Thumbprint Cookies

Name: Thumbprint Cookies
Total time: 1800 s
Yield: 36 servings
Cuisine: American
Ingredients: 1 cup Butter, softened to room temperature; 1 cup Powdered sugar; 2 tsp Vanilla; 2 cup All purpose flour; 1 tsp Salt; 1 cup Rainbow sprinkles for rolling; 1 cup Powdered sugar; 1 tbsp Corn syrup; 1 tsp Vanilla; 1 tbsp Butter, melted

Emily Greenwald @cook_3294129

Armpit of California

My sister made these cookies for a Christmas cookie exchange & they were SO outstanding! We all thought she bought them from a fancy bakery because they are so light & buttery. They're also tiny & cute & remind me of being a kid :)

Emily Greenwald @cook_3294129

Saved

Ingredients

30 mins

36 servings

for the cookies
1 cupButter, softened to room temperature
1 cupPowdered sugar
2 tspVanilla
2 cupAll purpose flour
1 tspSalt
1 cupRainbow sprinkles for rolling
for the frosting
1 cupPowdered sugar
1 tbspCorn syrup
1 tspVanilla
1 tbspButter, melted

Saved

Steps

30 mins

1

Preheat oven to 350.
Prepare 2 cookie sheets with parchment paper. Put the sprinkles in a bowl you can roll the cookie dough in. Set aside.
Cream together butter, sugar & vanilla until light & fluffy. Add the salt & slowly add the flour. Mix until flour is completely incorporated into the dough. Dough is ready when a scoop of dough will stay together after being rolled into a ball.
Scoop out tablespoons of dough, roll them into a ball and then roll the ball in the sprinkles. Place balls about 1-1/2 inches apart onto the parchment. Make a slight indent in the top of each ball with your finger or the end of a round kitchen tool. Do not completely press the cookies flat because they will crack.
Bake cookies for 10 minutes. Remove from oven & make a deeper indent in the tops of each cookie using the end of a kitchen tool. Bake until the cookies are set but are not browned. If they bake too long they will become hard & dry. Allow to cool completely before frosting.
For the frosting: m