I love how easy these double chocolate thumbprint cookies are to pull together, but also how great they are to make with your little helpers!
Tis the season for cookies, right? We just got done with all of the fall/Thanksgiving fanfare and here we are celebrating with cookies! I personally love a good cookie. I find it really hard to eat just one, and while my heart LOVES chocolate chip and sugar cookies, it also loves a good thumbprint cookies.
On the blog, we have:
- Pumpkin Thumbprint Cookies
- Eggnog Thumbprint Cookies
- Classic Thumbprint Cookies (ya know the ones with the jam filled center)
Not a ton of thumbprint cookies, but a decent little handful of recipes. One kind of thumbprint we don’t have is a chocolate one, of course…but problem solved, because now we do!
These shimmery double chocolate thumbprints are positively delightful. There is a fun texture in the crumb part of the cookie due to the sanding sugar, a light, but present cocoa flavor in the cookie, and then that soft, fudge chocolate center is just…chef’s kiss!
I love how easy these cookies are to pull together but also how these are a great cookie to make with your little helpers – they will love rolling the cookie balls around in the sanding sugar. I also love how you really don’t need any special ingredients for this cookie. You probably have everything at home already.
Bonus, you can even freeze the unfilled cookies for up to three months, which is great if you happen to be hosting a holiday party and you want to save yourself some time and prep. If not freezing for later, the baked (and filled) cookies can last for up to five days if stored in an airtight container. That is, if they last that long…these cookies lasted a day and a half in my house, and are the perfect winter cookie to go alongside a small cup of coffee or hot cocoa.
Happy cookie baking, friends!
- 3/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 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
- 1/4 whipping cream
- 2 oz. semi-sweet chocolate, chopped
- Preheat oven to 350 degrees F. Position oven racks in the upper and lower thirds of oven. Line 2 baking sheets with parchment paper. Set aside.
- Beat butter and powdered sugar together at medium speed with a electric mixer or stand mixer with paddle attachment, until fluffy, about 4 minutes. Add egg and vanilla; beat until incorporated. Whisk together flour, cocoa powder, salt, and cinnamon in a medium bowl. With the mixer on low, gradually add flour mixture to the butter mixture, beating until flour mixture is incorporated, about 2 minutes.
- Roll dough into 1 1/4 -inch balls, then roll balls into sanding sugar. Place on prepared baking sheets, spacing 2 inches apart. Press center of each with your thumb to make an indention about 1/2 inch deep.
- Bake on prepared pans, swapping pans on racks halfway through, until cookies are set and almost firm, 8-10 minutes.
- Let cool on baking sheets about 15 minutes. When cool, press indentions again (they will have puffed slightly in the middle while they baked).
- Heat cream in a small microwavable bowl on high until just steaming, about 45 secs. Add chopped chocolate and allow it to sit in the milk, undisturbed for 2 minutes, then stir until smooth. Let cool until slightly thickened, about 5 minutes. Fill center of each cookie with about 1 tsp of filling. Chill cookies for 10 minutes to set filling.
- Store in an airtight container at room temperature for up to 5 days or freeze unfilled cookies for up to 3 months.
Recipe Source: Allrecipes
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 127Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 44mgCarbohydrates: 15gFiber: 1gSugar: 6gProtein: 2g
Nutrition information isn't always accurate.