Chocolate Sprinkle Thumbprint Cookies
User Reviews
4.2
Chocolate Sprinkle Thumbprint Cookies
Description
This recipe uses a creamed mixture of room temperature butter, powdered sugar, and vanilla extract combined with all-purpose flour and salt to form a smooth cookie dough. After shaping the dough into balls and rolling them in chocolate sprinkles, each cookie receives a shallow thumbprint indentation before the initial baking. After ten minutes, the indentation is deepened before continuing to bake the cookies to a tender, not hard, texture.
Once cooled, the thumbprints are topped with a chocolate icing made by blending butter, powdered sugar, Dutch-process cocoa powder, milk, and vanilla into a smooth mixture. This icing adds a rich and slightly creamy chocolate flavor that pairs well with the delicate cookie base and the texture of the chocolate sprinkles coating.
These cookies are suitable for serving at celebrations or as a sweet treat with coffee or tea. They offer a balance of soft crumb, subtle chocolaty crunch from the sprinkles, and smooth chocolate topping, making them enjoyable for various occasions.
Nutritional information pertains to one large cookie, useful for portion control and dietary considerations.
Ingredients
For the Cookies:
- 2½ cups all-purpose flour
- ½ teaspoon salt
- 1 cup butter at room temperature, unsalted
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- chocolate sprinkles
For the Chocolate Icing:
- 4 tablespoons butter at room temperature, unsalted
- 1½ cups powdered sugar
- ⅓ cup Dutch-process cocoa powder
- 4 tablespoons milk whole
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour and salt; set aside. Pour the chocolate sprinkles into a small bowl; set aside.
- Using an electric mixer on medium-high speed, cream together the butter, powdered sugar and vanilla extract until light and fluffy, about 3 minutes. Reduce the mixer speed to low and add the flour mixture. Once it is mostly incorporated, slowly increase the speed back to medium-high and beat for another minute or so until a dough forms.
- Scoop out a tablespoon of dough, roll it into a ball, and then roll it in the chocolate sprinkles and place it on the baking sheet. Repeat with the remaining dough, spacing your cookies about 1½ inches apart on the baking sheet. Make a slight indentation with your thumb (or the back of a melon baller - my favorite tool for this task) on the tops of all the cookies. Bake for 10 minutes, then make a deeper indentation in the middle, and bake for an additional 8 minutes. The cookies should not brown much at all around the edges. Transfer the cookies to a wire rack to cool completely.
- Meanwhile, make the chocolate icing for the filling. Beat the butter with an electric mixer on medium-high speed for 2 to 3 minutes, or until light and creamy. Reduce speed to low, add the powdered sugar and cocoa powder and mix until combined, then increase the speed to medium and beat until smooth. Add the milk and the vanilla extract and beat until light and fluffy. Add more powdered sugar or milk to achieve the desired consistency.
- Once the cookies are cool, pipe some frosting into the middle of each cookie (or you can spoon it in). Store leftovers in an airtight container at room temperature for up to 5 days.
Notes
- Nutritional values provided apply to one large cookie, useful for managing portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24to 36 cookies, depending on size
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 25mg | 8% |
| Sodium | 51mg | 2% |
| Potassium | 37mg | 1% |
| Sugar | 12g | 24% |
| Vitamin A | 300IU | 6% |
| Calcium | 9mg | 1% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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