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Gingerbread Thumbprint Cookies



  • Betty Crocker Gingerbread Cookie Mix
  • 1 Stick 4 ounces of softened butter
  • 1 teaspoon of baking powder
  • 1 egg
  • Don't add the tablespoon of water that the package recipe calls for

Traditional Thumbprint Cookie Recipe:

  • 1 1/4 cups of Confectioners Sugar 10-x powdered sugar
  • 2 tablespoons of milk


Gingerbread Cookies:

  • Place all the ingredients together in a bowl and mix them together until well blended.
  • The cookie dough will look clumpy but that is how it is supposed to look.
  • Use a teaspoon or small cookie scoop to measure out even amounts of dough.
  • Roll them into balls and bake them in a 375 degree oven for about 6 minutes.
  • When you remove them from the oven, immediately use the back of the measuring teaspoon to make an indent in the cookies.
  • Let them cool completely before you decorate them.

Royal Icing:

Traditional Thumbprint Icing Recipe:

  • Or you can use the more traditional icing for thumbprint cookies that made with confectioners sugar and milk.
  • Mix the confectioners sugar and milk until smooth.

Color the Icing:

  • Place a small amount of the white icing into a piping bag or a Ziploc bag.
  • Mix the brown by adding a small amount of Warm Brown, Lemon Yellow and Super Red AmeriColor Food Gel and mix until you get a gingerbread brown color. Place it in a piping bag or a Ziploc bag.


  • Fill each indention with the gingerbread colors and then make a wavy line of white through the center. Let the cookies dry completely.