Chocolate thumbprint cookies are the perfect Christmas cookie! Tangy raspberry jam, cradled in lush chocolate cookie dough, coated with a heavy dusting of powdered sugar. They’re a sweet cookie that virtually melts on the tongue. Thank you United Dairy Industry of Michigan – Milk Means More for sponsoring this post. All opinions are my own.
The thing that I love the most about fall is layering on a bulky sweater to chase away the chill. Then I like walking through the vibrant shades of red and orange fallen leaves. There’s just something so cozy about the crunch leavings with every step.
After a leisurely stroll, I like nothing more than coming inside to warm up with a steamy mug of Mayan Hot Cocoa. As the cocoa warms me from the inside, I like to scribble down the all the inspiration stemming from the walk. I do some of my best thinking while walking outside–there’s just something about being out in the crisp, clean air that brings clarity to any number of thoughts rolling around in my head.
Sometimes I figure out a new approach to settle sibling disputes, while other times, I mentally organize the to-do list for the day. To be honest, most of the time, I’m thinking about food. It’s what I do. It’s those first few chilly walks of the season that provide a catalyst of inspiration for the upcoming holidays.
Chocolate thumbprint cookies are inspired by leaves crackling under my feet, red hues of fallen leaves, and my ever-present craving of chocolate.
They’re a chewy chocolate cookie, rolled in powdered sugar before baking. This results in a crackled appearance as the cookie expands in the oven. A dollop of red raspberry jam adds a punch of color and a fruity tang to balance the sweetness. Brownie cookie meets a jelly doughnut, covered in powdered sugar. These chewy chocolate cookies practically melt in the mouth, making them seriously addictive!
Let Chocolate Thumbprint Cookies provide the perfectly sweet inspiration to center any holiday cookie platter. I know that I will.
Tangy raspberry jam is cradled in lush chocolate cookie dough coated with a heavy dusting of powdered sugar for a sweet cookie that virtually melts on the tongue.
- 2 1/4 C. all purpose flour
- 1/2 C. unsweetened cocoa powder
- 1/2 tsp. salt
- 1/4 tsp. instant espresso powder, optional
- 1 C. unsalted butter, softened
- 1 1/4 C. granulated sugar
- 2 large eggs
- 1/4 C. milk
- 2 tsp. vanilla extract
- 1 C. powdered sugar
- 1/3 C. high quality red raspberry preserves (or jam)
- In a small bowl, whisk the flour, unsweetened cocoa powder, salt, and instant espresso powder to combine; set the dry ingredients aside.
- Cream the butter and sugar together in a large bowl, until light and fluffy. Mix in the eggs, one at a time, until completely incorporated. Stir in the milk and vanilla extract. Gradually blend the dry ingredients into the butter mixture, stirring well until blended. The cookie dough will be very soft. Refrigerate the dough for 2 hours or until the dough is chilled through.
- Preheat the oven to 350 degrees F. Line several half sheet pans with parchment paper or silicone baking mats; set the prepared pans aside.
- Once the dough is firm enough to handle without sticking, roll the dough into sixty 1-inch balls. (Using a small, 1 oz. scoop works well.) Roll the cookie dough balls into powdered sugar to coat. Place the sugar coated balls of dough two inches apart onto the prepared baking sheets. Use your thumb to depress a well into the center of each cookie. Spoon 1/4 tsp. of raspberry jam into the “thumbprint” of each cookie.
- Bake for 10 to 12 minutes, or until cookies are set and jam has melted. Remove cookies from the oven, allowing them to cool for 2 minutes on the baking sheets before transferring them to a wire rack to cool.
- Chocolate Thumbprint Cookies are best enjoyed within 3 days of baking.
Recipe Notes: To achieve the “crackled” look of the cookies after baking, the cookie dough must be well chilled, and then coated in a thick layer of powdered sugar. Room temperature dough and/or too thin a layer of powdered sugar will result in cookies without the distinct crackled appearance. Cookies should be completely cooled before storing in a container. If storing in an air tight container, leave one corner of the container slightly ajar while storing the cookies, in order to preserve the crackled powdered sugar appearance.
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