Iced Thumbprint Cookies
These simple Iced Thumbprint Cookies are filled with homemade Royal Icing and topped with Christmas-themed sprinkles!
Servings: 12
Ingredients
Thumbprint Cookies
- 125 g all-purpose flour (1 cup)
- ¼ tsp. salt
- 112 g unsalted butter softened (½ cup)
- 70 g granulated sugar or caster sugar (⅓ cup)
- 1 tsp. vanilla extract
- 1 egg yolk
Royal Icing Filling
- 80 g powdered sugar (⅔ cup)
- 2 tsp. meringue powder
- 2 tbsp. water room temperature
- 2 tbsp. sprinkles optional
Instructions
- Sift and mix flour and salt in a medium sized bowl and set aside.
- Place butter and sugar in a large mixing bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until mixture is pale and fluffy. Use a spatula to scrape any ingredients from the side of the bowl.
- Add egg yolk and vanilla extract and mix for 1-2 minutes.
- Add dry ingredients and mix until cookie dough is formed.
- Divide cookie dough into 12 parts. Rolls each cookie dough into a ball. Transfer to a plate with parchment paper and chill dough for at least 30 minutes (up to overnight).
- Preheat oven to 175°C (350F) and line a large baking sheet with parchment paper.
- Place each cookie ball on the baking sheet, leaving a 2-inch space between each one. Use your thumb or the round back of a measuring spoon to make an indentation in the center of each cookie ball.
- Bake for 11-14 minutes or until the edges start to turn golden brown. Cookies will be very soft when out of the oven.
- Allow to cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely.
- To make the royal icing: Place powdered sugar and meringue powder in a medium sized bowl. Stir in 2 tbsp. of room temperature water and mix for 1-2 minutes (you can use a handheld mixer or a stand mixer with the whisk attachment for this step).
- Spoon icing into each thumbprint cookie, filling all the way to the top. Leave to set for 3-4 minutes, then top with your favourite sprinkles. Leave cookies to set for 20-30 minutes before serving.