Kaufmann’s Thumbprint Cookies – A Bakery Classic!

If you grew up near Kaufmann’s Bakery, you probably remember their famous thumbprint cookies. These soft, buttery cookies are rolled in sprinkles or nuts and topped with rich buttercream frosting. They’re nostalgic, beautiful, and absolutely delicious.

Now, you can make them at home! Below, I’ve included both the full typed recipe and the original handwritten version for those who love a touch of tradition.

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The Original Handwritten Recipe

There’s something special about handwritten recipes—they hold memories, tradition, and love. Here are the original notes for Kaufmann’s Thumbprint Cookies and the buttercream icing.

Now, let’s go through a clear, easy-to-follow version of the recipe so you can bake them with confidence!

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Ingredients

For the Cookies:

• ⅓ cup sugar
• ¼ teaspoon salt
• ½ cup shortening (room temperature)
• 6 tablespoons unsalted butter, softened
• 1 egg
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract
• 2 cups cake flour (important! Regular flour won’t give the right texture)
• Sprinkles or finely chopped walnuts

For the Vanilla Buttercream:

• 4 oz unsalted butter, softened
• 1½ cups powdered sugar
• ½ tablespoon vanilla extract
• ¼ teaspoon almond extract
• Pinch of salt

For the Chocolate Buttercream:

• 6 tablespoons unsalted butter, softened
• 2⅓ cups powdered sugar
• ¾ cup unsweetened cocoa powder
• ⅓ cup whole milk
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

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Instructions

📸 (Insert Image of Finished Cookies Here)
Alt Text: “Kaufmann’s thumbprint cookies covered in pastel sprinkles with piped buttercream frosting.”

Step 1: Make the Dough

1. Preheat oven to 375°F.
2. In a large bowl, beat together the sugar, salt, shortening, and butter until light and fluffy.
3. Add the egg, vanilla, and almond extract. Beat until combined.
4. Stir in the cake flour just until a dough forms. (It may still have small chunks—that’s okay!)

Step 2: Shape the Cookies

1. Form the dough into ¾-ounce balls (about 2 teaspoons each).
2. Roll each ball in sprinkles or chopped nuts.
3. Place on a baking sheet lined with parchment paper.
4. Press down in the center with your thumb or the back of a spoon to create an indentation.

Step 3: Bake

1. Chill the cookies in the fridge for 10 minutes before baking.
2. Bake at 375°F for 13 minutes, or until the bottoms are lightly golden.
3. Transfer to a wire rack to cool completely.

Step 4: Make the Buttercream Frosting

1. Beat the butter until smooth.
2. Slowly add powdered sugar.
3. Add vanilla, almond extract, and salt. Beat until thick.
4. Transfer to a piping bag (or use a plastic bag with the corner cut off).

Step 5: Fill the Cookies

1. Once the cookies are completely cool, pipe vanilla or chocolate buttercream into the center of each.
2. Let them set for a few minutes before serving.

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Why These Cookies Are So Special

✔ Soft, Buttery Texture: Thanks to the cake flour, these cookies are light and tender.
✔ Crunchy Outside, Creamy Inside: Sprinkles or nuts add crunch, while buttercream makes them extra rich.
✔ Just Like the Bakery! If you miss Kaufmann’s, this recipe brings back that nostalgic taste.

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Tips for the Best Thumbprint Cookies

💡 Use Cake Flour. Regular flour won’t give the right texture!
💡 Chill the Dough. Keeps cookies from spreading too much.
💡 No Piping Bag? Use a plastic bag with the tip cut off.

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Final Thoughts

These Kaufmann’s Thumbprint Cookies are fun to make and even better to eat. Whether you roll them in sprinkles or nuts, they’ll bring back sweet bakery memories.

So what’s your favorite—vanilla or chocolate buttercream? Let me know in the comments!