Desserts

Chocolate Thumbprint Christmas Cookies

Name: Chocolate Thumbprint Christmas Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup powdered sugar; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/4 teaspoon salt; Chocolate ganache or melted chocolate for filling; Sprinkles or chopped nuts for decoration (optional)

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Chocolate Thumbprint Christmas Cookies are rich, chocolatey little bites that are perfect for holiday plates and cookie exchanges. They have a soft, buttery texture with a deep cocoa flavor, and each cookie cradles a glossy spoonful of chocolate in its center. Bright sprinkles or chopped nuts add a festive crunch and color that make these cookies feel special. They smell like cocoa and butter while baking and melt pleasantly on the tongue.

Recipe Information

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: About 24 cookies
Difficulty Level: Easy

Nutrition Information

(Approximate per cookie, based on 24 cookies)

Calories per serving: 150 kcal
Protein: 2 g
Carbohydrates: 15 g
Fat: 9 g
Fiber: 1.5 g
Sugar: 9 g
Sodium: 80 mg

Why Make This Chocolate Thumbprint Christmas Cookies

These cookies are an easy way to make a classic holiday cookie better with chocolate. The dough is simple and forgiving, and the thumbprint center makes each cookie look homemade and charming. They bake quickly and finish with a gleaming chocolate filling that kids and adults both enjoy. They are great for gifting, cookie swaps, or setting out on a dessert tray with hot cocoa or coffee.

How to Make Chocolate Thumbprint Christmas Cookies

You’ll make a soft chocolate shortbread dough, form small balls, press a shallow well in each, bake until set, then fill the wells with glossy chocolate. The process is straightforward, and you can decorate while the filling sets for a festive finish.

Ingredients:

1 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
Chocolate ganache or melted chocolate for filling
Sprinkles or chopped nuts for decoration (optional)

Directions:

Step 1: Preparation

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Measure and soften the butter so it creams easily. Sift the cocoa powder and flour if you want a smoother dough and fluffier texture.

Step 2: Mixing

In a large bowl, cream together the softened butter and powdered sugar until light and fluffy, about 2–3 minutes with a hand mixer or stand mixer. Stir in the vanilla extract. In another bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until the dough comes together and feels soft but not sticky.

Step 3: Cooking

Roll the dough into 1-inch balls and place them about 1 inch apart on the prepared baking sheet. Use your thumb (or the end of a wooden spoon) to gently press an indentation into the center of each ball, making a shallow well for the filling. Bake for 10–12 minutes, until the edges are set and the cookies feel slightly firm but still soft in the center. They will smell richly of cocoa and butter when done.

Step 4: Finishing

Remove the baking sheet from the oven and let the cookies cool slightly for 5 minutes so they hold shape. While they cool, warm the chocolate ganache or melt chocolate until smooth. Spoon or pipe a small amount of chocolate into each thumbprint well. Immediately sprinkle with sprinkles or chopped nuts if using. Let the cookies sit until the chocolate sets (you can chill them briefly in the fridge to speed this up). Allow to come to room temperature before serving for best texture.

How to Serve Chocolate Thumbprint Christmas Cookies

Serve these cookies on a holiday dessert platter alongside other cookies, or stack them in small boxes for gifts. They pair beautifully with hot cocoa, coffee, or a glass of cold milk. For parties, arrange them on a festive plate with fresh cranberries or mint sprigs for color. Warm them slightly before serving if you prefer the filling a bit gooey.

How to Store Chocolate Thumbprint Christmas Cookies

At room temperature: Store in an airtight container for up to 4 days. Place parchment between layers to prevent sticking.
In the refrigerator: Store in an airtight container for up to 10 days. Let come to room temperature before serving for best texture.
In the freezer: Freeze unfilled baked cookies in a single layer on a sheet until firm, then transfer to a freezer bag for up to 3 months. Thaw, then fill with chocolate once at room temperature. Alternatively freeze fully finished cookies on a tray then transfer to a sealed container for up to 2 months; thaw in the fridge to avoid condensation on the chocolate.

Expert Tips for Perfect Chocolate Thumbprint Christmas Cookies

Use room-temperature butter so it creams easily and traps air for a lighter cookie.
Don’t overwork the dough — mix until just combined to keep cookies tender.
Press a deeper well if you want more filling, but not so deep that the cookie breaks.
Chill the dough 15–20 minutes if it feels too soft to roll; this keeps shapes neat.
Pipe chocolate with a small piping bag for clean, even centers.
If your chocolate thickens, warm it gently over a double boiler or microwave in short bursts.
For a glossy ganache, stir a little warm cream into chopped chocolate until smooth.
Test one cookie first: if the edges brown quickly, reduce oven time by 1–2 minutes.

Delicious Variations

Raspberry Chocolate Thumbprints: Fill centers with a small spoonful of raspberry jam before adding a thin layer of chocolate.
Nutty Crunch: Roll cookie balls lightly in finely chopped nuts before pressing the well for added texture.
Peppermint Twist: Stir 1/4 teaspoon peppermint extract into the chocolate filling and top with crushed candy cane.
Orange Cocoa: Add 1 teaspoon orange zest to the dough and use dark chocolate filling for a citrus-chocolate combo.
White Chocolate & Cranberry: Fill with melted white chocolate and top with chopped dried cranberries for a bright look.

Frequently Asked Questions

Q: Can I make the dough ahead of time?
A: Yes. Wrap the dough tightly and refrigerate for up to 48 hours. Bring to room temperature enough to roll, or chill and slice into balls before baking. You can also freeze dough balls for up to 1 month and bake from frozen, adding a minute or two to the baking time.

Q: My cookies spread too much. How can I prevent that?
A: Chill the dough for 15–30 minutes before rolling if it’s very soft. Make sure your butter wasn’t too warm when creamed. Also keep balls small and give space on the baking sheet. Using parchment or a silicone mat helps control spreading.

Q: What can I use instead of powdered sugar?
A: Powdered sugar gives a smooth texture and tender crumb. If you must substitute, superfine granulated sugar can work but the texture will be slightly grainier. Reduce mixing time and ensure the sugar is well incorporated.

Q: How do I make a smooth ganache filling?
A: Heat equal parts heavy cream and chopped chocolate (by weight) until the cream simmers, pour over chocolate, let sit 1 minute, then stir until smooth. Cool slightly so it thickens before filling the cookies.

Q: Can I make these gluten-free?
A: Yes. Replace the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Texture may be a touch different, but the dough should behave similarly. Chill if needed before shaping.

Q: My thumbprints cracked during baking — why?
A: The wells can crack if they are too deep or if you press after the cookie has set in the oven. Make the indentation before baking and keep it shallow. If cracks form, fill carefully with chocolate after cooling — the filling will hide minor cracks.

Q: How much chocolate should I plan for filling?
A: For 24 cookies, plan on about 6–8 ounces (170–225 g) of chocolate or ganache so you have enough to fill each thumbprint generously.

Conclusion

These Chocolate Thumbprint Christmas Cookies are a simple, festive treat with rich cocoa flavor, soft texture, and a shiny chocolate center that looks as good as it tastes. They’re easy to make, friendly to adapt, and perfect for holiday plates or gifts. For another take and more inspiration on chocolate thumbprint cookies, check out Chocolate Thumbprint Cookies – In Bloom Bakery.