Christmas Thumbprint Cookies with Chocolate Ganache and Sprinkles Recipe

Introduction

These Christmas Thumbprint Cookies are festive, buttery treats filled with rich chocolate ganache and decorated with colorful sprinkles. They’re perfect for holiday gatherings and gift-giving, offering a delightful combination of soft cookie and creamy filling.

Ingredients

• 1/2 cup butter (room temperature)
• 1 cup light brown sugar (packed)
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• 1 1/2 teaspoons almond extract
• 2 1/2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 container Christmas sprinkles (about 1 1/2 tablespoons)
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream
• 1 1/2 tablespoons light corn syrup
• 1 1/2 teaspoons instant coffee

Instructions

1. Step 1: Preheat your oven to 325 degrees Fahrenheit. Prepare a cookie sheet by spraying it with nonstick baking spray, then line it with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. Pour the Christmas sprinkles into a small bowl and set aside.
3. Step 3: In a large mixing bowl, use an electric mixer to cream the butter and brown sugar together for about 1 minute until light and fluffy.
4. Step 4: Mix in the eggs, vanilla extract, and almond extract until well blended.
5. Step 5: Gradually add the flour mixture to the wet ingredients and mix until combined. The dough will be thick.
6. Step 6: Using a teaspoon, scoop rounded portions of dough and roll each into a ball.
7. Step 7: Roll each dough ball in the bowl of Christmas sprinkles to coat, then place them on the prepared cookie sheet about 2 inches apart.
8. Step 8: Use your thumb to make a small indentation in the center of each cookie ball.
9. Step 9: Bake the cookies at 325 degrees for 10-12 minutes, or until lightly golden brown around the edges.
10. Step 10: While the cookies bake, pour the chocolate chips into a microwave-safe bowl and set aside. Heat the heavy cream in a microwave-safe measuring cup until boiling, about 2-3 minutes.
11. Step 11: Carefully remove the cream from the microwave, add the instant coffee, and whisk to combine. Pour this hot mixture over the chocolate chips and let it sit for 5 minutes.
12. Step 12: Whisk the chocolate and cream together until smooth. If the chocolate isn’t fully melted, microwave for an additional 10 seconds and whisk again.
13. Step 13: Stir in the corn syrup by adding 1/2 teaspoon at a time until fully incorporated. Let the ganache cool completely.
14. Step 14: Once the cookies are cool, use a teaspoon to fill each thumbprint indentation with the chocolate ganache.
15. Step 15: Serve and enjoy your festive Christmas Thumbprint Cookies!

Tips & Variations

• For an extra festive look, try using different colors or shapes of sprinkles that match your holiday theme.
• If you don’t have almond extract, you can substitute with an equal amount of vanilla extract.
• To add a nutty flavor, sprinkle finely chopped nuts inside the thumbprint before adding the chocolate filling.
• Make these cookies ahead of time and store them properly to keep them fresh during the holiday season.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them refrigerated for up to 2 weeks. Let refrigerated cookies come to room temperature before serving, or warm slightly for the best texture. The chocolate filling may firm up in the fridge but will soften at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate for the filling?

Yes, you can substitute semi-sweet chocolate chips with milk chocolate or dark chocolate depending on your preference. Just make sure to adjust the sweetness accordingly.

How do I prevent the cookies from spreading too much?

Be sure to chill the dough for 15-30 minutes before baking if your kitchen is warm. Also, use parchment paper and avoid adding too much butter to prevent excessive spreading.

Christmas Thumbprint Cookies with Chocolate Ganache and Sprinkles Recipe

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These festive Christmas Thumbprint Cookies are buttery, soft, and rolled in colorful holiday sprinkles, filled with a rich coffee-chocolate ganache. Perfect for holiday gatherings, these cookies combine classic thumbprint cookie texture with a decadent and slightly caffeinated chocolate filling.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 35 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1/2 Cup butter (room temperature)
• 1 Cup light brown sugar (packed)
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• 1 1/2 teaspoon almond extract
• 2 1/2 Cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 1/2 tablespoons Christmas sprinkles (plus extra for rolling)

Filling

• 1 Cup semi-sweet chocolate chips
• 1/2 Cup heavy cream
• 1 1/2 Tablespoons light corn syrup
• 1 1/2 teaspoon instant coffee

Instructions

1. Prepare Oven and Baking Sheet: Preheat your oven to 325°F (163°C). Prepare a cookie sheet by spraying it with nonstick baking spray and lining it with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and kosher salt. Set aside.
3. Prepare Sprinkles: Pour 1 1/2 tablespoons of Christmas sprinkles into a small bowl for rolling the dough balls.
4. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the room temperature butter and brown sugar together for about one minute until light and fluffy.
5. Add Eggs and Extracts: Mix in the two eggs, pure vanilla extract, and almond extract until well blended.
6. Combine Ingredients: Gradually add the flour mixture into the wet ingredients. Mix until just combined into a thick dough.
7. Form Dough Balls: Using a rounded teaspoon, scoop and roll the dough into balls. Roll each dough ball in the pre-measured Christmas sprinkles, coating them evenly.
8. Place and Indent: Arrange the dough balls about 2 inches apart on the prepared cookie sheet. Use your thumb to create a slight indentation in the center of each dough ball.
9. Bake Cookies: Bake in the preheated oven for 10 to 12 minutes or until the cookies are a light golden brown around the edges.
10. Prepare Filling: While the cookies bake, place the chocolate chips into a microwave-safe bowl. Pour heavy cream into a heat-safe measuring cup and microwave until boiling, about 2 to 3 minutes.
11. Add Coffee to Cream: Remove the heavy cream carefully from the microwave, add instant coffee, and whisk to combine fully.
12. Make Ganache: Pour the hot coffee cream mixture over the chocolate chips and let sit for about 5 minutes. Slowly whisk to combine until smooth and glossy. If needed, microwave the mixture in 10-second intervals to fully melt the chocolate.
13. Incorporate Corn Syrup: Stir in light corn syrup a half teaspoon at a time into the chocolate mixture until fully incorporated and smooth. Set aside to cool completely.
14. Fill Cookies: Once cookies have cooled slightly, use a teaspoon to fill each thumbprint indentation with the cooled chocolate coffee ganache.
15. Serve: Allow filled cookies to set briefly at room temperature and serve for a festive holiday treat.

Notes

• Make sure the butter is at room temperature for easier creaming with the sugar.
• Do not overbake the cookies; they should be soft and just turning golden.
• If the chocolate ganache thickens too much before filling, warm gently in short bursts in the microwave.
• These cookies store well in an airtight container at room temperature for up to 3 days.
• Adding instant coffee in the filling gives a subtle mocha flavor that enriches the chocolate.

Keywords: Christmas Cookies, Thumbprint Cookies, Holiday Cookies, Chocolate Ganache, Coffee Chocolate Cookies