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Chocolate Sprinkle Thumbprint Cookies

Chocolate Sprinkle Thumbprint Cookies

These easy chocolate cookies are ready to eat in 30 minutes!

Course Snack
Cuisine American
Prep 10 minutes
Cook 18 minutes
Total 30 minutes
Servings 24 to 36 cookies, depending on size
Calories 187 kcal

Ingredients

For the Cookies:

  • 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
  • cups powdered sugar
  • 1/3 cup Dutch-process cocoa powder
  • 4 tablespoons whole milk
  • ½ teaspoon vanilla extract
US Customary - Metric

Directions

  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.

Recipe Notes

Nutritional values are based on one large cookie

Nutrition Facts
Chocolate Sprinkle Thumbprint Cookies
Amount Per Serving
Calories 187 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 6g38%
Cholesterol 25mg8%
Sodium 51mg2%
Potassium 37mg1%
Carbohydrates 23g8%
Sugar 12g13%
Protein 1g2%
Vitamin A 300IU6%
Calcium 9mg1%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.