These tender, buttery thumbprint cookies with strawberry icing are a delightful treat for any occasion. The icing, made with freeze-dried strawberries, gives them a vibrant, natural pink hue and fresh flavor. Customizable and easy to make, they’re perfect for holidays, parties, or simply sharing with loved ones.
The holiday season is upon us, and it's time to bring out those cherished cookie recipes for parties, bake sales, and family gatherings. If you're searching for a delightful treat to add to your cookie tray, look no further than these classic thumbprint cookies with strawberry icing. Made with simple ingredients, these cookies are anything but basic in flavor.
The secret to their standout taste is the strawberry icing made from freeze-dried berries, giving the icing a delicious, fresh flavor and a gorgeous, natural pink hue without any artificial coloring. This versatile recipe allows you to customize your cookies to match any holiday—be it Christmas, Valentine’s Day, or a birthday celebration. Let's get started on baking the perfect tender cookie that will surely become one of your favorite cookies this season.
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Why You Will Love This Recipe
- Simple Ingredients: Made with pantry staples like all-purpose flour, unsalted butter, and vanilla extract, this recipe is easy to prepare without any complicated steps.
- Versatile and Customizable: The classic thumbprint cookies can be filled with various options such as raspberry jam, chocolate icing, or buttercream frosting, allowing you to get creative.
- Perfect for Any Occasion: Change the color and flavor of the icing to match any holiday or special event, whether it's Christmas, Valentine’s Day, or a birthday party.
- Great for Sharing: These bite-sized cookies are perfect for cookie exchanges, parties, or as a delightful homemade food gift.
Ingredients
For the Cookies
- Unsalted Butter: Provides richness and a tender texture.
- Caster Sugar: Adds sweetness and helps achieve a light cookie.
- Egg Yolks: Contribute to the structure and richness.
- Vanilla Extract: Enhances the overall flavor.
- White Chocolate: Adds subtle sweetness and creaminess.
- All-Purpose Flour: Forms the base of the dough.
- Salt: Balances the sweetness.
For the Strawberry Icing
- Freeze-Dried Strawberries: Provide natural color and intense strawberry flavor.
- Powdered Sugar: Creates a smooth, sweet icing.
- Salt: Enhances the strawberry flavor.
- Water: Adjusts the icing to the desired consistency.
See the recipe card for quantities.
How to Make Thumbprint Cookies with Strawberry Icing
Make the Cookies
Melt the Chocolate
- Double boiler method: Melt the white chocolate over a double boiler, stirring until smooth. Allow it to cool slightly.
- Microwave method: Place the chopped chocolate in a microwave-safe bowl and heat on medium power for about 1 minute, followed by 30 second intervals. Stir until smooth and glossy. Let cool.
Prepare the Dough
- In a medium bowl, sift together the flour and salt. Set aside.
- In a small bowl, whisk the egg yolks with the vanilla extract.
- Cream butter and sugar: Using a stand mixer with a paddle attachment, beat the butter on medium speed until creamy. Add the sugar and beat on medium-high for about 3 minutes, or until light and fluffy.
- Add the wet ingredients: Beat in the egg yolk mixture, followed by the melted white chocolate, mixing until just combined.
Chef’s Tip: You can freeze the egg whites in an airtight container for up to 3 months or use it to make Amaretti cookies, Meringue or Nougat.
- Add dry ingredients: On low speed, gradually add the flour mixture to the wet ingredients, scraping the bowl as needed to ensure all ingredients are evenly mixed.
Chill the Dough
- Transfer the dough to a piece of plastic wrap, shape it into a disk, and wrap tightly. Refrigerate for about 1 hour, or until firm.
Shape and Bake the Cookies
- Preheat oven: Heat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Form balls: Using a small cookie scoop or a tablespoon measuring spoon, portion the dough into 2.5 cm (1-inch) balls. Roll each portion into a smooth ball and place them on the prepared baking sheet, spacing them 5 cm (2 inches) apart.
- Make thumb prints: Use your thumb, the back of a measuring spoon, or a cork to create an indentation in the center of each cookie.
