Skip to main content

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!

Comments

Post a Comment

Popular posts from this blog

My Mom's Delectable Sugar Cookies

This is the recipe my mom always used. The cookies come out soft and delicious, the perfect decorating cookie for any occasion! Springtime Sugar Cookies Ingredients ⅓     cup butter ⅓     cup shortening 2      cups all-purpose flour 1      egg ¾      cup sugar 1      tablespoon lemon or lime juice 1      teaspoon vanilla         Dash salt Directions Preheat oven 350 degrees.  Beat butter and shortening with electric mixer on medium to high speed for 30 seconds. Add about half  the flour, the egg, sugar, lemon juice, baking powder, vanilla, and salt.  Beat till thoroughly combined.  Beat in remaining flour.  Divide dough in half.  Cover; chill for 3 hours.      On a lightly floured surface, roll half  the dough at a time 1/8 to 1/4 inch thickness.  Cut into desired shapes. Place on an ungreased baking sheet. If desired, sprinkle with sugar or sprinkles.  Bake in a 350 degree oven for 5-7 minutes, until edges are firm and bottoms are lightly browned.  Cool cookies
Post a Comment
Read more

Pineapple Upside-down Cookies

A friend of mine had a birthday coming up and made a special request, a challenge... pineapple upside-down cookies.  I scoured the internet for a recipe and with no success, I set out to create one on my own.  After a couple of less than delectable attempts, I came up with this recipe.  I have to admit, it's one of my favorite.  It's a rich and unique cookie that won't fail to satisfy your craving for the taste of pineapple upside-down cake...in a cookie! Ingredients Pineapple Upside-down Cookies...inspired by Nicole 1 ½   cups (3 sticks) butter, softened 2     cups brown sugar, packed 1     teaspoon vanilla 3 ½   cups all-purpose flour ¼     teaspoon kosher salt 1     can (20oz) crushed pineapple Directions Preheat oven to 350 degrees F. For the filling: Combine pineapple (with the juice) and 1 cup of the brown sugar in a saucepan.  Bring to a boil over medium-high heat.  Reduce heat and simmer until liquid thickens (about 20 minutes).  Remove from hea
Post a Comment
Read more