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Christmas Thumbprint Cookies with Chocolate Ganache and Sprinkles Recipe

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★★★★★

4.6 from 90 reviews

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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/christmas-thumbprint-cookies-with-chocolate-ganache-and-sprinkles-recipe/