Tag Archives: thumbprint cookies

Chocolate Macaroon Thumbprints

Chocolate Macaroon Thumbprints If these Chocolate Macaroon Thumbprints look familiar, it’s because they are—these are basically just miniature versions of my Chocolate Macaroon Tart, one of my most-made and most-loved recipes ever. The golden coconut exteriors and dark chocolate interiors are a combination that simply can’t be beat (Lemon Meringue obviously excepted).Chocolate Macaroon Thumbprints Chocolate Macaroon Thumbprints are made with my trusty gluten- and egg-free Coconut Macaroon base, so they’re soft & light on the inside and toasty on the outside. I made one little tweak to the original recipe and added some cornstarch for a bit more structure, but rest assured that these are just as delicate and chewy as any coconut macaroon you’ve ever had.Chocolate Macaroon Thumbprints Chocolate Macaroon Thumbprints Chocolate Macaroon Thumbprints After the coconut base is rolled into balls, little indentations are pressed into each one to create the titular thumbprint. You could use your thumb, of course, but a spoon gives a more consistent shape and size and is way less messy. These initial thumbprints will become shallow during baking, so make sure to give them a second indentation when you pull them from the oven. Bigger thumbprint = more room for chocolate!Chocolate Macaroon Thumbprints Chocolate Macaroon Thumbprints Ohhh yes, these thumbprints are filled to the brim with dark chocolate ganache! It’s no secret that coconut & dark chocolate are perfect together, but the creamy-chewy texture situation here is positively glorious. I can say this with confidence because…well, I’ve eaten a lot of these lately. A. Lot.Chocolate Macaroon Thumbprints Chocolate Macaroon Thumbprints are a perfect addition to your Easter menu! Follow my lead and leave them plain for a simple & stunning finish, or top the pools of ganache with Easter egg candies for something a little more festive.Chocolate Macaroon Thumbprints

Chocolate Macaroon Thumbprints
makes about 1.5 dozen

3/4 cup sweetened condensed milk
1 teaspoon pure vanilla extract
pinch of Kosher or sea salt
1 14-ounce bag (5 cups) sweetened flaked coconut
1 tablespoon cornstarch

Chocolate Ganache:
6 ounces dark chocolate
1/2 cup heavy cream

Preheat oven to 350F. Line 2 baking sheets with parchment. Set aside.

In a small bowl or liquid measuring cup, use a fork to whisk together sweetened condensed milk, vanilla and salt.

Place coconut in a medium mixing bowl. Toss with cornstarch. Pour in sweetened condensed milk mixture and stir together with a silicone spatula or wooden spoon. Wet your hand and give the mixture a couple of kneads to ensure it’s very well-combined.

Scoop coconut mixture in 1 1/2 tablespoon increments (I used a medium cookie scoop) and form into balls. Place 2 inches apart on prepared pans. Use the back of a very small spoon (like a 1/2 teaspoon) to slowly press a well into each dough ball. Bake 16-17 minutes, until light golden and puffed. When you remove the cookies from the oven, press the back of the small spoon into the centers again. Let cool on pans for 10 minutes before using a spatula to remove them to a rack to cool completely.

Make ganache filling. Place chopped chocolate in a large measuring cup or heatproof mixing bowl. Heat heavy cream in a small saucepan over medium heat until it is steaming and bubbles are forming at the edge.

Pour warm cream over chopped chocolate. Do not stir. Cover bowl with a lid or aluminum foil for 5 minutes. Remove lid/foil. Use a fork to stir until chocolate and cream are combined and smooth.

Spoon a teaspoon of ganache into the well of each thumbprint. Ganache will begin to set pretty soon at room temperature, setting completely after a couple of hours.

Coconut Macaroons will keep covered at room temperature for a few days.

Chocolate Macaroon Thumbprints Chocolate Macaroon Thumbprints

Chocolate Salted Caramel Thumbprints

Chocolate Salted Caramel ThumbprintsWe’re getting close to the end of this year’s posts (two more recipes to go!), but I just couldn’t let 2020 end without making sure you knew about these Chocolate Salted Caramel Thumbprints.Chocolate Salted Caramel ThumbprintsLet me say that again: Chocolate. Salted. Caramel. Thumbprints.

