Funfetti Thumbprint Cookies

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.

thumbprint cookies with colorful sprinkles
Prep Time:
30 mins
Cook Time:
12 mins
Chill Time:
1 hrs
Total Time:
1 hrs 42 mins
42 servings
42 cookies


Cookie Dough:

  • 2 1/2 cups all purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/8 teaspoon ground nutmeg

  • 1/2 cup unsalted butter, softened

  • 4 ounces cream cheese, softened

  • 1/2 cup white sugar

  • 1/4 cup firmly packed light brown sugar

  • 1 large egg, at room temperature

  • 2 teaspoons vanilla extract

  • 1/4 teaspoon almond extract

  • 1/2 cup rainbow sprinkles

White Chocolate Ganache Filling:

  • 1/2 cup white chocolate chips

  • 3 tablespoons heavy cream

  • rainbow sprinkles as needed


  1. Whisk together flour, baking powder, baking soda, salt, and nutmeg in a bowl.

  2. 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.

  3. Scoop dough by tablespoonfuls, and roll into balls. Place dough balls onto a plate and return to the refrigerator while preheating the oven.

  4. 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.

  5. 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.

  6. 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.

Nutrition Facts (per serving)

98 Calories
5g Fat
12g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 42
Calories 98
% Daily Value *
Total Fat 5g 6%
Saturated Fat 3g 13%
Cholesterol 15mg 5%
Sodium 65mg 3%
Total Carbohydrate 12g 4%
Dietary Fiber 0g 1%
Total Sugars 6g
Protein 1g
Vitamin C 0mg 0%
Calcium 17mg 1%
Iron 0mg 2%
Potassium 22mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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