These chocolate thumbprint cookies are super soft with a rich brownie fudge taste and smooth chocolate ganache center. One of my favorite Christmas cookies recipe!

They are made by pressing your thumb into little balls of cookie dough to create an impression that can be filled with chocolate.

Chocolate Thumbprint Cookies Ingredients

These cookies are made from buttery shortbread cookie dough that require only a handful of ingredients and a short chilling time.

  • flour
  • cocoa powder
  • salt
  • baking powder
  • butter
  • granulated sugar
  • egg
  • milk

How To Make Thumbprint Cookies

Step One Make the batter

In a medium size bowl whisk flour, cocoa powder, salt and baking powder together. Set aside until needed. In a separate big bow cream butter and granulated white sugar together. Add in egg and cream again until fluffy. Gradually add the dry ingredients into the butter mixture and stir until the dough comes together.

Step Two Roll the dough into balls

Using a small cookie spoon or measuring spoon scoop small amount of the cookie dough and roll it into a ball using your hands. Place each cookie ball onto a baking sheet lined with parchment paper or silicone mat. Make an indentation with your thumb in the center of the ball.

Step Three Bake

Bake in preheated oven at 350°F (180°) for 7-9 minutes or until dry looking and lightly cracked on the surfance. Let cool slightly, then press the center down again. Transfer cookies to wire rack and let cool completely.

Step Four Make the ganache

Place butter, milk, suagr and cocoa into a small saucepan over low heat and cook untill smooth and well combined. Spoon the ganache into the center of each cookie. Decorate with sprinkles. Chill the cookies in the fridge for 15 minutes to allow the ganache to set.

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Check My Other Recipes

Chocolate Thumbprint Cookies

These chocolate thumbprint cookies are super soft with a rich brownie fudge taste and smooth chocolate ganache center.
Prep Time30 mins
Total Time50 mins
Course: Snack
Yield: 27
Cost: 3 €

Equipment

  • Electric mixer

Materials

  • 1 cup flour
  • ¼ cup cocoa powder
  • 1 tsp baking powder
  • tsp salt
  • 1 sick butter, softened 113 g
  • ½ cup sugar
  • 1 egg

Ganache

  • 1,5 tbsp butter
  • 1,5 tbsp milk
  • 1,5 tbsp cocoa powder
  • cup sugar

Instructions

  • In a medium size bowl whisk flour, cocoa powder, salt and baking powder together. Set aside until needed.
  • In a separate big bow cream butter and granulated white sugar together. Add in egg and cream again until fluffy. Gradually add the dry ingredients into the butter mixture and stir until the dough comes together.
  • Preheat the oven to 350 °F (180° C ). Using a small cookie spoon or measuring spoon, scoop small amount of the cookie dough and roll it into a ball using your hands.
  • Place each cookie ball onto a baking sheet lined with parchment paper or silicone mat. Make an indentation with your thumb in the center of the ball.
  • Bake in preheated oven for 7-9 minutes or until dry looking and lightly cracked on the surfance. Let cool slightly, then press the center down again. Transfer cookies to wire rack and let cool completely.

Ganache

  • Place butter, milk, suagr and cocoa into a small saucepan over low heat and cook untill smooth and well combined.
  • Spoon the ganache into the center of each cookie. Decorate with sprinkles. Chill the cookies in the fridge for 15 minutes to allow the ganache to set.