Description

These delightful Peach Thumbprint Cookies feature a tender, buttery base filled with sweet, chopped peach pie filling. Topped with a warm cinnamon glaze, they offer a perfect balance of comforting textures and bright fruit flavors for any occasion.

Ingredients

1/2 cup unsalted butter, softened
1/2 cup margarine, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1 teaspoon vanilla extract
1 can peach pie filling, chopped
1/2 cup powdered sugar (for glaze)
2-3 teaspoons milk (for glaze)
1/4 teaspoon ground cinnamon (for glaze)
1/4 teaspoon vanilla extract (for glaze)

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Instructions

Preheat your oven to 325°F (163°C) and lightly grease or line two cookie sheets with parchment paper.
In a large mixing bowl, beat the softened butter and margarine with an electric mixer for 2-3 minutes until pale and fluffy.
Stir in the powdered sugar, flour, and vanilla until the mixture comes together into a smooth, cohesive dough.
Roll the dough into 2-inch balls and place them on the cookie sheets, then press a deep indentation into the center of each with your thumb or a spoon.
Chop any large pieces of fruit in the peach filling and spoon small amounts into each cookie indentation.
Bake for 12 to 15 minutes until set, then allow the cookies to cool completely on a wire rack.
Whisk the glaze ingredients together until smooth and drizzle over the cooled cookies before serving.

Notes

To ensure the best texture, make sure the cookies are fully cooled before adding the glaze so it stays in place. If the dough feels too soft to handle, chilling it for ten minutes before rolling can help maintain the shape of the thumbprint during baking.

Prep Time: 20 mins
Cook Time: 15 mins
Category: Dessert
Method: Baking
Cuisine: American