Friday, December 21, 2012

Chocolate Sprinkle Thumbprint Cookies - Eggless

 Enjoy these cute super simple cookies.....which will drive any kid insane.....have you always love the simple stuff......

Recipe Source: Brown Eyed Baker
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  • 2 1/2 cups Flour (maida)
  • 226g unsalted Butter, room temperature (1 cup)
  • 125g Icing Sugar (1 cup)
  • 2 teaspoons vanilla extract or essence
  • pinch Salt
  • Chocolate sprinkles
Chocolate Sauce
  • 56g Semi Sweet Chocolate chips 
  • 3/4 tsp Corn syrup (I used pan cake syrup)
  • 2 tbsp butter

  1. Pre heat oven to 170 Degree C. Line baking sheet with baking paper and keep aside.
  2. Beat together butter ,icing sugar, vanilla and salt for 2 minutes on high speed with a hand electric mixer or a whisk till light and fluffy.
  3. Add the flour and beat on low speed and then increase to medium high.
  4. Using a small cookie scoop or in my case 1 tsp measure , heap the cookie dough in the spoon and roll the dough into balls,roll the ball in chocolate sprinkles and place 1 inch apart on a baking tray.
  5. Bake for 9 to 10 minutes, remove from the oven and make indentation in middle of the cookie. I used back of a small rounded measuring tsp to make the indentation. 
  6. Pop the cookies back into the oven and  bake for 7 to 9 minutes or until the edges turn light brown.
  7. Remove from the oven and let it cool for few minutes in the tray .Transfer the cookies onto a wire rack and let them cool completely.Meanwhile make the chocolate sauce to fill the cookies.
  8. Fill the cooled cookies indentation with chocolate sauce and let it set for few minutes before storing in an airtight container.
Chocolate sauce
  1. Combine chocolate, 2 tbsp butter and corn syrup or pancake syrup in a small heat proof dish. Place over a pot of simmering water, stir until melted and smooth (or melt in the microwave). Allow to cool slightly. 


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