Chocolate Thumbprint Cookies
These rich and delightful Chocolate Thumbprint Cookies are easy to make and customizable, perfect for any occasion or simply to satisfy your sweet tooth.
Ingredients
For the Cookie Base
- 1 cup unsalted butter, softened Can substitute with vegan margarine or coconut oil.
- 1 cup granulated sugar Coconut sugar can be used as an alternative.
- 1 large egg Replace with a flax egg for a vegan option.
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Can substitute with a gluten-free flour blend.
- ½ cup unsweetened cocoa powder Ensure it's gluten-free if needed.
- ½ teaspoon baking powder Use gluten-free baking powder for a gluten-free version.
- ¼ teaspoon salt
For the Filling
- to taste jam, ganache, or caramel Use your favorite filling.
Instructions
Preparation
- Gather and measure all ingredients before starting.
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Roll portions of the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Use your thumb or the back of a teaspoon to create an indentation in each cookie ball.
- Fill each indentation with your choice of filling.
Baking
- Bake for 10-12 minutes until cookies are set but still soft.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for about a week. To reheats, place in the microwave for 10-15 seconds. They can also be frozen for up to three months.