Name: Easter Basket Thumbprint Cookies
Prep time: 20 min
Cook time: 14 min
Total time: 1 h 4 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/4 cup cornstarch; 1/4 tsp salt; 3/4 cup unsalted butter, softened; 1/2 cup powdered sugar; 1 tsp vanilla extract; For decoration:; 1/2 cup shredded sweetened coconut; 2–3 drops green food coloring; 48 jellybeans or mini chocolate eggs; Optional: 2 tbsp white chocolate or frosting (for “glue”)

Why You’ll Love This Recipe

These thumbprint cookies are a creative spin on a classic treat, combining a melt-in-your-mouth shortbread base with playful, customizable toppings. They’re easy to make, highly decorative, and sure to brighten any Easter dessert table. Plus, their small size and bright colors make them ideal for gifting or serving at spring gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Cornstarch
Salt
Unsalted butter, softened
Powdered sugar
Vanilla extract

For decoration:

Shredded sweetened coconut
Green food coloring
Jellybeans or mini chocolate eggs
Optional: white chocolate or frosting for “glue”

Directions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a small bowl, whisk together flour, cornstarch, and salt.
In a large mixing bowl, cream the softened butter and powdered sugar until smooth and fluffy.
Mix in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
Scoop out dough and roll into 1-inch balls. Place on prepared baking sheet about 2 inches apart.
Gently press your thumb or the back of a small spoon into the center of each ball to form an indentation.
Bake for 12–14 minutes, or until edges are set and just lightly golden.
Remove from oven and immediately press down again in the center to maintain the thumbprint shape. Let cool completely.

To decorate:

In a small bowl, combine shredded coconut with a few drops of green food coloring. Toss until evenly coated to resemble grass.
If desired, melt a small amount of white chocolate or use frosting to help the coconut stick in the center of each cookie.
Add a small pinch of colored coconut to the center of each cookie.
Top with 2–3 jellybeans or mini chocolate eggs.

Servings and timing

This recipe makes approximately 24 cookies.
Prep time: 20 minutes
Cook time: 14 minutes
Cooling and decorating time: 30 minutes
Total time: 1 hour 4 minutes

Variations

Chocolate Basket: Add cocoa powder to the dough for a chocolate-flavored base.
Almond Twist: Use almond extract instead of vanilla for a nutty flavor.
Lemon Zest: Add lemon zest to the dough for a fresh, citrusy finish.
Gluten-Free Version: Use a 1:1 gluten-free flour blend to make the cookies gluten-free.
Royal Icing: Pipe decorative “basket handles” or details with icing for an extra-special touch.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 4 days.
To refrigerate, place decorated cookies in a sealed container with parchment paper between layers; they’ll keep for up to a week.
Freezing is best done with undecorated cookies. Freeze plain cookies in a freezer-safe bag for up to 2 months. Thaw and decorate when ready to serve.
No reheating is necessary—just enjoy as-is!

FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 48 hours. Let it come to room temperature before rolling into balls.

Do I need to chill the dough?

No chilling is required for this recipe, but you can chill it for 15–30 minutes if you prefer firmer cookies.

Can I use unsweetened coconut?

Yes, but sweetened coconut is more traditional and better holds the color and shape for decoration.

How do I color the coconut?

Add a few drops of green food coloring to shredded coconut and mix with a fork or shake in a zip-top bag until evenly tinted.

What if the thumbprints puff up during baking?

Use the back of a spoon to gently re-indent them as soon as they come out of the oven.

Can I use frosting instead of white chocolate?

Absolutely. A small dab of frosting works great for securing the coconut and candy toppings.

Can kids help make these?

Yes! This recipe is kid-friendly and perfect for little hands to help decorate the “baskets.”

What kind of candy should I use for the center?

Jellybeans, mini chocolate eggs, or even pastel M&M’s all work beautifully as edible “eggs.”

Are these cookies overly sweet?

No, the base is a lightly sweetened shortbread, which balances well with the sweet toppings.

Can I make a larger batch?

Yes, simply double the ingredient quantities to make about 48 cookies.

Conclusion

Easter Basket Thumbprint Cookies are the perfect blend of festive flair and buttery goodness. With their colorful presentation and sweet, satisfying bite, they’re a whimsical and delicious addition to any Easter celebration. Whether you’re baking for a party, filling a gift tin, or just looking for a fun afternoon activity, these cookies bring charm and cheer to the season.