Chocolate Sprinkle Thumbprint Cookies
Soft and chewy chocolate thumbprint cookies rolled in crunchy nonpareils and topped with a generous dollop of vanilla buttercream. Use fall sprinkles for Thanksgiving or change the colors for any holiday or celebration!
Servings: 20 cookies
Ingredients
For the cookies:
- ¾ cup salted butter room temperature
- 1 ½ cups granulated sugar
- 2 tsp vanilla extract
- 1 egg room temperature
- 1 tbsp corn starch
- ¼ cup dark cocoa powder I use Hershey Special Dark but you can use any natural cocoa powder
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp kosher salt
- 1 ¾ cup all-purpose flour
- ½ cup nonpareil sprinkles
For the frosting:
- ½ cup salted butter room temperature. you can use unsalted if you prefer
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2-4 tbsp heavy cream room temperature
Instructions
For the cookies:
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed for 2 minutes, until light and fluffy. Add the vanilla extract and egg and mix until combined.
- With the mixer on low, add the cornstarch, cocoa powder, baking soda, baking powder, kosher salt, and flour. Mix just until a soft chocolate cookie dough forms. Do not over mix.
- Using a medium, approximately 2-tablespoon cookie scoop, portion the dough into 20 even balls. Gently roll each ball between your hands for about 10 seconds, then roll in the nonpareils, pressing lightly so they adhere. Place the coated dough balls on a parchment-lined baking sheet, cover, and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F. Arrange the chilled dough balls on parchment-lined baking sheets about 2 inches apart. Bake for approximately 10 minutes, until the edges are set but the centers are still soft.
- Immediately after removing the cookies from the oven, use a round cookie cutter to gently reshape them, if desired. Use the back of a tablespoon measuring spoon to gently press an indentation into the center of each cookie. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
For the frosting:
- Beat the softened butter until smooth and creamy. Add the powdered sugar, vanilla extract, and 2 tablespoons of heavy cream or milk. Mix on low until incorporated, then beat on medium-high speed for 2–3 minutes, until light and fluffy. Add more cream or milk a little at a time, only as needed for a smooth, pipe able consistency that holds its shape.
- Transfer the buttercream to a piping bag fitted with a large star tip. Once the cookies are completely cool, pipe a generous dollop into the indentation of each cookie. Finish with a few extra nonpareils sprinkled over the frosting.
Notes
Notes
- Use a medium cookie scoop for consistent sizing and baking.
- Chill the coated dough for at least 30 minutes before baking.
- Reshape the cookies and press the centers immediately after baking.
- Start with 2 tablespoons of liquid in the buttercream and add more only as needed.
- Store decorated cookies in a single layer in an airtight container in the refrigerator for up to 5 days.
- Freeze unfrosted cookies for up to 3 months. Thaw completely before decorating.