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Festive Easter Thumbprint Cookies

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So, when thinking about recipes for this week I wanted something unusual. I’ve never made a thumbprint cookie so I thought that would be a good idea but I still wanted something different. While perusing the candy aisle in my store it came to me! Make Easter thumbprint cookies using the egg shaped milk chocolate M&M’s. They are festive, look like mini eggs and, once they came out of the oven and tried one, I knew I had a hit!

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!

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

This week, thirteen bloggers are sharing 46 recipes and tips to help you serve up deliciousness this Easter. Follow #EasterRecipes on social media to see what we’re serving up!

Friday

In case you missed them, here’s all the #EasterRecipes to date:

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Easter Thumbprint Cookies

Easter Thumbprint Cookies

Yield: 24 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Refrigeration Time: 1 hour
Total Time: 1 hour 22 minutes

A chocolate drizzle on these Easter thumbprint cookies takes them over the top!

Ingredients

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

Chocolate Glaze:

  • 1 cup confectioners' sugar
  • ½ cup unsweetened cocoa
  • 4 - 6 tablespoons water (just to drizzling consistency)

Instructions

  1. Preheat oven to 350. Line two rimmed baking sheets with parchment paper and set them aside.
  2. In a medium mixing bowl combine flour, salt, and baking powder. Set aside.
  3. 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.
  4. Cover mixing bowl and refrigerate for 1 hour.
  5. Remove from refrigerator and, using a tablespoon size of dough, roll into balls and place about 2 inches apart on prepared baking sheet.
  6. 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.
  7. Remove from sheet pan to a cooling rack and allow to cool completely.
  8. Make chocolate glaze and drizzle over cooled cookies.
  9. To make the chocolate glaze: In a small bowl combine all ingredients until drizzling consistency. Drizzle over cooled cookies.

Did you make this recipe?

I'd love to hear about it! Please leave a comment below or share it on Pinterest!

Gerlanda

Sunday 28th of March 2021

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

Ellen

Sunday 28th of March 2021

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

Carlee

Sunday 18th of March 2018

How cute are these? Thanks for sharing with Celebrate365!

Christie

Sunday 23rd of April 2017

I love the colors in these! They're so perfect for not only Easter but spring in general!

Val - Corn, Beans, Pigs & Kids

Tuesday 18th of April 2017

Thumbprint cookies are always so delicious!

Amy

Sunday 16th of April 2017

Love these! I think I need to make them for my kids!

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