Easter Thumbprint Cookies are soft, perfect sugar cookies, with pretty pastel white chocolate filling. An easy dessert for Easter or parties!
If you want to make a dessert that will bring a smile to anyone’s face, these rainbow thumbprint cookies will do the trick!
These sugar cookies have that soft, chewy, fresh from the bakery taste, with a colorful pop that will wow everyone! These pastel colors are great for Easter and parties, and you can easily customize the colors to match any holiday or occasion.
More Rainbow Cookies and Bars to Try:
- Rainbow Sprinkle Cookies
- Rainbow Chocolate Chip Blondies
- Frosted Cakey Sugar Cookies (No Roll)
- Rainbow Funfetti Candy Cookies
- Rainbow Funfetti Birthday Cake Cookies
- Funfetti White Chocolate Brownies
More Easter Desserts to Try:
- Best Carrot Cake Sheet Cake Recipe
- 7 UP Cake from Scratch with Lemon Lime Glaze
- Toasted Coconut Fudge Cheesecake
- Banana Cream Pie Poke Cake
- Flower Pot Cakes
- Coconut Easter Munch Mix
If you make these Rainbow Thumbprint Sugar Cookies with Cooked Icing, I would love for you to leave a star rating and comment here on the blog! It’s helps me to know what you are making and loving and it’s helpful to other readers as well!
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Easter Thumbprint Cookies
Ingredients
- 1 cup unsalted butter (softened)
- 1 cup powdered sugar
- 2/3 cups granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional)
- 1 eggs
- 1 teaspoon baking soda
- 2 1/2 cups all purpose flour
- 8 oz white chocolate (melted)
- gel food coloring
Instructions
Cookies
- Preheat oven to 350.
- In a large mixing bowl, cream together butter and sugars until very light and fluffy.
- Add salt, vanilla, coconut extract, and egg. Mix until well combined.
- Add baking soda and flour, mixing until incorporated.
- Roll dough into 1" balls and place them on a silicone or parchment paper lined cookie sheet 2" apart. Bake 6 minutes. Cookies will stay light in color but will start to get lightly golden around the very edges. Do not over bake!
- Using the end of a wooden spoon, press carefully into the center of each cookie, to make a well for the filling (be careful to not make a hole in the bottom).
- Cool on the cookie sheet for a few minutes before transferring to a wire rack to cool completely.
Filling
- Divide melted white chocolate and add food coloring as desired.
- Place each color of chocolate into a small plastic bag with the corner cut off, and pipe into the well of each cookie.
- Allow chocolate to set up before storing cookies in an airtight container.
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Originally published on April 12, 2019
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