There’s no such thing as too many cookies for Christmas. You have the classics (gingerbread cookies, sugar cookies, meringue cookies…) and then you have the more modernized cookies, ones the kids would like and dig their little fingers into.
For this post, I finally decided to try out thumbprint cookies. They just have that festive look to them that scream out “eat me!” There are endless of variations to these cookies. I opted for the chocolate ones and filled them with plum jam. But that’s just me. You can fill them with chocolate ganache, boozey caramel sauce, or any kind of jam. Or you can go make vanilla thumbprints and fill them with lemon curd. I mean really, it’s all a matter of personal taste and what the mood craves.
12 Days of baking:
Day 1: Red Velvet Chocolate Chip Cookies
Day 2: Red Velvet Brownie Bars
Day 3: Melt-in-your-mouth Snowball Cookies
Day 4: Easy Chocolate Truffles
Day 5: Hot Cocoa Mix.
Day 6: Chocolate Espresso Pot-de-Creme
Day 7: Chocolate Hazelnut Kisses
Chocolate Thumbprint Cookies:
Yields: Around 35 small cookies
- 2 cups all-purpose flour
- 1 cup plus 1 Tbsp unsweetened cocoa powder
- 1-1/2 tsp coarse salt
- 200 grams unsalted butter, softened
- 1-1/3 cups sugar
- Turbinado sugar for rolling
- 2 large egg yolks
- 2 tsp Vanilla extract
- 2 Tbsp milk
- Preheat oven to 350 degrees.
- Sift flour, cocoa powder, and salt into a small bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium and add yolks, cream, and vanilla. Scrape down sides of bowl and beat in flour mixture until just combined.
- Roll balls using 1 teaspoon of dough for each. Roll them in turbinado sugar.
- Place 1 inch apart on parchment-lined baking sheets. Using your index finger, make a deep indentation in the center of each. Bake, rotating sheets halfway through, until cookies are just set, about 10 minutes. The indentations will probably lose definition, so press centers again. Let cool completely.
- Spoon your filling into the indentations. And enjoy!
Bon Appetit 🙂