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Chocolate Thumbprint Christmas Cookies (The Ultimate Gooey, Festive Treat!)

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Christmas Cookies Recipes Chocolate lovers, get ready… because today we’re diving into one of the most irresistible holiday treats ever: Chocolate Thumbprint Christmas Cookies. These fudgy, soft, melt-in-your-mouth cookies are filled with silky chocolate ganache and topped with festive sprinkles that basically scream “it’s the holidays!”

If you’ve ever wanted a cookie that embodies the magic of a hug, a mug of cocoa, and twinkly lights — all in one bite — this is the one. And yes, they’re dangerously easy to eat. (Don’t ask how many disappeared while I was “taste-testing.” FYI… it was not one.)

Christmas baking doesn’t have to be complicated, and this recipe proves it. Whether you’re a seasoned holiday baker, a total newbie, or someone who just wants a no-fail recipe for edible gifting, these cookies check every box.

Let’s get into the fun part.


Holiday cookies come in all shapes and flavors, but there’s something timeless about a classic Thumbprint Cookies Recipe Chocolate. They feel nostalgic, hands-on, a little messy in the best way, and always crowd-pleasing.

The first time I made these, I knew immediately they’d become part of my yearly rotation. The dough came together in minutes, the ganache was glossy and rich, and the sprinkles added instant Christmas cheer. They’re the perfect hybrid between Dark Chocolate Holiday Cookies and Hot Cocoa Thumbprint Cookies, and IMO, they’re even more irresistible than the traditional versions.

Kids love helping press the centers. Adults love eating them. And you? You’ll love how fast and foolproof they are.

❤️ Why You’ll Love This Recipe

What makes these Christmas Chocolate Cookies Recipes so irresistible?

  • BIG chocolate flavor. Dutch-process cocoa gives the cookies a deep, bold chocolatey taste, and the ganache? Pure luxury.

  • Chewy + fudgy texture. Every bite melts. Literally melts.

  • Foolproof and quick. The dough mixes fast, chills briefly, and bakes in just 10 minutes.

  • Perfect for gifting. They look fancy but require minimal effort — the holy grail of holiday baking.

  • Kid-friendly activity. Let them make the thumbprints and add sprinkles!

  • Festive, pretty, and guaranteed to impress.

If you’ve been searching for How To Make Chocolate Thumbprint Cookies without any guesswork… you’ve found your recipe.

📝 Ingredients Needed

Here’s your simple lineup — and yes, it’s truly simple.

For the Cookies

  • Unsalted butter — softened for that creamy, fluffy base.

  • Granulated sugar — keeps the texture soft, not gritty.

  • Egg — binds everything beautifully.

  • Vanilla extract — adds warmth.

  • Coffee extract (optional) — boosts chocolate flavor (trust me).

  • Plain flour — structure without heaviness.

  • Cocoa powder — Dutch-process for richer flavor.

  • Salt — balances the sweetness.

For the Chocolate Ganache

  • Milk or dark chocolate — chopped, melts silky smooth.

  • Double cream — the key to rich, shiny ganache.

  • Festive sprinkles — optional but makes the cookies festive-level 100.

👩‍🍳 How to Make Chocolate Thumbprint Cookies

Making these Gingerbread Thumbprint Cookies With Chocolate–style treats (minus the spice, all the chocolate) is incredibly easy.

  1. Cream the butter + sugar.
    Beat until fluffy — this step sets the foundation for soft cookies.

  2. Add egg + extracts.
    Mix until smooth and combined.

  3. Combine dry ingredients.
    Sift flour, cocoa, and salt. Fold into the butter mixture.

  4. Roll the dough.
    Form tablespoon-sized balls, place on the tray, and use your thumb (or a teaspoon) to make the center indent.

  5. Chill.
    A quick 30–40 minutes keeps the cookies from spreading.

  6. Bake.
    10 minutes at 180°C. They will puff slightly — that’s normal.

  7. Fix indents if needed.
    While warm, gently press the centers again.

  8. Make ganache.
    Heat cream, pour over chocolate, and stir into glossy perfection.

  9. Fill + decorate.
    Spoon or pipe the ganache into each cookie and top with sprinkles.

⭐ Pro Tips

Want the BEST Dark Chocolate Holiday Cookies result?

