Thursday, March 3, 2011

Thumbprint Cookies

SO if you have never had these.. make them NOW. These are usually at bakeries, but THESE are 10 times better. Melissa Arnold made these for us one time, and we became obsessed. Then we got the recipe so I'm passing it along.. hope you don't mind Melissa! Here's what you need
Cream cheese, butter, sugar, vanilla, an egg, and flour. Beat together cream cheese and butter until smooth and fluffy
Add sugar, vanilla, and the egg
Beat until well combined. Add the flour and beat well, but don't over mix (cookies will become flat)
Scoop into using a Tbs. cookie scooper onto wax paper. Press your thumb gently in the center of each dough ball
It should look about like this
Bake for 10-12 minutes
Finished cookie. While the cookies are cooling, prepare the frosting. You'll need
Butter, vanilla, powdered sugar, salt, milk, and food coloring. In a large bowl, beat together all the ingredients except food coloring
Pick the colors you want the frosting to be and put in separate bowls. Dye each frosting and put into bags with one of the edges cut out
Frost each cookie
Let the cookies sit out about 2 hours so the frosting will harden. Store in bags or an airtight container, if they even last that long :) Don't feel bad if they don't, ours never do

Thumbprint Cookies
8 ounces cream cheese, soft
2 sticks unsalted butter, soft
1 tsp. vanilla
3/4 cup sugar
1 egg
3 cups flour

Beat together cream cheese and butter until smooth. Mix in vanilla, sugar, and an egg until well combined. Add the flour; mix well. Scoop by tablespoonfuls. Using your thumb, press a well into the middle of each cookie. Bake at 350 degreess for 10-12 minutes. Take off the pan right away to cool on foil. Prepare the frosting while cookies are cooling.

2 cups powdered sugar
3 Tbs. unsalted butter, soft
1 tsp. vanilla
1/8 tsp. salt
1-3 Tbs. milk
food coloring

In a large bowl, beat together all ingredients except the food coloring. Add the milk 1 Tbs. at a time, so the frosting doesn't become too thin. Pick the colors of frosting you want and separate evenly into bowls. Scoop dyed frosting into bags. Cut off 1 edge of each bad to pipe frosting through. Pipe frosting in the dent of each cookie. Let the iced cookies sit out for 2 hours before storing so the frositng will harden. Store in an air tight container or bag. 


  1. I need to make 20 dozen of these for a wedding. This looks like the best recipe, but you don't say what the yield is for one batch. Please let me know. Thank you!

  2. Funny, I have to make 12 dozen for a wedding, too. I've been researching and testing recipes for weeks. I haven't tried this one for that same reason.... yield is unknown. Bummer.

    1. it would depend on how big you make them

    2. Make a batch and count them... it will depend on how large you make them.

    3. Also, it doesn't work to pretend to reply to your own comment as someone else if you're still logged in as the same account...

    4. Did it ever occur to you that maybe thisgirl isn't an official blogger or person that posts all the time? I don't think it was malicious. Show some kindness!

  3. Hi are these cookies soft or hard

  4. These cookies should be soft. From the looks of the ingredients, I would say it makes 3 or 4 dozen. There are recipes on the Web for jam thumbprints, which are the same except they have jam or jelly instead of frosting. Good luck!

  5. "If this girl." Thinks she's so smart. Why couldn't she figure out the yield.?!

  6. Pat susick. Stop being so nasty
    We r all different

  7. These cookies are awful!!! They are soooo dry and tasteless!!! I followed the recipe exactly as it is here. My nephew took one to taste because he thought I was being critical about my cooking, he took one bite and threw the rest of the cookie in the garbage and said 'sorry auntie'! I told him that was okay, because I didn't like them either. I will never make this recipe again, ever!!! I am deleting it from my Pinterest account now.