Christmas Thumbprint Cookies
I did what I normally do with my recipes, I cheated. I made these Christmas Thumbprint Cookies with a cookie mix. However, I did make the middle icing by hand and I rolled them suckers up by hand. Anywhere I can take a shortcut, I will. And yes, I’m proud of the manual labor I did do.
Thumbprint Cookies are named that because after you roll the dough into a ball, you press your thumb in the middle of the cookie, leaving a thumbprint. Now, this doesn’t always work out. When they’re baking, sometimes you’ll lose that “thumbprint”.
You also don’t always have to use your thumb. Anything that is “curved” could be used. I used my thumb and then when the cookies were done, the “thumbprint” was not so deep anymore. So, I just used the bottom side of my cookie scoop while they were still warm.
These cookies are great, but they’re even better once you bite into the middle of the cookie and get some of that icing. That icing is Sa-weeeet.
What I used….
Betty Crocker Sugar Cookie mix + ingredients specified on the package. The sprinkles for the outside of the cookie. You choose what sprinkles you like best. For the icing, I used sugar, butter, milk, red candy coating and vanilla extract. Here you could change up the flavor, if you like. Use almond extract, or maybe even peppermint. Whatever floats your boat.
Need some more ideas for Christmas goodies??
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Christmas Thumbprint Cookies
- Mixer or Stand Mixer
- Baking Sheet
- Cooling Rack, Optional
- 1 Pkg Betty Crocker Sugar Cookie Mix Use ingredients, follow directions to make dough
- 1 Cup Sugar, White
- 1/4 Cup Butter
- 1/4 Cup Milk I used 2% Milk
- 8 Oz Red Candy Coating
- 1 Tsp Vanilla Extract Substitute if desired
- Preheat the oven to 375° (or 350° for dark or nonstick baking sheet)
- Make sugar cookie dough as directed. NOTE: I did not include the ingredients in the list in case you choose a different brand to make.
- Using a cookie scoop or your hands, make a ball about 1 inch or so. Roll the ball in your sprinkles. Place on a covered/sprayed baking sheet.
- Press your thumb, or other object of your choice, in the middle of the cookie, making an indention.
- Bake 7-9 minutes, or until done. Remove from oven and transfer cookies to a cooling rack. Let cool for 10 minutes while you make the icing. NOTE: If you have more batches to make, hold off on the next step "ICING" until all of your cookies are ready to be filled.
- ICING – bring the sugar, butter and milk to a boil in a saucepan, stirring constantly. Will burn quickly, if you don't watch this. Stir for 1 minute after it comes to a boil. Remove from heat and add the candy coating and vanilla. Keep stirring until it is combined and smooth.
- Spoon the icing in the "thumbprint" of each cookie. Let set – 15-20 minutes.