Buttery thumbprint cookies with vanilla frosting and sprinkles! They use simple ingredients you probably have in your kitchen.
INGREDIENTS
FOR THE COOKIES:– 2/3 cup (150g) unsalted butter, softened– 1/2 cup (100g) granulated sugar– 2 egg yolks– 1 teaspoon vanilla extract– 1 & 1/2 cups (180g) all-purpose flourFOR THE FROSTING:– 1/4 cup (56g) unsalted butter, softened– 1 cup + 2 tablespoons (124g) confectioners' sugar, sifted– 1 to 1 & 1/2 tablespoons milk– 1/4 teaspoon vanilla extract– sprinkles
Make cookies:
Beat butter and sugar until fluffy with a medium-speed electric mixer. Add egg yolks and vanilla and mix well.
Step 1
INSTRUCTIONS
Slow the mixer to low and add flour slowly. Just combine. Crumbly dough. Finish mixing until dough forms with your hands or a spoon.
Step 2
Cover and refrigerate dough for 1 hour. Heat the oven to 375°F. Cover baking sheets with parchment or silicone.
Step 3
Roll tablespoonfuls of dough into smooth balls. Place on prepared pans, leaving 2 inches between cookies.
Step 4
Make an indentation in the center of each cookie dough ball with your thumb, a wooden spoon handle, or small round measuring cups. Dip your tool in flour or water if the dough sticks.
Step 5
The cookies should be golden brown after 10–12 minutes on each pan. Refrigerate leftover dough between batches.
Step 6
Wait 5 minutes before transferring the cookies from the pans to wire racks to finish cooling. If needed, use a spoon handle or measuring spoon to remake the cookies' indentations after baking.
Step 7
Make frosting:
Mix butter and confectioners' sugar with a medium-speed electric mixer. Stir in 1 tablespoon of milk and vanilla until smooth.
Step 8
If needed, add milk to the frosting to achieve the desired consistency. Frost and sprinkle cooled cookies.