Thumbprint Cookies Recipe
Introduction
These Thumbprint Cookies are a delightful treat combining rich cocoa, crunchy hazelnuts, and a luscious chocolate hazelnut filling. Perfect for sharing or enjoying with a cup of tea, they offer a satisfying mix of textures and flavors that everyone will love.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 cup hazelnuts, finely chopped (for rolling)
- 1/2 cup chocolate hazelnut spread (such as Nutella)
- Extra whole hazelnuts for garnish (optional)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Step 2: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy. Mix in the vanilla extract.
- Step 3: In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt.
- Step 4: Gradually add the dry ingredients to the butter mixture, mixing until well combined. The dough should be firm and pliable.
- Step 5: Roll the dough into balls about 1 inch in diameter. Roll each ball in the finely chopped hazelnuts until coated. Place the balls on the prepared baking sheets, spaced about 2 inches apart.
- Step 6: Use your thumb or the back of a small spoon to press an indentation into the center of each cookie ball.
- Step 7: Bake the cookies for 12-14 minutes. They should be set but not hard when done.
- Step 8: Remove cookies from the oven and while still warm, gently press the indentations again if they’ve puffed up. Spoon about a teaspoon of chocolate hazelnut spread into each indentation. Optionally, press a whole hazelnut into the spread for garnish.
- Step 9: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Tips & Variations
- For a nut-free version, skip the hazelnut coating and use chopped chocolate or sprinkles instead.
- Chill the dough for 30 minutes before shaping to make rolling easier and to help cookies hold their shape.
- Try filling the cookies with raspberry jam or peanut butter for a different twist.
Storage
Store these cookies in an airtight container at room temperature for up to 5 days. To keep them longer, refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat briefly in the microwave to soften the filling before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce or omit the added salt in the recipe to avoid making the cookies too salty.
How do I prevent the cookies from spreading too much?
Make sure your butter is softened, not melted, and chill the dough before baking. This helps the cookies hold their shape better.
PrintThumbprint Cookies Recipe
Delicious and chocolaty Thumbprint Cookies featuring a soft cocoa dough rolled in finely chopped hazelnuts and filled with luscious chocolate hazelnut spread. These cookies offer a perfect balance of tender crumb, nutty texture, and creamy center—ideal for holiday treats or everyday indulgence.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
Coating and Filling
- 1/2 cup hazelnuts, finely chopped (for rolling)
- 1/2 cup chocolate hazelnut spread (such as Nutella)
- Extra whole hazelnuts for garnish (optional)
Instructions
- Preheat the Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. Then mix in the vanilla extract thoroughly.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt to evenly distribute the dry ingredients.
- Mix Dry Ingredients into Butter Mixture: Gradually add the dry ingredients into the creamed butter mixture, mixing until fully combined into a firm and pliable dough.
- Shape the Cookies: Roll the dough into approximately 1-inch diameter balls. Roll each ball in the finely chopped hazelnuts until they are fully coated. Place the coated dough balls on the prepared baking sheets, spaced about 2 inches apart to allow room for spreading.
- Create Indentations: Use your thumb or the back of a small spoon to press a shallow indentation into the center of each cookie ball to hold the filling after baking.
- Bake the Cookies: Bake in the preheated oven for 12 to 14 minutes. The cookies should be set and slightly soft to the touch, without becoming hard.
- Add Chocolate Filling: Immediately after removing from the oven, if the indentations have puffed up, gently press them again. Spoon about one teaspoon of chocolate hazelnut spread into each indentation. Optionally, press a whole hazelnut into the chocolate spread for garnish and extra texture.
- Cool and Serve: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up and retain their shape.
Notes
- Ensure butter is softened but not melted for proper creaming with sugar.
- Chill the dough if it becomes too soft to handle before rolling into balls.
- You can substitute hazelnuts with other nuts like almonds or pecans if desired.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For a festive look, dust with powdered sugar before serving.
Keywords: Thumbprint Cookies, Chocolate Cookies, Hazelnut Cookies, Nutella Cookies, Cocoa Cookies, Holiday Cookies, Chocolate Hazelnut Spread
