Chocolate Thumbprint Cookies Recipe
A buttery thumbprint cookie topped with chocolate frosting and a Cadbury mini egg.
Servings: 28
Calories: 97kcal
Equipment
- Mixing Bowl
- Cookie Sheet
- Microwave Safe Bowl
Ingredients
- ½ cup butter softened to room temperature
- ½ cup sugar
- 1 egg
- ½ teaspoon vanilla
- 1½ cups flour
- ¼ teaspoon baking powder
- pinch of salt
Frosting
- 1 Tablespoon butter
- 3 Tablespoons cocoa
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 3 Tablespoons hot water
- 28 milk chocolate mini Cadbury eggs
Instructions
- Heat oven to 350 degrees.
- In a large mixing bowl beat together butter and sugar until creamy.
- Add in egg and vanilla and mix well.
- Add in flour, baking powder and salt until blended. Do not over mix.
- Roll dough into small balls and place on ungreased cookie sheet.
- Bake for 10 - 11 minutes.
- Remove from oven and quickly press thumb into the top of each cookie.
- Remove from cookie sheet and cool completely.
Frosting
- Melt butter in small mixing bowl in microwave.
- Then add in cocoa, powdered sugar, vanilla and hot water.
- Mix until smooth and creamy. (If frosting is too runny add more powdered sugar, if it's too thick add a little more hot water.)
Notes
- You can use salted or unsalted butter in the recipe.
Nutrition
Calories: 97kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 36mg | Potassium: 19mg | Fiber: 1g | Sugar: 8g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg