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Buttercream Thumbprint Cookies

These cookies have always been one of my daughter's favorites. This year, she asked if I thought that we could make them. My answer...of COURSE! They're super simple to make, look extraordinarily festive, and can be easily modified for any occasion.

Ingredients


 For the cookies
SPRINKLES (jimmies or nonpareils)
1 cup softened butter
1 cup powdered sugar
2 teaspoons vanilla extract
2 1/2 cups of all-purpose flour

For the buttercream
1/2 cup softened butter
2 cups powdered sugar (more as needed for desired consistency)
2-3 tablespoons of milk
2 tablespoons corn syrup
2 teaspoons vanilla extract
food color (optional)

Directions


  1. Preheat the oven to 350° F and line a cookie sheet with parchment paper.
  2. Cream together butter, powdered sugar and vanilla and mix until light and fluffy.
  3. Add the flour slowly, until completely incorporated and the dough holds together when pressed.  If dough seems too dry, sprinkle in water a teaspoon at a time until you reach the desired texture.
  4. Roll into 1" round balls and roll the balls in the sprinkles, coating the entire outside of the ball.
  5. Place on prepared cookie sheet about 2" apart and with your thumb, make a small indentation on the top of each cookie.
  6. Bake for 10 minutes.
  7. Remove from the oven and immediately press gently on each cookie to make a the indentation deeper 
  8. Cool completely on the baking sheet.
  9. While the cookies cool, whip the softened butter until light and fluffy.
  10. Add the vanilla and milk and mix for 30 seconds and then add the powdered sugar mixing until fluffy.
  11. Stir in the corn syrup and food coloring.
  12. When cookies are completely cool, spoon or pipe icing into the center of each cookie. Allow to set for 2-3 hour before stacking or eat right away...they're delicious!

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