Description
Delightful Easter Thumbprint Cookies filled with colorful candy melts or white chocolate and topped with festive decorations.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- Pastel-colored candy melts or white chocolate (for filling)
- Pastel sprinkles (optional)
- Mini chocolate eggs or jelly beans (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg yolk and vanilla extract, mixing thoroughly. Gradually incorporate the flour and salt until a soft dough forms.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them 2 inches apart. Press a small well into the center of each cookie ball.
- Bake for 10 to 12 minutes until the edges are lightly golden. Remove from the oven, re-press the centers if necessary, and let cool on a wire rack.
- In a heatproof bowl, melt the candy melts or white chocolate, stirring every 20 to 30 seconds until smooth.
- Spoon or pipe the melted chocolate into the thumbprint wells, top with a mini chocolate egg or jelly bean, and add sprinkles if desired. Allow to set before serving or storing.
Notes
- For a festive twist, add 1 teaspoon of lemon zest or almond extract to the dough.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg