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Chocolate Sprinkle Thumbprint Cookies
4.2 from 231 votes

Chocolate Sprinkle Thumbprint Cookies

Chocolate Sprinkle Thumbprint Cookies are tender, buttery cookies rolled in chocolate sprinkles with a deep thumb indentation filled with smooth chocolate icing. The dough is enriched with vanilla and powdered sugar, creating a soft texture that's complemented by the slight crunch of chocolate sprinkles. The chocolate icing, made from cocoa, butter, powdered sugar, milk, and vanilla, adds a rich finishing touch to these classic cookies.

Prep Time
10 mins
Cook Time
18 mins
Total Time
30 mins
Servings: 24 to 36 cookies, depending on size
Calories: 187 kcal
Course: Snacks
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 24 to 36 cookies, depending on size

Amount Per Serving

Calories 187

% 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.