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Sprinkle Thumbprint Cookies

These Sprinkle Thumbprint Cookies are soft, chewy, and bursting with colorful confetti sprinkles. Each cookie is pressed in the center after baking and filled with sweet, fluffy buttercream for a fun and festive treat. Perfect for birthdays, holidays, or any day that needs a little extra color!
Servings: 20 cookies
Author: Emily - My Messy Kitchen

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!