Can I make these cookies without a stand mixer?

Absolutely! You can use a hand mixer instead, or even mix by hand with a wooden spoon if your butter is very soft. Just make sure to cream the butter and sugar mixture thoroughly.

Why did my cookies spread too much while baking?

This usually happens when the butter is too warm or the dough gets too warm while handling. Try chilling the shaped cookies for 15 minutes before baking, and make sure your oven is fully preheated.

Can I use different types of sprinkles?

Yes! While nonpareils and jimmies work best for coating the outside of cookies, you can use any decorative sprinkles you like. Just avoid very large sprinkles that might burn during baking.

How do I know when the cookies are done baking?

These cookies should maintain their pale color on top with just slight golden coloring on the bottom. If they brown too much, they'll become crisp rather than tender. Start checking at 7 minutes, especially if your oven runs hot.

Easter Thumbprint Cookies Recipe

Description

These delightful Easter Thumbprint Cookies are buttery, soft, and adorned with vibrant sprinkles to celebrate the season. A sweet candy melt filling completes these festive treats, making them perfect for any Easter gathering or as a fun baking activity with family.

Ingredients

Units Scale

Dry Ingredients

1 1/4 cup flour
1/4 tsp kosher salt

Wet Ingredients

1/2 cup butter, unsalted
1/2 cup powdered sugar
1 tsp pure vanilla extract
2 tbsp heavy whipping cream

Decorations

2 cups Easter sprinkles
Candy melts (yellow and pink)

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Instructions

Prepare Your Oven
Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup.
Mix the Wet Ingredients
In a standing mixer, cream together the butter, powdered sugar, vanilla extract, and heavy whipping cream until smooth and well combined.
Incorporate the Dry Ingredients
Gradually add the flour and kosher salt to the wet mixture. Stir until a soft dough forms, ensuring that all the ingredients are evenly incorporated.
Shape the Cookies
Using a small cookie scoop (or roughly 1 tablespoon of dough), scoop out portions of the dough. Roll each portion into a smooth ball using your hands.
Add Sprinkles
Roll the cookie dough balls in the Easter sprinkles, ensuring they are generously coated on all sides. Place the decorated dough balls onto the prepared cookie sheets.
Create the Thumbprint Indent
Using your thumb or the back of a small spoon, gently press a dent into the center of each dough ball to prepare for the filling.
Bake the Cookies
Bake the cookies in the preheated oven for 7–10 minutes or until the bottoms are lightly golden. Once baked, remove the cookies from the oven and allow them to cool completely.
Prepare the Candy Melt Filling
Place about 1 cup of each candy melt color (yellow and pink) into separate microwave-safe piping bags. Microwave the candy melts for 45 seconds, then gently knead the bags until the melts are fully melted and smooth.
Fill the Thumbprints
Snip the tips off the piping bags. Carefully pipe the melted candy melts into the indents of the cooled cookies, filling them completely.
Set and Serve
Allow the candy melt filling to harden before serving. Enjoy your colorful and festive Easter Thumbprint Cookies!

Notes

You can substitute the Easter sprinkles with other seasonal sprinkles to fit any holiday or theme.
For a more refined flavor, try using high-quality vanilla extract in the dough.
Store the cookies in an airtight container at room temperature for 3–4 days.
If the dough is too sticky to handle, refrigerate for 15–20 minutes before shaping to make it easier to work with.

Nutrition

Serving Size: 1 cookie
Calories: 105
Sugar: 7g
Sodium: 35mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 0.5g
Protein: 1g
Cholesterol: 15mg