Go Back
Sprinkle Thumbprint Cookies Recipe
Ash Tyrrell

Sprinkle Thumbprint Cookies Recipe

I just made these Sprinkle Thumbprint Cookies, and I have to say, they’re an absolute delight! From the moment I rolled the dough in colorful sprinkles to piping fluffy buttercream into each cookie, I felt like a kid in a candy store. These cookies are soft, chewy, and just bursting with fun, making them perfect for any occasion.
Print Recipe Pin Recipe
Total Time 1 hour
Ingredients Method Notes

Ingredients
  

  • ¾ cup butter room temperature – salted works best for flavor, but unsalted is fine if you prefer.
  • 1 ½ cups granulated sugar – helps create that light fluffy texture.
  • 1 tbsp vanilla extract – adds warmth and depth to the cookie flavor.
  • 1 egg room temperature – makes the cookies soft and chewy.
  • 1 tbsp corn starch – keeps cookies tender and prevents them from spreading too much.
  • ½ tsp baking soda – ensures a gentle rise.
  • ½ tsp baking powder – balances texture.
  • ½ tsp kosher salt – enhances overall flavor.
  • 2 cups all-purpose flour – the backbone of your cookies; measure carefully.
  • ½ cup pastel sprinkles – flat sprinkles work best to keep their color and shape during baking.
  • ½ cup butter room temperature – makes a creamy, pipeable frosting.
  • 2 cups powdered sugar – sweetens and thickens the buttercream.
  • 2 –3 tbsp heavy cream room temperature – adjusts the consistency for piping.
  • 1 tsp vanilla extract – classic flavoring.
  • Pinch of salt – balances the sweetness.

Method
 

  1. Start by beating the butter and sugar together until light and fluffy. This step incorporates air into the dough, giving the cookies a soft texture. Add vanilla and egg, then mix until smooth.
  2. On low speed, combine flour, cornstarch, baking powder, baking soda, and salt into the wet mixture. Keep mixing until you have a soft, cohesive dough. Avoid overmixing to prevent tough cookies.
  3. Scoop dough into balls using your cookie scoop, then roll in sprinkles until fully coated. Place on a lined baking sheet, cover, and chill for 30 minutes. Chilling helps the cookies hold their shape while baking.
  4. Preheat your oven to 350°F (175°C). Place the chilled cookies on baking sheets about 2 inches apart. Bake for 10 minutes or until the edges are set but the centers remain soft.
  5. Right after baking, use the back of a tablespoon to gently press the center of each cookie. This creates a perfect cavity for the frosting once the cookies have cooled completely.
  6. Beat butter until smooth, then add powdered sugar, cream, vanilla, and salt. Mix until fluffy. Tint with food coloring if desired for a fun, colorful presentation.
  7. Once cooled, pipe buttercream into each well. Sprinkle a few extra sprinkles on top for an extra festive touch.

Notes

  • I always chill my dough; it keeps the cookies thick and soft.
  • Rolling cookies gently in sprinkles prevents them from losing shape.
  • Don’t overbake; cookies continue to firm up as they cool.
  • I like to use pastel sprinkles for a visually stunning effect.
  • Using a piping bag gives a cleaner, neater buttercream finish.