Black Forest Thumbprint Cookies
Indulge in the decadence of Black Forest Thumbprint Cookies, a delightful twist on the classic German dessert. These rich, chocolatey cookies boast a melt-in-your-mouth texture, thanks to buttery cocoa-infused dough, paired with a luscious cherry preserves filling that delivers a perfect balance of sweet and tart. Each cookie is elegantly finished with a drizzle of silky semi-sweet chocolate ganache for an irresistible touch of elegance. Perfect for holiday gatherings, special occasions, or a treat-yourself moment, these cookies require just 20 minutes of prep time and bake to perfection in under 15 minutes. With the flavors of chocolate, cherries, and a hint of vanilla, this recipe is ideal for lovers of Black Forest cake in bite-sized form! Keywords: Black Forest cookies, holiday cookies, chocolate cherry cookies, easy thumbprint cookies, chocolate ganache drizzle.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.75 cup unsalted butter
- 0.75 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 0.5 cup cherry preserves (or cherry jam)
- 0.5 cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, cocoa powder, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the egg yolk and vanilla extract to the butter mixture and mix until combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together.
Roll the dough into 1-inch balls (about 1 tablespoon each) and place them on the prepared baking sheets, spacing them about 2 inches apart.
Using your thumb or the back of a small spoon, gently press an indentation into the center of each cookie. Be careful not to press all the way through.
Fill each indentation with about 1/2 teaspoon of cherry preserves.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set. Remove from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
While the cookies are cooling, make the chocolate drizzle. Place the chocolate chips and heavy cream in a microwave-safe bowl and heat in 20-second increments, stirring after each, until the chocolate is melted and smooth.
Drizzle the melted chocolate over the cooled cookies using a spoon or a piping bag.
Allow the chocolate to set before serving. Store leftover cookies in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 23 mg | 1% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 10.8 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 71 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
