As the holiday season draws near, the delightful aroma of freshly baked cookies becomes an irresistible call to the kitchen. Among the festive favorites, one classic stands out for its charming appearance and delicious versatility: the thumbprint cookie. These buttery, melt-in-your-mouth treats, traditionally adorned with a sweet indentation, are a must-have for any Christmas cookie spread. While many variations exist, we’re diving into a cherished family recipe, passed down through generations, featuring a rich, homemade brown sugar icing that elevates these simple cookies to extraordinary heights. Get ready to create timeless memories and an unforgettable treat that will be the star of your holiday dessert tray.
Why Are They Called Thumbprint Cookies? The Story Behind the Indentation
The name “thumbprint cookies” is quite literal, stemming from the traditional method of creating a small well in the center of the cookie dough. Historically, bakers would simply press their thumb into the partially baked dough, hence the charming name. However, practical experience reveals that using your bare thumb can be quite uncomfortable, especially after a few batches! Imagine pressing into hot dough straight from the oven – it’s not the most ergonomic or enjoyable process, and your thumb might not be so happy after the eighteenth cookie.
For a more comfortable and consistent indentation, a simple kitchen hack works wonders. I highly recommend using the back of a measuring spoon, ideally a half-teaspoon size. This creates a perfectly uniform dimple without the discomfort. To prevent the dough from sticking to the spoon, you can lightly dip it in a little melted butter or even a dusting of flour before pressing. This small adjustment ensures a smooth, easy process, allowing you to focus on the joy of baking rather than a sore thumb. This method also helps create a neater indentation, ready to be filled with whatever sweet delight you choose.
Essential Ingredients for Perfect Thumbprint Cookies
Creating these classic thumbprint cookies starts with a selection of common pantry staples that come together to form a remarkably tender and flavorful base. Each ingredient plays a crucial role in achieving that signature texture and taste.
For the Irresistible Cookie Dough:
- Butter: Provides a rich, creamy flavor that is indispensable in any classic cookie. Using softened butter is key for proper creaming.
- Shortening: This unsung hero contributes to the cookie’s delicate tenderness and slightly crisp edge, ensuring a soft bite that melts in your mouth. It also helps prevent excessive spreading.
- Brown Sugar: Unlike white sugar, brown sugar introduces a wonderful molasses flavor and added moisture, resulting in a chewier, more complex cookie base that perfectly complements the brown sugar icing.
- Egg Yolk: Adds richness and helps bind the dough together, contributing to a smooth texture without making the cookies overly dry.
- Vanilla Extract: A fundamental flavor enhancer that brings warmth and depth to the cookie, making all other ingredients sing.
- All-Purpose Flour: The structural backbone of the cookie, providing just the right amount of stability for forming and baking.
- Salt: A pinch of salt is vital for balancing the sweetness and enhancing all the other flavors in the cookie dough.
- Walnuts (or your favorite chopped nuts): Used for coating the cookie balls, they add a delightful nutty crunch and visual appeal. Pecans or almonds are also excellent choices.
For the Silky Brown Sugar Icing:
This old-fashioned cooked frosting is truly the star that sets this thumbprint cookie recipe apart.
- Heavy Cream: Provides the necessary liquid and richness for a smooth, luscious icing texture.
- Butter: Adds a foundational creaminess and flavor to the cooked frosting.
- Brown Sugar: The core flavor component, delivering a caramel-like sweetness and depth that pairs beautifully with the cookie.
- Powdered Sugar: Essential for thickening the cooked mixture into a spreadable icing consistency, allowing for adjustment to your preferred thickness.
Crafting the Perfect Thumbprint Cookies: A Step-by-Step Guide
This straightforward recipe, a timeless classic hailing from the 1950s era Betty Crocker cookbook, is known for its simplicity and delicious results. It’s important to note the specific era, as later versions of the cookbook might feature slightly different variations. Follow these steps to create perfectly tender and flavorful thumbprint cookies:
- Prepare the Dough Base: In a large mixing bowl, combine the softened butter, shortening, brown sugar, egg yolk, and vanilla extract. Using an electric mixer, cream these ingredients together until the mixture is light, fluffy, and well combined. This step incorporates air, contributing to the cookies’ tender texture.
- Incorporate Dry Ingredients: In a separate bowl, sift together the all-purpose flour and salt. Gradually add the dry mixture to the creamed wet ingredients, stirring just until the flour is fully incorporated and a cohesive dough forms. Be careful not to overmix, as this can lead to tough cookies.
