Thumbprint Poppyseed Cookies Recipe
This recipe for Homemade Thumbprint soft cookies recipe with Icing are a slightly sweeter twist on the classic Thumbprint Cookies recipe. Sweeter, how? That’s an easy answer: rather than using fruit preserves, I opted to top these cute little cookies with a small dollop of icing. If I had thought about it at the time, and (speaking of time) if I had had more time to mess around with these cookies, it would have looked particularly adorable to pipe the frosting on the top of each thumbprint cookie. Oh, well. Maybe I can make it a point to do that next time. It would probably go a lot faster even!
This is one of the last cookies left and, well, you know the last batch is never as pretty. That’s what happens when you realize that they are gone in what must be record time! Don’t you hate when that happens? Although, you know, it is not as though I didn’t eat my fair share. They are just so stinkin’ portable you can be halfway out of the kitchen before realizing you scarfed down two of the things and, before you know it, you need to head back into the kitchen, see how nice they look sitting there, and have a couple more! It’s an endless, vicious, though delicious cycle. I may have a problem. This Thumbprint Cookies recipe is just too good.
This thumbprint cookie recipe is melt in your mouth good! If you would rather use the preserves, that is included in the original thumbprint cookies recipe from one of my favorite cookie cookbooks, (Affiliate Link) Pillsbury: Best Cookies Cookbook: Favorite Recipes from America’s Most-Trusted Kitchens
Homemade Thumbprint Cookies Recipe with Icing
Homemade Thumbprint Cookies Recipe with Icing
Although the original recipe uses fruit preserves, I decided to mimic the flavors of an Indiana bakery and switch the fruit for icing! We love the result.
Ingredients
- 1 Cup Powdered Sugar
- 1 Cup Butter or Margarine, Softened
- 1 teaspoon Vanilla Extract
- 1 Egg
- 2 Cups Flour
- 2 Tablespoons Poppy Seeds
- 1/2 teaspoon Salt
- Icing of Your Choice
Instructions
- 300* Oven.
- Beat Powdered Sugar and Butter until fluffy.
- Add Vanilla and Egg.
- Add Flour, Poppy Seed, and Salt.
- Drop dough by teaspoonfuls 1" apart on parchment paper.
- With thumb or handle of a wooden spoon, push down into the center of each cookie.
- Bake 300* for 20 - 25 minutes or until edges are lightly brown.
- Immediately move cookies to cooling rack.
- Place dollop of icing on cooled cookies.
Small Towns: Destinations, not Drive-Thrus! I’m Jessica Nunemaker and THIS is little Indiana!
