Easter Thumbprint Cookies
These Easter thumbprint cookies are filled with colorful sprinkles and are soft yet still chewy. These thumbprint cookies are so delicious simple and quick to make. If you do any sort of baking regularly, you probably have most of the ingredients you need in the house already!
These cookies would go great as a fun treat to celebrate Easter or throughout the spring months.
This Easter Sprinkle Thumbprint Cookie Recipe Is…
- Make-Ahead Dessert Idea
- Delectable
- Easy to Make
- Perfect Last-Minute Dessert Idea
If you love Easter desserts like this, you may also enjoy these Decadent Easter M&M Bars!
Ingredients
- Flour
- Kosher salt
- Unsalted sweet cream butter
- Powdered sugar
- Pure vanilla extract
- Heavy whipping cream
- Easter sprinkles
- Yellow and pink candy melts
How to Make Easter Sprinkle Thumbprint Cookies
The complete list of ingredients, quantities, and directions can be found in the printable recipe card below!
Step One: Preheat the oven to 350 degrees and line two cookie sheets with parchment paper or a silicone baking mat.
Step Two: Using a standing mixer, beat the butter, powdered sugar, vanilla, and heavy whipping cream until combined.
Step Three: Gradually beat in the flour and salt until a dough forms. (Photo 1)
Step Four: Using a small cookie scoop, scoop out some dough and roll it into a ball.
Step Five: Roll the cookie dough into the easter sprinkles and place it onto the cookie sheet. (Photo 2)
Step Six: Make an indent into the cookie dough ball using your thumb or the back of a spoon.
Step Seven: Bake in the oven for 7-10 minutes or until lightly golden on the bottom.
Step Eight: Allow cooling while you melt the candy melts.
Step Nine: Pour at least 1 c of the candy melts into their own piping bags and place into the microwave for 45 seconds until melted.
Step Ten: Cut the tip off the piping bag and fill the cavity of the cookie with the melted candy melts. Allow to harden before enjoying it!
Storing Cookies
To keep these Easter thumbprint cookies fresh, store them in an airtight container. They do not have to be chilled or stored in the fridge, but you can do so if you’d like, totally up to you.
You have the option of freezing the baked cookies once they’ve cooled down as well. To do this, add the cooled cookies to an airtight container or a freezer-safe bag and store them in the fridge. You can freeze them with or without the melted chocolate center.
If you freeze them without the melted chocolate, you can then add that step once you unthaw them and are ready to enjoy them at a later point in time.
Tips for Success
Don’t over-melt the candy melts. If you burn them, you have to toss out the whole bowl and start over because the burnt taste will stay with the mixture, so there is no getting rid of it. (Make sure that you change up the colors in the middle of the cookies so you have a fun mix of spring colors!)
Have the kids make the thumb imprints on the spring cookies! This is a great way to have them clean their hands well before helping and to be a part of the baking process.
Make sure that you let the melted candy melts harden before eating. This adds a fun, crisp texture to the middle of this thumbprint cookie recipe that will melt in your mouth as you chew.
Frequently Asked Questions
These cookies got their name because of the indentation that is made in the center even though you can use the back of a spoon or your thumb, the name sticks, and for a good reason! There’s just something so cute about calling them that!
If you’re not a fan of the name, you’ve got options. They’re also called Hallongrotta cookies in some parts of the world. If you fill the thumbprint section with jam or jelly, then you can call them jam cookies or even jelly cookies, too.
While we love the candy melts, you can opt for any type of jelly or jam that you’d like. Fresh flavors like peach, strawberry, and raspberry are always a hit, so have fun and do a taste test. You can also fill it with sprinkles!
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Easter Thumbprint Cookies
Equipment
Ingredients
- ¼ cup (31 ¼ g) flour
- ¼ tsp kosher salt
- ½ cup (113 ½ g) unsalted sweet cream butter softened
- ½ cup (60 g) powdered sugar
- 1 tsp pure vanilla extract
- 2 tbsp heavy whipping cream
- 2 cups (320 g) sprinkles Easter or spring colors
- Yellow and pink candy melts
Instructions
- Preheat the oven to 350 °F (177 °C) degrees and line two cookie sheets with parchment paper or a silicone baking mat.
- Using a standing mixer, beat the butter, powdered sugar, vanilla, and heavy whipping cream until combined.
- Gradually beat in the flour and salt until a dough forms.
- Using a small cookie scoop, scoop out some dough and roll it into a ball.
- Roll the cookie dough into the easter sprinkles and place it onto the cookie sheet.
- Make an indent into the cookie dough ball using your thumb or the back of a spoon.
- Bake in the oven for 7-10 minutes or until lightly golden on the bottom.
- Allow to cool while you melt the candy melts.
- Pour at least 1 cup of the candy melts into their own piping bags and place into the microwave for 45 seconds until melted.
- Cut the tip off the piping bag and fill the cavity of the cookie with the melted candy melts. Allow to harden before enjoying it!
Nutrition Information
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