The Best Chocolate Thumbprint Cookies Recipe

Recipes

The Best Chocolate Thumbprint Cookies Recipe

Ingredients:

For the Cookies:

  • 3/4 cup unsalted butter (softened)
  • 1 cup powdered sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 3/4 tsp kosher salt
  • 1/2 tsp ground cinnamon
  • Sanding sugar (for rolling)

For the Filling:

  • 1/4 cup heavy whipping cream
  • 2 oz semi-sweet chocolate (chopped)

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Position the racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
  2. Cream the Butter and Sugar:
    • In a large mixing bowl, beat the softened butter and powdered sugar with an electric mixer on medium speed until light and fluffy (about 4 minutes).
    • Add the egg and vanilla extract, and beat until fully incorporated.
  3. Combine the Dry Ingredients:
    • In a separate bowl, whisk together the flour, cocoa powder, salt, and cinnamon until well combined.
  4. Mix Wet and Dry Ingredients:
    • With the mixer on low speed, gradually add the dry ingredients to the butter mixture. Continue mixing until everything is fully combined (about 2 minutes).
  5. Shape the Cookies:
    • Roll the dough into 1 1/4-inch balls. Roll each ball in sanding sugar to coat.
    • Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Press the center of each ball with your thumb, making an indentation about 1/2-inch deep and 1/2-inch wide.
  6. Bake the Cookies:
    • Bake both sheets in the preheated oven, rotating the baking sheets from top to bottom and bottom to top halfway through. Bake for 8-10 minutes, or until the cookies are set and almost firm.
  7. Cool the Cookies:
    • Let the cookies cool on the baking sheets for about 15 minutes. Once cooled, press the centers again to reinforce the indentations.
  8. Make the Filling:
    • Heat the heavy cream in a small microwavable bowl on high for about 45 seconds until just steaming.
    • Remove from the microwave, add the chopped chocolate, and let it sit for 2 minutes. Stir the mixture until the chocolate is melted and smooth. Let the ganache cool slightly until it thickens (about 5 minutes).
  9. Fill the Cookies:
    • Spoon about 1 teaspoon of the chocolate filling into the center of each cookie. Refrigerate the cookies for about 10 minutes to set the filling.
  10. Store:
    • The cookies will keep in an airtight container at room temperature for about 5 days.

Enjoy these delicious chocolate thumbprint cookies with a rich, creamy filling!