These cookies remind me a lot of my mom. We would always get thumbprint cookies at the local grocery store or the little Slaton Bakery on the way to Lubbock.
I missed those cookies and miss my mom, so I made these little guys. You can change up the colors of the icing to reflect the holiday of your choice or just any fun colors you desire!
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2-1/2 cups all-purpose flour
- 3/4 cup powdered sugar
- 1 tablespoon corn syrup
- 1/8 teaspoon vanilla extract
- 1 teaspoon unsalted butter, melted
- 1-1/2 tablespoons milk + more/less to get to desired consistency
- gel food coloring of your choice
- Preheat oven to 350ºF. Line two baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer, cream together the butter, powdered sugar, and vanilla for about 2-3 minutes or until light and fluffy. Add salt and mix until just combined. Add flour gradually, about a 1/2 cup at a time, mixing well after each addition.
- Using a tablespoon measurement, scoop the dough out into equal portions. Using your hands, roll each portion into a round ball.
- Place the dough onto the prepared baking sheet about 2-inches apart. Using your thumb, gently press down on the top of each ball to make a small indention.
- Bake cookies for 10 minutes. Remove them from the oven and using a melon baller or other small round kitchen tool, gently press on each cookie to make a deeper indentation.
- Bake for an additional 7-8 minutes until the cookies are set. Cool the cookies completely on a wire rack before icing.
- While the cookies are cooling, make the icing. In a small bowl, combine the powdered sugar, corn syrup, vanilla, butter, and 1 tablespoon of the milk. Stir to combine and add more milk as needed to get a smooth and spoonable consistency.
- Spoon a small amount of icing into the center indentation of each cooled cookie and allow to set completely before eating.