Easter Thumbprint Cookies
|Prep time||20 minutes|
|Cook time||6 minutes|
|Total time||26 minutes|
|Meal type||Dessert, Snack|
|Misc||Child Friendly, Freezable, Gourmet, Pre-preparable|
|Occasion||Birthday Party, Easter|
- 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
- 8oz white chocolate (melted)
- gel food coloring
|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.
|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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