Best 8 Chocolate Strawberry Thumbprint Cookies Recipes

CHOCOLATE-STRAWBERRY THUMBPRINTS

Steps:

• Sift flour, cocoa, and salt into a bowl; set aside. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth; set aside to cool.
• Put butter and 1/4 cup granulated sugar into the bowl of a mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in yolk, vanilla, and chocolate. Reduce speed to low. Mix in flour mixture until just combined. Refrigerate, covered, 1 hour.
• Preheat oven to 350 degrees. Put 6 teaspoons granulated sugar into a small bowl. Form dough into 3/4-inch balls; roll in sugar to coat. Space 1 inch apart on baking sheets lined with parchment. Press center of each ball with your thumb. Bake 10 minutes. Press centers again with end of a wooden spoon, making 3/4-inch indentations. Bake until slightly cracked and set, about 5 minutes more. Cool completely on racks.
• Stir cream cheese and confectioners' sugar in a small bowl. Toss berries with remaining 1/2 teaspoon granulated sugar in another bowl. Spoon cream cheese mixture into center of cookies; top with sugared berries, dividing evenly.

CHOCOLATE THUMBPRINT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk, milk and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 1 hour. , In a small bowl, whisk egg white until foamy. Shape dough into 1-in. balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Using a wooden spoon handle, make an indentation in center of each cookie. Bake at 350° until center is set, 10-12 minutes. , For filling, combine the confectioners' sugar, butter, milk and vanilla; stir until smooth. Spoon or pipe 1/4 teaspoon into each warm cookie; gently press a chocolate kiss in the center. Carefully remove from pans to wire racks to cool.

CHOCOLATE-STRAWBERRY THUMBPRINT COOKIES

Steps:

• Sift flour, cocoa, and salt into a bowl; set aside.
• Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Set aside.
• Put butter and 1/4 cup of sugar into the bowl of a mixer fitted with a paddle attachment; mix on medium until pale and fluffy.
• Mix in yolk, vanilla, and chocolate. Reduce speed to low. Mix in flour mixture until just combined.
• Refrigerate, covered, one hour.
• Preheat oven to 350°F Put 6 teaspoons of sugar into a bowl. Form dough into 3/4 balls; roll in sugar to coat.
• Space 1 inch apart on a baking sheet lined with parchment paper. Press center of each ball with your thumb.
• Bake 10 minutes. Press centers again with a wooden spoon, 3/4 inch indentations. Bake until slightly cracked and set; about 5 minutes more.
• Cool completely on racks.
• Stir cream cheese and confectioners sugar in a small bowl.
• Toss berries with remaining 1/2 teaspoon granulated sugar in another bowl.
• Spoon cream cheese mixture into center of cookies; top with strawberries.

CHOCOLATE THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350°F. Line two baking sheets with parchment paper.
• Whisk together the flour mix, xanthan gum, baking soda, cream of tartar, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, granulated sugar, and brown sugar, mixing on medium speed until fluffy, about 2 minutes, and scraping down the sides of the bowl as necessary. Add the vanilla and egg replacer. Mix for 20 seconds.
• Add the flour mixture to the creamed batter in three batches, alternating with the rice milk, mixing on low speed and scraping down the sides of the bowl as necessary.
• Scoop out the dough by 2 teaspoonfuls and place on the baking sheets, 12 per sheet. Wet your hands with a little water and roll the dough into balls.
• Bake in the center of the oven for 5 minutes.
• Put the chocolate chips in a microwave-safe bowl and melt. This will take about 1 minute; check the chips halfway through and stir. Once the chips are melted, set them aside.
• Remove the cookies from the oven. Wet your thumb with cool water and, working quickly, make thumbprint marks in the center of each cookie. Fill the thumbprints with 1/2 teaspoon of melted chocolate.
• Return the cookies to the oven and bake an additional 5 to 6 minutes, or until set.
• Let the cookies cool for 5 minutes on the baking sheets before transferring to a cooling rack.
• Jammy Thumbprint Cookies: Fill thumbprints with 1/2 teaspoon jam instead of chocolate. Raspberry, strawberry, and apricot all work very well for this.

