Halloween Thumbprint Cookies

Directions

1. Turn your oven on to 350°F and line two baking sheets with parchment paper. Place your Halloween sprinkles in a small bowl and set them aside for later.
2. In a stand mixer bowl, beat the softened butter, powdered sugar, and vanilla extract together for 2 to 3 minutes until the mixture becomes light and fluffy. Mix in the salt, then gradually add the all-purpose flour, about half a cup at a time, mixing well after each addition. Continue until the dough forms a cohesive ball.
3. Scoop out equal portions of dough using a tablespoon. Roll each portion into a sphere, then roll it in the sprinkles, pressing gently to ensure the coating sticks. Arrange the coated dough balls on the prepared baking sheets, spacing them about 1½ inches apart. Press your thumb into the center of each ball to create a small indentation, taking care not to crack the dough or flatten it completely, as it will spread slightly during baking.
4. Bake the cookies for 10 minutes. Remove them from the oven and use a melon baller or similar small round tool to press a deeper indentation into the center of each cookie, being careful not to press too hard and crack the edges. Return the cookies to the oven and bake for an additional 7 to 8 minutes until they are set.
5. Transfer the baked cookies to a wire rack and let them cool completely before adding any frosting.
6. In a small bowl, mix together the powdered sugar, corn syrup, vanilla extract, melted butter, and 1 tablespoon of milk. Stir until smooth, adding more milk drop by drop if needed to achieve a thick but spoonable consistency that isn't runny.
7. If you want multiple icing colors, divide the mixture into separate small bowls. Dip a toothpick into gel food coloring and stir it into one bowl of icing, adding more coloring as needed to reach your desired shade. Repeat with a clean toothpick for each additional color.
8. Spoon a small amount of the colored icing into the indentation of each cooled cookie. Let the icing set completely before serving.