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Thumbprint Cookies with Icing Recipe

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3.8 from 78 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Frost the Cookies: Once the cookies are completely cooled, spread or pipe a small amount of almond buttercream frosting into each thumbprint indentation.
  7. 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.

Find it online: https://justsosavory.com/thumbprint-cookies-with-icing-recipe/