That’s right—chocolate sugar cookies filled with soft, chewy caramel and finished with a chocolate drizzle and crunchy salt. Does a more perfect cookie exist? I think not. Sure, there are a few steps and a chill involved, but none of it is complicated, and you will be rewarded with salty, gooey, chocolaty cookies at the end. The best!Chocolate Salted Caramel ThumbprintsWhile Christmas and New Year’s Eve (and literally everything else) are different this year, these cookies should be a part of your holiday, however it looks. Are you gathering with a tiny group to do a gift exchange? Share some cookies with people you love. Are you spending the holiday by your lonesome, like me? Have a cookie (or four) while you watch Home Alone while you’re home alone. Are you skipping it all and hoping next year is better? Well, Chocolate Salted Caramel Thumbprints are good for that too.Chocolate Salted Caramel ThumbprintsChristmas is only a week away! To accommodate the holiday, I’m changing up next week’s posting schedule from the usual Wednesday/Friday to Monday/Wednesday. Since we’re getting down to the wire, look out for two easy as can be, festive as everything recipes. Oh, and let me know what you’re baking! I love seeing all your holiday (E2) bakes over on Instagram.

Have a wonderful weekend!Chocolate Salted Caramel Thumbprints

Chocolate Salted Caramel Thumbprints
makes about 3 dozen

Chocolate Cookie Dough:
2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder (natural or Dutch process)
1 teaspoons baking powder
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg, room temperature
2 teaspoons pure vanilla extract

Salted Caramel Centers:
5 ounces soft caramel candies (I use Kraft)
3 1/2 tablespoons heavy cream
pinch of Kosher or sea salt

For finishing:
2 ounces chopped dark chocolate
coarse or flaky finishing salt

Special Equipment:
1/2 teaspoon measuring spoon

Make chocolate cookie dough. In a large mixing bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.

In a separate large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. Mix in granulated and light brown sugars, followed by the egg and vanilla extract. Add dry ingredients in 3 installments, combining completely after each. Use your hands to knead dough into a mass, then divide it in two. Cover each half with plastic wrap and chill for at least 3 hours or up to 3 days.

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

Remove dough from the refrigerator. Scoop dough by the tablespoon and roll each int a ball. Place dough balls at least 2 inches apart on prepared pans. Use the back of a very small spoon (like a 1/2 teaspoon) to slowly press a well into each dough ball. They may crack a bit—just smooth them with your fingers. If dough gets too warm and sticky, freeze for 10 minutes.

Bake cookies 12-13 minutes. Cookies are done when puffed and no longer wet-looking. When you remove the cookies from the oven, gently press the back of the small spoon into the centers again; they will crack a bit. Let cookies cool on the pans for 10 minutes before carefully removing to a rack to cool completely. Repeat rolling and baking process with all remaining dough, letting the cookie sheets come back to room temperature between batches.

Make the caramel. Combine caramels, heavy cream and salt in a small saucepan over medium heat. Stir constantly until melted and smooth, about 5 minutes. Remove from heat and let cool about 5 minutes.

Spoon 1/2 teaspoon caramel into the center of each cooled cookie. Let set 10 minutes.

Finish the cookies. Place chopped dark chocolate in a microwave-safe bowl. Microwave in 15 second increments, stirring in between, until smooth. Use a fork to drizzle it over the cookies. Finish with coarse or flaky salt. To harden chocolate quickly, place the cookies in the freezer for about 15 minutes.

Serve cookies. Leftovers will keep in an airtight container at room temperature for up to a week. For best storage, place layers of wax paper between cookies.

Chocolate Salted Caramel ThumbprintsChocolate Salted Caramel ThumbprintsChocolate Salted Caramel Thumbprints

Pumpkin Pie Thumbprints

Pumpkin Pie ThumbprintsIf you follow me on Instagram, you know I’ve been counting down the seconds leading up to my annual trip to Swan’s Island, Maine. I’ve been crossing things off of an elaborate to-do list:

obtain more overalls
get an absurd amount of coffee from Sahadi’s
finalize our grocery list
pack four bags or less
pick up rental car
somehow find time to work
tell you about these Pumpkin Pie Thumbprints
go to MainePumpkin Pie ThumbprintsYep, this is the last thing I have to do before I hit the road today! I mean, it would be super rude of me to leave without telling you about these Pumpkin Pie Thumbprints, now wouldn’t it? They’re teeny, tiny two-bite pumpkin pies nestled in sugar cookies—you *need* to know about these. You need to bake these.Pumpkin Pie ThumbprintsPumpkin Pie ThumbprintsPumpkin Pie ThumbprintsPumpkin Pie ThumbprintsThe secret to these thumbprints? Pumpkin Spice Spread! I posted this super-easy, super-versatile recipe last week, and here it is again. This time, it’s piped into little wells in the middles of sugar cookies and baked until puffy and perfect. You’ll only need about half the batch to make these cookies, but trust me, you won’t have any trouble finding uses for the rest. *hint hint* Pumpkin Pie ThumbprintsWhile pumpkin pie is traditionally finished off with whipped cream, that doesn’t make much sense in a cookie. I went with a simple icing drizzle as the final flourish, and I regret nothing. Aren’t they cute?! Almost as cute as they are delicious—what could be bad about buttery cookies with squidgy pumpkin centers?Pumpkin Pie ThumbprintsOkay, there it is—you know about Pumpkin Pie Thumbprints. That’s one more thing off the list. I guess all there is to do is road trip north. Can’t wait to get to Swan’s and show you what we’re cooking up six miles out to sea.Pumpkin Pie Thumbprints

Pumpkin Pie Thumbprints
makes about 3.5 dozen cookies

3 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon Kosher or sea salt
1/2 cup unsalted butter, softened to room temperature
4 oz (1/2 brick) full-fat brick-style cream cheese, softened to room temperature
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg, room temperature
2 teaspoons pure vanilla extract

Filling:
~1 cup Pumpkin Spice Spread

Icing:
1/2 cup confectioner’s sugar
3-4 teaspoons milk

In a large mixing bowl, whisk together flour, baking powder, and salt. Set aside.

In a separate large mixing bowl, use an electric mixer to beat butter and cream cheese until light and fluffy, about 2 minutes. Cream in granulated and light brown sugars, followed by the egg and vanilla. Add dry ingredients in 3 installments, combining completely after each. Cover dough with plastic wrap and chill for at least 3 hours or up to 3 days.

Preheat oven to 300F. Line two baking sheets with parchment. Set aside.

Place the narrow end of a a piping bag (or the corner of a ziptop bag) in a tall cup and stretch the wide end over the edge. Fill with pumpkin spice spread (you may not be aboe to use it all at once). Twist to close. Set aside.

Remove dough from the refrigerator. Scoop dough by the tablespoon and roll each int a ball. Place dough balls at least 2 inches apart on prepared pans. Use the back of a very small spoon (like a 1/2 teaspoon) to slowly press a well into each dough ball. They may crack a bit—just smooth them with your fingers. If dough gets too warm and sticky, freeze for 10 minutes.

If necessary, snip a the narrow end of your piping bag.

Bake cookies 10 minutes. Remove the cookies from the oven, then carefully press the back of a rounded 1 teaspoon measuring spoon into the centers again. Pipe pumpkin spice spread into each well. Carefully tap the pan on the counter a couple of times to release large air bubbles. Bake cookies another 10 minutes, until pumpkin spice spread is set.

Let cookies cool on the pans for 10 minutes before carefully removing to a rack to cool completely. Repeat rolling and baking process with all remaining dough, letting the cookie sheets come back to room temperature between batches.

Serve cookies room temperature or chilled. Leftovers may be kept in an airtight container in the refrigerator for up to five days.Pumpkin Pie Thumbprints

Red Velvet Cheesecake Thumbprints

Red Velvet Cheesecake ThumbprintsIt’s a tradition of mine to make a red velvet treat for Oscar Night, which happens to be this Sunday. It’s sort of my “thing.” Red Velvet Cheesecake ThumbprintsYes, I know the Oscars are silly, but I, too, am silly. Also, I love a theme, especially when it means I get to watch 15 or 20 movies, cheer/curse/cry at my TV and eat red velvet baked goods. There was once a whole meal I made only for this occasion, but over the years it’s been reduced down to a “red velvet something.” This is what restraint looks like for me.

As far as the red velvet something goes, it could be the classic cake or cookies or a cookie cake—it’s just got to have that perfect mix of chocolate and vanilla flavors, preferably have a cream cheese element, and be an astonishing shade of crimson. Or, as I like to explain it, it has to be red like the red carpet.Red Velvet Cheesecake ThumbprintsThis year’s treat? Red Velvet Cheesecake Thumbprints. They’re exactly what they sound like—red velvet cookies with little wells of cheesecake baked into their centers—and they are also as delicious as you’d expect. Chocolate, vanilla and tangy cheesecake are a match made in heaven. And also my kitchen. And soon, yours.Red Velvet Cheesecake ThumbprintsThe base for these cookies is a slight variation on my Red Velvet Cut-Out Cookie dough; as with my sugar cookie-based thumbprints, the “variation” is a reduction of baking powder. The dough is mixed ahead of time and chilled before being scooped, formed into balls, and rolled in sugar for both texture and sparkle.

