Easter Thumbprint Cookies

Easter Thumbprint Cookies


  • 2 1/4 C flour
  • 1 TSP baking powder
  • 1/2 TSP salt
  • 2 sticks 1 cup butter; softened
  • 3/4 C sugar
  • 2 large egg yolks
  • 1 TSP vanilla extract
  • Chocolate Cadbury’s

Chocolate Ganache:

  • 1 C chocolate chips
  • 1/2 C heavy whipping cream


  • Preheat your oven to 350 degrees F.
  • In a medium bowl add the flour, baking powder, and salt, whisk to blend.
  • Using a hand mixer or stand mixer, in a large bowl cream the butter and sugar until light and fluffy.
  • Add the egg yolks and vanilla, continuing to mix until well blended.
  • Add 1/2 the flour mixture and beat until smooth, add the remainder of the flour mixture and beat just until the dough forms moist clumps.
  • Form the dough into a ball.
  • Pinch off the dough and form 1 inch balls, placing them on a lightly greased baking sheet 1-1 1/2 inches apart.
  • Create a depression in the center of each ball.
  • Using the back of a floured 1/2 tsp measuring spoon works great too.
  • Bake until golden brown, approximately 20 minutes.
  • Allow the cookies to cool for 5-10 minutes on the baking sheet before transferring them to a wire rack to cool completely.
  • Using a small pot, heat up the heavy whipping cream until steaming
  • While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl
  • Once the heavy whipping cream is heated, pour over the chocolate chips
  • Allow to sit for 1 minute before whisking until smooth
  • Pour ganache into the squeeze bottle
  • Fill the indentations with the ganache.
  • Top with the chocolate cadbury.
  • Serve and enjoy!

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *