Best Chocolate Thumbprint Cookie Recipe

Chocolate Thumbprint Cookies Chef Lindsey Farr

WebMar 14, 2024 · Step 1: While the cookies bake, prepare the ganache. Place chopped chocolate or chocolate chips in a medium bowl set on a …

Rating: 5/5(1)

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Best Chocolate Thumbprint Cookies The View from …

WebDec 18, 2020 · Instructions. Preheat oven to 375° F and line baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle …

Rating: 4.8/5(21)
1. Preheat oven to 375 F and line baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy (2-3 minutes).
3. Add the egg and vanilla, and mix well to combine.
4. Add the baking powder, salt, and mix to combine.

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Chocolate Sprinkle Thumbprint Cookies Brown Eyed …

WebJun 15, 2012 · In a medium bowl, whisk together the flour and salt; set aside. Pour the chocolate sprinkles into a small bowl; set aside. Using …

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour and salt; set aside. Pour the chocolate sprinkles into a small bowl; set aside.
2. Using an electric mixer on medium-high speed, cream together the butter, powdered sugar and vanilla extract until light and fluffy, about 3 minutes. Reduce the mixer speed to low and add the flour mixture. Once it is mostly incorporated, slowly increase the speed back to medium-high and beat for another minute or so until a dough forms.
3. Scoop out a tablespoon of dough, roll it into a ball, and then roll it in the chocolate sprinkles and place it on the baking sheet. Repeat with the remaining dough, spacing your cookies about 1½ inches apart on the baking sheet. Make a slight indentation with your thumb (or the back of a melon baller - my favorite tool for this task) on the tops of all the cookies. Bake for 10 minutes, then make a deeper indentation in the middle, and bake for an additional 8 minutes. The cookies should not brown much at all around the edges. Transfer the cookies to a wire rack to cool completely.
4. Meanwhile, make the chocolate icing for the filling. Beat the butter with an electric mixer on medium-high speed for 2 to 3 minutes, or until light and creamy. Reduce speed to low, add the powdered sugar and cocoa powder and mix until combined, then increase the speed to medium and beat until smooth. Add the milk and the vanilla extract and beat until light and fluffy. Add more powdered sugar or milk to achieve the desired consistency.

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