I mean, I guess you could skip the roll in sugar if you want, but you’d be missing out on a crisp sugar crust/sugar cookie/squidgy cheesecake textural experience *and* sparkle. Sparkle is very important on Oscar Night.Red Velvet Cheesecake ThumbprintsNext come the thumbprints or, if you want to keep things transparent, spoon-prints. Each sugar-crusted dough ball is indented with the back of a rounded 1/2 teaspoon measure. You could, of course, do this with your thumb, but a spoon is a more accurate (and less messy) tool for the job.Red Velvet Cheesecake ThumbprintsThe cookies are baked at a fairly low temperature (300F for ten minutes) before the thumbprints are deepened and widened with the back of a 1 teaspoon measure. Oh, and filled with cheesecake ♥️Red Velvet Cheesecake ThumbprintsAfter ten more minutes in the oven, the cookies will be set and the cheesecake will be a little puffy. Let them cool to room temperature—the centers will deflate a bit—before chilling for at least 45 minutes. You want those little wells of cheesecake to be nice and cold when you’re snacking on them mid-Oscar broadcast.Red Velvet Cheesecake ThumbprintsIf you don’t have traditions and superstitions (and an entire friendship) based around an awards show, you can make these Red Velvet Cheesecake Thumbprints for Valentine’s Day. They’re the right color *and* they’re full of cheesecake. Nothing says love like cheesecake.Red Velvet Cheesecake Thumbprints

Red Velvet Cheesecake Thumbprints
makes 3.5 dozen cookies

Cookie Dough:
2 3/4 cups all-purpose flour
1/2 cup natural unsweetened cocoa powder (not Dutch process)
1 teaspoon baking powder
1/2 teaspoon Kosher or sea salt
1/2 cup unsalted butter, softened to room temperature
4 ounces (1/2 brick) full-fat brick-style cream cheese, softened to room temperature
1 cup granulated sugar
1 large egg + 1 large egg yolk, room temperature
1 1/2 teaspoons white vinegar (or apple cider vinegar)
2 teaspoons pure vanilla extract
1 teaspoon red gel food coloring

Cheesecake Filling:
4 ounces (1/2 brick) full-fat brick-style cream cheese, softened to room temperature
2 tablespoons granulated sugar
1 large egg yolk, room temperature
1/2 teaspoon pure vanilla extract

For Rolling:
1/4 cup granulated sugar

In a large mixing bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.

In a separate large mixing bowl, use an electric mixer to beat butter and cream cheese until light and fluffy, about 2 minutes. Cream in granulated sugar, followed by the egg, egg yolk, vinegar, vanilla extract, and gel food coloring. Add dry ingredients in 3 installments, combining completely after each. Divide dough into quarters and wrap each in plastic wrap. Chill for at least 3 hours, or up to 3 days.

Preheat oven to 300F. Line two baking sheets with parchment.

Make the cheesecake filling. In a small mixing bowl, use an electric mixer to beat cream cheese until fluffy. Mix in sugar, followed by egg yolk and vanilla. Transfer to a piping bag (or ziptop sandwich bag). Set aside.

Place rolling sugar in a small bowl.

Scoop cookie dough by the tablespoon and roll into balls. Roll each ball in sugar and place at least 2 inches apart on prepared baking sheets. Use the back of a rounded 1/2 teaspoon to slowly press a well into each dough ball. They may crack a bit—just carefully press/pinch big cracks back together with your fingers.

Bake cookies 10 minutes. Remove the cookies from the oven, then carefully press the back of a rounded 1 teaspoon measuring spoon into the centers again. Pipe cheesecake filling into each well. Carefully tap the pan on the counter a couple of times to release large air bubbles. Bake cookies another 10 minutes, until cheesecake is set and a bit puffed.

Let cookies cool on the pans for 10 minutes before carefully removing to a rack to cool completely. Cheesecake will deflate a bit. Repeat rolling and baking process with all remaining dough, letting the cookie sheets come back to room temperature between batches.

