Strawberry Chocolate Thumbprint Cookies are a delightful combination of buttery shortbread, rich chocolate, and sweet strawberry jam. These bite-sized treats are perfect for any occasion, offering a delicious balance of textures and flavors.
Why You’ll Love This Recipe
- Easy to Make – Simple ingredients and quick preparation.
- Perfect Combination – Buttery cookies, chocolate filling, and fruity jam.
- Customizable – Use different jams or fillings to suit your taste.
- Great for Gifting – These cookies make beautiful homemade presents.
- Kid-Friendly – Fun and easy for kids to help make.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter
- Granulated sugar
- Egg yolk
- Vanilla extract
- All-purpose flour
- Cocoa powder
- Salt
- Strawberry jam
- Chocolate chips
- Heavy cream
Directions
- Preheat Oven and Prepare Baking Sheet – Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Make the Cookie Dough – Cream butter and sugar until light and fluffy. Add egg yolk and vanilla extract, then mix in flour, cocoa powder, and salt until combined.
- Form Cookies – Roll dough into small balls and place on the baking sheet. Press the center of each cookie with your thumb or a spoon to create an indentation.
- Bake – Bake for 10-12 minutes, then remove and let cool slightly.
- Add the Fillings – Spoon a small amount of strawberry jam into each indentation.
- Prepare Chocolate Ganache – Heat heavy cream until warm, then pour over chocolate chips and stir until smooth.
- Drizzle and Serve – Drizzle melted chocolate over the cookies and let set before serving.
Servings and Timing
- Servings: 24 cookies
- Prep Time: 15 minutes
- Bake Time: 12 minutes
- Cooling Time: 10 minutes
- Total Time: 37 minutes
Variations
- Different Jams – Try raspberry, apricot, or blueberry jam.
- White Chocolate Drizzle – Use white chocolate for a sweeter finish.
- Nutty Addition – Roll the dough in finely chopped nuts before baking.
- Gluten-Free Option – Use a gluten-free flour blend.
- Vegan Version – Substitute dairy-free butter and cream.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 1 week.
- Freezing: Freeze baked cookies for up to 2 months.
- Reheating: Enjoy at room temperature; no reheating needed.
FAQs
Can I make these without cocoa powder?
Yes, but they will be a lighter shortbread cookie rather than chocolate-based.
How do I prevent cookies from spreading too much?
Chill the dough for 30 minutes before baking.
Can I use store-bought chocolate sauce instead of ganache?
Yes, but homemade ganache has a richer taste.
What’s the best way to get a smooth indentation in the cookies?
Use the back of a teaspoon for a uniform shape.
Can I use white chocolate instead of dark chocolate?
Yes, it will add a different sweetness to the cookies.
How do I keep the jam from spilling over while baking?
Use a thick jam and avoid overfilling the indentations.
Can I use a piping bag for the chocolate drizzle?
Yes, a piping bag or a ziplock bag with a small cut at the tip works well.
Are these cookies good for gifting?
Absolutely! Package them in a decorative box for a great homemade gift.
Can I make the dough ahead of time?
Yes, store it in the fridge for up to 3 days before baking.
What can I serve these with?
They pair wonderfully with tea, coffee, or a glass of milk.
Conclusion
Strawberry Chocolate Thumbprint Cookies are an irresistible treat that combines rich chocolate, fruity jam, and buttery shortbread. Whether for a special occasion or a simple indulgence, these cookies are sure to delight. Try them today!
Print
Strawberry Chocolate Thumbprint Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Chocolate Thumbprint Cookies feature a soft, buttery cookie filled with sweet strawberry jam and drizzled with rich melted chocolate. They’re perfect for holidays, Valentine’s Day, or any time you want a delicious bite-sized treat!
Ingredients
For the Cookies:
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon milk
For the Filling:
- 1/2 cup (120g) strawberry jam
For the Chocolate Drizzle:
- 1/2 cup (90g) semisweet or dark chocolate, melted
- 1 teaspoon coconut oil or butter (optional, for smoothness)
Instructions
Make the Cookie Dough:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes).
- Mix in egg yolk, vanilla extract, and milk until combined.
- Gradually add the dry ingredients, mixing until a soft dough forms.
Shape & Bake the Cookies:
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, about 2 inches apart.
- Use your thumb or the back of a small spoon to gently press an indentation into the center of each cookie.
- Fill each indentation with about ½ teaspoon of strawberry jam.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Let cookies cool completely on a wire rack.
Add the Chocolate Drizzle:
- Melt the chocolate with coconut oil or butter in a microwave-safe bowl in 20-second intervals, stirring until smooth.
- Drizzle the melted chocolate over the cooled cookies using a spoon or piping bag.
- Let the chocolate set before serving.
Notes
- Swap strawberry jam for raspberry, apricot, or cherry for variety.
- Store in an airtight container at room temperature for 3 days or in the fridge for a week.
- If the cookie dough is too soft, chill it for 30 minutes before rolling.
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