If you’re looking to bring some extra festive cheer into your kitchen this holiday season, nothing beats the warmth and charm of a batch of Christmas Thumbprint Cookies with Chocolate and Coffee Filling Recipe. These little delights combine buttery, tender cookies with a rich, indulgent filling that bursts with deep chocolate and subtle coffee notes, all topped off with colorful Christmas sprinkles that make each bite as joyful to look at as it is to eat. The perfect treat for sharing with loved ones or hiding away as your secret Christmas stash, these cookies are sure to become your new holiday classic.
Ingredients You’ll Need
This Christmas Thumbprint Cookies with Chocolate and Coffee Filling Recipe keeps things wonderfully simple with straightforward ingredients, each one playing an essential role. From the creamy butter enhancing the texture, to the instant coffee bringing a hint of mocha magic, every component works together for that perfect balance of flavors and festive flair.
- 1/2 cup butter (room temp): Provides the rich, creamy base ensuring soft, melt-in-your-mouth cookies.
- 1 cup light brown sugar (packed): Adds sweetness with a touch of molasses flavor that deepens the cookie’s taste.
- 2 large eggs: Bind the dough together and help create a tender crumb.
- 1/2 teaspoon pure vanilla extract: Offers a warm, familiar flavor that enhances overall sweetness.
- 1 1/2 teaspoons almond extract: Adds a subtle nutty undertone for festive complexity.
- 2 1/2 cups all-purpose flour: The hearty structure of the cookies starts here, giving them shape and a perfect crumb.
- 1/4 teaspoon baking soda: Helps the cookies rise slightly, lending lightness.
- 1/4 teaspoon kosher salt: Balances sweetness and enhances all the flavors.
- 1 container Christmas sprinkles: Makes these cookies visually pop and adds a fun holiday touch.
- 1 cup semi-sweet chocolate chips: The star of the filling, delivering rich, melty chocolate goodness.
- 1/2 cup heavy cream: Blended with chocolate for a luscious filling texture.
- 1 1/2 tablespoons light corn syrup: Keeps the chocolate filling smooth and shiny.
- 1 1/2 teaspoons instant coffee: Infuses the filling with a subtle coffee kick that makes the chocolate flavor pop.
How to Make Christmas Thumbprint Cookies with Chocolate and Coffee Filling Recipe
Step 1: Preheat and prep
Start by preheating your oven to 325 degrees Fahrenheit. This temperature ensures your cookies bake evenly without burning the edges. While the oven warms, prep a cookie sheet by generously spraying with nonstick baking spray, then line it with parchment paper to prevent sticking and make cleanup a breeze.
Step 2: Make the cookie dough
In a large bowl, cream together the softened butter and packed light brown sugar until light and fluffy—this is where lots of air gets incorporated, giving your cookies that tender texture. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla and almond extracts for that festive aroma and flavor. In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt, then slowly mix this dry blend into your wet ingredients until you have a smooth dough that’s easy to work with.
Step 3: Shape the cookies
Using a small cookie scoop or tablespoon, portion out dough balls and place them evenly spaced on the prepared baking sheet. Using your thumb or the back of a small spoon, gently press into the center of each dough ball to create a well—this is the signature ‘thumbprint’ that will hold your irresistible chocolate and coffee filling later on.
Step 4: Bake the cookies
Bake in your preheated oven for about 12 minutes, just until the edges turn a subtle golden brown but the centers remain soft. This ensures your cookies stay tender while holding their shape perfectly for the filling.
Step 5: Prepare the chocolate and coffee filling
While the cookies bake, combine the semi-sweet chocolate chips, heavy cream, light corn syrup, and instant coffee in a small saucepan. Gently heat over low heat, stirring constantly until the chocolate melts completely and the mixture is smooth and glossy. This luscious filling will be the crowning glory of your Christmas Thumbprint Cookies with Chocolate and Coffee Filling Recipe.
Step 6: Fill the cookies
Once the cookies are out of the oven and cool enough to handle, spoon the warm chocolate and coffee filling into each cookie’s thumbprint indentation. Before the filling sets, sprinkle each cookie generously with festive Christmas sprinkles for an extra burst of holiday magic.
Step 7: Cool and serve
Allow the filled cookies to cool at room temperature until the filling firms up slightly, about 30 minutes. This step ensures each bite offers that perfect combination of soft cookie and creamy filling that melts in your mouth.
How to Serve Christmas Thumbprint Cookies with Chocolate and Coffee Filling Recipe
Garnishes
For an added special touch, consider dusting the cookies lightly with powdered sugar or a zest of orange peel before serving. These small garnishes complement the rich chocolate and coffee flavors beautifully and add a lovely visual contrast to the colorful sprinkles.
Side Dishes
These cookies pair wonderfully with a steamy cup of coffee or hot cocoa, making them a perfect afternoon pick-me-up during those chilly winter days. They’re also delightful alongside a glass of eggnog or mulled wine for holiday parties.
Creative Ways to Present
For an eye-catching presentation, arrange the cookies on a festive platter lined with holiday-themed napkins or serve them in a clear glass jar tied with a colorful ribbon. They also make charming edible gifts when stacked in decorative boxes or cellophane bags with a hand-tied bow.
