Thumbprint Cookies with Icing Recipe | Cookie Recipe without Eggs

Some may even say that holiday cookie recipes should only be sugar. But that can get boring. Let’s use that all purpose flour for something more exciting and festive, for a thumbprint cookies with icing recipe.

It’s time to roll out those dough balls and make some holiday cookies, thumbprint cookies with icing recipe. A basic sugar cookie recipe uses simple ingredients to produce simple cookies.

You will need the usual egg yolk, all purpose flour, sugar, powdered sugar, and maybe some fun add-ins like sweet icing or food coloring. But sugar cookies are, overall, dull.

There’s nothing wrong with that; some people love easy cookie recipes that produce simple snacks. But the holiday season is all about extravagance and indulgence.

We decorate our homes with a whole bunch of extra. Garlands and lights go up, trees are adorned with shiny ornaments, and let’s not forget the gifts we all wish for each year.

No matter how you swing it, the holiday season is all about going the extra mile. Luckily, getting that extra something into a cookie recipe is still very simple.

You must open your mind and prepare those thumbs for a more extravagant holiday cookie. This is the thumbprint cookies with icing recipe that will take your celebrations to the next level.

Thumbprint Cookies with Icing Recipe | Cookie Recipe without Eggs

Some cookies just give holiday season vibes. But there really isn’t a single cookie out there that is just for the holidays. You can even make this thumbprint cookie recipe any time of year.

The jam in the center of each cookie can be changed out to fit whatever celebration you want. Raspberry jam is what is used in this recipe, and it fits the holiday season in appearance.

Raspberry thumbprint cookies just fit the holidays. But you can also use chocolate icing to fill the center of the cookie. You can even add a pecan or two to each cookie for pecan thumbprint cookies.

The point is that you can use these cookies any time of year; just change the center of each cookie to make it work.

Prepared Baking Sheet

This cookie recipe is simple and fun; it produces extravagant cookies that make the perfect addition to your snack cabinet. The golden brown bite-sized cookies will become your favorite cookies.

But you will also need some basic cookie supplies like a large bowl and a wire rack for cooling, and you can use an electric mixer to help speed up the process.

You may be asking how to get the best size cookie in this thumbprint cookies with icing recipe. The answer is a small cookie scoop for dough forms.

This scoop can also be used to make the thumbprint if you don’t want to use your fingers. A piping bag will also make things easier when it comes time to fill the center of each cookie.

These supplies will help you get the best results.

Thumbprint Cookie Simple Ingredients

You will need a mix of wet and dry ingredients to make this thumbprint cookies with icing recipe. The butter must be softened, so start by taking a stick or two out of the fridge.

This will give you room temperature butter. The rest of the ingredients are pretty common cookie ingredients like sugar, flour, and an extract for flavoring.

This recipe calls for almond extract instead of vanilla extract for a more robust almond flavor. The goal is to get buttery thumbprint cookies taste.

Then we get to the center filling of the cookie. As mentioned above, you don’t have to stick with raspberry jam,  but this recipe uses it. Don’t be afraid to use different fillings in each cookie.

This will offer different colors on the dessert table that will make for a beautiful scene. You can also use food coloring to change the color of the icing; why not pink icing?

That is the beauty of an easy recipe like this one. You can customize it without ruining the bake time or the structure of the end result.

How to make Classic Thumbprint Cookies

Heat oven to 350 degrees.

In a large mixing bowl, combine the sugar, almond extract, and butter. Beat at medium speed until creamy.

Add flour one cup at a time and beat on low speed until well mixed.

Shape dough into 1-inch balls and place 2 inches apart on an ungreased cookie sheet.

Make an indentation with the thumb in the center of the cookie. You can also use the back of a measuring spoon.

Fill each indentation with jam until it is level with the top of the cookie.

Bake for 14-18 minutes or until the edges are lightly browned.

Let stand one minute and remove from cookie sheet.

While the cookies are baking, mix powdered sugar, 1 1/2 tsp of almond extract, and water together to make the frosting.

Drizzle frosting over cookies before they have completely cooled.

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