Buttercream Thumbprint Sugar Cookies
Deliciously soft and chewy sugar cookies married with buttercream and festive sprinkles, all bundled up in a no-stress sugar cookie mix recipe.
Ingredients
For Sugar Cookies
- 1 (17.4-ounce) package Betty Crocker Sugar Cookie Mix ¹
- 1 tablespoon all-purpose flour
- 7 tablespoons unsalted butter, softened
- 1 large egg, at room temperature
- nonpareils or sprinkles
For Vanilla Buttercream
- ½ cup unsalted butter, softened
- ½ cup vegetable shortening
- 1 lb powdered sugar
- ¾ teaspoon clear vanilla extract
- ¾ teaspoon butter vanilla
- 2 tablespoons milk or water
Instructions
For Sugar Cookies
- Preheat oven to 375F degrees.
- In a large bowl using an electric mixer, stir sugar cookie mix, flour, butter, and egg on medium speed until soft dough forms.
- Scoop dough into 2.5 teaspoon balls, or use a #60 disher to scoop balls of dough. Roll balls of dough into nonpareils/sprinkles. Place on a silicone mat/parchment paper-lined baking sheet.
- Press a ¼ teaspoon into the center of each dough ball creating a small indent. Indent will spread and become larger and shallower as cookies bake.
- Bake for 8-10 minutes, or until edges are light golden brown. Cookies may appear to be soft and undone, but they will set as they cool. If your thumbprint indentation disappeared, repress ¼ teaspoon into the center immediately after removing from oven.
- Cool cookies on baking sheet for 1 minute; transfer to wire rack and cool completely.
For Vanilla Buttercream
- In a large bowl using an electric mixer, cream butter, and shortening until creamy and smooth. Add vanilla and butter extracts; mix until combined.
- Turn mixer on lowest speed and slowly add 1 lb of powdered sugar; mix until creamy. Scrape down the bowl as necessary. Adding the powdered sugar gets dusty - place a damp towel over the top of the mixer to shield flying powdered sugar dust.
- Once all powdered sugar has been mixed in, add 1 tablespoon of milk or water at a time and mix. Continue to add and mix until desired consistency is achieved.
- Once cookies have cooled completely, pipe a dollop of buttercream into the thumbprint indentation of each cookie. Eat & Enjoy!
Notes
Store Buttercream Thumbprint Sugar Cookies in an airtight container and will keep for 5+ days.
