Icing Thumbprint Cookies

These Italian Icing Thumbprint Cookies are buttery, nutty treats with a festive twist, featuring a green icing center and a crunchy almond-sugar coating. Perfect for holidays or any special occasion, they’re as beautiful as they are delicious!

Course Dessert

Cuisine Italian American

Prep Time 20

Cook Time 8

Total Time 28

Servings Servings

Calories 152kcal

Author Meghan Birnbaum

Equipment

Mixer with paddle attachment (or large mixing bowl and hand mixer)
Small bowls for egg white and almond mixture
Baking sheet
Parchment paper or baking mat
Spoon for filling cookies
Wire cooling rack

Ingredients

For the Dough

½ cup unsalted butter softened
¼ cup brown sugar packed
1 large egg separated into yolk and white
¼ teaspoon almond extract
1 cup all-purpose flour
¼ teaspoon salt

For Coating & Filling

⅓ cup almonds finely chopped
2 tablespoons raw coarse sugar
Green icing (for filling)

Get Recipe Ingredients

Instructions

Prepare the dough: In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 2 minutes. Add the egg yolk and almond extract, mixing well until combined. Fold in the flour and salt, mixing until a dough forms. Refrigerate the dough for at least 15 minutes, or until firm enough to roll.
Shape and coat the dough: Divide the chilled dough into 12 equal portions and roll each into a ball. In a small bowl, whisk the egg white until frothy. In another bowl, combine the chopped almonds and raw sugar. Dip each dough ball into the whisked egg white, then roll in the almond and sugar mixture until fully coated. Place the coated balls onto a baking sheet lined with parchment paper or a baking mat.
Indent and bake: Using your thumb or the back of a spoon, gently press the center of each ball to create an indentation. Bake the cookies in a preheated oven at 350°F (175°C) for 8 minutes.
Cool and add icing: Remove from oven, and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once fully cooled, add green icing into the indentation of each cookie. Then store in an airtight container.

Nutrition