Refrigerate cookies for at least 45 minutes, until chilled, before serving. Leftovers may be kept in an airtight container in the refrigerator for up to five days.Red Velvet Cheesecake ThumbprintsRed Velvet Cheesecake ThumbprintsRed Velvet Cheesecake Thumbprints

Maple Thumbprints

Maple ThumbprintsIt may have been 90 degrees in NYC this past Monday, but nobody is happier than I am that fall is finally here, not least because it means I have an excuse to make these Maple Thumbprints.Maple ThumbprintsAnd make them, I have—five test batches before getting them just right. I used the dough from my Maple Spice Stars as a starting place, and then adjusted the spice, sugars, and leavener until I achieved exactly what I wanted: a puffy, slightly soft maple cookie with hints of cinnamon and nutmeg and a well of maple icing in the center. The ideal accompaniment to a cup of tea on a fall afternoon, you know?Maple ThumbprintsIf you love maple syrup like I do, these cookies are for you. The dough contains 2/3 cup and the icing has another 1/4 cup! I vastly prefer Grade A Dark Amber & Robust Taste (formerly known as Grade B) for its deep flavor, but any pure maple syrup you have will do the trick.Maple ThumbprintsMaple ThumbprintsMaple ThumbprintsMaple, like pumpkin, is a flavor that improves over time. Though these cookies will taste good immediately after they’re baked and filled, they won’t taste particularly maple-y until a few hours later. By the next day, you’ll have no problem finding the sweet nuances of maple syrup in both the cookies and the icing.Maple ThumbprintsYou’ll notice that many of the maple cookie recipes out there (including this one) call for maple extract for a richer flavor. This is because maple is a delicate flavor in baking, easily masked by its own sweetness. To that point, I tested both the dough and icing with 1/2 teaspoon each of maple extract (I like Boyajian), and while it works and certainly amplifies the flavor, I don’t think this recipe needs it. I did multiple taste tests and preferred the cookies made with only maple syrup every time. If you feel otherwise, feel free to add some extract. To each their own!Maple ThumbprintsThe point, as always, is to bake the cookies you want to eat. And to bake for the weather you want, not the weather you have. At least, that’s what I’m doing. If it means I’m eating autumnal cookies while sitting in front of a blasting air conditioner and praying for some crunchy leaves to step on, so be it.Maple Thumbprints

Maple Thumbprints
makes about 4.5 dozen cookies

Cookies:
4 cups all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
2/3 cup pure maple syrup (I like Grade A dark amber & robust taste)
1 large egg, room temperature
2 teaspoons pure vanilla extract

Icing:
3 cups confectioners sugar
pinch of Kosher or sea salt
4 tablespoons pure maple syrup
3-4 teaspoons water

Make the cookies. In a large mixing bowl, whisk together flour, cinnamon, nutmeg, baking powder, and salt. Set aside.

In a separate large mixing bowl, beat butter with an electric mixer until light and fluffy, about two minutes. Beat in brown and granulated sugars, followed by the maple syrup. Beat in the egg and vanilla. Turn the mixer to low, and add the dry ingredients in three installments, stopping frequently to scrape the bowl.

Divide dough in half. Wrap each half in plastic wrap and flatten into a disc. Chill for at least 2 hours or up to 3 days.

Place oven racks in the top and bottom thirds of the oven. Preheat oven to 350F. Line two baking sheets with parchment paper.

Remove dough from the refrigerator. Scoop dough by the tablespoon and roll each into a ball. Place dough balls at least 2 inches apart on prepared pans. Use the back of a very small spoon (like a 1/2 teaspoon measuring spoon) to slowly press a well into each dough ball. They may crack a bit—just smooth them with your fingers.

Bake cookies 12-13 minutes, rotating top-to-bottom and front-to-back. Cookies are done when puffed and no longer wet-looking. When you remove the cookies from the oven, press the back of a small spoon (I use a 1 teaspoon measuring spoon) into the centers again. Let cookies cool on the pans for 10 minutes before carefully removing to a rack to cool completely. Repeat rolling and baking process with all remaining dough, letting the cookie sheets come back to room temperature between batches.

Arrange cookies on a parchment or wax paper-lined surface for filling.

Make the icing. In a small mixing bowl, whisk together confectioner’s sugar, salt, maple syrup, and 3 teaspoons of water until smooth. Add more water by the 1/2 teaspoon, if needed, until the glaze is thick but pourable.

Transfer icing to a piping bag (or ziptop sandwich bag), twist it tight and snip off a very small corner. Fill wells in cookies as desired.

Icing will set after a few hours. Cookies will keep in an airtight container at room temperature for up to a week. Place wax paper between layers for easiest storage.Maple ThumbprintsMaple Thumbprints