Thumbprint Cookies with Buttercream Filling
A buttery cookie base and luscious, creamy filling.
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
- 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)
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.