- Form and Coat the Cookies: Take small portions of the dough and roll them into one-inch balls. For consistent sizing, a small cookie scoop works wonderfully. Once formed, gently roll each dough ball into a bowl of finely chopped nuts, ensuring an even coating. Place the coated dough balls onto an ungreased cookie sheet, leaving a little space between each.
- The Two-Stage Bake: Preheat your oven to 375°F (190°C). Bake the cookies for an initial 5 minutes. This brief bake sets the outer shell of the cookie, making it firm enough to hold an indentation.
- Create the “Thumbprint”: Carefully remove the cookie sheet from the oven. While the cookies are still warm, use the back of a half-teaspoon measuring spoon (or your thumb, if you dare!) to gently press a depression into the center of each cookie. Be gentle to avoid cracking the edges too much.
- Finish Baking: Return the cookie sheet to the oven and bake for an additional 8 minutes, or until the edges are lightly golden.
- Cool Completely: Once baked, transfer the cookies to a wire rack and allow them to cool completely before filling. This is crucial, as filling warm cookies will melt the icing or jam.
Mastering the Old-Fashioned Brown Sugar Icing
This brown sugar icing is more than just a topping; it’s a delightful, old-fashioned cooked frosting that provides a rich, caramel-like sweetness. Over the years of making these cookies, I’ve noticed a common issue with the original recipe: it consistently yields too little frosting. Every single time, I found myself running out, especially if I wanted a generous filling. While this isn’t a disaster, as it encourages creative variations with jam, I’m confident my mother, a seasoned baker, would simply scale up the recipe to ensure an ample supply.
Given that no one ever made just one batch of these delectable cookies, it’s safe to assume larger frosting batches were always in order. Therefore, the quantities I’m providing below are thoughtfully doubled from the original recipe. This adjustment guarantees you’ll have more than enough luscious brown sugar icing to generously fill every single cookie. After all, as the old saying goes (or should go!), “extra frosting is a terrible problem,” said no one, EVER. You’ll thank me later!
- Combine and Heat: In a small saucepan, combine the heavy cream, butter, and brown sugar. Place the saucepan over medium heat and bring the mixture to a rolling boil. For a small batch like this, it usually takes just a couple of minutes to reach the boiling point. Stir frequently to ensure the sugar dissolves and prevents scorching.
- Thicken with Powdered Sugar: Once the mixture reaches a boil, remove the saucepan from the heat. Now, add the powdered sugar. This is where a bit of intuition comes in, a nuance often found in handwritten family recipes that simply state “enough powdered sugar to thicken.” I’ve provided an amount that consistently works well for me, but feel free to add a little more, a tablespoon at a time, if you prefer a thicker icing. Remember, the frosting will naturally stiffen further as it cools, so it’s better to err on the side of slightly thinner when warm.
- Frost Immediately: The key to working with this brown sugar icing is to frost the cooled cookies right away while the icing is still warm and easily spreadable. As it cools, it becomes firmer and more challenging to work with. Use a small spoon or piping bag to fill each cookie’s indentation with a dollop of this glorious brown sugar frosting.
Endless Possibilities: Delicious Thumbprint Cookie Variations
While I adore the elegant simplicity of thumbprint cookies filled with brown sugar icing, especially when nestled among a lavish tray of holiday sweets (they offer a lovely contrast to richer treats), the true beauty of these cookies lies in their incredible versatility. With a single batch of cookie dough, you can cater to everyone’s preferences, making them a truly inclusive addition to any gathering. Here are a few popular ideas to transform your basic thumbprint cookies into a delightful assortment:
Classic Jam-Filled Thumbprints
This is arguably the most beloved version of thumbprint cookies, and for good reason! Raspberry or strawberry jams are perennial favorites, not only for their vibrant, fruity flavor but also for the stunning, festive red hue they bring. They instantly add a pop of color to your holiday platter. However, there’s one small trade-off: jam-filled cookies tend to be softer and a bit “sticky,” which can make layered storage a bit tricky. If you’re baking a large batch, plan accordingly. Place the sturdier brown sugar frosted cookies on the bottom layer of your airtight container, then add a sheet of wax paper or parchment paper before carefully arranging the jam-filled thumbprints on top. This prevents them from sticking together and making a mess.
