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easter thumbprint cookies on a stack of small white plates.

Spring and Easter Thumbprint Cookies

These Easter Thumbprint Cookies are a festive treat that is perfect for your holiday dessert table. Shortbread style cookies, rolled in colorful sprinkles, and then filled with candy make up this easy dessert.

Course Dessert, Easter Desserts, Snacks
Cuisine American
Keyword Easter Cookies, Easter Thumbprint Cookies, Thumbprint Cookies
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 22 Cookies

Ingredients

  • 1 1/4 cup all purpose flour
  • 1/4 teaspoon salt, I used fine sea salt, kosher salt is good to use too
  • 1/2 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 1/8 teaspoons pure vanilla extract, you can use clear vanilla extract too
  • 2 tablespoons heavy cream
  • 2 cups Easter sprinkles
  • Yellow and pink candy melts

Instructions

  1. Preheat oven to 350 degrees and line two rimmed cookie sheets with parchment paper or a silicone baking mat

  2. Using a stand or hand mixer, beat the butter, powdered sugar, vanilla and heavy whipping cream until combined

  3. Gradually beat in the flour and salt until a dough forms
  4. Using a small cookie scoop, scoop out some dough and roll into a ball
  5. Roll the cookie dough into the easter sprinkles and place onto the cookie sheet
  6. Make an indent into the cookie using the back of a teaspoon or your thumb
  7. Bake for about 6-10 minutes or until lightly golden on the bottom. Check after 6 or 7 minutes
  8. Allow to cool while you melt the candy melts. Pour about 1 cup each color of the candy melts into their own piping bags or Ziplock bags and place into the microwave for about 20 seconds, take out, mush the bag around and put back into the microwave another 20 seconds. Do this until melted
  9. Cut the tip off the piping bag or Ziplock bag and fill the cavity of the cookie with the melted candy melts
  10. Allow to harden. Enjoy!