Thumbprint Cookies with Pink Marshmallow Fluff Buttercream

Today I revisited a lovely Thumbprint Cookie Recipe that I

blogged about 2 years ago.  It's an Ina Garten Recipe with 

buttercream instead of jam, and sprinkles instead of coconut

that American Cupcake Abroad created. The sprinkles give

the cookies a fun & whimsical look that I love!

These cookies are delicious and crisp and perfect for

Springtime celebrations!! Let me show you how I

made them!

The cookie dough can be a little on the dry & crumbly side. Just

take your time when rolling the dough into balls because the warmth

from your hands will help the cookies not crack so much when you

make the indentation.

After you dip the cookie balls into the egg wash try to shake

the excess off so that you don't wet the sprinkles too much.

Gently press your finger or thumb into the middle of dough

balls. They will crack some, and you can either leave them

that way or pinch them back together. 

Bake the cookies, cool completely then pipe a swirl of 

buttercream into the indentation using a star tip.

                           Marshmallow Fluff Buttercream

                         2 sticks butter (salted and room temp)

                         3 cups powdered sugar (sifted if lumps)

                         1 7 oz Jar Marshmallow Fluff

                         1/4 cup Heavy Cream

                         1 tsp vanilla

                 Put all ingredients into mixing bowl, beat at 

              medium speed until smooth - about 3-5 minutes.

Thumbprint Cookies

American Cupcake Abroad

Ingredients

3 sticks unsalted butter

1 cup sugar

1 tsp vanilla

3 1/2 cups AP flour

1/4 tsp salt

1 egg beaten with 1 tbsp water (for coating sprinkles)

1 bottle sprinkles

Pink Marshmallow Fluff Buttercream

(recipe above)

In an electric mixer cream together butter and sugar until

combined. Add vanilla.  In a separate bowl sift flour & salt.

With mixer on low add flour to butter mixture. Mix until

a dough forms. (my dough just remained crumbly)

Roll out a piece of cling film and dump dough on top.

Roll it together and pat down to form a disc. Wrap up

and refrigerate for 30 minutes. 

Pre-heat oven to 350 degrees and line a baking sheet with

parchment paper. Place beaten egg in a bowl and pour 

the sprinkles into another bowl. Form round balls that weigh 

1 ounce (28 g) (I used my smallest cookie scoop to measure

out my dough.)  Roll balls in egg wash then in sprinkles and

place on baking sheet. Make a light indentation in the 

middle of balls with your finger.

Bake 20-25 minutes until cookies turn lightly golden.

Place on a cooling rack and cool completely before

piping a small swirl (using a star tip) into the indentation

of each cookie. Store in an airtight container.

I made my cookies two ways - some with pretty Spring Colored Sprinkles, 

and some with shabby looking pink and teal sprinkles that I made

myself using white nonpareils and food coloring. You will need

a generous amount of sprinkles to roll the cookies in so just be

sure to have a full bottle or two of the sprinkles.

I actually buy my sprinkles in Bulk because I use so many

in my baking and I love to color coordinate them to the

recipe. 

Hope this gives you some inspiration today! 

So many possibilities! xo!