Mini Chocolate Thumbprint Cookies
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Prep Time
20m
Cook Time
20m
Total Time
40m
This delectable recipe for mini chocolate thumbprint cookies features a rich, cocoa-infused dough, perfect for filling with a sweet, creamy icing. Topped with festive holiday sprinkles, these bite-sized treats are a delightful addition to any dessert spread.
Recipe Options
Ingredients
Servings:
30
Scale:
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Steps
1
Preheat the oven to 350. Cream the butter and the sugar until smooth. Add the 1/3 cup cocoa powder and mix until incorporated.
2
In a separate bowl, combine the flour, salt, baking soda, and baking powder. Add to the butter mixture and mix until just combined. Roll into small balls and make an indent with your thumb in the center of the ball. Bake for 7-9 minutes or until dry looking and lightly cracked on the surface but still very soft. I left mine a little bit underdone so they were softer and fudgier, almost like a brownie.
3
When they come out of the oven, press the centers down again to make a more defined well for the frosting. Allow to cool.
4
Whisk the cocoa powder, powdered sugar, hot water, and vanilla. Spoon the frosting into the centers of the cookies and add sprinkles. Allow frosting to set before storing in tins.
Notes
Store at room temperature or in the freezer after the frosting has set.
The recipe makes about 3 dozen cookies.
The recipe makes about 3 dozen cookies.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories182kcal
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Fat8g
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Saturated Fat5g
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Carbohydrates26g
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Fiber0g
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Sugar14g
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Protein1g
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Cholesterol21mg
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Sodium105mg
Percent Daily Values are based on a 2,000 calorie diet.