Description
Delightfully buttery and tender Shortbread Thumbprint Cookies topped with creamy milk chocolate and crunchy sprinkles. These classic cookies feature a rich shortbread base with a smooth chocolate center, making them perfect for festive occasions or everyday treats.
Ingredients
Scale
Dough Ingredients
- 1 1/2 cups butter, softened
- 1 cup sugar
- 3 ½ cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Chocolate Filling
- 4 squares Milk Chocolate Almond Bark
- 2 – 3 tablespoons heavy cream (plus a few drops more if needed)
Toppings
- Sprinkles
Instructions
- Mix Butter and Sugar: Combine the softened butter and sugar in the mixing bowl of a stand mixer and beat until the mixture becomes light and fluffy, ensuring a smooth start to your cookie dough.
- Add Vanilla: Incorporate the vanilla extract and mix thoroughly to infuse the dough with a sweet aromatic flavor.
- Prepare Flour Mixture: In a separate bowl, add salt to the flour and blend well to evenly distribute the salt for consistent seasoning.
- Combine Dry and Wet Ingredients: Gradually add the flour and salt mixture into the butter and sugar mixture, a little at a time, mixing well between each addition until the dough forms.
- Chill Dough: Transfer the dough bowl to the refrigerator and chill for 30 minutes; this firms up the dough making it easier to handle.
- Prepare Baking Sheets: Once chilled, line two cookie sheets with parchment paper to prevent sticking and for easy cleanup.
- Shape and Coat Cookies: Roll the dough into tablespoon-sized balls, then roll each ball in the sprinkles to coat the exterior, adding festive color and crunch.
- Create Indentations: Place the sprinkle-coated balls on the cookie sheets, then press your thumb or knuckle into the center of each ball to create a well for the chocolate filling.
- Bake Cookies: Bake in a preheated oven at 350°F (175°C) for 18 to 22 minutes or until the cookies turn golden brown around the edges.
- Cool Cookies: Remove cookies from oven and transfer to a wire rack to cool completely, preparing them for the chocolate filling step.
- Melt Chocolate: In a microwave-safe bowl, combine the milk chocolate almond bark and heavy cream; microwave on high in 10-second intervals, stirring between, until the chocolate is melted and smooth. Add a few drops more cream if mixture is too thick.
- Fill Cookies: Spoon or pour the melted chocolate into the indentations in the center of each cooled cookie to fill the thumbprint cavities.
- Add Final Sprinkles: While the chocolate is still warm and soft, sprinkle extra sprinkles on top for decoration and extra texture.
- Set Chocolate: Let the cookies sit for at least one hour at room temperature to allow the chocolate to set firmly.
- Optional Chilling: To speed up the setting process, place the cookies in the refrigerator but remember to bring them back to room temperature for at least 30 minutes before serving to ensure the best texture and flavor.
Notes
- Using softened butter is crucial for achieving the right dough consistency.
- Chilling the dough helps maintain the cookie shape during baking.
- Microwave chocolate in short bursts to prevent burning.
- Add a few drops of cream if the melted chocolate mixture becomes too thick.
- Allow cookies to come to room temperature after refrigeration for the best taste and texture.
- These cookies can be stored in an airtight container for up to 5 days.
