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What is it about Chocolate Thumbprint Cookies that just makes the day better? It could be the music.
Let me explain.
Whenever Little Buddy and I are busy cooking together in the kitchen we’re usually talking about the latest airsoft equipment he’d like or something funny somebody said at Scouts or what he thinks about this or that as we work together.
And since I normally have music playing in the house throughout the day, when we cook together, I also let him pick the music.
It used to be that my phone stayed in a speaker dock thing that I was given for my birthday. Little Buddy would make it a priority to find his favorite playlist on my phone and we’d start singing along, talking, and generally dancing around like a bunch of dorks as we cooked.
Then, a while back, I dropped my iPhone and have since had to keep the back cover on my phone at all times to hold the packing tape in place which is keeping the shattered pieces of my phone together.
But hey, it works.
Except my phone no longer fits into my speaker dock thingy.
So, I started using Pandora on my laptop which, brings me to this. On the day we made these Chocolate Thumbprint Cookies, we accidentally clicked on the Christmas station on Pandora.
And it was awesome!
I think I’ll break my own rule about saving Christmas music until after Thanksgiving more often.
Here’s the recipe for my Chocolate Thumbprint Cookies. Be sure to listen to some great music when you bake them.
Chocolate Thumbprint Cookies Recipe
- 1 cup butter
- 1 1/2 cups sugar
- 1 teaspoon vanilla
- 2 eggs
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 3 1/2 ounces chocolate
- 1 tablespoon butter
- Thumbprint Cookies
- Preheat oven to 350 degrees.
- Combine butter and sugar until creamy. Add in vanilla and egg until well-incorporated and then slowly add flour, baking powder, and salt. Shape dough into a ball. Cut into fourths and wrap each section tightly with plastic wrap and store in the refrigerator.
- Scoop 1 teaspoon of dough and then roll in between the palms of your hands until a ball, about the size of a walnut, has formed. Drop onto a cookie sheet. Press your thumb into the center of the dough ball to form a slight well. Repeat until all dough has been used.
- Place sheet pans in the freezer for about 12 minutes to firm to prevent spreading during baking.
- Bake for about 12-15 minutes until brown. Remove from the oven and allow to cool slighty.
- Scoop ½ teaspoon of your favorite jam, preserves, or fruit curd to fill the center of the cookie.
- Store in an airtight container.
- Chocolate Ganache
- Pour heavy cream into a heavy bottomed sauce pan and bring to a low simmer over medium heat.
- Break chocolate into pieces into a medium glass bowl. Pour cream over chocolate. Add butter and whisk until smooth.
- Chill ganache for about 15-20 minutes to firm.
- For easily adding the ganache to the cooled thumbprint cookie, pour ganache into a ziptop bag and snip the corner for easy dispensing. Alternately, you can use a pastry bag or a pastry bottle to dispense.
Oh yeah, and dance around a little bit, too.