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Ginger Peach Thumbprint Cookies with Vanilla Drizzle
dessert

Ginger Peach Thumbprint Cookies with Vanilla Drizzle

Versatile vanilla sugar cookies make great thumbprints. We’ve topped ours with gingery peach preserves and finished with a lustrous vanilla drizzle. Perfect for the cookie tin as well as holiday cookie swaps.
  • 20m

    prep time

  • 12m

    Cook Time

  • 175

    Calories

  • 14

    Ingredients

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Ingredients

27

(2-cookie)

Servings

Vanilla Thumbprint Cookies

Vanilla Drizzle

Instructions

  • For the Vanilla Thumbprint Cookies, mix flour, baking powder and salt in large bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, cream and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate at least 1 hour or until firm.

  • Preheat oven to 350°F. Mix peach preserves and ginger in small bowl. Set aside. Shape dough into 3/4-inch balls. Place 2 inches apart on parchment-lined baking sheets. Use a 1 teaspoon measuring spoon to make an indentation in center of each cookie. Fill indentations with peach preserve mixture (about 1/2 to 1 teaspoon each). Refrigerate cookie sheets 30 minutes before baking. (Refrigerate remaining dough while baking each batch of cookies.)

  • Bake 10 to 12 minutes or until lightly browned around the edges. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

  • For the Vanilla Drizzle, mix confectioners’ sugar, milk, and vanilla in small bowl. Stir in corn syrup until mixture is smooth and glossy. If drizzle is too thick, stir in additional milk or corn syrup 1 teaspoon at a time until desired consistency is reached. Drizzle over cooled cookies. Store cookies in airtight container up to 5 days.

Nutrition information (per Serving)

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