Santas Chocolate Thumbprint Cookies Recipes

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Chocolate Thumbprint Cookies image

My group of friends had a weekly "movie night" during winters on Martha's Vineyard, and we'd take turns making a chocolate treat to share. These terrific cookies were an instant success. Once they debuted, I had to make them many more times. -Laura Bryant German, W. Warren, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 2-1/2 dozen.

Number Of Ingredients 15

1/2 cup butter, softened
2/3 cup sugar
1 large egg, separated, room temperature
2 tablespoons whole milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
1 cup finely chopped walnuts
1/2 cup confectioners' sugar
1 tablespoon butter, softened
2 teaspoons whole milk
1/4 teaspoon vanilla extract
24 milk chocolate kisses


  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk, milk and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 1 hour. , In a small bowl, whisk egg white until foamy. Shape dough into 1-in. balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Using a wooden spoon handle, make an indentation in center of each cookie. Bake at 350° until center is set, 10-12 minutes. , For filling, combine the confectioners' sugar, butter, milk and vanilla; stir until smooth. Spoon or pipe 1/4 teaspoon into each warm cookie; gently press a chocolate kiss in the center. Carefully remove from pans to wire racks to cool.

Nutrition Facts : Calories 117 calories, Fat 7g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 52mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.


Double-Chocolate Thumbprint Cookies image

Deeply chocolaty like devil's food cake, speckled with sugar on the outsides and filled with soft chocolate or jam in the centers, these cookies are a double pleasure: delightful to eat and fun to make. While "thumbprints" is an adorable name, it's a misnomer: You use every part of your hands to form these. The cookies need to be pinched, patted, rolled around and poked before they're sent into the oven. It's a great project to do with kids - small thumbs are perfect for forming little dimples in the dough. What you fill the centers with is up to you. Chocolate with chocolate is great - naturally pink ruby chocolate is particularly pretty - and jam is delicious, too.

Provided by Dorie Greenspan

Categories     cookies and bars, dessert

Time 45m

Yield About 40 cookies

Number Of Ingredients 11

3/4 cup/102 grams all-purpose flour
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
5 tablespoons/71 grams unsalted butter, cut into pieces
8 ounces/226 grams semisweet or bittersweet chocolate, coarsely chopped (about 1⅓ cups)
2/3 cup/132 grams granulated sugar
2 cold large eggs
1 teaspoon pure vanilla extract
Sanding or granulated sugar, for coating (about ⅓ cup)
4 ounces/113 grams chocolate (white, milk, dark or ruby), chopped (about ½ cup)
1/2 teaspoon canola oil (optional)


  • Make the cookies: Whisk together the flour, salt and cinnamon in a small bowl.
  • Place a heatproof medium bowl over a saucepan of gently simmering water; don't let the water touch the bottom of the bowl. Drop in the chunks of butter and scatter over the chocolate. Heat, stirring now and then, until the butter and chocolate are melted, but not so hot that they separate, 5 to 7 minutes.
  • Remove the bowl from the saucepan and whisk in the sugar. (Don't be alarmed when the mixture turns grainy.) One by one, add the cold eggs, whisking vigorously until the mixture is thick and smooth, and the whisk leaves tracks. Beat in the vanilla, then switch to a spatula and add the flour in 3 additions, stirring gently between each addition, until the flour disappears into the dough. Press a piece of plastic wrap against the surface of the dough and refrigerate for at least 2 hours or up to 4 days.
  • When you're ready to bake, center a rack in the oven and heat it to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats. Put the sanding or granulated sugar in a small bowl and, if you've got one, have a cork from a wine bottle at hand.
  • Using a small cookie scoop or measuring spoon, scoop mounds of dough, each a scant tablespoon. Roll the dough into balls and then roll the balls in the sugar to coat. Place the balls on the baking sheets, giving them 1½ inches or so of space to spread. Press the cork into the center of each cookie or use your thumb to make an indentation.
  • Bake 1 sheet for 10 to 12 minutes, or until the cookies feel firmish. Transfer the baking sheet to a rack. The indentations will have puffed in the oven, so you'll want to press them down again. Repeat with the second sheet. Let cookies cool completely.
  • Fill the prints: Melt milk, dark or ruby chocolate in a heatproof bowl set over a saucepan of simmering water. If using white chocolate, add oil before melting and stir until smooth. While the chocolate is still warm and fluid, use a small spoon to fill each indentation to the brim, letting the chocolate fall from the end of the spoon. Slide the cookies into the refrigerator for about 10 minutes to set the chocolate. The cookies will keep for about 5 days in a covered container at room temperature.


Thumbprint Cookies I image

I usually make these around Christmas.

