These chocolate thumbprint cookies are an ideal addition to holiday cookie boxes. Soft chocolate cookies are rolled in sugar, filled with a rich chocolate ganache, and finished with festive Christmas sprinkles.
A chocolate cookie is a holiday must. These stay soft even after cooling. The chocolate ganache makes them decadently rich, while the small size is perfect for sharing or packing in tins and boxes.
Tips for making the cookies
Follow these tips to ensure your cookies turn out perfectly.
- Tip 1: Measure flour by spooning it into the cup and leveling off. Scooping directly can compact the flour and lead to dry cookies.
- Tip 2: After scooping, roll each dough ball between your palms to smooth the surface. Scoops can leave ridges that cause uneven edges around the thumbprint.
- Tip 3: Press a 1/4 teaspoon gently into the center of each ball to create the thumbprint. Pressing gently helps prevent cracks; if cracks occur, smooth them by hand.
- Tip 4: Chill the dough balls for 1 hour before baking. Chilling helps the cookies hold their shape and reduces spreading.
If you enjoy holiday cookies, try other seasonal recipes from the same collection for more inspiration.
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Recipe Video
Chocolate Thumbprint Cookies
Stephanie Rutherford
Soft chocolate cookies rolled in sugar and filled with chocolate ganache, finished with festive sprinkles. Makes about 22 small cookies.
Prep Time: 40 minutes
Cook Time: 9 minutes
Chilling Time: 1 hour
Total Time: 1 hour 49 minutes
Servings: 22 small cookies
Ingredients
Chocolate Cookies
- 1 1/2 cups All-purpose flour
- 1/2 cup Unsweetened cocoa powder (Dutch-process recommended)
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 3/4 cup Unsalted butter, room temperature
- 3/4 cup Brown sugar, packed light
- 1/4 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 1 Large egg, room temperature
- 1/3 cup White granulated sugar (for rolling)
Chocolate Ganache
- 1/2 cup Semi-sweet chocolate chips
- 1/4 cup Heavy cream
- Christmas sprinkles
Instructions
Chocolate Cookies
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1. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
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2. In a large bowl using a mixer, beat the butter, brown sugar, and granulated sugar on high for about 2 minutes, until pale and fluffy.
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3. Add the vanilla and egg and mix on medium until combined. Add the dry ingredients and mix on low until just combined. The dough will be thick.
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4. Pour 1/3 cup granulated sugar into a small bowl for rolling. Use a small cookie scoop to portion the dough. Roll each portion between your palms until smooth, then roll in the sugar.
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5. Arrange the dough balls on a parchment-lined baking sheet. Use a 1/4 teaspoon to press a thumbprint about two-thirds deep into each ball. If any cracks form, smooth them by hand.
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6. Chill the cookie dough balls in the refrigerator for 1 hour. Preheat the oven to 350°F. Bake 12 cookies at a time for 9 minutes. Immediately after the first bake, press the 1/4 teaspoon into the centers again, then bake 2 more minutes.
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7. Let the cookies rest on the hot baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Chocolate Ganache
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1. Place the chocolate chips in a bowl. Heat the heavy cream in a small pan over medium heat until steaming but not boiling. Pour the hot cream over the chocolate and let sit for 2 minutes.
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2. Stir with a rubber spatula until the ganache is smooth. If any pieces remain, microwave in 10-second intervals, stirring between, until fully melted.
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3. Use a 1 teaspoon to fill each thumbprint with ganache. Sprinkle with Christmas sprinkles, then chill in the fridge for 10–15 minutes to set.
Notes
Flour: Spoon and level the flour or use a kitchen scale. Compacted flour can dry out the cookies.
High altitude: Add an extra 1 tablespoon of flour.
Dairy: Bring butter and egg to room temperature before baking for best texture.
Calories: 173kcal, Carbohydrates: 23g, Protein: 2g, Fat: 9g
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