With rainbow sprinkles in the dough, and more sprinkles on top, these little funfetti thumbprint cookies are sure to brighten up anyone's day! They do require at least an hour of chill time, so plan ahead when making them.
Ingredients
- 1/2 cups all purpose flour: 2 piece
- baking powder: 1 tsp
- baking soda: 0.5 tsp
- salt: 0.5 tsp
- ground nutmeg: 0.125 tsp
- unsalted butter: 0.5 cup (softened)
- ounces cream cheese: 4 piece (softened)
- white sugar: 0.5 cup
- firmly packed light brown sugar: 0.25 cup
- egg, at room temperature: 1 piece
- vanilla extract: 2 tsp
- almond extract: 0.25 tsp
- rainbow sprinkles: 0.5 cup
- white chocolate chips: 0.5 cup
- heavy cream: 3 Tbsp
- rainbow sprinkles as needed:
Metric Conversion
Stages of cooking
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Whisk together flour, baking powder, baking soda, salt, and nutmeg in a bowl.
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Beat butter and cream cheese together in a large bowl with an electric mixer until smooth; beat in white sugar and brown sugar until light and fluffy. Add in egg, vanilla extract, and almond extract; beat until thoroughly combined. Add flour mixture in two batches on low speed, mixing just until combined; fold in sprinkles. Cover dough; refrigerate for at least 1 hour or up to overnight.
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Scoop dough by tablespoonfuls, and roll into balls. Place dough balls onto a plate and return to the refrigerator while preheating the oven.
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Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper. Place dough balls 1 inch apart on prepared baking sheets.
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Bake in the preheated oven until cookies are just set, 10 to 12 minutes. With the handle of a wooden spoon or spatula, immediately poke an indentation into each cookie about 1/2-inch wide and 1/2-inch deep; dip the end of the spoon or spatula into sugar as needed to keep it from sticking. Remove cookies from baking sheets to a wire rack to cool completely, about 20 minutes.
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Place white chocolate chips and heavy cream in a microwave-safe bowl. Microwave for 30 seconds; stir until white chocolate is completely melted. Fill each cookie with about 1/2 teaspoon white chocolate ganache. If desired, sprinkle with more rainbow sprinkles before ganache sets.
