Soft, chewy, and bursting with rainbow sprinkles — these Sprinkle Thumbprint Cookies are the ultimate treat for cookie lovers and sprinkle lovers alike! They start with a buttery sugar cookie dough that’s chilled to keep them thick and chewy, rolled in pretty pastel sprinkles for an eye-catching finish, and baked to perfection. As soon as they come out of the oven, we press a little well into the center and once cooled, pipe in sweet, fluffy buttercream. The result? A melt-in-your-mouth cookie that’s as cute as it is delicious.
These cookies are easy enough for a weekday bake but special enough for birthdays, holidays, or any time you need a colorful pick-me-up. Let’s bake!
Why You’ll Love These Sprinkle Thumbprint Cookies
- Soft and chewy centers with lightly crisp edges
- Loaded with sprinkles in every bite
- Filled with sweet, creamy buttercream that takes them over the top
- A fun, colorful twist on a classic thumbprint cookie
Recipe Tips
Sprinkles: I used pastel confetti quins mixed with pastel nonpareils for these and they worked beautifully! They’re flat and hold their color really well during baking. Regular jimmies would work well too!
Pressing the center: Use the back of a round tablespoon measuring spoon to gently press into the center of each cookie right after they come out of the oven. This makes the perfect little space for buttercream once they cool.
Buttercream filling: Classic American buttercream works perfectly here. You can flavor it however you’d like — vanilla, almond, lemon, even strawberry. Use a small piping bag or zip-top bag with the corner snipped off to fill the cookies once they’ve cooled.
Round cookies tip: For perfectly round cookies, use a round cookie cutter to “scoot” the cookies right after they come out of the oven — just place the cutter around each cookie and gently swirl in a circular motion to shape the edges.
Storage
Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5. You can also freeze the unfilled cookies and add the buttercream after thawing.
How to make the shamrock version
Roll your cookies in St. Patrick’s Day sprinkles and bake according to the instructions. Do not press an indent in the center with a tablespoon, instead dye the buttercream green. Add some to a piping tip filled with a small round tip and the rest to a piping bag fitted with a regular petal tip. Starting about 1/4 of the way down the cookie in the center, pipe a straight line with the small round tip. Then pipe the shamrock leaves, either 3 or four, around it. The thicker part of the tip should face down and the thinner part out.
Final Thoughts
These Sprinkle Thumbprint Cookies with Buttercream are soft, sweet, and full of fun! They come together quickly and are always a hit with kids and adults alike. Whether you’re celebrating something special or just want a colorful treat to brighten your day, these cookies totally deliver.
Happy baking 💕
Sprinkle Thumbprint Cookies
Ingredients
For the cookies:
- ¾ cup butter room temperature. I use salted but you can use unsalted butter if you prefer!
- 1 ½ cups granulated sugar
- 1 tbsp vanilla extract
- 1 egg room temperature
- 1 tbsp corn starch
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp kosher salt
- 2 cups all-purpose flour
- ½ cup pastel sprinkles
For the frosting:
- ½ cup butter room temperature. I use salted but you can use unsalted butter if you prefer!
- 2 cups powdered sugar
- 2-3 tbsp heavy cream room temperature
- 1 tsp vanilla extract
- pinch of salt
Instructions
For the cookies:
- In a stand mixer fitted with the paddle attachment, cream together butter and sugar on medium speed for 2 minutes until light and fluffy. Add the vanilla and egg and mix until combined.
- With the mixer on low, add the cornstarch, baking soda, baking powder, salt, and flour. Mix until a soft dough forms.
- Using a medium cookie scoop (about 2 tablespoons of dough), portion the dough into balls. Roll each ball in the sprinkles, pressing gently to adhere. Place on a parchment-lined baking sheet, cover with plastic wrap, and chill for 30 minutes.
- Preheat oven to 350°F. Place chilled dough balls on lined baking sheets, spacing about 2 inches apart. Bake for 10 minutes, or until the edges are set but centers are still soft.
- Immediately after removing from the oven, use the bottom of a tablespoon measuring spoon to gently press into the center of each warm cookie to create a well. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
For the frosting:
- Beat the butter until smooth. Add powdered sugar, cream, vanilla, and salt. Beat on medium-high until light and fluffy (about 2–3 minutes), adding a bit more cream if needed to reach piping consistency. Tint with food coloring if desired.
- Once the cookies are fully cooled, pipe buttercream into the centers. Top with extra sprinkles if you’d like!