Provided by C. Keith

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Yield 12

Number Of Ingredients 8

½ cup butter, softened
¼ cup packed brown sugar
1 egg
½ teaspoon vanilla extract
1 cup all-purpose flour
¼ cup finely chopped walnuts
⅔ cup any flavor fruit jam
¼ teaspoon salt


  • Preheat oven to 300 degrees F. Grease cookie sheets.
  • Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk.
  • Add vanilla, flour and salt, mixing well.
  • Shape dough into balls. Roll in egg white, then walnuts. Place on cookie sheets about 2 inches apart. Bake for 5 minutes.
  • Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 minutes.

Nutrition Facts : Calories 194.6 calories, Carbohydrate 25 g, Cholesterol 35.8 mg, Fat 9.8 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 116 mg, Sugar 13.1 g


Santa's Chocolate Thumbprint Cookies image

Thumbprint cookies filled with swirled chocolate, toffee bits and maraschino cherry halves.

Provided by Sallie

Categories     Chocolate Cookies

Time 2h

Yield 24

Number Of Ingredients 12

1 cup butter, softened
¾ cup white sugar
¾ cup corn syrup
1 egg
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon ground cinnamon
1 (11 ounce) package white chocolate chips
1 (1.4 ounce) bar chocolate covered English toffee, chopped
1 (4 ounce) jar maraschino cherries, halved


  • Beat butter and 1/2 cup sugar in large bowl until well blended; stir in corn syrup, egg and vanilla. In a separate bowl, combine flour, cocoa and baking soda; gradually add this dry mixture to butter mixture. Blend well. Cover and refrigerate dough for 1 hour or until firm enough to handle.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small bowl, combine remaining 1/4 cup sugar and cinnamon. Shape dough into 1 inch balls; roll each ball in sugar mixture and arrange on a cookie sheet. Using your thumb, make an indentation in center of each cookie.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for 7 to 8 minutes or until just set.
  • Remove the cookies from the oven. If the indentation has grown indistinct, use the top of a spoon and press indentation in further. Immediately place 1 teaspoon white chips into each indentation. After several minutes, swirl the melted chips with a spoon. Top with toffee bits and maraschino cherry halves (if desired). Cool cookies on a wire rack.

Nutrition Facts : Calories 281.6 calories, Carbohydrate 38.7 g, Cholesterol 31.7 mg, Fat 13.4 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 8.1 g, Sodium 109.5 mg, Sugar 17.3 g


Santa's Thumbprints image

Make and share this Santa's Thumbprints recipe from

Provided by ThatJodiGirl

Categories     Dessert

Time 25m

Yield 4 dozen

Number Of Ingredients 9

1 1/2 cups Butter Flavor Crisco
1 cup firmly packed sugar
1 egg
1 tablespoon vanilla
2 1/2 cups oatmeal (Quick or Old Fashioned)
2 cups flour
1/2 teaspoon salt (optional)
1 3/4 cups finely chopped nuts
2/3 cup fruit preserves


  • Heat oven to 350 degrees.
  • Beat Crisco and sugar until fluffy.
  • Beat in egg and vanilla.
  • Add combined oats, flour and salt; mix well.
  • Form 1 inch balls; roll in nuts.
  • Place 2 inches apart on ungreased cookie sheet.
  • Press centers with thumb; fill with preserves.
  • Bake 12 to 15 minutes or until light golden brown.
  • Remove to wire rack; cool completely.

Nutrition Facts : Calories 1840, Fat 112.8, SaturatedFat 36.2, Cholesterol 95.9, Sodium 439.2, Carbohydrate 184.2, Fiber 12.6, Sugar 80.1, Protein 26.7


Chocolate Thumbprint Cookies image

These chocolatey cookies, which are filled with a vanilla-infused ganache, have a texture similar to brownies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 90

Number Of Ingredients 9

2 cups all-purpose flour
1 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
2 teaspoons coarse salt
8 ounces (2 sticks) unsalted butter, softened
1 1/3 cups sugar, plus more for rolling
2 large egg yolks
2 tablespoons heavy cream
2 teaspoons pure vanilla extract
Chocolate and Vanilla-Bean Ganache


  • Preheat oven to 350 degrees. Sift flour, cocoa powder, and salt into a small bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, and add yolks, cream, and vanilla. Scrape sides of bowl. Beat in flour mixture until just combined.
  • Roll balls using 2 teaspoons dough for each, and roll each in sugar. Place 1 inch apart on parchment-lined baking sheets. With the handle of a wooden spoon, press gently in the center of each to create an indentation. Bake, rotating sheets halfway through, until cookies are just set, about 10 minutes. (If indentations lose definition, press centers again.) Let cool slightly on baking sheets. Transfer cookies to wire racks, and let cool.
  • Spoon warm ganache into center of each cookie. Let stand until firm, about 15 minutes.

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