Thumbprint cookies are easy to prepare and bake, and they make a beautiful cookie when added to a plate of holiday treats. I rolled my chocolate raspberry thumbprint cookies in finely chopped pecans, but you could roll them in sugar or another chopped nut if you prefer, or leave them plain with just the raspberry jam center.
Seedless jam is the best choice, but another variety of jam would be good as well. Or make them with a chocolate center. If you want to get fancy, melt some white or dark chocolate and drizzle some over each cookie.
Chocolate Raspberry Thumbprint Cookies
A dab of bright red raspberry jam in the center makes these chocolate thumbprint cookies extra special! Roll them in chopped nuts or sugar, or leave them plain.
- Prep Time: 12 minutes
- Cook Time: 16 minutes
- Total Time: 28 minutes
- Yield: 30 cookies 1x
- Category: Cookies, Chocolate
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 2 1/4 (275 grams) cups all-purpose flour
- 1/3 (27 grams) cup unsweetened cocoa powder
- 3/4 teaspoon table salt
- 1 cup unsalted butter, room temperature
- 2/3 cup (132 grams) granulated sugar
- 1 large egg white
- 1 1/2 teaspoons vanilla
- 1/2 cup finely chopped pecans, optional
- 1/2 cup raspberry jam
Instructions
- Combine the flour, cocoa, and salt in a bowl; stir or whisk to blend.
- In a mixing bowl with an electric mixer, beat the butter with the sugar until light and fluffy, about 3 minutes.
- Add the egg and vanilla to the creamed mixture and beat until smooth and well blended.
- Add the flour mixture and beat on low just until combined.
- Chill the dough for 30 minutes.
- Meanwhile, preheat the oven to 350 F and line baking sheets with parchment paper.
- Shape the dough into balls, dip the top of the balls in the finely chopped pecans, then arrange them, pecan-side up in the prepared baking sheet.
- Use your finger, knuckle, or thumb to press an indentation into the center of each ball of cookie dough. Add about 1/2 teaspoon of raspberry jam to each indentation. Make the indentations a little larger/wider if you like more jam filling.
- Bake the cookies for 15 to 18 minutes, until set.
- Cool the cookies in the pan for 5 minutes then remove to racks to cool completely.
- Store chocolate raspberry thumbprint cookies in an airtight container for up to 5 days, or in the fridge for 7 to 10 days. For longer storage—up to 6 months—the cookies may be frozen.
