⁘ anna bakes cupcakes ⁘

chocolate thumbprint cookies

thumbprint cookies with chocolate frosting

recipe from Simple, Clean, & Homemade

baked in December 2015

yield: 24 cookies
prep time: 15 minutes
cook time: 18 minutes
difficulty level: easy





For the cookies:

  1. Cream the butter and vanilla together in a large bowl.
  2. Slowly add the powdered sugar and salt.
  3. When combined, add the cornstarch and flour.
  4. Roll the dough into balls. Roll all but the top of the dough ball in chocolate sprinkles.
  5. Place on a plate or in a container. Place the rolled dough balls in the refrigerator for at least 2 hours.

  6. Preheat oven to 350°F.
  7. Remove the dough balls from the refrigerator and bake on an ungreased baking sheet.
  8. After 10 minutes, make an indentation in each cookie using a melon baller.
  9. Continue baking for another 8 minutes.
  10. Remove from the oven and cool completely.

For the frosting:

  1. In a large bowl, add butter and beat with an electric mixer until smooth and fluffy.
  2. Add cocoa powder, powdered sugar, salt, and vanilla.
  3. With the electric mixer on low, add the milk a little at a time until the frosting is the desired consistency.
  4. Mix on high 2-3 minutes.
  5. Frost the center indentation of the cookies in a swirling motion.