Chef’s Tip: Dip the spoon or cork in a little bit of flour in between making the indentations to prevent it from sticking to the cookie.
- First bake: Bake the cookies for 10 minutes. Remove from the oven and carefully reform the indentations if needed.
- Second bake: Return the cookies to the oven and bake for an additional 5-7 minutes, or until the edges are lightly golden.
- Cool: Transfer the cookies, still on the parchment paper, to a wire rack to cool completely.
Prepare the Strawberry Icing
- Place the powdered sugar and freeze-dried strawberries in a food processor. Process until the strawberries are ground into a fine powder and fully incorporated into the powdered sugar. Add a pinch of salt to the mixture.
- Transfer the powdered strawberry mixture to a small bowl. Add the water, one tablespoon at a time, stirring until the icing reaches a thick, pipeable consistency. (Consistency of Icing: Adjust the icing consistency by adding more powdered sugar for a thicker texture or more water for a thinner one.)
Decorate the Cookies
- Transfer the icing to a small piping bag and fill the indentations in the cookies. If you don’t have a piping bag, use a Ziploc bag with a corner snipped off or a small teaspoon.
- Optional decorations: Add sprinkles or dust with freeze-dried strawberry powder for a festive touch.
- Allow the icing to dry completely before storing.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
Serve and Enjoy!
These Thumbprint Cookies with Strawberry Icing are perfect for tea time, holiday gatherings, or as a sweet gift. Enjoy their buttery texture paired with the tart sweetness of strawberries!
Variations
- Alternative Fillings: Substitute the icing with hazelnut spread, dulce de leche, or caramel.
- Fruit Preserves or Jam: Fill with raspberry jam, strawberry preserves, or apricot jam before baking.
Storage Instructions
- Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Place un-iced cookies on a baking sheet and freeze for 30-60 minutes until firm. Transfer to an airtight container, separating layers with wax paper, and freeze for up to one month.
- Thawing: Thaw in the refrigerator overnight or at room temperature for 1-2 hours. Decorate with icing after thawing.
FAQ's
A : Sticky dough may result from butter that's too warm or overmixing. Use room temperature butter and chill the dough as directed to make it easier to handle.
A : To prevent cracking, ensure the dough is well-chilled and gently press the indentations without applying too much force.
A : Yes, wrap the dough tightly in plastic wrap and place in an airtight container before freezing. Thaw in the refrigerator before baking.
A : Add the icing after baking and once the cookies have cooled completely.
More Holiday Treats
- Chocolate Indulgence: Try our Double Chocolate Brownie Recipe or French Chocolate Truffles
- Cookie Recipes: Classic French Palmiers, Gingerbread Man Cookies or Amaretti Cookies.
- Homemade Candy: Peanut Butter Whiskey Fudge or Homemade Pistachio Cranberry Almond Nougat
These thumbprint cookies with strawberry icing are a delightful treat perfect for the holiday season or any special occasion. Their buttery texture and customizable fillings make them one of the best cookies to enjoy and share. Try this full recipe and let these classic thumbprint cookies become a staple in your baking repertoire.
Happy baking!
Print
Thumbprint Cookies with Strawberry Icing Recipe
- Total Time: 25 - 30 minutes (+ chilling time)
- Yield: 50 - 60 cookies 1x
- Diet: Vegetarian
Description
These tender, buttery thumbprint cookies with strawberry icing are a delightful treat for any occasion. The icing, made with freeze-dried strawberries, gives them a vibrant, natural pink hue and fresh flavor. Customizable and easy to make, they’re perfect for holidays, parties, or simply sharing with loved ones.
Ingredients
For the Cookies:
110 g (4 oz) White Chocolate, finely chopped
300g (2 cups) All-Purpose Flour, sifted
½ teaspoon (2.5 ml) Salt
225 g (8 oz) Unsalted Butter, at room temperature
110g (½ cup) Caster Sugar
2 Egg Yolks
5 ml (1 tsp) Vanilla Extract
For the Icing:
15g (0.5 oz) freeze dried strawberries
160g (1 cup) Powdered Sugar, sifted
Pinch of Salt
3 - 4 tablespoon Water
Instructions
Make the Cookies
1. Melt the Chocolate
-
Double boiler method: Melt the white chocolate over a double boiler, stirring until smooth. Allow it to cool slightly.
