It’s the time of year for all of the best sweet treats, and these Chocolate Thumbprint Cookies are at the top of Santa’s “nice” list! A family favorite, these cookies are perfect forgift giving, parties, and cookie exchanges.
In this easy-to-make recipe, cocoa-infused thumbprints meet a dollop of rich chocolate hazelnut spread. Finished with afresh raspberryon top, these beautiful cookies are ready to impress this holiday season!
Thumbprint Cookies are a cinch to make, and you can get the whole family involved in the assembly. The cookie base is a shortbread, made with egg yolks for a tender, fine texture.
Kids will love helping to portion and roll the chocolatey dough into balls, and dipping them in sugar. To make thecharacteristic indentationin the center of the cookies, you can either use your thumb (hence; “thumbprint cookies”), or the back of a measuring spoon.
I find that using ameasuring spooncreates beautiful, uniform wells that are perfect for holding the cookie’s filling. I like to start with a 1/4 teaspoon measure on the raw dough, and then use the 1/2 teaspoon to gently re-define the wells right after the cookies are baked.
For the best flavor and color, I use importeddark cocoa powderin these cookies. You can substitute standard, natural cocoa powder, but the cookies will be lighter in color.
The crowning jewel on these Chocolate Thumbprint Cookies is a fresh raspberry. The juicy, sweet-tart berrycompliments the creamy chocolate hazelnut spread and chewy cookie base perfectly. It’s everything crave-worthy in a chocolate-berry dessert, wrapped up into a two-bite cookie.
For the holiday season this year, California Giant Berry Farms is hosting a virtual cookie exchange! Submit your best homemade Christmas cookie recipe via theENTRY FORM and Cal Giant will pick their three favorites.
The winners will have their recipe photographed, featured on Cal Giant’s website, and receive a$100 eGift cardto the store of their choice! When you submit your recipe, you’ll also receive a collection of6 of Cal Giant’s favorite cookie recipesvia email.
That sounds like a sweet promotion, doesn’t it? What a fun way to celebrate the season. the Merry, Berry, & Bright Cookie Exchange runs until January 14, 2019, so be sure to submit your recipe for consideration before then!
Have you entered our Merry, Berry & Bright Cookie Exchange yet? Entries are still being accepted until January 14th! Don't miss your chance to be featured on our website and win a $100 eGiftcard from a store of your choice! Who doesn’t want a little extra “dough” this time of year?
Amanda Biddle is a New Jersey-based food writer and photographer who believes that there are few bad days that can’t be improved with a warm baguette and a wedge of brie. She shares her love of food and wine on her website, Striped Spatula, which celebrates the beauty of fresh ingredients in gourmet home cooking.