Easter Thumbprint Cookies

Soft and chewy, CHOCOLATY, cookies topped with a Cadbury Mini Egg. 

Every year we have a large family gathering and I always try to bring a fun dessert for the children because let’s face it cute desserts taste much better!  Well in our minds anyway. You know what they say, we eat with our eyes first. I decided to give these cookies a try because it seemed like a simple enough dessert that they kids will love. 

This recipe will quickly become a hit with the young and old at your family Easter table. 

What is a thumbprint cookie?

Thumbprint cookies are buttery cookies that have a sweet delicate center.  It’s believed that thumbprint cookies originated in Sweden. These cookies are usually similar to shortbread cookies.   Typically you will find thumbprint cookies filled with a sweet fruit flavored jam.  For my Easter Thumbprint cookies I decided to get a little creative and fill them with chocolate instead.  I feel like these cookies are classics and the best part of them is that they are very flexible and you can fill them with anything that strikes your fancy.  

Do I have to use Cadbury Mini Eggs

No, you do not have to use Cadbury Eggs.  You could use Hershey’s Eggs, Robin Eggs, or any other candy that you feel like putting on top of the cookies.  You could even just fill the cookies with a fruit jam if you prefer instead of the chocolate filling and an egg.  Oh, have you seen the new Peep’s Jelly Beans this year? They would go great on top of these especially the marshmallow flavored ones.  

What are some tips for thumbprint cookies? 

My best tip for making thumbprint cookies is to use the back of the measuring spoon instead of your thumb to make the perfect indentation.  If you need a smaller hole use smaller sized measuring spoon. If you need a deep hole make sure to press down harder. If you want a shallow hole don’t pressure down as hard and use a larger sized measuring spoon. 

Can I freeze these cookies?

I’ve found that these cookies are best if they are frozen raw and unfilled.  Prepare your cookie dough, and using a measuring spoon make your indention before you freeze your dough.  Be sure to freeze your cookie dough flat on a baking pan then once they are frozen solid you can transfer the frozen cookies to a freezer bag or freezable container. 

When ready to bake, arrange the cookies a few inches apart on a baking sheet and allow to thaw while the oven preheats.  It is okay if the cookies are still slightly frozen when you bake them. 

Looking for more Easter recipes find some below:

Bunny Cupcakes

Bunny Butt Cupcakes

Easy Flower Cupcakes 

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Easter Thumbprint Cookies

Soft and chewy, chocolaty, cookies topped with a Cadbury Mini Egg.

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes

Cook Time: 20 minutes

Servings: 12 Cookies

Calories: 254kcal

Ingredients

• 2 1/4 C flour
• 1 TSP baking powder
• 1/2 TSP salt
• 2 sticks 1 cup butter; softened
• 3/4 C sugar
• 2 large egg yolks
• 1 TSP vanilla extract
• Chocolate Cadbury’s

Chocolate Ganache

• 1 C chocolate chips
• 1/2 C heavy whipping cream

Instructions

• Preheat your oven to 350 degrees F.
• In a medium bowl add the flour, baking powder, and salt, whisk to blend.
• Using a hand mixer or stand mixer, in a large bowl cream the butter and sugar until light and fluffy
• Add the egg yolks and vanilla, continuing to mix until well blended.
• Add 1/2 the flour mixture and beat until smooth, add the remainder of
• the flour mixture and beat just until the dough forms moist clumps.
• Form the dough into a ball.
• Pinch off the dough and form 1 inch balls, placing them on a lightly greased baking sheet 1-1 1/2 inches apart.
• Create a depression in the center of each ball.
• Using the back of a floured 1/2 tsp measuring spoon works great too.
• Bake until golden brown, approximately 20 minutes.
• Allow the cookies to cool for 5-10 minutes on the baking sheet before transferring them to a wire rack to cool completely.
• Using a small pot, heat up the heavy whipping cream until steaming
• While heavy whipping cream is heating up, place chocolate chips into a heat proof bowl
• Once the heavy whipping cream is heated, pour over the chocolate chips
• Allow to sit for 1 minute before whisking until smooth
• Pour ganache into the squeeze bottle
• Fill the indentations with the ganache.
• Top with the chocolate cadbury.
• Serve and enjoy!

Notes

You can chance the toppings around on these cookies to make them anything you like! 

 

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Nutrition

Serving: 1Cookie | Calories: 254kcal | Carbohydrates: 41g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 154mg | Potassium: 36mg | Fiber: 1g | Sugar: 22g | Vitamin A: 223IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg