This chocolate thumbprint cookies recipe is perfect for the holidays! With a buttery cookie shortbread texture and a creamy ganache center, they’re easy to make and always a hit. Great for holiday tables or as a sweet gift!
Jump to:
These chocolate thumbprint cookies are a classic thumbprint cookie recipe with a fun twist! They’re soft, chewy cookies with a little indent in the center, perfect for filling with jam or chocolate ganache. I honestly wish I had discovered them sooner—they're so easy to make, and always turn out delicious!
These Christmas cookies are made from a classic shortbread dough, but without eggs, giving them a wonderfully crumbly texture. Flavored with cocoa for a chocolate version, each cookie features a delicious indentation in the center of each cookie, filled with smooth and dark chocolate ganache filling.
These cookies are super easy to make at home and pack a rich, chocolatey flavor. Plus, there are so many ways to mix up the filling—whether you prefer jam, caramel, or more chocolate!
They disappear quickly once you start eating them, making them the perfect treat for the holidays.
Why you'll love this recipe
Craving for more Christmas cookies? Give these a try : Iced Christmas sugar cookies, Iced gingerbread cookies, mini gingerbread houses, candy cane cookies, Grinch cookies.
Ingredients you need
You will need these ingredients to make the holiday thumbprint cookies:
- Flour: Use all-purpose flour for the best results. It’s perfect for cookies and gives them the right texture.
- Sugar: Regular white granulated sugar works best for sweetness and texture.
- Cocoa Powder: Use unsweetened cocoa powder for rich chocolate flavor without extra sweetness.
- Vanilla Extract: Opt for pure vanilla extract for the best, natural flavor.
- Salt: A pinch of regular salt helps balance the sweetness and enhance the chocolate.
- Butter: Unsalted butter is ideal, so you can control the amount of salt in your recipe.
- Chocolate: Semi-sweet or dark chocolate chips is perfect for the center, giving it a rich, smooth finish.
- Heavy Cream: Use heavy cream to make the chocolate filling creamy and indulgent.
How To Make Chocolate Thumbprint Cookies
Here are some quick visual steps to guide you. Don't forget, the full instructions with exact ingredient measurements are in the main recipe card below!
Step 1: In a medium bowl, sift together the dry ingredients: all-purpose flour, unsweetened cocoa powder, and salt.
Step 2: In a large bowl with your hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter with powdered sugar and vanilla extract until smooth and creamy butter mixture.
Step 3: Gently fold in the dry ingredients until you have a smooth, sticky dough.
Step 4: Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for 20 minutes.
Step 5: Roll the dough into small, equal-sized cookie balls by measuring with a kitchen scale or using a small cookie scoop, and place them on a cookie sheet lined with parchment paper.
Step 6: Use your thumb (or the back of a wooden spoon) to create a small indentation in the center of each dough ball.
Step 7: Place the thumbprint cookies on a parchment-lined baking sheet and freeze the tray for 15 minutes.
Step 8: Preheat the oven to 350°F (175°C) and bake the cookies for 10 minutes, or until they are puffed up and slightly golden, but still soft in the center then let theme completely cool on a wire rack.
Step 9: Place the chopped chocolate and cream in a small bowl and heat in the microwave, or heat cream in a small saucepan and pour it over the chocolate, stirring until smooth ganache forms.
Step 10: Fill the center of the cookies with the chocolate ganache and decorate with sugar pearls or any other edible decorations you like.
Allow the ganache to set, and enjoy!
Tips for this recipe
Storage and Freeze
Room Temperature: Store the cookies in an airtight container, away from moisture, for up to 5 days. This helps preserve their shortbread texture and soft center.
Freezing: Unfilled cookies freeze very well for up to 1 month. Once thawed at room temperature, add the ganache and decorations for a perfect result.
Variations & Substitutions
More Cookie Recipes
I hope you love these easy chocolate cookies for Christmas! If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Chocolate Thumbprint Cookies
- Total Time: 50 minutes
- Yield: 30 cookies
Description
Christmas Shortbread Cookies (Thumbprint Cookies) with Chocolate Ganache (Makes about 25 - 30 cookies)
Ingredients
Cocoa Shortbread Dough
- 200 g (¾ cup + 1 tbsp) unsalted butter, softened
- 100 g (½ cup) powdered sugar
- 1 tsp vanilla extract
- 190 g (1 ½ cups) all-purpose flour
- 50 g (¼ cup) unsweetened cocoa powder
- 1 pinch of salt
Chocolate Ganache
- 200 g (7 oz) dark baking chocolate
- 100 ml (⅓ cup + 1 tbsp) heavy cream
- Sugar sprinkles for decoration
Instructions
-
Sift the flour, cocoa powder, and salt into a bowl, then set aside.
-
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter, powdered sugar, and vanilla extract on medium speed until light and creamy.
-
Reduce the speed and gradually add the flour and cocoa mixture, mixing just until the dough comes together and is smooth.
-
Cover the dough with plastic wrap and refrigerate for 20 minutes.
-
Roll the dough into small, even-sized balls (about 20 g or 0.7 oz each).
-
Place the dough balls on a baking sheet lined with parchment paper, spacing them slightly apart.
-
Gently flatten the balls with the palm of your hand, then use your thumb or the back of a wooden spoon to create an indentation in the center of each ball.
-
Chill the dough balls in the refrigerator for 1 hour, or in the freezer for about 15 minutes.
-
Bake in a preheated oven at 350°F (175°C) for about 10 minutes, or until the edges are firm but the center remains soft.
-
Once out of the oven, reform the indentations if they’ve softened, then let the cookies cool on a wire rack.
Chocolate Ganache:
-
In a medium bowl, add the chopped dark baking chocolate and heavy cream. Melt in the microwave in 20-second intervals, stirring between each, until the ganache is smooth and liquid.
-
Spoon the ganache into the center of each cooled cookie using a teaspoon. Decorate with sugar sprinkles, then let the ganache set at room temperature before enjoying.
Notes
Storage: The cookies can be stored in an airtight container at room temperature for up to 5 days.
Tips:
- Use slightly warm ganache for easier filling.
- For cleaner indentations, freeze the cookies before baking and reshape them after baking if necessary.
- Add the sugar pearls before the ganache sets so they stick well.
- For more accurate results, use a kitchen scale instead of measuring cups for the best consistency in your dough.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: cookies
- Cuisine: American
Leave a Reply