-
Microwave method: Place the chopped chocolate in a microwave-safe bowl and heat on medium power for about 1 minute, followed by 30 second intervals. Stir until smooth and glossy. Let cool.
2. Prepare the Dough
-
In a medium bowl, sift together the flour and salt. Set aside.
-
In a small bowl, whisk the egg yolks with the vanilla extract.
-
Cream butter and sugar: Using a stand mixer with a paddle attachment, beat the butter on medium speed until creamy. Add the sugar and beat on medium-high for about 3 minutes, or until light and fluffy.
-
Add the wet ingredients: Beat in the egg yolk mixture, followed by the melted white chocolate, mixing until just combined.
Chef’s Tip: You can freeze the egg whites in an airtight container for up to 3 months or use it to make Amaretti cookies, Meringue or Nougat.
-
Add dry ingredients: On low speed, gradually add the flour mixture to the wet ingredients, scraping the bowl as needed to ensure all ingredients are evenly mixed.
3. Chill the Dough
-
Transfer the dough to a piece of plastic wrap, shape it into a disk, and wrap tightly. Refrigerate for about 1 hour, or until firm.
4. Shape and Bake
-
Preheat oven: Heat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
-
Form balls: Using a small cookie scoop or a tablespoon measuring spoon, portion the dough into 2.5 cm (1-inch) balls. Roll each portion into a smooth ball and place them on the prepared baking sheet, spacing them 5 cm (2 inches) apart.
-
Make thumb prints: Use your thumb, the back of a measuring spoon, or a cork to create an indentation in the center of each cookie.
Chef’s Tip: Dip the spoon or cork in a little bit of flour in between making the indentations to prevent it from sticking to the cookie.
-
First bake: Bake the cookies for 10 minutes. Remove from the oven and carefully reform the indentations if needed.
-
Second bake: Return the cookies to the oven and bake for an additional 5-7 minutes, or until the edges are lightly golden.
-
Cool: Transfer the cookies, still on the parchment paper, to a wire rack to cool completely.
5. Make the Strawberry Icing
-
Place the powdered sugar and freeze-dried strawberries in a food processor. Process until the strawberries are ground into a fine powder and fully incorporated into the powdered sugar. Add a pinch of salt to the mixture.
-
Transfer the powdered strawberry mixture to a small bowl. Add the water, one tablespoon at a time, stirring until the icing reaches a thick, pipeable consistency. (Consistency of Icing: Adjust the icing consistency by adding more powdered sugar for a thicker texture or more water for a thinner one.)
6. Decorate the Cookies
-
Transfer the icing to a small piping bag and fill the indentations in the cookies. If you don’t have a piping bag, use a Ziploc bag with a corner snipped off or a small teaspoon.
-
Optional decorations: Add sprinkles or dust with freeze-dried strawberry powder for a festive touch.
-
Allow the icing to dry completely before storing.
-
Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
Serve and Enjoy!
These Thumbprint Cookies with Strawberry Icing are perfect for tea time, holiday gatherings, or as a sweet gift. Enjoy their buttery texture paired with the tart sweetness of strawberries!
Notes
Storage Instructions:
Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days.
Freezing: Place un-iced cookies on a baking sheet and freeze for 30-60 minutes until firm. Transfer to an airtight container, separating layers with wax paper, and freeze for up to one month.
Thawing: Thaw in the refrigerator overnight or at room temperature for 1-2 hours. Decorate with icing after thawing.
- Prep Time: 10 - 15 minutes
- Chill Time: 1 hour
- Cook Time: 15 - 20 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 75
- Sugar: 5.5 g
- Sodium: 60.7 mg
- Fat: 3.8 g
- Carbohydrates: 9.4 g
- Protein: 0.7 g
- Cholesterol: 14.6 mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
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