Easter Thumbprint Cookies
You're going to love the flavor of these Spring cookies that make the perfect Easter dessert!
Servings: 22 cookies
Calories: 119kcal
Equipment
Ingredients
- ¼ cup flour
- ¼ tsp kosher salt
- ½ cup unsalted sweet cream butter softened
- ½ cup powdered sugar
- 1 tsp pure vanilla extract
- 2 tbsp heavy whipping cream
- 2 cups 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
Calories: 119kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 27mg | Potassium: 4mg | Fiber: 1g | Sugar: 16g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg