Friday, December 13, 2019

Sprinkle Thumbprint Cookies with Icing









































Hey friends!
I'm smack dab in the middle of holiday cookie baking and I couldn't be happier.
I LOVE listening to Christmas music and baking by the glow of twinkling lights - so cozy!

Today I am sharing a recipe that I have been trying to perfect for years. Thumbprint cookies
are my husband's absolute favorite cookie and not just any thumbprint cookie - Giant Eagle
grocery store thumbprint cookies. Giant Eagle is a very popular grocery store chain in the
Pittsburgh, PA area, where my husband is from. He grew up enjoying these delicious, buttery
cookies and every time we go to visit we have to stop by Giant Eagle to get some!



I've tried several thumbprint cookie recipes over the years, but none of them were close to
the the Giant Eagle cookie, but I this summer I finally perfected the recipe when I made
them for the cookie table at our daughter's wedding. I was so happy that they turned out
like I wanted and everyone loved them!









































Sprinkle thumbprint cookies are so festive and fun. You can make them for any occasion
simply by changing the color of the sprinkles and icing. You can see other colors that I
have made here and here. You might also like my jam thumbprint cookies - buttery cookies
filled with organic berry jam - yum!

I hope you like sprinkle thumbprint cookies with icing as much as we do!
They have quickly become a family favorite that I know I'll be making for a long time to
come.

Enjoy!



Sprinkle Thumbprint Cookies with Icing

2 1/2 cups all-purpose flour
½ tsp. salt
1 cup unsalted butter, at room temperature (but not too soft or cookies will spread)
1 cup powdered sugar that has been sifted
2 tsp. pure vanilla extract
Sprinkles (I prefer Wilton brand)

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour and salt; set aside.
Pour sprinkles in a bowl; set aside.

In the bowl of a stand mixer using the paddle attachment cream together butter, powdered sugar and vanilla extract. Use medium high speed and mix until light and fluffy, about 3 minutes.  Reduce the mixer speed to low and add the flour mixture. Once the flour mixture is incorporated, slowly increase the speed back to medium-high and beat for another minute or so until a dough forms.

Scoop out a tablespoon of dough, roll it into a ball, and then roll it in the sprinkles and place
on prepared baking sheet. Repeat with remaining dough, spacing your cookies about 2 inches apart on the baking sheet. Make a slight indentation with your thumb (or I like to use the back of a melon baller or teaspoon) on the top of each cookie. Bake for 10 minutes,
then press the melon baller or teaspoon back into the indentation and bake for an additional 8 minutes. The cookies should not brown much at all around the edges.
Transfer cookies to a wire rack to cool completely.

While cookies are cooling – make the icing.

Icing:
1 cup powdered sugar that has been sifted
1 T light corn syrup
½ tsp. vanilla extract
1 ½ T milk
Wilton Gel Icing Colors

In a small bowl combine powdered sugar, corn syrup, vanilla extract and milk.
Whisk together until smooth. Add food coloring a tiny bit at a time until you get the color
you desire – whisk to combine.  (If the mixture is too thick or too thin – add more sugar or milk)   Spoon a half teaspoon of icing onto each cooled cookie. Place in a single layer 
in an airtight container. Icing will set up overnight. Cookies can be stacked for storing 
after icing has set.

Yield: 2 1/2  dozen

Enjoy!!


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