Grinch Festive Thumbprint Treats (Ready-to-Print Version)
Tender buttery thumbprint cookies with green vanilla frosting and red heart sprinkles, perfect for festive gatherings.
# What You’ll Need:
→ Cookie Dough
01 -
2 sticks unsalted butter, softened (1 cup)
02 -
⅔ cup granulated sugar
03 -
1 large egg yolk
04 -
1 teaspoon pure vanilla extract
05 -
2 cups all-purpose flour
06 -
¼ teaspoon salt
→ Frosting
07 -
2 cups powdered sugar
08 -
3 tablespoons whole milk
09 -
2 tablespoons unsalted butter, softened
10 -
½ teaspoon pure vanilla extract
11 -
green food coloring gel
→ Decorations
12 -
red heart sprinkles
# Step-by-Step Guide:
01 -
Beat the softened unsalted butter and granulated sugar together in a large bowl until light and fluffy, about 2-3 minutes for optimal aeration.
02 -
Mix in the egg yolk and vanilla extract until fully incorporated and the batter is smooth and homogeneous.
03 -
Gradually add the all-purpose flour and salt, mixing just until combined to preserve a tender texture without overworking the dough.
04 -
Roll dough into 1-inch balls, place spaced 2 inches apart on a parchment-lined baking sheet, and chill in the refrigerator for 30 minutes to help maintain shape.
05 -
Preheat oven to 350°F. Use your thumb or the back of a rounded teaspoon to press an indentation in each dough ball. Bake for 12-14 minutes until edges just begin to turn golden.
06 -
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
07 -
Beat powdered sugar, milk, softened butter, and vanilla extract until smooth and creamy. Add green gel food coloring gradually until a vivid green shade is achieved.
08 -
Spoon or pipe green frosting into each cookie indentation and press a red heart sprinkle into the center while frosting is still wet.
# Handy Tips:
01 -
Use gel food coloring for a bright, concentrated green color without thinning the frosting consistency.
02 -
Chilling dough balls before baking prevents spreading and maintains neat, defined thumbprints.
03 -
Remove cookies from oven when edges are just golden to keep centers tender and prevent overbaking.
04 -
Cookies can be made up to 2 days ahead; store wrapped tightly in the refrigerator and allow to soften slightly before shaping.
05 -
Let cookies cool completely before frosting to avoid melting and sliding of frosting.