Buttercream-Filled Thumbprint Cookies

Name: Thumbprint Cookies with Buttercream Filling
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 cup unsalted butter ( (room temperature)); ½ cup granulated sugar; 2 egg yolks; 1 teaspoon vanilla extract; 2¼ cups all-purpose flour; ½ teaspoon salt; ½ cup unsalted butter ((room temperature)); 3 cups powdered sugar; 1-2 tablespoons heavy cream or milk; ½ teaspoon vanilla extract; 4 drops food coloring ((optional))

These buttercream thumbprint cookies, filled with creamy buttercream, are a delicious treat that blends a soft cookie with a sweet, fluffy middle.

Rolling the cookies in sugar before baking gives them a slightly crispy outer layer that pairs well with the soft buttercream. You can also fill these cookies with simple vanilla buttercream or add fun colors and flavors for the season. Trust me. This will be one of your favorite cookie recipes for the holiday.

cooling rack with thumbprint cookies filled with pink buttercream.

Thumbprint Cookies with Buttercream Filling

A buttery cookie base and luscious, creamy filling.

Prep Time 20

Cook Time 15

Total Time 35

Equipment

Stand mixer or handheld mixer
Mixing Bowls (large and small ones)
Measuring cups and spoons
Rubber spatula
Plastic Wrap
Cookie scoop or tablespoon
Baking sheets
Piping bag
Parchment paper
Wire cooling rack
Sifter

Ingredients

Cookie Dough

1 cup unsalted butter (room temperature)
½ cup granulated sugar
2 egg yolks
1 teaspoon vanilla extract
2¼ cups all-purpose flour
½ teaspoon salt

Buttercream

½ cup unsalted butter (room temperature)
3 cups powdered sugar
1-2 tablespoons heavy cream or milk
½ teaspoon vanilla extract
4 drops food coloring (optional)

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Instructions

Prep the oven and baking sheets. Preheat the oven to 350°F and position two racks in the center. Then, line two large baking sheets with parchment paper.
Cream the butter and sugar. In a stand mixer fitted with the paddle attachment or a large mixing bowl using a handheld mixer, cream the butter and sugar together for 2–3 minutes until light and fluffy. Then, add the egg yolks and vanilla extract and beat for another 1–2 minutes until the mixture is pale and airy.
Combine the dry ingredients. In a small bowl, whisk together the flour and salt. Then, slowly add this dry mixture to the butter-sugar mixture, mixing at low speed after each addition until combined. Avoid overmixing to keep the dough tender.
Chill the dough. Cover the bowl tightly with plastic wrap and refrigerate for 30 minutes. Chilling will help the cookies hold their shape during baking.
Form the cookies. Use a cookie scoop or tablespoon to portion the dough, then roll each portion into a ball. Then, roll each ball in granulated sugar to create a lightly crisp exterior. Next, place the dough balls on the prepared baking sheets, spacing them one inch apart.
Indent the cookies. Press an indentation into the center of each dough ball using the back of a ¼ teaspoon or the handle of a wooden spoon. The indentation will spread slightly as the cookies bake.
Bake. Bake the cookies at 350°F for 12–14 minutes or until the edges are lightly golden. Transfer to a wire rack to cool completely before filling.
Prepare the buttercream filling. While the cookies cool, make the buttercream. In a medium mixing bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, beating until fully incorporated and smooth. Add the vanilla extract and enough heavy cream or milk, one teaspoon at a time, to get a piping consistency. Add a few drops of food coloring and mix until evenly blended.
Assemble the cookies. Once the cookies are completely cool, pipe the buttercream into the indentations of each cookie using a piping bag fitted with a star or round tip. If you don’t have a piping bag, use a small spoon or a plastic bag with a snipped-off corner.
Serve and store. Allow the buttercream to set slightly before serving. Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week.

Notes

Butter should be soft enough to be pressed easily but still hold its shape. This ensures you get a smooth, creamy cookie dough that keeps its form well. Using melted or too-soft butter can cause your cookies to spread too much in the oven.

Let the cookies cool completely before adding the buttercream, or it might melt and lose shape. If you’re short on time, you can put the cookies in the fridge to speed up the cooling process.

If your buttercream is too thick to pipe, gradually add a teaspoon of milk or cream until it’s smooth and easy to work with. If it becomes too runny, mix in more powdered sugar to thicken it.

Though it might be tempting to pile on the buttercream, keep it just below the edge of the cookie’s indent to avoid spilling, especially if you need to transport it.

Hold the piping bag close to the cookie and gently squeeze it for better control when piping the buttercream. If you’re unfamiliar with piping,g it might help to practice on a piece of parchment paper first to get the hang of it.

While vanilla is a classic choice, consider trying almond, lemon, or peppermint extract in the buttercream for something different. Adding a drop or two of food coloring can make your cookies look festive for holidays or special occasions.

Roll the cookies in superfine sugar instead of regular sugar for a lighter and crispier finish. This gives you a delicate texture without affecting the crunch.

To give your buttercream-filled cookies a fun touch, consider topping them with sprinkles, edible glitter, or a dusting of powdered sugar for a unique look.

There’s nothing like freshly baked cookies filled with creamy buttercream to make any occasion special for me. The real highlight for me is the smooth, fluffy buttercream filling in each cookie’s center—a nice touch that makes them look and taste great. I find them easy to make, but they feel like a real treat, and I love adding a splash of color to the buttercream for a fun twist. I remember to chill the dough before baking to keep its shape—this step is essential for achieving the best texture!

Try these Apple Butter Thumbprint Cookies for a warm, spiced twist on thumbprints.

buttercream thumbprint cookies on white plate.

I hope it becomes a favorite for you, too.

