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Easter Egg Thumbprint Cookies
Benchi

Easter Egg Thumbprint Cookies - Soft, Buttery, and Cheerful

Easter’s all about fun, color, and sweet little moments you can eat—and these Easter Egg Thumbprint Cookies completely deliver. Soft, buttery, and delightfully simple, they’re just the thing to brighten up your spring baking.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 cup Unsalted butter (room temperature)
  • 2/3 cup Granulated sugar (plus extra for rolling)
  • 1 Large Egg yolk
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Almond extract (optional but recommended)
  • 2 1/4 cups All-purpose flour
  • 1/4 teaspoon Fine salt
  • 1-2 teaspoons Milk or cream (a splash, if dough feels dry)
  • 1-2 cups Mini chocolate eggs (like Cadbury Mini Eggs or similar)
  • Optional add-ons: pastel sprinkles, lemon zest, or shredded coconut for “nests”

Equipment

  • Electric mixer or sturdy hand whisk
  • Mixing bowls
  • Parchment paper
  • Baking sheets
  • Teaspoon measuring spoon
  • Plastic wrap
  • Shallow dish
  • Cooling rack
  • Spoon or spatula

Method
 

Instructions
  1. Cream the butter and sugar: Beat 1 cup unsalted butter with 2/3 cup sugar until light and fluffy, about 2–3 minutes.
  2. Add flavor and yolk: Mix in 1 egg yolk, 1 teaspoon vanilla, and 1/4 teaspoon almond extract until smooth.
  3. Combine dry ingredients: In a bowl, whisk 2 1/4 cups all-purpose flour with 1/4 teaspoon fine salt.
  4. Make the dough: Add dry ingredients to the butter mixture. Mix on low just until a soft dough forms. If crumbly, add 1–2 teaspoons milk or cream.
  5. Chill briefly: Wrap and chill for 20–30 minutes so the dough rolls cleanly and holds shape.
  6. Prep to bake: Heat the oven to 350°F (175°C). Line baking sheets with parchment. Place 1/4 cup sugar in a shallow dish for rolling.
  7. Shape and coat: Scoop dough into 1-tablespoon balls. Roll smooth, then coat in sugar. Place 2 inches apart.
  8. Make the well: Press each center gently with your thumb or a teaspoon measure to form a small indentation.
  9. Bake: Bake 10–12 minutes, until edges look set and just turning pale golden.
  10. Deepen the well: Right out of the oven, use the teaspoon measure again to gently press the centers. This keeps space for the candies.
  11. Add eggs: Press 1–2 mini chocolate eggs into each cookie while still warm so they adhere.
  12. Cool and set: Let cookies cool on the sheet 10 minutes, then transfer to a rack to cool completely.
  13. Optional garnish: Drizzle with melted white chocolate and sprinkle with pastel sprinkles, or roll edges in toasted coconut for a “nest” effect.