Today I am sharing a very easy thumbprint cookies recipe. These simple cookies are made with chocolate cookie dough and are perfect for the upcoming holidays: Christmas and New Year’s Eve. I love how festive they look, especially if you fill them with different types of jam or fruit preserves. For instance, on these photos you can see that I used apricot preserves and strawberry preserves, which created cookies with two distinctly different fillings and colors (orange and red).
The chocolate cookie dough produced a very soft and buttery cookie, which is then filled with jam.
To make sure that the cookies turn out tall and not flatten out during baking, use softened unsalted butter (not melted!) – take it out of the refrigerator an hour prior to preparing the cookies and it should soften to the right consistency (not liquid, and still keeping its brick shape). Then, after you’ve made the cookie dough, roll each individual cookie into 1 inch ball, press a well into a center of each cookie using your fingers or back of a wooden spoon. Then freeze these raw cookies for about 30 minutes.
Bake them at 350 degrees Fahrenheit, and after 7 minutes of baking take them out and press well into a center of each cookie again to make it more pronounced. Then continue baking for 5 more minutes.
I want to emphasize again that it’s very important that you use softened butter (not melted), form cookie dough into cookie balls and keep them in the freezer for 30 minutes right before baking. Otherwise, you will get a flat cookie.
I love these colorful treats! These cookies will look gorgeous on a holiday cookie tray, don’t you think?