Jam-Filled with an Extra Glaze
As a true frosting enthusiast, I simply cannot resist an extra opportunity for a delicious glaze! For those who love the fruitiness of jam but also crave that extra touch of sweetness and visual appeal, a delicate drizzle of glaze over the jam-filled thumbprints is perfect. A simple powdered sugar glaze (powdered sugar mixed with a tiny bit of milk or lemon juice) adds a refined finish and another layer of flavor. It’s a small step that makes a big impact, elevating the presentation and adding a subtle extra sweetness.
Indulgent Nutella-Filled Thumbprints
And speaking of irresistible opportunities, how could one pass up a chance to incorporate Nutella? Thumbprint cookies provide the ideal little nest for a generous dollop of this creamy, hazelnut-chocolate spread. Nutella-filled thumbprints are a delightful modern twist on the classic, offering a rich and satisfying experience for chocolate lovers. Much like their jam-filled counterparts, Nutella-filled cookies also present a storage challenge due to their soft filling. Ensure they occupy the top layer of your storage container, alongside the jam-filled cookies, separated by wax paper if layering.
Thumbprint cookies with Brown Sugar Icing Jam filled thumbprints, with and without glaze Thumbprints with Nutella or Icing
Storage Tips for Optimal Freshness
To keep your thumbprint cookies fresh and delicious for as long as possible, proper storage is essential. Always store them in an airtight container to prevent them from drying out or absorbing unwanted odors. For optimal freshness, especially with softer fillings like jam or Nutella, a cool place is best. I often recommend keeping them in the refrigerator until you’re ready to serve, particularly if your home is warm.
If you’re stacking different types of thumbprints, remember the wax paper trick: place a sheet of wax paper or parchment paper between layers to prevent the cookies from sticking together or transferring flavors. Cookies filled with jam or Nutella are best placed on the top layers to avoid being crushed by heavier, frosted cookies. These cookies also freeze beautifully! Once completely cooled and filled, arrange them in a single layer on a baking sheet to flash freeze. Once solid, transfer them to an airtight freezer-safe container or bag, separating layers with parchment paper. They can be stored in the freezer for up to 2-3 months. Thaw them at room temperature before serving for a delightful treat any time.
By preparing a delightful assortment of thumbprint cookies with brown sugar icing, classic jam fillings, and decadent Nutella, you’ll instantly create a magnificent and varied start to your holiday cookie selection. These charming treats are not just delicious; they’re a celebration of holiday baking traditions!
📖 Recipe: Classic Thumbprint Cookies with Brown Sugar Icing
Thumbprint Cookies with Icing
15 mins
15 mins
30 mins
1 hr
Dessert
American
20
128kcal
Sula
Ingredients
Cookie
- ¼ cup butter softened
- ¼ cup shortening
- ¼ cup brown sugar
- 1 egg yolk
- ½ teaspoon vanilla
- 1 cup flour
- ¼ teaspoon salt
- Chopped nuts walnuts recommended
Brown Sugar Icing
- 5 TB heavy cream
- 2 teaspoon butter
- 4 TB brown sugar
- 1 cup powdered sugar (or more for desired thickness)
Instructions
Cookie
- Preheat oven to 375°F (190°C).
- Cream together butter, shortening, brown sugar, egg yolk, and vanilla until light and fluffy.
- Sift together flour and salt. Add to the butter mixture and stir well to combine until a dough forms.
- Form dough into one-inch balls and dip each into chopped nuts, ensuring they are well coated. Place on a cookie sheet.
- Bake for 5 minutes. Remove from oven and gently press a depression into the top of each cookie using a measuring spoon or your thumb. Return to oven and bake an additional 8 minutes, or until edges are lightly golden. Cool completely on a wire rack.
Brown Sugar Icing
- In a small saucepan, combine heavy cream, butter, and brown sugar. Heat over medium heat and bring to a boil, stirring constantly.
- Remove from heat and gradually whisk in powdered sugar until the icing reaches a thick, pourable consistency.
- While the icing is still warm, fill the depressions of the cooled cookies with the brown sugar icing. Allow icing to set before storing.
Video
Nutrition
Calories: 128 kcal | Carbohydrates: 16g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 57mg | Potassium: 16mg | Fiber: 1g | Sugar: 11g | Vitamin A: 152IU | Calcium: 9mg | Iron: 1mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.
More Ideas for Your Holiday Sweets Tray:
Round out your holiday dessert offerings with these other festive and delicious treats:
- Coconut Date Balls
- Poinsettia Cookies
- Moscato Truffles
- Cornflake Marshmallow Wreaths