Double Thumbprint Cookies
Get ready to elevate your holiday baking game with these delectable Double Thumbprint Cookies! Featuring a tender, buttery shortbread base, each cookie boasts not one, but two irresistible fillings—fruity jam and silky dark chocolate ganache. Perfectly sweetened with just the right balance of richness, these cookies are as beautiful as they are delicious. The dual thumbprint design allows space for vibrant flavor contrasts, while their elegant appearance makes them ideal for entertaining or gifting. Ready in under 35 minutes, these crowd-pleasing treats are guaranteed to stand out on any cookie tray. Whether you're hosting a festive gathering or simply treating yourself, these Double Thumbprint Cookies are a must-try!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 0.5 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2.25 cups All-purpose flour
- 0.25 teaspoon Salt
- 0.5 cup Fruit jam (e.g., raspberry or strawberry)
- 0.25 cup Heavy cream
- 4 ounces Dark chocolate (chopped)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the flour mixture to the butter mixture, mixing on low speed until the dough comes together.
Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spaced about 2 inches apart.
Using both your thumbs, gently press two indentations into each cookie, leaving a small gap between the wells. Make sure the wells are deep enough to hold your fillings but not so deep that the cookie becomes too thin.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and light golden brown. Allow them to cool completely on the baking sheets.
For the jam filling, heat the fruit jam in the microwave for 10-15 seconds to make it easier to spoon. Fill one well of each cookie with the warm jam.
To make the ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour it over the chopped dark chocolate in a heatproof bowl. Let it sit for 2 minutes, then stir until smooth and glossy.
Fill the second well of each cookie with the chocolate ganache.
Let the cookies sit at room temperature until the fillings are set, about 30 minutes. Serve and enjoy!
Nutrition Facts
Calories |
216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 29 mg | 1% | |
| Total Carbohydrate | 22.2 g | 8% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 9.5 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 9 mg | 1% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 54 mg | 1% | |
*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.
