Vanilla Thumbprint Sprinkle Cookie with Chocolate Ganache

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These cookies by @katie_clova use Watkins Organic Original Gourmet Baking Vanilla which is free of dyes and artificial ingredients. Add this recipe to your holiday cookie roster!

We made this recipe at our Holiday Cookie Virtual Workshop a few weeks back - check out the full event here!

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Prep time 20mins

Cook time 10mins

Serves or Makes: 18

Recipe Card

Step 1
Preheat the oven to 350 degrees and line a baking sheet with a piece of parchment paper.
Step 2
In a large bowl, use a hand mixer to cream the butter and sugar together on medium speed until well combined and smooth, about 1 minute.
Step 3
Stir in the Watkins Organic Original Gourmet Baking Vanilla and water. Add the flour and salt, stirring on low just to combine.
Step 4
Use a small cookie scoop or measuring spoon to scoop out 2 teaspoon-sized balls of dough. Use clean hands to roll the balls into smooth spheres and roll each in the sprinkles or sugar of your choice.
Step 5
Space the dough balls 2” apart on the prepared cookie sheet and use your thumb or the back of a round ½ teaspoon spoon to make indentions in the top of the cookie.
Step 6
Bake in the preheated oven for about 10 minutes or until the edges are just barely set. Allow to cool while you prepare your filling.

Step 1
Place the chocolate chips in a medium-sized bowl. Gently warm the cream in the microwave or stovetop until it is hot and almost simmering. Pour the cream over the chocolate and place a sheet of plastic wrap on top to cover the bowl.
Step 2
Allow it to rest for 5 minutes and then whisk the mixture until smooth. If the chocolate has not fully melted you can pop it back in the microwave.
Step 3
Use a small spoon or a piping bag to pipe the ganache into the center of the cookie and allow it to set up completely!