Chocolate Thumbprint Cookies Recipe (2024)

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Thumbprint Cookies:

• ▢ 1 cup (226 g) butter
• ▢ 1 1/2 cups (297 g) sugar
• ▢ 1 teaspoon (5 g) vanilla extract
• ▢ 2 (100 g) eggs
• ▢ 3 1/2 cups (420 g) all-purpose flour
• ▢ 1 1/2 teaspoons (6 g) baking powder
• ▢ 1/4 teaspoon (0.65 g) kosher salt

Chocolate Ganache

• ▢ 1/2 cup (114 g) heavy cream
• ▢ 3 1/2 ounces (98 g) chocolate
• ▢ 1 tablespoon (14 g) butter

• Thumbprint Cookies

• Preheat oven to 350 degrees.

  See Also

  Vanilla Extract Recipe

• Combine butter and sugar until creamy. Add in vanilla and egg until well-incorporated and then slowly add flour, baking powder, and salt. Shape dough into a ball. Cut into fourths and wrap each section tightly with plastic wrap and store in the refrigerator.

• Scoop 1 teaspoon of dough and then roll in between the palms of your hands until a ball, about the size of a walnut, has formed. Drop onto a cookie sheet. Press your thumb into the center of the dough ball to form a slight well. Repeat until all dough has been used.

• Place sheet pans in the freezer for about 12 minutes to firm to prevent spreading during baking.

• Bake for about 12-15 minutes until brown. Remove from the oven and allow to cool slighty.

• Scoop 1/2 teaspoon of your favorite jam, preserves, or fruit curd to fill the center of the cookie.

• Store in an airtight container.

• Chocolate Ganache

• Pour heavy cream into a heavy bottomed sauce pan and bring to a low simmer over medium heat.

• Break chocolate into pieces into a medium glass bowl. Pour cream over chocolate. Add butter and whisk until smooth.

• Chill ganache for about 15-20 minutes to firm.

• For easily adding the ganache to the cooled thumbprint cookie, pour ganache into a ziptop bag and snip the corner for easy dispensing. Alternately, you can use a pastry bag or a pastry bottle to dispense.