Description
These Easter Thumbprint Cookies are a delightful addition to any springtime gathering. With a buttery cookie base filled with sweet jam or tangy lemon curd, and adorned with colorful Easter sprinkles, these treats are as festive as they are delicious.
Ingredients
Scale
Cookies:
- 1 cup unsalted butter (softened)
- ⅔ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
Decorations:
- ½ cup Easter sprinkles or pastel-colored sanding sugar
- ½ cup fruit jam or lemon curd (such as raspberry, apricot, or strawberry)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) 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, about 2–3 minutes.
- Add Wet Ingredients: Mix in the egg yolk and vanilla extract until combined.
- Incorporate Dry Ingredients: Add the flour and salt, mix until a soft dough forms.
- Form and Decorate: Scoop dough into balls, roll in sprinkles, place on baking sheet, press indent, and fill with jam or lemon curd.
- Bake: Bake for 12–14 minutes until lightly golden.
- Cool and Serve: Let cookies cool on sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use different colors of jam or curd for a festive look.
- Store cookies in an airtight container at room temperature for up to 4 days.
- You can make the dough ahead and refrigerate for up to 2 days before baking.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
