Trust me when I tell you that these chocolate thumbprint cookies are going to be your new Christmas cookie favorite, this year and every year. These buttery vanilla thumbprint cookies are rolled in sugar and filled with wells of dark chocolate ganache (and a hint of bourbon!); these are irresistibly festive and simple but decadent cookies.
I hope you don’t have a problem with cookies.
I have a feeling that you don’t (and this is why we’re friends), but I just want to give you fair warning that I make a lot of cookies in December.
I’ll try to mix things up a bit and push out some candy recipes (one coming Monday, actually) and maybe even a cake or cupcake, but there are definitely cookies in your pre-Christmas Sugar Spun Run future. ‘Tis the season, right?
First up for this month are one of my new favorites: Chocolate Thumbprint Cookies.
We’ve got buttery, vanilla-bean flecked cookie bases, a coating of sugar crystals, and sweet chocolate wells of a bourbon infused chocolate ganache.
Do I have your attention?
These chocolate thumbprint cookie bases aren’t quite a shortbread, but they’re close.
They’re supremely buttery, but softer and less crumbly than standard shortbread (I’m all about soft cookies around here). They also have an egg yolk added for a richer dough, and a little more vanilla than your standard shortbread cookie.
Good vanilla extract is a must in any good cookie recipe, and that’s why I always use Rodelle vanilla extract (also why I’m now a brand ambassador for them!). Their Rodelle’s vanilla bean paste might be my favorite way to use vanilla in baking yet, so I added a little bit of that to the dough as well.
I definitely recommend an electric hand mixer or (preferably) a stand mixer when making your chocolate thumbprint cookie dough, as this dough is pretty thick and it can be tough to work in all of the flour that the recipe calls for.
Once everything is done mixing, the dough should be firm enough that you can roll it into balls and in sugar without needing any chilling beforehand. We’ll chill them after we’ve rolled them (I’ll get to that in a bit), but first we want to roll them into balls and roll them in sugar.
I rolled these cookies in a coarse organic cane sugar because I liked the bigger sugar crystals, but regular granulated sugar would work just fine, too (turbinado sugar has a slightly more molasses-y flavor, but would also work with these cookies).
Next, press thumbprints into the dough. It’s best to do this at room temperature because if the dough is too stiff or too cold, the edges will crack. We want our edges smooth and seamless, because it’s just prettier that way.
Once you’ve prepped your cookie dough, chill it in the refrigerator or freezer for at least 30 minutes. Your cookies will spread a little bit when they bake, but by chilling the dough beforehand you prevent any major spreading — you don’t want your thumbprints to be completely flat when they come out of the oven!
You will likely lose a little bit of depth in the craters when they come out of the oven, so keep a rounded teaspoon handy to re-indent those thumbprints as soon as they’re done baking (you only have a small window to do this, once they cool you won’t be able to re-indent your cookies without breaking them).
Enjoy, and if you’re looking for more great Christmas cookie ideas, Rodelle has a whole collection that you can check out HERE!
Chocolate Thumbprint Cookies
Ingredients
- 1 cup (226 g) unsalted butter softened
- ⅓ cup (70 g) sugar
- ⅓ cup (70 g) light brown sugar tightly packed
- 1 large egg yolk
- 1 teaspoon (5 ml) Rodelle vanilla extract*
- ½ teaspoon Rodelle vanilla paste** optional
- 2 ¼ cup (280 g) all-purpose flour
- ½ teaspoon salt
- ½ cup (100 g) coarse sugar for rolling turbinado or organic cane sugar both work well
Chocolate Bourbon Ganache
- 1 cup (175 g) semisweet chocolate chips
- ¼ cup (60 ml) heavy cream
- ½ Tablespoon unsalted butter
- 1 teaspoon (5 ml) Rodelle vanilla extract*
- 1 teaspoon (5 ml) bourbon optional but recommended
- ⅛ teaspoon salt
Instructions
- Using an electric mixer, beat butter until well creamed.1 cup (226 g) unsalted butter
- Add sugars and beat until light and fluffy, about 30 seconds.⅓ cup (70 g) sugar, ⅓ cup (70 g) light brown sugar
- Add egg yolk, vanilla extract, and vanilla paste (if using), and stir well, pausing to scrape down the sides and mixing until ingredients are well-combined.1 large egg yolk, 1 teaspoon (5 ml) Rodelle vanilla extract*, ½ teaspoon Rodelle vanilla paste**
- Add flour, gradually (about ½ cup at a time), pausing to scrape down sides of bowl. Halfway through the addition of the flour, sprinkle in the salt with the beater still running.2 ¼ cup (280 g) all-purpose flour, ½ teaspoon salt
- Roll cookie dough into approximately 1" balls and roll through the coarse sugar until completely covered in sugar. Place on a wax paper lined plate and use your thumb to create an indent/crater in the center.½ cup (100 g) coarse sugar for rolling
- Transfer cookie dough balls to freezer and chill for at least 30 minutes (this will keep cookies from spreading too much).
- Preheat oven to 375F (190C) and prepare a cookie sheet by lining with parchment paper (if you don't have parchment paper, just use an ungreased cookie sheet).
- Once oven is preheated, remove cookie dough from freezer and transfer to prepared baking sheet, spacing cookies at least 1 ½" apart. Bake for 12 minutes.
- Remove from oven and immediately use a rounded teaspoon to re-indent the thumbprints, if needed.
- Allow cookies to cool while you prepare the ganache filling.
- Combine chocolate chips, heavy cream, and butter in a small saucepan over medium-heat. Stir frequently until chocolate is completely melted and mixture is smooth.1 cup (175 g) semisweet chocolate chips, ¼ cup (60 ml) heavy cream, ½ Tablespoon unsalted butter
- Remove from heat and stir in vanilla extract, bourbon, and salt. Stir well.1 teaspoon (5 ml) Rodelle vanilla extract*, 1 teaspoon (5 ml) bourbon, ⅛ teaspoon salt
- Allow mixture to sit and cool slightly, about 10 minutes.
