Thumbprint cookies

Name: Thumbprint cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 24
Ingredients: Type 00 flour 1 ¼ cup; Eggs (about 1 medium) 1.8 oz; Butter (at room temperature) 4 tbsp; Unsweetened cocoa powder 0.3 cup; Sugar 0.9 cup; Sugar 4.8 tbsp; Fresh liquid cream 4 tbsp; Dark chocolate 2.8 oz

it br es de fr

347

Calories per serving

Vegetarian

Energy Kcal 347
Carbohydrates g 37
of which sugars g 26.4
Protein g 3.3
Fats g 9.5
of which saturated fat g 5.45
Fiber g 1.4
Cholesterol mg 36
Sodium mg 36

Difficulty: Easy
Prep time: 30 min
Cook time: 15 min
Makes: 34 pieces
Cost: Average
Note +30 minutes of dough resting

PRESENTATION

When shortbread meets pure chocolate bliss, thumbprint biscotti take center stage with a tender cocoa base and a glossy pool of dark chocolate ganache right in the middle. I mean, really. The classic trick here? Pressing your thumb into the dough to create that perfect little spot for the filling. Makes these cookies really, really different. People love switching up the fillings—sweet jams, zesty marmalade, or even nutty chocolate spreads. And you know, this version leans all-in on indulgence. It’s got rich cocoa dough that turns golden around the edges while staying moist and fudgy in the middle.

Thumbprint cookie recipe fans know that feeling when you bite into one: a hint of crunch outside, then straight to a gooey, chocolatey center. Thing is, it’s hard not to smile when you see a tray of these at any get-together because everyone knows something fun (and super chocolatey) is about to happen.

In various regions, these cookies show off different spins. Some folks go for jam-filled cookies with tart raspberry or apricot, while others might add nuts or a splash of almond extract. For a deeper flavor. No matter what you fill them with, the real magic is in that thumbprint technique—a simple step giving you a playful, almost homemade vibe. And look, dessert lovers who can’t get enough tender, melt-in-your-mouth treats adore how these cookies turn out every single time.

Experimenting with different fillings keeps things interesting. So no two batches feel exactly the same. For anyone into homemade biscotti or traditional American treats with a twist, these thumbprints are a sweet and tangy triumph of flavor. They’re the kind of cookie that disappears fast. Especially around folks who like their desserts a little over the top and a lot of fun.

Whether you keep them with chocolate or go wild with fruit preserves, thumbprint biscotti always satisfy the insatiable sweet tooth crowd. For sure.

INGREDIENTS

347

Calories per serving

Ingredients for 34 cookies: Type 00 flour 1 ¼ cup (150 g); Eggs 1.8 oz (52 g) - (about 1 medium); Butter 4 tbsp (55 g) - (at room temperature); Unsweetened cocoa powder 0.3 cup (30 g); Sugar 0.9 cup (170 g)

for covering the cookies: Sugar 4.8 tbsp (60 g)

for the ganache: Fresh liquid cream 4 tbsp (60 g); Dark chocolate 2.8 oz (80 g)

Preparation

How to prepare Thumbprint cookies

To make thumbprint cookies, first pour the sugar and the egg into a bowl 1 and whisk with electric beaters. Add the softened butter 2 and when you get a smooth mixture 3

incorporate the flour one spoonful at a time 4 and, while continuing to mix with the beaters, also add the cocoa 5. The mixture will be quite compact 6, you can continue working with the beaters or by hand in the bowl.

Once compacted, transfer the dough onto a work surface 7, wrap it with plastic wrap 8 and let it firm up in the fridge for 30 minutes. After the resting time, take the dough and break off small portions of 0.5 oz each 9.

Coat each ball with sugar 10, then make a slight indentation in the center with your thumb 11 to create a cavity 12.

Place the cookies on a baking sheet lined with parchment paper 13: you will get 34 with these amounts. Bake in a preheated static oven at 355°F for 15 minutes. Once baked, remove the cookies 14 and let them cool on a rack 15.

Prepare the ganache: chop the dark chocolate 16, heat the cream in a saucepan and then pour in the chocolate 17 and mix with a spatula 18.

When the chocolate is completely melted and you have obtained a smooth sauce 19, fill the cookies 20. Allow the ganache to cool and then serve your cookies 21.

Storage

The cookies can be stored for 2-3 days under a glass dome. Do not store in the fridge as they do not tolerate moisture.

Tip

The fridge step is essential for thumbprint cookies to maintain their shape during baking. You can fill the cookies with melted chocolate and chopped nuts.

For the translation of some texts, artificial intelligence tools may have been used.

Thumbprint cookies

PRESENTATION

INGREDIENTS

How to prepare Thumbprint cookies

Storage

Tip

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