Recipes and Cooking Basic Thumbprint Cookies 4.2 (42) 4 Reviews Thumbprint cookies are a classic Christmas cookie option for good reason: they're easy to customize and can easily be baked ahead and frozen. Let the kids help out with this easy thumbprint cookie recipe. Once you've got the basic recipe down, you'll also love our eight delicious thumbprint cookie flavor variations. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 11, 2015 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Total Time: 2 hrs Servings: 30 Yield: 30 cookies Ingredients ⅔ cup butter, softened ½ cup sugar 2 egg yolks 1 teaspoon vanilla 1 ½ cup all-purpose flour Desired coating Desired filling Directions In a large bowl beat butter with a mixer on medium 30 seconds. Add sugar. Beat until combined, scraping sides of bowl as needed. Beat in egg yolks and vanilla until combined. Beat in flour. Chill, covered, 1 hour or until dough is easy to handle. Preheat oven to 375°F. Grease a cookie sheet. Shape dough into 1-inch balls. Roll in desired coating. Place balls 1 inch apart on prepared cookie sheet. Using your thumb, make an indent in the center of each ball. Bake 10 to 12 minutes or until bottoms are light brown. If centers puff up during baking, re-press with the round side of a measuring teaspoon. Remove cookies; let cool on a wire rack. Before serving, fill centers with desired filling. Makes 30 cookies. Blaine Moats Lemon-Coconut Thumbprints Prepare dough as directed, except add 1 teaspoon lemon, lime, or orange zest with the egg yolks. Roll balls in egg whites then in 1 cup shredded coconut. Bake and let cool as directed. Fill each with 1/2 tsp. lemon or lime curd. Linzer Thumbprints Prepare dough, bake, and let cool as directed. Once cool, place 2/3 cup powdered sugar in a large plastic bag. Add cookies, a few at a time, shaking to coat. Fill each with 1/2 teaspoon raspberry preserves. Top with toasted sliced almonds. Almond-Cherry Thumbprints Prepare dough as directed, except add 1/2 teaspoon almond extract with the egg yolks. Roll balls in 2 lightly beaten egg whites then in 1 cup finely chopped slivered almonds. Bake and let cool as directed. Fill each with 1 tsp. cherry pie filling, placing a cherry on top. Triple Chocolate Thumbprints Prepare dough as directed, except reduce flour to 1 1/4 cups and add 1/4 cup unsweetened cocoa powder with the flour. Roll balls in 2 lightly beaten egg whites then in 1 cup chocolate sprinkles. Bake as directed. Immediately press a chocolate Kiss into each. Mint Sparklers Prepare dough as directed, except add 1/2 teaspoon mint extract with the egg yolks. Do not grease cookie sheet. Roll balls in coarse red or green sugar. Bake as directed. Immediately place a red or green candy coating disk in the center of each cookie. Bake 1 minute more. If desired, use a toothpick to swirl melted disks slightly. Peanut Butter and Jelly Prepare dough as directed, except roll balls in 2 lightly beaten egg whites then in 1 cup finely chopped peanuts. Bake and let cool as directed. Fill with 1/2 teaspoon creamy peanut butter and 1/2 teaspoon grape jelly. Sprinkle with chopped peanuts. Sprinkle Stars Prepare dough as directed, except do not grease cookie sheet. Roll balls in assorted nonpareils. Bake and cool as directed. Spoon 3/4 cup canned or homemade vanilla frosting into a decorating bag fitted with a small star tip. Pipe frosting into each center. Walnuts and Jam Thumbprints Prepare dough as directed, except roll balls in two lightly beaten egg whites then in 1 cup finely chopped walnuts. Bake and let cool as directed. Fill each with 1/2 tsp. apricot or strawberry preserves. Cookie Storage: Layer filled Mint Sparklers and Triple Chocolate between waxed paper in an airtight container. Layer and store all others unfilled. Store at room temperature up to 3 days or freeze up to 3 months. To serve, thaw (if frozen) and fill as directed. Rate it Print