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
Scale
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.
