Description
Delight in these charming Easter Thumbprint Cookies, beautifully adorned with pastel sprinkles and candy-coated eggs. Soft, buttery, and perfectly sweet, these festive treats are a perfect addition to your spring celebrations or holiday dessert table.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ cup pastel-colored sprinkles (optional)
Decoration
- ½ cup white chocolate or candy melts
- Pastel-colored candy-coated chocolate eggs (like mini eggs or similar)
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, creating a smooth base for the dough.
- Add egg yolks and vanilla: Mix in the two egg yolks and the vanilla extract, blending thoroughly to achieve a smooth consistency.
- Incorporate dry ingredients: Gradually add the all-purpose flour and salt into the wet mixture, stirring gently until a soft dough forms without overmixing.
- Form dough balls and add sprinkles: Scoop tablespoon-sized portions of the dough and roll each into a ball. If you like, roll the dough balls in pastel sprinkles to add colorful texture.
- Indent dough balls: Place the balls on the prepared baking sheets about 2 inches apart. Using your thumb or the back of a teaspoon, gently press a small indentation into the center of each ball for the filling.
- Bake the cookies: Bake in the preheated oven for 10–12 minutes, or until the cookie edges turn lightly golden. If the indentations puff up, press them down gently again while cookies are still warm.
- Cool completely: Transfer the cookies to a wire rack and let them cool completely before decorating.
- Melt white chocolate: Melt the white chocolate or candy melts in the microwave in 30-second intervals, stirring between each until smooth and fully melted.
- Fill and decorate: Spoon or pipe a small amount of melted white chocolate into the center indentation of each cookie and press a pastel-colored candy egg into the chocolate.
- Set and serve: Allow the chocolate to set fully before serving or storing the cookies in an airtight container.
Notes
- Customize with different colors of candy eggs or sprinkles to suit various holidays or celebrations.
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
