Sprinkled Thumbprint Sugar Cookies
- Sydney
- Jul 6
- 1 min read
Updated: Sep 19
If you love sprinkles (and honestly, who doesn’t?), these Sprinkled Thumbprint Sugar Cookies are about to become your new favorite treat. They’re soft, chewy sugar cookies rolled in colorful sprinkles, baked to golden perfection, and finished with a sweet, creamy white chocolate center.
What Makes These Cookies So Fun & Delicious
✔ Soft, Chewy Sugar Cookie Base Sweet, buttery, and tender.
✔ Rolled in Colorful Sprinkles Adds crunch and color with no extra effort.
✔ White Chocolate Thumbprint Center Smooth, creamy, and perfectly sweet.
✔ Cute, Bite-Sized & Party-Ready They look bakery-worthy but are super easy to make.
The combo of soft cookie, crunchy sprinkles, and creamy white chocolate makes these so addictive good luck stopping at just one!
Perfect for Every Occasion
These cookies are a go-to for:
Birthday Parties They basically scream “celebration!”
Baby Showers or Gender Reveals Customize your sprinkle colors.
Holiday Cookie Platters Add a pop of color to your lineup.
Just-Because Baking Days When life needs sprinkles, these deliver.
Tips for Perfect Sprinkled Thumbprint Cookies
✔ Use Good-Quality White Chocolate: It melts smoother and tastes better. So worth it!
✔ Add Sprinkles Generously: More sprinkles = more fun — no holding back here!
✔ Press the Thumbprint Gently: You want a nice little well in the center, but not all the way through.
Notes
1
Preheat oven to 345°F and line your baking sheets with Parchment Paper. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2
In a large mixing bowl, use a hand mixer or stand mixer to beat the butter and sugar together on medium-high speed for about 2–3 minutes, until light and fluffy. Add the egg, egg yolk, and vanilla bean gel, and mix until smooth. Scrape down the sides of the bowl. Gradually add the dry ingredients to the wet, mixing on low speed until the dough is just combined.
Note: This is a soft dough and cannot be rolled out, it’s meant to be scooped.
3
Use a cookie scoop to portion out the dough. Roll each scoop into a ball, then roll the balls in sprinkles to fully coat.
Place the sprinkle coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
4
Bake for 10–12 minutes, until the edges are just set. The centers will still look slightly soft, that’s perfect!
Remove from oven and let cool for 2–3 minutes. While still warm, gently press the back of a tablespoon into the center of each cookie to make a small indentation.
5
Once fully cooled, spoon or pipe a little melted white chocolate into the center of each cookie and top with more sprinkles.
Instructions
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups granulated sugar
1 cup unsalted butter(room temp)
1 egg + 1 egg yolk
1 tablespoon vanilla bean gel(or extract)
Sprinkles of choice
1/2 cup melted white chocolate chips
Ingredients
Parchment Paper
cookie sheet
Supplies
Funfetti thumbprint Sugar cookies
Head Chef
Sarah Baker
Beef Wellington is a luxurious dish featuring tender beef fillet coated with a flavorful mushroom duxelles and wrapped in a golden, flaky puff pastry. Perfect for special occasions, this recipe combines rich flavors and impressive presentation, making it the ultimate centerpiece for any celebration.
Servings :
4 Servings
Calories:
813 Calories / Serve
Prep Time
10 min
Cooking Time
45 min
Rest Time
15 min
Total Time
1 hour 30 min
