I never knew a cookie could make me this happy until I baked Sprinkle Thumbprint Cookies Recipe. The moment those colorful sprinkles met buttery dough, I was hooked — and every bite was even better than the last!
These cookies somehow feel both festive and comforting, perfect for everyday treats or special celebrations. I’ve made them more times than I can count now, and each batch disappears in minutes.
If you love soft, chewy cookies with creamy centers, you’re going to adore this recipe as much as I do. You can also enjoy the Conversation Heart Cookies Recipe for another sweet treat.
Ingredients
Below is everything you’ll need to make these bright, joyful cookies. I include pro tips to help you get the very best results.
For the Cookies
- ¾ cup butter (room temperature) – Soft butter creams more easily, giving you tender, rich cookies. I use salted but unsalted works too!
- 1 ½ cups granulated sugar – Sweetens and helps the cookies brown lightly.
- 1 tablespoon vanilla extract – Adds warm, classic flavor.
- 1 egg (room temperature) – Room‑temp eggs mix better and create a fluffier texture.
- 1 tablespoon cornstarch – Keeps cookies soft and chewy by tenderizing the dough.
- ½ teaspoon baking soda – Helps cookies rise just right.
- ½ teaspoon baking powder – Works with baking soda for light texture.
- ½ teaspoon kosher salt – Balances sweetness and enhances flavor.
- 2 cups all‑purpose flour – The main structure of your cookies.
- ½ cup pastel sprinkles – I love these for color and crunch; flat confetti sprinkles hold color great.
For the Buttercream
- ½ cup butter (room temperature) – Makes the filling rich and fluffy.
- 2 cups powdered sugar – Sweetens and thickens your frosting.
- 2–3 tablespoons heavy cream (room temperature) – This gives the frosting a silky consistency.
- 1 teaspoon vanilla extract – Classic flavor that pairs so well with sprinkles.
- Pinch of salt – Balances the sweetness.
Note: several serving — This recipe makes approximately 20 cookies.
Variations
You can easily adapt this recipe to fit different tastes and dietary needs:
- Dairy‑free: Use dairy‑free butter and plant-based cream in the buttercream for a creamy non dairy version.
- Sugar‑free: Swap in sugar alternatives suitable for baking (e.g., erythritol) but adjust sweetness to taste.
- Flavor twists: Add lemon zest or almond extract to the dough or buttercream for a fresh twist.
- Color themes: Match sprinkles to holidays like red and green for Christmas, pink for Valentine’s, or bright rainbow for birthdays. You might also enjoy trying the Magical 3 Layer Key Lime Pie Trifle Recipe for a colorful layered dessert.
Cooking Time
Here’s the time breakdown so you can plan your baking session:
- Prep Time: ~20 minutes
- Cooking Time: ~10 minutes per batch
- Total Time: ~40 minutes (including chilling)
Equipment You Need
Here’s what I use every time I make these cookies — and how they help:
- Stand mixer with paddle attachment — for creaming butter and sugar without effort.
- Medium cookie scoop — for perfectly even cookie dough balls.
- Baking sheets — sturdy surface to bake your cookies evenly.
- Parchment paper — helps cookies bake without sticking.
- Cooling rack — ensures cookies cool completely without getting soggy.
- Small piping bag or zip‑top bag — makes filling the cookies with buttercream a breeze.
How to Make Sprinkle Thumbprint Cookies?
Make the Cookie Dough
To start, cream the butter and sugar together in your mixer until they’re light and fluffy. Add the vanilla and egg, mixing until everything is combined smoothly.
Add Dry Ingredients & Form Dough
Drop your mixer to low speed and gradually add corn starch, baking soda, baking powder, salt, and flour. Mix until a soft dough forms — don’t overwork it to keep the texture tender.
Scoop & Roll in Sprinkles
Scoop about 2 tablespoons of dough at a time, roll it into balls, and gently press them into the sprinkles so they coat evenly. Then chill them in the fridge for about 30 minutes.
Bake & Press Indentations
Preheat your oven to 350°F (175°C). Arrange the chilled dough balls on baking sheets and bake for roughly 10 minutes, until the edges are just set. Right away, press a little well into the center of each warm cookie for the buttercream fill.
Make the Buttercream
Beat the softened butter until smooth. Add powdered sugar, heavy cream, vanilla, and a pinch of salt. Mix on medium‑high until the frosting is light and fluffy, adding extra cream as needed.
Fill Cookies & Add Extra Sprinkles
Once cookies cool completely, use a piping bag to fill each thumbprint with buttercream. For extra sparkle, press a few more sprinkles on top!
Additional Tips for Making This Recipe Better
Here are some of my personal go‑to tips that always elevate these cookies:
- Chill the dough for at least 30 minutes — this stops spreading and keeps each cookie thick and chewy.
- If you want perfect circles, use a cookie cutter to “scoot” them into shape right after baking.
- Try pastel, flat sprinkles — they don’t bleed color and look prettier after baking.
- Make the buttercream slightly ahead and keep it in the fridge so it’s nice and perfectly pipable.
- Never skip using room temperature ingredients — they mix more evenly and improve texture.
How to Serve Sprinkle Thumbprint Cookies?
These cookies are a joy to present!
- Arrange them on a colorful dessert platter or tiered cake stand for parties.
- Add tiny edible glitter or colored sugar around the buttercream for that extra shine.
- Pair them with cold milk, coffee, or tea — the creamy centers and sprinkles are irresistible when paired with a drink.
- Decorate with theme‑specific sprinkles for holidays or celebrations.
Nutritional Information
Here’s a snapshot of what’s in each cookie — approximate values:
- Calories: ~150–180 per cookie (varies with size and amount of buttercream)
- Protein: ~2g — small amount from flour and egg
- Carbohydrates: ~22–25g — mostly from sugar and flour
- Fat: ~8–10g — mainly from butter and frosting
Make Ahead and Storage
Storing the Cookies
These cookies stay fresh for about 3 days at room temperature if sealed in an airtight container. If you want them to last a bit longer, popping them in the fridge will keep them good for up to 5 days — just let them come to room temperature before eating.
Freezing Tips
You can freeze unfilled cookie dough balls or baked cookies (without buttercream). Freeze them in a single layer first, then transfer to freezer bags — they’ll keep well for months. Once ready, thaw and fill with buttercream before serving.
Reheating Leftovers
Warm leftover cookies for a few seconds in the microwave to soften the buttercream or crisp up the edges, depending on how you like them. They taste great and slightly warm!
Why You’ll Love This Recipe?
Here’s what makes these cookies irresistible:
- Fun and Colorful: Bright sprinkles make these look special, even if you’re just baking on a Tuesday.
- Soft & Chewy Texture: The dough is tender inside with lightly crisp edges.
- Creamy Buttercream Center: The fluffy filling takes these from good to gourmet.
- Versatile for Any Occasion: Change up colors and flavors to fit holidays, birthdays, or gifts.
- Kid‑Approved & Crowd‑Pleaser: Everyone loves these sweet, playful cookies!