How To Make Easter Bunny Thumbprint Cookies
These adorable cookies are perfect for Easter celebrations! They have a soft, buttery texture and a sweet jam center.
Serves:
Ingredients
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1/2 cup jam (your choice of flavor)
- Mini marshmallows
- Mini chocolate chips
- Pink candy-coated chocolate eggs
Instructions
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Preheat your oven to 350°F and line a baking sheet with parchment paper.
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In a mixing bowl, cream together the butter and sugar until light and fluffy.
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Add in the egg yolk and vanilla extract, and mix until well combined.
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In a separate bowl, whisk together the flour and salt. Slowly add the dry ingredients to the wet mixture, mixing until just combined.
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Roll the dough into 1-inch balls and place them on the prepared baking sheet.
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Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
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Fill each indentation with about 1/2 teaspoon of jam, then carefully place a mini marshmallow on either side of the jam.
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Use mini chocolate chips for eyes, and a pink candy-coated chocolate egg for the nose.
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Bake for 12 minutes or until the edges are lightly golden.
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Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition
- Calories : 341kcal
- Total Fat : 20.1g
- Saturated Fat : 12.4g
- Cholesterol : 97mg
- Sodium : 93mg
- Total Carbohydrates : 36.5g
- Dietary Fiber : 0.8g
- Sugars : 20.8 g
- Protein : 4.1g
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