Recipe courtesy of Gale Gand

Thimble Cookies

Save Recipe
  • Level: Easy
  • Total: 2 hr 35 min
  • Prep: 25 min
  • Inactive: 2 hr
  • Cook: 10 min
  • Yield: 120 to 150 cookies
Share This Recipe

Ingredients

Directions

  1. Cream the butter and sugar in a mixer fitted with a paddle attachment (or using a hand mixer) until smooth. With the mixer running at low speed, add the remaining ingredients (except the colored sugars) and mix until smooth. Form the dough into 2 disks, wrap them separately in plastic, and chill for at least 1 hour. The recipe can be made up to this point and kept refrigerated for up to 2 days.
  2. When you're ready to bake, heat the oven to 350 degrees F.
  3. On a lightly floured surface, roll out 1 disk of dough to a little less than 1/4 inch thick.
  4. Using a thimble, and dipping it in flour often to keep the cookies from sticking, cut out tiny rounds of dough. Carefully transfer to cookie sheets. Reroll the scraps once and cut out more cookies, then discard the scraps (they will become tough if you keep rerolling them).
  5. Sprinkle the tops with plain or colored sugars, then press the sugar lightly into the cookie with your thumbs. Bake until light golden brown, 8 to 10 minutes.
  6. Repeat with the remaining cookie dough. Let the cookies cool on wire racks and store them in an airtight container for up to 1 week.
17m Easy 97%
CLASS
James Briscione

Sugar Cookies

9m Easy 98%
CLASS
Nyah Rosado

Marbled Cookies

4m Easy 98%
CLASS
11m Easy 94%
CLASS

4m Easy 98%
CLASS
Samantha Seneviratne

Lemon Vanilla Sugar Cookies

8m Intermediate 98%
CLASS
16m Intermediate 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now