Easter Thumbprint Cookies
These Easter Thumbprint Cookies are pillowy soft, perfect sugar cookies, with pretty pastel white chocolate filling. An easy dessert for Easter or parties!
- 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
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.