Easter Thumbprint Cookies
These festive Easter thumbprint cookies are filled with a rich chocolate frosting and topped with a mini Cadbury egg.
Servings 24
Calories 112kcal
Cost $6
Equipment
- Stand mixer
- Cookie sheet
- Silicone baking mat or parchment paper
- Wire cooling rack
- Mixing bowls
Ingredients
Cookie ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
Chocolate Frosting Ingredients:
- 1 tablespoon butter melted
- 3 tablespoons unsweetened cocoa powder
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 - 3 tablespoons hot water
- 24 Cadbury mini candy-coated chocolate eggs
Instructions
To make the cookies:
- Preheat oven to 350°F and line baking sheet with parchment paper or a silicone baking mat.
- In a standing mixer, beat together butter and sugar until creamy. Mix in egg and vanilla.
- In a separate medium bowl, sift together the flour, baking powder and salt.
- Gradually pour dry ingredients into wet ingredients, continuing to mix until well combined. Add egg and mix until incorporated.
- Portion out the dough into about 2 dozen balls (about a Tablespoon or so each).
- Place these dough balls onto the cookie sheet and bake for 8-10 minutes.
- Remove from oven and quickly press thumb into the top of each cookie. Use caution, as cookies will be hot - wait until they've cooled slightly.
- Place cookies on wire cooling rack until they reach room temperature.
To make the chocolate frosting:
- Melt butter in small mixing bowl in microwave, then pour into a larger mixing bowl.
- Add cocoa, powdered sugar, vanilla and hot water. Mix until smooth and creamy.
To decorate:
- Spoon the chocolate frosting into each thumbprint and top with a mini Cadbury egg. Press egg gently to secure in chocolate.
- Allow to set completely and enjoy!
Notes
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
Prep Tips:
- Gluten-Free Variation - To make these cookies gluten free, simply substitute your favorite all-purpose gluten free baking flour for the regular flour used in this recipe. You may also want to check the labels on the other ingredients used to make sure that they are processed without cross-contamination from gluten.
- Candy Eggs - If you can't find Cadbury Mini Eggs or if you have another favorite, feel free to substitute! Any candy coated chocolate egg that's similar in size should work.
Nutrition
Calories: 112kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 41mg | Potassium: 24mg | Sugar: 9g | Vitamin A: 145IU | Calcium: 8mg | Iron: 0.5mg