Chocolate Thumbprint Cookies are not just a treat for Christmas, but a delight all year round. Many of us like to gift these delicious cookies during the holidays mainly because they are easy to make and have a little extra touch with the art of our own thumbprints. However, I love these cookies any day and they are wonderful for baby showers, bridal parties or any other occasion.
These Chocolate Thumbprint Cookies are soft and buttery with a rich chocolate ganache in the middle, which gets its place with the love of your own thumb. Delicious and magical!
Ingredients
Thumbprint Cookies
1 cup butter
1½ cups sugar
1 teaspoon vanilla
2 eggs
3½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
Chocolate Ganache Filling
½ cup heavy cream
3½ ounces chocolate
1 tablespoon butter
Method
- Preheat oven to 350 degrees.
- Combine butter and sugar until creamy.
- Add in vanilla and eggs until well-incorporated.
- 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 for 30 minutes.
- 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 slightly.
- In the mean time 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 ziplock bag and snip the corner for easy dispensing.
- Fill each thumbprint hole with ganache.
