Thumbprint Cookies Recipe
Category: Desserts
Yields: 24 cookies
These thumbprint cookies are a delightful treat, combining rich chocolate with a velvety ganache. They are perfect for any occasion, from family gatherings to special celebrations. With a soft, buttery dough and a decadent chocolate filling, these cookies are sure to please everyone. Follow this simple recipe to make these melt-in-your-mouth goodies.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 150g |
| Eggs | 52g |
| Butter | 55g |
| Unsweetened cocoa powder | 30g |
| Granulated sugar | 170g |
| Extra granulated sugar (for rolling) | 60g |
| Heavy cream | 60g |
| Dark chocolate | 80g |
Instructions
Step 1: Prepare the Cookie Dough
- In a medium-sized mixing bowl, combine the sugar and egg. Beat together until smooth and slightly fluffy.
- Gradually add the flour, one tablespoon at a time, mixing well after each addition. The dough will become thick and firm.
- Once the dough starts to come together, transfer it onto a lightly floured surface and knead gently until smooth. This can be done by hand or using a stand mixer with a dough hook attachment.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to make it easier to handle.
Step 2: Shape the Cookies
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Roll the dough into small balls (approximately 1-inch in diameter) and roll each ball in the extra granulated sugar to coat.
- Place the sugar-coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Use your thumb or the back of a spoon to make a small indentation in the center of each dough ball. Be careful not to press too hard—just enough to create a well for the ganache.
Step 3: Bake the Cookies
- Bake the cookies in the preheated oven for 10-12 minutes, or until they are lightly golden around the edges. The centers will remain slightly soft.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 4: Prepare the Ganache
- While the cookies are cooling, chop the dark chocolate into small pieces and place it in a heatproof bowl.
- In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer (do not let it boil).
- Pour the hot cream over the chopped chocolate and let it sit for a minute or two. Then, stir gently until the mixture becomes smooth and glossy.
- Allow the ganache to cool slightly before filling each cookie.
Step 5: Fill the Cookies
- Once the cookies have cooled completely, spoon the ganache into the indentations in the centers of each cookie. You can also use a piping bag for a cleaner presentation.
- Let the ganache set at room temperature for about 30 minutes, allowing it to firm up before serving.
Step 6: Serve and Enjoy
Serve these delicious thumbprint cookies as a delightful dessert for any occasion. They are best enjoyed with a cup of tea or coffee.
Tips:
- For added flavor, you can experiment with different types of chocolate (milk, semi-sweet, or even white) for the ganache.
- These cookies can be stored in an airtight container at room temperature for up to a week.
Enjoy your homemade thumbprint cookies—perfectly sweet with a hint of chocolate indulgence!
