Patriotic Red, White & Blue Thumbprint Cookies
These Red, White, and Blue Thumbprint Cookies are a classic recipe and perfect for a celebration. This buttery cookie is hard to resist with the colorful patriotic icing and sprinkles
Servings 22 cookies
Calories 102kcal
Ingredients
- ½ cup butter softened
- ¼ cup granulated sugar
- 1 egg yolk
- 1½ teaspoon pure vanilla extract
- 1 cup AP flour
- ¼ teaspoon salt
- 5 ounces red, white and and blue nonpareil sprinkles
Powdered sugar icing
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 tablespoons light corn syrup
- red gel food color
- blue gel food coloring
Instructions
Making cookie dough
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the softened butter, sugar, egg yolk, and vanilla. Beat with a hand mixer on medium speed until light and creamy. Scrape down the sides of the bowl with a rubber spatula. You can also use a stand mixer.
- Add the flour and salt and mix on low speed just until combined and a soft dough forms.
- Place the nonpareils in a bowl big enough to roll the dough balls.
- Shape the dough into 1-inch balls using a small cookie scoop or a teaspoon. Immediately roll each dough ball in the nonpareils. The warmth of your hands helps soften the dough slightly so the sprinkles stick better.
- Place the dough balls 2 inches apart on the prepared baking sheets. Using the back of a teaspoon measuring spoon, press an indentation into the center of each cookie. You can also use your thumb to make the indentation.
- Bake for 10 minutes, or until the cookies are lightly golden around the edges. If needed, gently re-press the indentation while the cookies are still warm. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Making the powdered sugar icing
- Add the powdered sugar to a medium bowl and whisk to remove any lumps.
- Add the milk and corn syrup and whisk until smooth.
- Divide the icing evenly among three small bowls. Tint one bowl red and one bowl blue with food coloring, leaving the third bowl white. Stir until the colors are evenly blended. Add additional food coloring if a deeper color is desired.Now you have red, white and blue icing colors.
- Spoon the icing into each cookie thumbprint. Let the icing set for about 1 hour.
- Store the cookies in an airtight container at room temperature for up to 4 days.
Notes
You can make many variations for this cookie with different colors of sprinkles and different colors of icing.
You can freeze these cookies once the icing has fully hardened. Place the cookies in an airtight container with a piece of wax paper or parchment paper in between each layer. To defrost, remove the cookies from the layers and let them thaw on the countertop in one layer.
Try this other One Hot Oven Thumbprint Cookies Valentine's Day Thumbprints in red, pink and white, they are so pretty! Apricot Pecan Thumbprints are classic cookie to bake for the holidays.
Try this other One Hot Oven Thumbprint Cookies Valentine's Day Thumbprints in red, pink and white, they are so pretty! Apricot Pecan Thumbprints are classic cookie to bake for the holidays.
Nutrition
Serving: 1 | Calories: 102kcal | Carbohydrates: 16g | Fat: 4.1g | Cholesterol: 17mg | Sodium: 81mg