Description
These delightful Easter Thumbprint Cookies are a festive and colorful treat perfect for spring celebrations. Soft, buttery cookies are filled with candy melts and decorated with vibrant Easter sprinkles, making them a fun and tasty addition to any holiday dessert table.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cup all-purpose flour
- 1/4 tsp kosher salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp pure vanilla extract
- 2 tbsp heavy whipping cream
Decorations
- 2 cups Easter sprinkles
- Candy melts (yellow and pink), for filling and decoration
Instructions
- Prepare the dough: In a mixing bowl, cream together the softened unsalted butter and powdered sugar until light and fluffy. Add the vanilla extract and heavy whipping cream, beating to combine. Gradually incorporate the all-purpose flour and kosher salt, mixing until a smooth dough forms.
- Shape the cookies: Preheat your oven to 350°F (175°C). Roll dough into 1-inch balls and place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Create thumbprints: Using your thumb or the back of a small spoon, gently press into the center of each dough ball to create an indentation for filling.
- Add candy melt filling: Melt the yellow and pink candy melts according to package instructions. Spoon a small amount of melted candy melt into each indentation, filling the thumbprint well.
- Decorate with sprinkles: Immediately after filling, sprinkle Easter sprinkles over the candy-filled thumbprints so they stick and provide colorful decoration.
- Bake the cookies: Place the baking sheet in the preheated oven and bake for about 12-15 minutes, or until the edges are lightly golden and the candy melts have set.
- Cool and serve: Remove cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy your festive Easter Thumbprint Cookies!
Notes
- For best results, use room temperature butter so it creams easily.
- You can substitute candy melts with colored chocolate chips or jams if preferred.
- Be careful not to overfill the thumbprints to prevent candy from spilling during baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can also be frozen before baking; thaw and bake as directed.
