
Thumbprint cookies are a must make around this house! I love to make these every Christmas with the kids. These would be great for a party and they are also good for Santa on Christmas Eve! Enjoy.
Christmas Thumbprint Cookies
INGREDIENTS:
Cookies:
- Red and Green Sprinkles
- 1 cup softened Butter
- 1 cup Powdered Sugar
- 2 tsp Vanilla
- 2 1/2 cup Flour
Icing:
- 2 cup Powdered Sugar
- 2 tbsp Corn Syrup
- 1/2 tsp Vanilla
- 2-3 tbsp Milk
- Red and Green Food Coloring
DIRECTIONS:
- Preheat the oven to 350.
- Line cookie sheet with parchment paper.
- Cream together butter, powdered sugar and vanilla until fluffy.
- Slowly add the flour until completely incorporated and the dough holds together when pressed.
- Scoop dough out into even tablespoon sized scoops.
- Roll each into a round ball.
- Roll the ball in the sprinkles, pressing down to make the sprinkles stick.
- Place on prepared cookie sheet about 1-2″ apart.
- Using your thumb to make a small dent in the top of each cookie.
- Bake for 10 minutes.
- Remove from the oven and press on each cookie to make a the indentation deeper (be careful not to crack the sides).
- Leave on baking sheet to cool completely.
- Combine the powdered sugar, corn syrup, vanilla and 2 tablespoon of the milk.
- Mix and add more milk if needed to get right consistency.
- Divide the icing into 2 bowls.
- Add red to one and green to the other.
- Spoon icing into the center of each cookie and allow to set.
Ingredients
- Red and Green Sprinkles
- 1 cup softened Butter
- 1 cup Powdered Sugar
- 2 tsp Vanilla
- 2 1/2 cup Flour
- 2 cup Powdered Sugar
- 2 tbsp Corn Syrup
- 1/2 tsp Vanilla
- 2-3 tbsp Milk
- Red and Green Food Coloring
Instructions
- Preheat the oven to 350.
- Line cookie sheet with parchment paper.
- Cream together butter, powdered sugar and vanilla until fluffy.
- Slowly add the flour until completely incorporated and the dough holds together when pressed.
- Scoop dough out into even tablespoon sized scoops.
- Roll each into a round ball.
- Roll the ball in the sprinkles, pressing down to make the sprinkles stick.
- Place on prepared cookie sheet about 1-2" apart.
- Using your thumb to make a small dent in the top of each cookie.
- Bake for 10 minutes.
- Remove from the oven and press on each cookie to make a the indentation deeper (be careful not to crack the sides).
- Leave on baking sheet to cool completely.
- Combine the powdered sugar, corn syrup, vanilla and 2 tablespoon of the milk.
- Mix and add more milk if needed to get right consistency.
- Divide the icing into 2 bowls.
- Add red to one and green to the other.
- Spoon icing into the center of each cookie and allow to set.