- Use a spoon to pour chocolate ganache into the crater of each prepared thumbprint cookie. Ganache will set after about 1 hour at room temperature or you can put them in the refrigerator for about 30 minutes to speed up the process (cookies taste best at room temperature though).
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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In case you’re interested, I’ve used the recipe for the base of this cookie multiple times on my site (with slight variations). Here are a few other recipes that you can make with this dough:
Chocolate Star Sprinkle Cookies
linda
The cookies were delicious, however they were a little hard. I believe I I followed the receipe carefully. Any hint as to what I may have done wrong?
Thank you
Sam
Hi Linda! I’m so glad you enjoyed them! They definitely should NOT be hard. They should be a very soft cookie. They generally become hard if they are baked a little too long. 🙂
Bonnie
Hoping to make these today or tomorrow. How long can they stay at room temperature? Do they freeze well? Thanks !
Sam
Hi Bonnie! These can be kept at room temperature in an air tight container for 5 days. You should have no issues freezing them. 🙂
Jen
Excellent christmas cookies – came out perfect! I actually used Nutella in the ganache (because I had a giant tub of it) and they were to die for…
Emily @ Sugar Spun Run
Yum…we love that idea Jen! Thanks for commenting–enjoy!
Melissa
I made these for Christmas. I am not usually a thumbprint cookie fan, but these are so delicious! The cook is buttery and soft, while still holding its shape. And the chocolate ganache is what makes this cookie even better! High recommend.
Sam
I’m so glad you enjoyed them so much, Melissa! 🙂
Marjorie Console
delicious and came out perfect. Can I adjust the recipe with cocoa for a chocolate cookie?
Emily @ Sugar Spun Run
We’re so happy you enjoyed them! You can use the base for our turtle cookies or chocolate peanut butter thumbprint cookies. 😊
Robin Nigro
These are probably the best thumbprint cookies I ever made! We are bakers in our family and the cornstarch in the dough makes all the difference!My cookies held together beautifully and the chocolate ganache was amazing!I did use some milk chocolate and semi sweet chips and a touch more bourbon with my vanilla paste that I love👌🏻!Thank you for sharing💕Merry Christmas ☃️
Emily @ Sugar Spun Run
Thanks for letting us know how you liked them, Robin! We’re so glad you gave our recipe a try 🥰
Casey
The prep time is misleading because it didn’t account for the 30 minutes the dough needs to sit in the freezer. I found it to be more like an hour and 30 minutes to make the recipe.
Kathy Hicks
Thanks Sam for such a quick response. I agree – I think they will be great – they are for a ladies tea. I mixed the ingredients quite thoroughly with a hand mixer – no signs of unincorporated flour – used 2 1/4 cups of all purpose flour. Any thoughts on using Lily White flour. I’ve never tried it, but I see it recommended often here in SC.
Sam
Hi Kathy! I have never personally used Lily white flour so I can’t comfortably comment on any differences it makes.
Ginger
No baking soda or powder? Making the recipe as is now so we’ll see. Just surprised.
Sam
Nope. Not needed here. 🙂
Kathy Hicks
I just made these cookies and they are cooling. Every single one of them cracked when I put in the thumbprint. I didn’t vary from the directions including the recommended vanillas. I bake often and not sure what happened here. They cracked a little more when I put in the thumbprint after baking. They are cooling now – I am sure they will be delicious when they are complete, but don’t understand why they cracked. Any thoughts?
Sam
Hi Kathy! If the dough wasn’t very thoroughly mixed or if a bit too much flour was used, that can cause cracks. I’m sure they will still be tasty, too, though, and hope that you enjoy! 🙂
Susan
Can you make dough or cookies in advance and freeze at some point to help with prep at Christmas? At what point would you suggest?
Sam
Hi Susan! I would form it into the thumbprints before freezing, but that should work just fine. 🙂
Lisa
They don’t have coarse sugar at stores in my town. Can I use regular granulation? Thank you
Sam
Hi Lisa! Granulated sugar will work just fine here. 🙂
Judy Kirinch
Winner winner chicken dinner! These are the best! Only problem with them is you can’t stop eating them! Everyone at my party raved over these, even more so than the coveted Pecan Tassies. Needless to say there was a fight for the last cookie. They are easy peasy to make, affordable, quick and delicious! I didn’t even have the vanilla paste, just the pure vanilla, I can’t imagine them being any better! Thank you so much for sharing this recipe!
Sam
I’m so glad everyone enjoyed them so much, Judy! 🙂
Lisa
Can these thumbprint cookies be mailed in a tin?
Sam
Hi Lisa! I don’t see why not 🙂
# Baking queen
Hi, I’m Tia and I am actually just 11 years old and i’m in love with baking!
Today i made your thumbprint cookies and used you chocolate ganache filling and it was absolutely awesome! I really really loved it! So thank you sooo much for sharing this recipe and I will be sure to use your website all the time!
Thanks!
Sam
That is so awesome! I’m so glad you enjoyed everything, Tia! Keep up the great work! 🙂
# Donuts Go
Hi, I’m Tia and I am actually just 11 years old and i’m in love with baking!
Today i made your thumbprint cookies and used you chocolate ganache filling and it was absolutely awesome! I really really loved it! So thank you sooo much for sharing this recipe and I will be sure to use your website all the time!
Thanks!
Sam
That is so awesome! I’m so glad you enjoyed everything, Tia! Keep up the great work! 🙂
# Donuts Go
aww thanks!