements the almond.