Make Ahead and Storage
Storing Leftovers
Keep your Christmas Thumbprint Cookies with Chocolate and Coffee Filling Recipe fresh by storing them in an airtight container at room temperature for up to 4 days. To maintain the crunchy edges and creamy filling, avoid refrigerating unless your kitchen is very warm.
Freezing
If you want to enjoy these cookies later, freeze unfilled baked cookies in a single layer on a baking sheet until solid, then transfer to a zipped freezer bag. Freeze the chocolate coffee filling separately in an airtight container. Thaw both at room temperature, then refill just before serving. This method keeps the cookies tasting fresh as if freshly made.
Reheating
For best flavor and texture, gently warm the filled cookies in a 300-degree oven for 3-4 minutes just before serving. Avoid microwaving as it can melt the filling too quickly and soften the cookie excessively.
FAQs
Can I use regular sugar instead of brown sugar in this recipe?
Brown sugar adds moisture and a slight molasses flavor that enhances the cookie’s richness. You can substitute with regular granulated sugar, but the cookies may be a bit drier and less flavorful.
What if I don’t have almond extract? Can I leave it out?
Almond extract gives a lovely nutty hint that complements the coffee and chocolate, but if you don’t have any, you can simply omit it or use an extra 1/2 teaspoon of vanilla extract instead.
How strong will the coffee flavor be in these cookies?
The coffee in the filling is subtle and meant to enhance the chocolate rather than overpower. If you prefer a bolder coffee taste, you can increase the instant coffee by 1/2 teaspoon.
Can I make these cookies gluten-free?
Yes, by swapping the all-purpose flour with a gluten-free baking blend designed for cookies, you can enjoy these festive treats without gluten. Just check that your baking powder and other ingredients are gluten-free as well.
How do I prevent the chocolate filling from hardening completely?
The addition of heavy cream and corn syrup keeps the chocolate filling smooth and slightly soft even after cooling. Store filled cookies at room temperature and avoid refrigerating to keep that luscious texture.
Final Thoughts
There is something truly special about sharing a warm, homemade batch of Christmas Thumbprint Cookies with Chocolate and Coffee Filling Recipe with friends and family. Each cookie is a tiny festive celebration of flavors, colors, and textures that seem to capture the spirit of the holidays perfectly. Whether you’re baking for a holiday party, gift-giving, or simply rewarding yourself with a sweet treat, these cookies bring joy in every bite. I hope you’ll give this recipe a try and discover how simple ingredients can come together to create holiday magic in your kitchen!
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Christmas Thumbprint Cookies with Chocolate and Coffee Filling Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These festive Christmas Thumbprint Cookies are a delightful holiday treat featuring a buttery cookie base filled with rich chocolate ganache and topped with colorful Christmas sprinkles. The combination of almond and vanilla extracts adds a cozy aromatic twist, making them perfect for seasonal gatherings or gifting.
Ingredients
Cookie Dough
- 1/2 Cup butter (room temperature)
- 1 Cup light brown sugar (packed)
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 1 1/2 teaspoon almond extract
- 2 1/2 Cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
Chocolate Ganache Filling
- 1 Cup semi-sweet chocolate chips
- 1/2 Cup heavy cream
- 1 1/2 Tablespoons light corn syrup
- 1 1/2 teaspoon instant coffee
Decoration
- 1 container Christmas sprinkles
Instructions
- Preheat oven: Preheat your oven to 325 degrees Fahrenheit to prepare for baking the cookies.
- Prepare baking sheet: Spray a cookie sheet with nonstick baking spray and line it with parchment paper to prevent sticking and ensure even baking.
- Make cookie dough: Cream together the room temperature butter and light brown sugar until smooth. Beat in the eggs, vanilla extract, and almond extract until fully combined. In a separate bowl, whisk together the flour, baking soda, and kosher salt, then gradually add to the butter mixture, mixing until a smooth dough forms.
- Form cookies: Roll the dough into approximately 1-inch balls and place them spaced evenly on the prepared baking sheet. Using your thumb or the back of a small spoon, create an indentation in the center of each dough ball to form the thumbprint.
- Bake cookies: Bake in the preheated oven for about 12 minutes or until the edges are lightly golden but the centers are still soft. Remove from oven and allow to cool slightly on the baking sheet.
- Prepare ganache filling: While the cookies bake, heat the heavy cream gently until just simmering. In a bowl, combine the chocolate chips, light corn syrup, and instant coffee. Pour the hot cream over the chocolate mixture and let it sit for a minute, then stir until smooth and glossy.
- Fill cookies and decorate: Once cookies are cooled enough to handle, spoon or pipe the chocolate ganache into the thumbprint wells. Immediately sprinkle Christmas sprinkles on top of the ganache so they stick and add festive color.
- Set and serve: Allow the chocolate filling to set at room temperature for at least 30 minutes before serving or storing the cookies in an airtight container.
Notes
- Ensure the butter is at room temperature for easy creaming with the sugar.
- Using instant coffee in the ganache enhances the chocolate flavor without adding a strong coffee taste.
- For a firmer ganache, refrigerate the filled cookies after the filling has set.
- You can substitute almond extract with additional vanilla extract if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
