Festive Easter Thumbprint Cookies


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Are you looking for a fun, easy, and delicious recipe that’s perfect for Easter? Look no further than Easter thumbprint cookies! A classic cookie with an Easter twist.

Easter thumbprint cookies on a white plate.

They are typically made with jam in the center but I wanted something different for these Easter thumbprint cookies.

Ingredients for Easter Thumbprint Cookies

You probably have everything but the candy. These Easter thumbprint cookies are a fun treat for an Easter dessert table or wrap a few in treat bags tied with a festive bow for your guests to take home after the celebration.

  • Unsalted Butter
  • Sugar
  • Eggs
  • Pure Vanilla Extract
  • Flour
  • Baking Powder
  • Salt
  • Pastel Egg-Shaped M&Ms
  • For the Glaze:
  • Confectioners’ Sugar
  • Cocoa
  • Water

Why You’ll Love This Recipe

  • It’s a thumbprint cookie.
  • It’s not your typical thumbprint cookie.
  • Candy is involved.
  • The recipe is easy enough for kids to help.
Easter thumbprint cookies on a white plate.

Finishing Touches

Once these cookies came out of the oven and I tried one, I knew I had a hit on my hands.

While they looked pretty with just the M&M in the middle, I thought they needed something else. I added the chocolate drizzle, which can be totally optional by the way, and it took them over the top!

More Easter Dessert Ideas

Easter Thumbprint Cookies

A chocolate drizzle on these Easter thumbprint cookies takes them over the top!
5 from 2 votes
Prep Time10 minutes
Cook Time12 minutes
Refrigeration Time1 hour
Total Time1 hour 22 minutes
Course: Desserts and Sweets
Cuisine: American
Servings: 24 cookies


  • 1 cup unsalted butter softened to room temperature
  • 1 cup granulated sugar
  • 2 Eggs
  • 2 teaspoons vanilla extract
  • cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 48 Pastel Egg Shaped M&Ms I used milk chocolate

Chocolate Glaze:

  • 1 cup confectioners’ sugar
  • 1/2 cup unsweetened cocoa
  • 4 – 6 tablespoons water just to drizzling consistency


  • Preheat oven to 350. Line two rimmed baking sheets with parchment paper and set them aside.
  • In a medium mixing bowl combine flour, salt, and baking powder. Set aside.
  • In a large mixing bowl, beat together butter and sugar until light and creamy. Mix in the eggs, one at a time, then add vanilla. Beat at medium speed until thoroughly combined. Add flour mixture gradually and combine well without over mixing.
  • Cover mixing bowl and refrigerate for 1 hour.
  • Remove from refrigerator and, using a tablespoon size of dough, roll into balls and place about 2 inches apart on prepared baking sheet.
  • Bake at 350 degrees for about 12-15 minutes until lightly brown. Remove from the oven and immediately, but gently, press an M&M into the center of each cookie. If you press too hard, the cookie will crack and not hold the candy.
  • Remove from sheet pan to a cooling rack and allow to cool completely.
  • Make chocolate glaze and drizzle over cooled cookies.
  • To make the chocolate glaze: In a small bowl combine all ingredients until drizzling consistency. Drizzle over cooled cookies.

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  1. Your ingredients at to use baking powder but the recipe instructions call for baking soda. Which do we use?

    1. Thanks for pointing that out. It should be baking powder. They are a more cake-like cookie. I’ve corrected the recipe.

5 from 2 votes (2 ratings without comment)

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