I love thumbprint cookies and I love Christmas cookies, so these are perfect! My Grandpa used to take me to a bakery near his house and he would always get me thumbprint cookies. I was so sad when the bakery closed a few years ago, but these cookies taste just like them, so that makes me feel a little bit better about it.
Super easy, cute cookies and the recipe makes a lot, so there will be plenty to share or give away.
Make sure the cookie are cooled before you add the almond bark in. If you need the almond bark to set up quickly, just put the cookies in the refrigerator for a few mins. I made half vanilla and half chocolate for my cookies. My husband likes the vanilla ones better, and of course I like the chocolate ones better, win win.
Make sure you push your thumb down pretty good in the cookie. The middle will rise a little and that’s okay, you just need a shallow dip to put the almond bark in. If you don’t think you have enough of a dip, take the back of a spoon and press down right after the cookies come out of the oven.
If you don’t know what almond bark is, its just candy melts in large squares (in most grocery stores in the baking aisle), it does not taste like almond.
- 4 cups flour
- ½ teaspoon baking powder
- 1 cup plus 6 tablespoons soft butter
- 1⅓ cups sugar
- 2 eggs
- 1 teaspoon vanilla
- ½ teaspoon almond extract (optional)
- sugar for sprinkling
- 4-6 squares of vanilla or chocolate almond bark
- Preheat oven to 350 degrees.
- In small bowl mix flour and baking powder together. In large bowl with mixer, cream together the butter and sugar, add in eggs, vanilla and almond extract until well combined. Slowly add in the flour mixture.
- Take a tablespoon of dough, roll into ball and put on cookie sheet. Push your thumb down in the middle. Lightly sprinkle dough with sugar. Bake at 350 degrees for 11-13 mins. Remove from oven and let cool.
- Melt almond bark according to package. Take small spoonfuls and put in the cookie, add sprinkles.