Chocolate Thumbprint Cookies
Is it really already the second week of December? It’s time to bake holiday cookies! Something to brighten our days and satisfy our longing for tradition. The holidays look a little different this year. Baking brings us joy and we want to share it with our loved ones, as well as with all of you.
Today we are sharing with you our Chocolate Thumbprint Cookies. It’s time to mail the ones you love some holiday cheer, and our Chocolate Thumbprint Cookies are not only delicious and festive…they hold up really well when packaged up. They are perfect for delivering to the porches of friends and family and they mail really well. They’re easy to make, too!. So pull up your stand mixers and fire up your ovens and make some cookies to share (or not, if you’re looking to spoil yourself…we concur ;-). You can use any colored sugars or jimmies or nonpareils you have on hand to make these.
Sending you all so much hope and light this holiday season. <3
Jump to Recipe
You can use any combination of sugars and nonpareils that you’d like to make your cookies festive for any occasion!
Once cookies have been rolled and indented, place in the freezer while the oven preheats.
Once cookies are removed from the oven, use a teaspoon or the end of a wooden spoon handle
to re-indent the thumbprint if necessary.
Use a pastry or zip lock bag to fill the indentations with chocolate ganache.
Allow chocolate filled cookies to set for about one hour.
Happy Holidays!
Festive Chocolate Thumbprint Cookies
Ingredients
- For Cookies:
- 1 cup (8 oz) unsalted butter at room temperature
- ½ cup (3.5 oz) granulated sugar
- ¼ cup (2 oz) light brown sugar, packed
- 1 large egg yolk at room temperature
- 1 ½ tsp vanilla bean paste or vanilla extract
- 2 ¼ cups (10.7 oz) all-purpose flour
- 1 tsp salt
- Assorted colored sugars or nonpareils for rolling
- For Chocolate Ganache:
- 5 oz milk or semisweet chocolate chopped
- 2 TBS unsalted butter
Instructions
- Using an electric mixer, beat butter and sugars until light and fluffy, about 2-3 minutes, scraping sides of bowl as needed.
- Add egg yolk and vanilla bean paste or extract and beat just until well combined. Add the flour and salt and beat on low speed until just incorporated.
- Line two large baking sheets with parchment.
- Scoop cookie dough into approximately 1" balls and roll in sugar or nonpareils until completely covered. Place on prepared baking sheet a couple inches apart – you should get about 20 on a half size sheet pan. Use your thumb or the handle end of a wooden spoon to create an indent in the center of each dough ball.
- Transfer the first completed cookie sheet to freezer to chill while you complete the second sheet.
- Preheat oven to 375 degrees.
- Once oven is preheated, remove first baking sheet from the freezer and transfer to the oven. Bake for 12-14 minutes, until cookies are just set and lightly brown around the edges. Place second cookie sheet of dough balls in freezer to chill while first sheet is baking.
- Remove from oven and immediately use a rounded teaspoon or end of wooden spoon to re-indent the thumbprints, if needed. Allow to cool on baking sheet for 5 minutes before removing to wire rack to cool completely before filling.
- Combine chocolate and butter in a microwave safe bowl. Microwave on 50% power for one minute, stir and return to microwave for 30 second intervals at 50% power, stirring after each interval, until chocolate is completely melted and smooth.
- Fill pastry bag or zip lock bag with ganache. Cut a small hole in the tip of the bag and pipe ganache to fill the center of each cookie. Allow to set up at room temperature for about 1 hour.