Ingredients for Riley's Thumbprint Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- All Purpose Flour
- Cream Of Tartar
- Baking Powder
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How to Make Riley's Thumbprint Cookies
- Preheat oven to 375°F (190°C).
- Cream together 1 cup (2 sticks) softened unsalted butter and 1 cup granulated sugar until light and fluffy.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll dough into 1-inch balls.
- Place the balls onto ungreased baking sheets, leaving about 2 inches between each cookie.
- Press a dent into the center of each ball using your thumb.
- Bake for 7-9 minutes, or until edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- While cookies are cooling, prepare the icing: Whisk together 1 cup powdered sugar with 2-4 tablespoons milk until smooth. Add food coloring as desired.
- Once the cookies are completely cool, fill the center of each thumbprint with icing.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
8g
Fat
12g
Carbs
2g
