Description
These Easter Thumbprint Cookies are a delightful treat for the holiday season. Soft, buttery cookies filled with fruity jam and topped with colorful sprinkles, these cookies are perfect for Easter gatherings or a festive springtime snack.
Ingredients
Scale
Cookies:
- 1 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup pastel-colored sprinkles or sanding sugar (optional)
Filling:
- 1/2 cup fruit jam or preserves (such as raspberry, apricot, or lemon curd)
Decoration (Optional):
- icing or white chocolate drizzle
Instructions
- Preheat oven: Preheat oven to 350°F and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolk and vanilla extract until smooth.
- Add dry ingredients: Gradually add flour and salt, mixing until a soft dough forms.
- Shape and fill cookies: Scoop dough into 1-inch balls. Roll in sprinkles if desired. Make an indentation in each ball and fill with jam.
- Bake: Bake for 12–14 minutes until lightly golden.
- Cool and decorate: Cool on the baking sheet before transferring to a wire rack. Drizzle with icing or white chocolate if desired.
Notes
- Experiment with different jam flavors for a variety of colors and flavors.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
