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    Home » Recipes

    Thumbprint Cookies with Buttercream Frosting

    December 15, 2022 by Patti Estep 18 Comments

    Jump to Recipe
    Icing cookies in colors of red, green and white.

    These classic thumbprint cookies with icing are rich and colorful. Plus they freeze well so you can work ahead.

    Thumbprint cookies with red, white and green frosting.

    My mom used to have us help her with thumbprint Christmas cookies every year when I was a kid. They are very buttery and are topped with a rich buttercream icing. It's a real treat that I continue making to this day for the holidays.

    I will admit that they do take a little extra time but they are worth it.  If you are pressed for time you could fill them with your favorite jam or preserves, however, I really love the flavor of homemade buttercream frosting.

    Cookie dough balls in egg white and crushed walnut.

    How to Make Thumbprint Cookies with Icing

    The recipe makes a little more than three dozen cookies, depending on how big you make the cookie dough balls.

    The dough balls need to be rolled in egg whites, then walnuts.

    After 5 minutes in the oven, you take the cookie sheet pan out of the oven and use your thumb to "print" the center of the cookie, thus the name. Then you pop them back in the oven to finish cooking.

    Once they cool you can top them off with buttercream icing or royal icing. In a pitch, you can substitute raspberry jam or another favorite jam flavor.

    Making the thumb print in the cookie

    Tips for Making Thumbprint Cookies

    • Make sure you chop your walnuts pretty fine or else they tend to fall off.
    • After making the "thumbprint" I also switch the cookie sheet trays on the oven shelves. This helps them bake more evenly.
    • If your thumb gets too hot, a finger works just as well.

    Can I freeze these cookies?

    Definitely, the high butter content helps to keep this cookie testing pretty fresh after freezing.

    Thumbprint cookies with buttercream icing.

    Also, if you'd like you can skip the butter in the icing making it more like royal icing.

    Using just powdered sugar and milk works, but I like this recipe with butter because I think it helps with freezing them and of course, it tastes great.

    And, it's how my mom made them.

    Patti signature

    More Cookie Recipes

    • Chocolate Caramel Thumbprints
    • Sugar Cookie Cups
    • Chocolate Buttercream Hearts
    Thumbprint cookies with icing in red, green and white.

    Icing Thumbprint Cookie Recipe

    These thumbprint cookies with icing are an extra special treat that freezes well for any time of year.
    4.48 from 23 votes
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Cook Time 15 mins
    5 mins
    Total Time 45 mins
    Course Recipes
    Cuisine Cookies
    Servings 36
    Calories 152 kcal

    Ingredients
      

    • Cookie
    • 2 cup all purpose flour
    • 1 cup butter softened 2 sticks
    • 1/2 cup granulated sugar
    • 1/2 teaspoon salt
    • 1 teaspoon vanilla extract
    • 2 egg yolks
    • 1 1/2 cups walnuts finely chopped
    • Icing
    • 4 tablespoons of butter room temperature
    • 1 1/2 cup powdered sugar
    • 1 tablespoon milk
    • food coloring

    Instructions
     

    • Chop walnuts and place them in a shallow bowl.
    • Separate eggs and place yolks in a large mixing bowl and the whites in another shallow bowl.
    • Cream together butter, sugar, vanilla, and salt with the egg yolks.
    • Gradually stir in the flour.
    • Using a small cookie scoop or teaspoon make 1-inch balls of cookie dough.
    • Roll dough balls first in the egg whites.
    • Then roll in the walnuts.
    • Place on a baking sheet and bake in a preheated 350-degree oven for 5 minutes.
    • Remove and using your thumb make an indentation in the center of each dough then return to the oven for 7-10 more minutes.
    • Remove baking sheets from the oven and let cool on a wire rack.
    • Make the icing by combining all ingredients and adding enough milk to give you a smooth, workable consistency. Keep some of the icing white and portion out the rest for as many colors as you'd like and add food coloring.
    • Spoon some icing into each cookie indentation.
    • Makes approx. 3 dozen cookies

    Notes

    Similar to shortbread cookies, the thumbprint cookies keeps well for a few of weeks in the freezer packed in an airtight container. Thaw at room temperature before serving.
    If you are not a fan of nuts you could try rolling the dough balls in sprinkles.

