Chocolate Sprinkle Thumbprint Cookies

Swirl frosting on a cookie! Now why hadn’t I thought of this before! After exploring what I am now calling the best food browsing sight ever created, I came across these lovely little cookies. I have now officially started a love affair with! Amazingness is the only true word to describe its selection of goodies, all in beautiful picture form I might add! I am an extremely visual person and I have this funny quirk where I refuse to cook or bake anything I haven’t seen a picture of as a final product. Weird, I know, but I just have to know what I’m aiming for when creating my masterpieces.

These cookies jumped out at me as being a little out of the ordinary. The hardest part of these cookies is excepting the fact that they don’t really brown when u bake them. I am so used to watching my sugar cookies till they have a slight golden tint to their sides before pulling them out. I just trusted the recipe when it said they wouldn’t brown, and sure enough, they didn’t but came out perfect.

(Taken from


For the Cookies:
2½ cups all-purpose flour
½ teaspoon salt
1 cup unsalted butter, at room temperature
1 cup powdered sugar
2 teaspoons vanilla extract
Chocolate sprinkles

For the Chocolate Icing:
4 tablespoons unsalted butter, at room temperature
1½ cups powdered sugar
1/3 cup Dutch-process cocoa powder
4 tablespoons whole milk
½ teaspoon vanilla extract


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.

It is best to make sure that all your dough balls are as similar as posible so they will all cook at the same rate when placed in the oven. Role only sides of dough balls in sprinkles then press your thumb in the middle of each ball as you place them on your cookie sheet. You will have to use a melon baller or spoon to help refresh the indent half way through baking due to the slight ride of the dough. If you don’t, your indent for frosting might disappear during the baking process.Make sure your cookies are fully cooled before frosting them or it will just melt off. I definitely suggest using a special piping tip on your frosting bag to help at to the look of the cookie! Unfortunately, these guys don’t stack so make sure you have allot of Tupperware to spare.


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