Peach Thumbprint Cookies
Peach Thumbprint Cookies feature a buttery shortbread-style cookie filled with peach pie filling and drizzled with a tasty cinnamon glaze. Think of them as tiny peach pies. And yes, they’re just as delicious as they sound!
Servings: 24 cookies
Calories: 97kcal
Ingredients
For the cookies:
- 1 stick butter
- 1 stick margarine
- ¾ cup powdered sugar
- 2 cups flour
- 1 tsp vanilla
- 1 can peach pie filling 21 oz
For the glaze:
- ¾ cup powdered sugar
- 1 tbsp milk
- ¼ tsp cinnamon
- ¼ tsp vanilla
Instructions
For the cookies:
- Preheat oven to 325°. Coat 2 cookie sheets with cooking spray.
- In a large bowl, cream butter and margarine with a hand-held electric mixer until fluffy.1 stick butter, 1 stick margarine
- With a spoon, stir in powdered sugar, flour, and vanilla and mix until combined.¾ cup powdered sugar, 2 cups flour, 1 tsp vanilla
- Roll into 2" balls and place onto cookie sheets.
- Make an indentation in the center of each cookie. Fill with pie filling.1 can peach pie filling
- Bake 12-15 minutes. Let cool on a wire rack.
For the glaze:
- Sift powdered sugar into a small bowl. Add milk, cinnamon, and vanilla; mix until smooth.¾ cup powdered sugar, 1 tbsp milk, ¼ tsp cinnamon, ¼ tsp vanilla
- Spoon into a plastic bag, snip off a corner and drizzle glaze over cooled cookies.
Notes
Use both butter and margarine: It’s important to use half butter and half margarine to get the right balance of dairy and fat. This gives the cookies their tender texture and helps the dough come together just right.
Soften before baking: I let the butter and margarine sit out at room temperature for about an hour before I start baking. This makes them easier to cream and helps the dough mix more evenly.
Mixing the dough: When you add in the flour, powdered sugar, and vanilla, the dough might seem like it will never come together. Just keep mixing with a spoon — after a little while, it will reach the perfect consistency to roll into balls.
Forming the indentations: I use a rounded measuring spoon to press the initial indentation into each ball of dough. Then I gently press the center with my thumb to make sure it is even all the way around. This helps hold more filling and gives a neater finished look.
Chop the fruit filling: I cut the fruit into small pieces so it fits nicely into the indentation on top of each cookie. You may not use the whole can of pie filling.
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Nutritional information is approximate.
See ingredient notes and substitutions in the post above.
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Nutrition
Serving: 1cookie | Calories: 97kcal | Carbohydrates: 22g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 0.1mg | Sodium: 6mg | Potassium: 39mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg