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Thumbprint Cookies

Large Family Make-Ahead Thumbprint Cookies, Freezer Friendly Recipe!

  • Author: Jamerrill Stewart
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 24 Cookies
  • Category: Dessert
  • Method: Oven

Description

Prepare the perfect holiday treat with this Make-Ahead Thumbprint Cookies recipe. You can create the dough in advance and bake these cookies when ready to serve them to your large family. 

 


Ingredients

  • 1 ⅓ cup butter, softened
  • 1 ½ cup sugar
  • 4 eggs yolks
  • 2 teaspoon vanilla
  • 3 cups all purpose flour

For rolling:

  • 4 egg whites
  • Desired coating (nuts, sprinkles, etc.)
  • Desired filling (icing, jam, candy, etc.)

 


Instructions

  1. In a large mixing bowl, beat the butter and sugar until light and fluffy, about 5 minutes.

  2. To the butter, add the egg yolks and vanilla, mixing until well blended. 

  3. Add the flour about ½ cup at a time and mix after each addition, scraping down the sides as needed.

  4. Transfer the cookie dough from the bowl to plastic wrap. Roll in plastic wrap and seal the ends tightly. Place the dough in the refrigerator and chill for at least 1 hour.

  5. When ready to bake, preheat the oven to 350 degrees. Prepare a cookie sheet with parchment paper.

  6. Using a small cookie scoop, portion the dough into 1 inch balls. 

  7. Dip the balls in egg whites and roll in your desired coating. 

  8. Place the cookie balls 1 inch apart on the cookie sheet. 

  9. Using the rounded side of a greased teaspoon make an indentation in the center of each cookie ball.

  10. Bake for 10 to 12 minutes. If necessary, use the rounded side of the teaspoon to reshape the cookie’s hole. Let cookies cool on the cookie sheet for 2 minutes before removing to a wire rack for cooling.

 

To make ahead:

  1. Bake as directed but do not fill the cookies.

  2. Layer the cookies between layers of wax paper in an airtight container. Store at room temperature for up to 3 days or in a freezer up to 3 months. 

  3. Thaw the cookies completely before filling with your favorite filling.

 

Linzer Thumbprints

  1. Bake the cookies and allow to cool completely.

  2. Place 1 cup powdered sugar in a large storage bag.  

  3. Add the cookies, a few at a time, shaking gently to coat.

  4. Carefully remove the cookies from the bag and fill each with ½ teaspoon raspberry preserves.  Top with toasted sliced almonds.

Peanut Butter

  1. Finely chop 1 cup peanuts.

  2. Roll each cookie ball in the egg whites and then in the finely chopped peanuts. Remember to make the indentation in each cookie prior to baking.

  3. Bake for 10 to 12 minutes and allow to cool completely.  

  4. Fill each indentation with ½ teaspoon creamy peanut butter.

Chocolate Sprinkles

  1. Roll each cookie ball in the egg whites and then in the chocolate sprinkles. Remember to make the indentation in each cookie prior to baking.

  2. Bake for 10 to 12 minutes, remove from the oven, and immediately top each cookie with a chocolate kiss. 

Christmas Stars

  1. Roll each cookie ball in the egg whites and then in the Christmas sprinkles. Remember to make the indentation in each cookie prior to baking.

  2. Bake for 10 to 12 minutes and allow to cool completely.  

  3. Fill a decorating bag fitted with a star tip with canned or homemade vanilla frosting. Pipe the frosting into each indentation making a star.

Walnuts and Jam

  1. Finely chop 1 cup walnuts.

  2. Roll each cookie ball in the egg whites and then in the finely chopped walnuts. Remember to make the indentation in each cookie prior to baking.

  3. Bake for 10 to 12 minutes and allow to cool completely.  

  4. Fill each indentation with ½ teaspoon of your favorite jam or preserves.

Keywords: Make-Ahead Thumbprint Cookies

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