Easter Egg Thumbprint Cookies

These Easter Egg Thumbprint Cookies are light and flaky with a chocolate ganache center and topped with an M&M egg making a delicious Easter treat.

1/2 cup unsalted butter, softened

1/4 cup powdered sugar

1/2 tsp. vanilla extract

1 1/4 cups all-purpose flour

1/8 tsp. salt

Chocolate ganache:

1/4 cup semisweet chocolate chips

1 tsp. corn syrup

1 Tbsp. unsalted butter

1-3 Tbsp. powdered sugar

15 M&M egg

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In a large bowl, beat butter, powdered sugar and vanilla with an electric mixer on medium speed until creamy. Add in flour and salt until combined.

Shape dough into 1-inch balls. Place on cookie sheet about 1 inch apart.

Press thumb into center of each cookie-but not all the way through- to make an indentation.

Bake 9-10 minutes. Remove from oven and quickly remake indention if necessary.

Let cookies cool for 5 minutes before transferring to a wire rack to cool completely.

To prepare chocolate ganache: Combine chocolate, corn syrup and butter in a heatproof bowl and microwave in 30 second increments until fully melted.

Add in powdered sugar, one tablespoon at a time until you reach a smooth but slightly thick consistency.

Spoon or pipe about a teaspoon into each cookie. Top with an M&M egg.

Makes-25 cookies

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