These soft and buttery Iced Peach Thumbprint Cookies are shortbread cookies with peach pie filling and a simple vanilla glaze. The cookie base is made with just 5 ingredients in 20 minutes, the filling is fool-proof, and the glaze takes 2 minutes to prepare.
These cookies are SO refreshing. If you are looking for another peach treat, these Peach Cobbler Cupcakes are calling your name. In the mood for some other fruity desserts? Check out this Lemon Blueberry Sheet Cake or these White Chocolate and Raspberry Blondies!
Tell Me About These Cookies
- 5-ingredient shortbread cookie base
- buttery flavor with a soft and slightly crisp texture
- easy peach pie filling
- iced with a 2 minute vanilla glaze topping
Iced Thumbprint Cookie Ingredients
- Unsalted Butter: Cold unsalted butter is the base of this recipe and adds flavor in every bite.
- Granulated Sugar: Granulated sugar adds to the sweetness and creates a softer cookie.
- Vanilla Extract: Vanilla extract completes the flavor of the shortbread cookies.
- All Purpose Flour: All purpose flour creates structure in the cookies.
- Salt: Salt brings out sweetness and enhances flavor.
Step by Step Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper to ensure the cookies come off of the pan cleanly.
STEP 2: In a large bowl with a hand mixer or in the bowl of a stand mixer that is fitted with a paddle attachment, beat granulated sugar and butter together until smooth.
STEP 3: Next, add vanilla extract to the bowl and mix until combined.
STEP 4: Add all purpose flour and salt to the dough. Beat only until the dry ingredients mix into the dough.
STEP 5: Roll the dough into 1-tablespoon-sized balls. Place the balls at least 2 inches apart from one another on a baking sheet. Use your finger to create a deep indent into the center of each cookie.
STEP 6: Bake the cookies for 8-11 minutes or until the cookies are light golden around the edges, pale on top, and just slightly soft in the center. Allow the cookies to fully cool before filling and decorating.
STEP 1: Prepare peach pie filling by adding granulated sugar, light brown sugar, cornstarch, and cinnamon to a medium saucepan over medium heat. Stir until the mixture begins to bubble.
STEP 2: Add the chopped peaches to the saucepan and stir until the filling thickens and firms up. This should be about 3-5 minutes of mixing. Allow the filling to cool before using.
STEP 3: Then, fill the center of each cooled cookie with ½ tablespoon of peach pie filling.
STEP 4: Finally, decorate each cookie with glaze using a spoon, piping bag, or zippable plastic bag with the corner snipped off.
Frequently Asked Questions
These cookies are rolled into a ball before using your thumb or another finger to create an indent in the center. The hole in the center is later filled with the peach pie filling after baking.
You do not need to use fresh peaches in the peach pie filling. Canned peaches will work just fine!
If your thumbprint cookies spread while baking, you either undermeasured your flour, used butter that was too warm, or your oven was not the right temperature.
1-Tablespoon Balls: Your dough balls should only be one tablespoon in size. Cookies larger than this may spread too much while baking.
Cookie Sheets: Do not place your cookies on warm cookie sheets. This will create flatter cookies that spread rather than thick and domed cookies.
Extra Indent: After the cookies come out of the oven, use your thumb or the back of a spoon to create a deeper indent in the cookies if desired. This will allow you to fill the cookies with more peach filling.
Iced Peach Thumbprint Cookies are soft shortbread cookies filled with peach pie filling and topped with a simple vanilla glaze. They are made with just a handful of ingredients, will be ready in less than an hour, and are the perfect spring and summer dessert!
For the Shortbread Cookies
- ½ cup (110g) unsalted butter, cold
- ⅓ cup (70g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (140g) all purpose flour
- ¼ teaspoon salt
For the Peach Pie Filling
- 1 cup (220g) chopped peaches
- 2 tablespoons (26g) granulated sugar
- 1 tablespoon (15g) light brown sugar
- 1 tablespoon corn starch
- ¼ teaspoon cinnamon
For the Glaze
- ½ cup (60g) powdered sugar
- 1 tablespoon (15g) milk
For the Shortbread Cookies
- Preheat your oven to 350 degrees Fahrenheit. Line metal baking sheets with parchment paper to ensure the cookies come off of the pan cleanly after baking.
- In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the cold butter and granulated sugar together on high speed until smooth. This should be about 3 minutes of mixing until light and fluffy.
- Add vanilla extract to the batter and beat until smooth.
- Slowly, beat the all purpose flour and salt into the dough. Only mix until you see the flour disappear into the batter.
- Divide the dough into 1-tablespoon balls. Use your thumb or pinky finger to create a deep indent in the center of each cookie.
- Place the cookies about 1.5-2 inches apart on your prepared baking sheets. Bake for 8-11 minutes or until the edges start to turn light golden brown in color and the tops look pale and slightly shiny.
- Use your thumb or the back of a spoon to push into the center of the cookies and deepen the indents. This will allow you to add more peach filling to each cookie.
- Allow the cookies to cool before filling.
For the Peach Pie Filling
- Prepare the peach filling by adding granulated sugar, light brown sugar, corn starch, and cinnamon to a medium sized saucepan over medium heat. Stir until the mixture turns thick and begins to bubble, about 2-3 minutes.
- Pour the chopped peaches into the mixture and stir until the mixture begins to thicken and the peaches have softened. This should take anywhere between 3-5 minutes or until the filling is firmer rather than liquidy.
- Remove the filling from the heat and allow it to cool before using. The peach filling can be made ahead of time and stored in the fridge for up to 3 days or in the freezer for up to 3 months.
For the Glaze
- In a medium bowl, use a spoon to mix the powdered sugar and milk together until smooth. The glaze should look thick. If the icing looks runny or watery at all, add powdered sugar by the tablespoon until the glaze is thick. If the icing is too thick to stir, add milk by the teaspoon.
- If desired, transfer the glaze to a piping bag or a zippable plastic bag with the corner snipped off of it for more control.
- Add about 1 tablespoon of peach pie filling to the center of each cookie.
- Drizzle the glaze over the top of each cookie as desired.
- Store the cookies in an airtight container or tightly covered in the fridge for up to 5 days or in the freezer for up to 2 months.
Cold Dough: Make sure to use cold butter, do not leave the dough out at room temperature for too long, and do not place the dough on warm baking sheets. The dough should stay on the colder side to make sure the cookies stay thick.
Extra Indent: Immediately after removing the cookies from the oven, use your thumb or the back of a spoon to press into the center of the cookie and deepen the indent.
Storing: Store the cookies in the fridge in a single layer in an airtight container or tightly covered for up to 5 days.
Keywords: Peach Thumbprint Cookies, Iced Thumbprint Cookies, Shortbread Thumbprint Cookies