  • Use room-temp butter and egg.
    Cold ingredients = uneven mixing.

  • Weigh your flour.
    Too much flour leads to dry cookies — and nobody wants that.

  • Re-shape cookies immediately when hot.
    Use a round cookie cutter to “scoot” them into perfect circles.

  • Dough too sticky?
    Chill 10–15 minutes more.

  • Ganache too thick?
    Microwave 10 seconds or set the bowl over warm water.

🎨 Variations to Try

These Christmas Cookies Recipes Thumbprint are fun to customize.

  • Add orange zest for a chocolate-orange twist.

  • Use white chocolate ganache for a snowy effect.

  • Sprinkle crushed candy cane for peppermint crunch.

  • Add a Gingerbread twist with ½ teaspoon ginger and cinnamon for a spin on Gingerbread Thumbprint Cookies With Chocolate.

🎄 Best Way to Serve

Serve these cookies:

  • on your Christmas dessert platter

  • with hot cocoa or coffee

  • as edible holiday gifts

  • wrapped in festive cookie boxes

  • at cookie exchanges (prepare for recipe requests!)

They also look stunning next to other Christmas Cookies Recipes Chocolate treats.

🧊 Storage

  • Room Temp: 5–7 days in an airtight container.

  • Freeze (baked): Up to 3 months.

  • Freeze (unbaked dough): Up to 3 months.

  • Freeze ganache: Up to 3 months; thaw overnight.

When ready to serve, bring cookies to room temperature for best texture.

❓ FAQ

How long do these cookies last?
Up to 4 days at room temp, but we both know they won’t last that long.

Can I skip the sprinkles?
Totally — but the cookies will look a little less festive.

What cocoa is best?
Dutch-process cocoa for rich, deep, chocolate flavor.



Chocolate Thumbprint Christmas Cookies

Author: Kendra Olson | Category: Desserts

Sepiring nasi goreng sederhana yang lezat

These fudgy, soft, melt-in-your-mouth cookies are filled with silky chocolate ganache and topped with festive sprinkles that basically scream “it’s the holidays!”

🕒 Prep: 15 minutes 🍲 Cook: 10 minutes ⏱️ Total: 25 minutes 🥣 Yield: 30 Cookies

Ingredients:

Cookies:

  • 250 g unsalted butter (softened)
  • 200 g granulated sugar
  • 1 large egg
  • 1 tbsp vanilla extract
  • 1 tsp coffee extract (optional)
  • 280 g plain flour
  • 70 g cocoa powder
  • ½ tsp salt
Chocolate Ganache:
  • 200 g milk or dark chocolate, chopped
  • 200 ml double cream
  • 4 tbsp festive sprinkles

Instructions

  1. Using an electric mixer, cream butter and sugar until light and fluffy.
  2. Add egg, vanilla, and coffee extract; mix to combine.
  3. In a separate bowl, sift flour, cocoa powder, and salt.
  4. Fold dry ingredients into the butter mixture.
  5. Roll tablespoon-sized dough balls; place on lined tray.
  6. Press thumb (or teaspoon) into each cookie to make an indent.
  7. Chill cookies for 30–40 minutes.
  8. Preheat oven to 180°C (165°C fan).
  9. Bake cookies for 10 minutes, rotating tray halfway.
  10. Re-shape indents while warm if needed; cool on wire rack.
  11. Heat cream until gently boiling; pour over chopped chocolate.
  12. Stir until smooth and glossy to form ganache.
  13. Fill each cookie with ganache by spoon or piping bag.
  14. Add festive sprinkles and allow to set.

Notes:

  1. Use room-temp butter and egg for best texture.
  2. Do not scoop flour with the cup — spoon and level, or weigh.
  3. If dough feels sticky, chill 10–15 minutes more.
  4. Re-shape cookies while warm using a round cutter for neat edges.

Nutrition (Per Cookie):

  • Calories: 191 kkal
  • Protein: 2g
  • Carbs:21g
  • Fat:12g
  • Saturated Fat:7g
  • Sugar:11g
  • Fiber:1g
  • Sodium:46mg
  • Calcium:13g
  • Iron:1mg
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