Prepare your tastebuds (and a mug of coffee!) for this Brown Sugar Thumbprint Cookie recipe! These cookies are thick and taste absolutely divine dunked in coffee or fresh out of the oven!
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How To Make The Thumbprint Center
You have a couple ways to make the thumbprint center.
The first way to make the indentation in the center of the cookie is by:
- Using a cookie scoop to grab the correct amount of dough
- Roll it in your hands into a sphere
- Use your palms to flatten the cookie, but not too flat
- Use the back of a teaspoon to press into the center of the cookie
Ta-da! Easy!
The second way to make the space in the center of the cookie is the approach I took. Follow steps 1-3 as above but instead use your thumb to press in the center of the cookie. Be sure not to press all the way through!
Baking Your Cookies
If you’ve ever made cookies on different baking dishes, you know it makes a difference. For the best results, I use a Pampered Chef Stone Baking Sheet. You don’t need to have this exact one, but I do recommend one similar.
If you use a metal or aluminum baking sheet your cookies may end up with a bit more crisp bottom. This is totally fine if you prefer that!
Brown Sugar Thumbprint Cookie Icing
Making icing for this cookie is both simple and personal. To make a standard icing simply mix together 1 cup of powdered sugar with about 1 tablespoon of milk.
Now, you can stop here and have an awesome icing or your brown sugar thumbprint cookies or you can *enhance* it a bit.
I prefer my icing to be a bit thicker, so I either add additional powdered sugar or reduce the amount of milk. If you want to add extra flavor to the icing, you can add a teaspoon of vanilla extract. This isn’t necessary but it’s light flavor compliments well with the brown sugar cookie.
Storing Your Brown Sugar Thumbprint Cookie
I personally believe these cookies taste the best warm, right out of the oven! But, if you aren’t capable of eating a whole batch of cookies in a single night you’ll have to store them.
You can frost all of your cookies at the same time as they store well pre-frosted. Just be sure to not stack them prior to them hardening-or you’ll have a mess on your hands –literally!
Store your cookies in an airtight container. Add a slice of bread or bun to the container. This helps keep them soft! You’ll find that the bread becomes hard but the cookies remain soft. It’s truly a life saver!
Craving More?
I you try this recipe I would appreciate it if you give it a 5-star rating and leave a review! It truly helps me share my recipes with others. Also, I would love to see how it turns out. Tag me in a photo on Instagram!
Can I entice you further? Try out these recipes too!
- Peanut Butter Stuffed Chocolate Chip Cookies
- Soft Caramel-Stuffed Snickerdoodles
- S’mores Doughnuts
- Mini Oreo Cheesecakes
Brown Sugar Thumbprint Cookie Recipe
Ingredients
Cookie Dough
- 1 Cup Brown Sugar Packed
- 2 Eggs
- 2 Teaspons Vanilla Extract
- 1 Stick Butter Melted then brought to room temperature
- 2 Cups All Purpose Flour
- 1/2 Teaspoon Salt
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Nutmeg
- 1 Teaspoon Cinnamon
Brown Sugar Filling
- 1/2 Stick Butter softened
- 1/4 Cup Brown Sugar
- 1/8 Cup All Purpose Flour
- 1 Teaspoon Cinnamon
Icing
- 1 Cup Powdered Sugar
- 1 Tablespoon Milk
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Make your butter: Melt a stick of butter until just melted in the microwave. Allow to sit on the countertop until it returns to room temperature.
- (Bowl #1) In a medium bowl combine brown sugar, eggs, vanilla, and the room temperature melted butter.
- (Bowl #2) In a separate bowl combine flour, salt, baking soda, baking powder, nutmeg, and cinnamon.
- Combine bowl #1 into bowl #2. Mix until evenly combined. You may have to use your clean hands! Place this in the fridge.
- Now, make the Brown Sugar Filling. Combine butter, brown sugar, flour, and cinnamon. Place in fridge.
- Use a cookie scoop to grab a portion of dough. Roll the dough in your hands to form a sphere then use your palm to slightly flatten it. Then, hold the cookie in one hand while slowly turning and pressing your thumb into the center. If this is too difficult read the section above title 'How To Make The Thumbprint Center'. Repeat until pan is filled.
- Now, grab out your Brown Sugar Filling from the fridge. Grab a small amount and round it in the palm of your hands. Fit it into the center of the cookie. Repeat until cookies are filled.
- Bake in oven for 13-15 minutes. Immediately remove from pan and place on a cooling rack when done.
- Now, make the icing. Combine powdered sugar and milk. If you want to adjust this read the about section entitled, 'Brown Sugar Thumbprint Cookie Icing'.
- Allow the cookies to cool then use a spoon to drizzle your icing on the cookies!
Notes
- These cookies are the BEST warm from the oven.
- If eating leftover cookies you may want to warm them up in the microwave or dip them in a hot cup of coffee!
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