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.
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.
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.
Originally Submitted
3/8/2015
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