    Nutrition

    Serving: 1gCalories: 152kcalCarbohydrates: 15gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 5gCholesterol: 27mgSodium: 89mgFiber: 1gSugar: 9g

    Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

    Tried this recipe?Let us know how it was!

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    About Patti Estep

    Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

    Reader Interactions

    Comments

    1. Lisa

      December 18, 2020 at 7:44 am

      Could I use sprinkles instead of nuts so I can give these to people with nut allergies?

      Reply
      • Patti Estep

        December 18, 2020 at 9:36 am

        Lisa, I have never tried it. I would worry that the sprinkles would burn? However, I have seen them in the store so perhaps that would work great. Also, you could leave some of the thumbprints plain without nuts for those with allergies.

        Reply
    2. Laurie Bowman

      December 15, 2020 at 6:42 pm

      Patti,
      I have made thousands of thumbprint cookies in my lifetime, I have to admit these were fantastic. I used pecans instead of walnuts, I like the taste much better. An old secret my Grams taught me, freeze pecans over night then crush them, they roll so much better.
      Thanks for sharing.
      Laurie

      Reply
      • Patti Estep

        December 16, 2020 at 5:50 am

        Thanks Laurie. I bet pecans are delicious in this recipe. Thanks for the great tip from Gram.

        Reply
    3. Megan

      December 05, 2020 at 3:47 pm

      Hi. These are our favorite cookies! I am wondering if there is a way to just bake the walnuts in the cookie instead of rolling them. It's that a possibility? If so how would you suggest going about that?

      Reply
      • Patti Estep

        December 06, 2020 at 6:13 am

        Megan, I guess you could incorporate the walnut directly into the dough but I have never tried it. Let me know how it turns out.

        Reply
    4. Ashley

      December 15, 2019 at 6:10 am

      I made the dough and forgot I had appt. So I placed the dough in fridge. How long do you suggest I leave the dough out at room temperature before rolling them into balls and cook them?

      Reply
      • Patti Estep

        December 15, 2019 at 6:30 am

        Ashley, you shouldn't have to wait long. Maybe 20 minutes. Just long enough to be able to work with the dough. It will depend on how cold your fridge is and how warm your kitchen is. Have fun.

        Reply
    5. Lucy

      December 12, 2019 at 10:37 am

      Is it salted butter unsalted butter or margarine?

      Reply
      • Patti Estep

        December 12, 2019 at 3:21 pm

        Lucy, I almost always use salted butter. I know that many bakers say you should use unsalted butter and you can if you want to but I don't.

        Reply
    6. Lisa

      May 30, 2018 at 3:53 pm

      Can they be frozen with the icing?

      Reply
      • Patti Estep

        May 30, 2018 at 3:57 pm

        Yes, they can. Place them in an airtight plastic container and they should keep pretty well because of the high butter content. That being said, nothing tastes as good as fresh same day cookies.

        Reply
        • Clarissa

          February 08, 2019 at 2:05 am

          What would you advise if I wanted to freeze them... Would it taste better if I froze the dough then thaw, egg, nut, bake and frost the day of. or just thaw the already frosted cookie the day of?

        • Patti Estep

          February 08, 2019 at 7:15 am

          Clarissa, I think either option is good. If you are particularly picky about freezing cookies just freeze the dough. However, that leaves you much more work to do when you want the cookies. I will say that this cookie even after it's baked holds up pretty well in the freezer. I think it's because they have a higher fat content than a sugar cookie.

    7. Vanessa

      December 14, 2015 at 9:11 am

      These are so yummy. I love the almonds in the cookies. I am going to give these a try.

      Reply
      • Patti

        December 14, 2015 at 4:47 pm

        Thanks Vanessa but they are walnuts. Still good though. 🙂

        Reply
    8. Susan M

      December 11, 2015 at 7:59 pm

      The old recipes are the best! Thanks for sharing this special family recipe. I've never made thumbprint cookies with icing in the center! I'll have it try it,

      Reply
      • Patti

        December 12, 2015 at 6:52 am

        Oh Susan,
        You must try them with icing. They are double delicious!

        Reply

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