Tips for the Best Buttercream Thumbprint Cookies

Chilling the dough helps it firm up, making it easier to roll into nice, even balls. If your dough feels sticky or too soft, give it a quick chill for about 10 minutes; it can help.
A small cookie scoop helps make sure each cookie is the same size, allowing for even baking.
To prevent cracking, press gently and evenly when you make the indentations. If the dough cracks, smooth it out with your fingers. Pressing halfway into the cookie is usually enough to hold much filling without breaking through.
Sometimes, the indentations puff up a bit in the oven. If this happens, gently press them again while they’re still warm to create a deeper spot for the buttercream.
If you’re unsure about the dough or baking time, try baking just two or three cookies first. This way, you can adjust the indentations, check for any spreading, and fine-tune the baking time before doing a whole tray.
Use parchment paper or silicone mats. These prevent sticking and make moving the cookies from the baking sheet to a cooling rack easier. They also help the cookies bake evenly and avoid burning on the bottoms.
If you’re baking several trays at once, rotate them halfway through baking. This helps the cookies bake evenly, especially if your oven has hot spots.
For more pro tips on creating beautiful, bakery-quality cookies, check out this guide on picture-perfect cookies from King Arthur Baking. It has simple tricks to make every cookie batch look its best!

Key Ingredients and Tools

Here are some key ingredients and tools that can enhance your cookies.

ingredients laid out on white wood surface.

Unsalted Butter: This lets you manage the saltiness of the cookies and gives them a nice buttery flavor. Make sure it’s softened to mix easily with the sugar. If unavailable, use salted butter instead and skip the extra salt in the recipe.
Powdered Sugar: This is crucial for the buttercream filling, as it creates a smooth and creamy texture that’s great for piping. If you run out, you can blend regular sugar in a blender until it’s fine for a similar texture in the buttercream to make a quick substitute.
Heavy Cream: Heavy cream adds a rich, creamy texture to the buttercream, helping it hold its shape when piped. If you don’t have heavy cream, milk or half-and-half can work to thin the buttercream, but it may not be as rich.
All-Purpose Flour: This type of flour gives the cookies structure without making them heavy. For a gluten-free option, you can use a 1:1 gluten-free flour blend if you need it.
Cookie Scoop: A small cookie scoop helps you make the same-sized cookies, ensuring they bake evenly and look neat. It’s also faster and cleaner than shaping by hand.
Superfine Sugar (optional): Rolling the dough balls in superfine sugar before baking gives them a nice, crisp surface without being too grainy. You can easily make superfine sugar by pulsing regular sugar in a food processor.
¼ Teaspoon or Wooden Spoon Handle: These can create the perfect indentation in the cookies for holding the buttercream. The back of a spoon gives a nice even spot, and the ¼ teaspoon is just right for a small well in the dough.

These tools and ingredients will help you get great flavor and appearance for your cookies. With these simple tips, you’ll have beautifully shaped and tasty cookies every time!

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Serving Suggestions

Serve these cookies with hot coffee or espresso, spiced tea or chai, mulled cider, fresh fruit like berries or orange slices, or a scoop of vanilla or cinnamon ice cream.

Troubleshooting and Help

What’s the best way to get a uniform shape for each cookie?

A small cookie scoop will give you evenly sized dough balls, which helps them bake consistently. If you don’t have a scoop, roll each portion with your hands and try to make them roughly the same size.

Do I really need to chill the dough?

Yes, chilling is important! It keeps the cookies from spreading too much in the oven and helps them hold that nice, round shape. Even a quick 15-20 minutes in the fridge will make a difference if you’re short on time.

Can I add food coloring to the buttercream?

Absolutely! A few drops of food coloring can make these cookies look festive and fun. Mix it in after you’ve finished the buttercream, and remember—a little color goes a long way!

Can I add different flavors to the buttercream?

Definitely! Try a drop or two of almond, peppermint, or lemon extract in place of or with the vanilla for a fun twist. Just be careful—a little goes a long way with extracts! If you love thumbprint cookies, you might also enjoy these Jam Thumbprint Cookies. They’re filled with fruity jam, making them a perfect companion to the creamy buttercream version!

Can I use different fillings besides buttercream?

Absolutely! While buttercream is delicious, you can change things by filling cookies with fruit preserves, caramel, or chocolate ganache. These options add new flavors and create a beautiful, varied cookie platter. If you’re in the mood for more simple, classic cookie recipes, try these Lemon Sour Cream Cookies.

Can I make the dough ahead of time?

Absolutely! You can make the dough up to 2 days in advance and keep it wrapped tightly in the fridge. When you’re ready to bake, just let it sit at room temperature for a few minutes until it’s soft enough to scoop and shape.

Storage Instructions

For short-term storage, place the cookies in an airtight container and keep them at room temperature for up to 3 days. Store them in a single layer to protect the buttercream filling. For longer storage, keep the cookies in an airtight container in the fridge for up to a week. The buttercream will stay firm, and the cookies will remain fresh.

If you’d like to freeze them, these cookies freeze best without the buttercream. Bake and cool the cookies completely, then place them in a freezer-safe container or bag, separating layers with parchment paper to prevent sticking. You can freeze them for up to a month. Thaw the cookies at room temperature when ready to serve, then fill them with fresh buttercream.

Freezing-filled cookies aren’t recommended, as the buttercream may lose its creamy texture. For the best results, fill and decorate the cookies just before serving.

These cookies are an easy and special treat for any occasion. They’ll be a favorite with family and friends with a rich buttery base and creamy filling. You can easily change the flavors and colors, making them perfect for holidays, gatherings, or a relaxing day at home. Whether you stick with classic vanilla buttercream or explore new fillings, these cookies are a lovely way to bring homemade charm to any event.

Buttercream-Filled Thumbprint Cookies