DOUBLE-CHOCOLATE THUMBPRINT COOKIES

Steps:

• Make the cookies: Whisk together the flour, salt and cinnamon in a small bowl.
• Place a heatproof medium bowl over a saucepan of gently simmering water; don't let the water touch the bottom of the bowl. Drop in the chunks of butter and scatter over the chocolate. Heat, stirring now and then, until the butter and chocolate are melted, but not so hot that they separate, 5 to 7 minutes.
• Remove the bowl from the saucepan and whisk in the sugar. (Don't be alarmed when the mixture turns grainy.) One by one, add the cold eggs, whisking vigorously until the mixture is thick and smooth, and the whisk leaves tracks. Beat in the vanilla, then switch to a spatula and add the flour in 3 additions, stirring gently between each addition, until the flour disappears into the dough. Press a piece of plastic wrap against the surface of the dough and refrigerate for at least 2 hours or up to 4 days.
• When you're ready to bake, center a rack in the oven and heat it to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats. Put the sanding or granulated sugar in a small bowl and, if you've got one, have a cork from a wine bottle at hand.
• Using a small cookie scoop or measuring spoon, scoop mounds of dough, each a scant tablespoon. Roll the dough into balls and then roll the balls in the sugar to coat. Place the balls on the baking sheets, giving them 1½ inches or so of space to spread. Press the cork into the center of each cookie or use your thumb to make an indentation.
• Bake 1 sheet for 10 to 12 minutes, or until the cookies feel firmish. Transfer the baking sheet to a rack. The indentations will have puffed in the oven, so you'll want to press them down again. Repeat with the second sheet. Let cookies cool completely.
• Fill the prints: Melt milk, dark or ruby chocolate in a heatproof bowl set over a saucepan of simmering water. If using white chocolate, add oil before melting and stir until smooth. While the chocolate is still warm and fluid, use a small spoon to fill each indentation to the brim, letting the chocolate fall from the end of the spoon. Slide the cookies into the refrigerator for about 10 minutes to set the chocolate. The cookies will keep for about 5 days in a covered container at room temperature.

JENNY CRAIG LOW CAL CHOCOLATE CHIP-STRAWBERRY THUMBPRINT COOKIES

Steps:

• Preheat oven to 375.
• Combine cookie mix, oats, water, vanilla extract, and egg white in mixing bowl.
• Coat cookie sheet with cooking spray
• drop by 2 level teaspoonfuls 1 inch apart onto cookie sheets
• Press center of each cookie with thumb, making an indentation;
• fill with ¼ teaspoon jam.
• Bake at 375 degrees for 10 minutes or until golden.

WHITE CHOCOLATE RASPBERRY THUMBPRINT COOKIES

Steps:

• Beat butter and shortening together in a bowl with an electric mixer until smooth; add white sugar, confectioners' sugar, baking soda, cream of tartar, and salt. Beat until just combined. Stir in egg and vanilla extract. Gradually mix in flour until just combined. Cover and refrigerate dough for 3 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll the dough into 3/4-inch balls and arrange on an ungreased baking sheet. Press your thumb or end of wooden spoon into the center of each dough ball making an indentation. Spoon 1/4 teaspoon jam into each thumbprint.
• Bake in the preheated oven until edges of cookies become lightly browned, 8 to 10 minutes. Cool on a wire rack for 5 minutes.
• Place white chocolate chips in a microwave-safe bowl; cook in microwave in 10-second intervals, stirring after each interval, until chips are melted. Spoon melted white chocolate into a disposable decorating or plastic bag. Snip off one small corner of bag; drizzle white chocolate over cookies. Sprinkle with red sugar.

WHITE CHOCOLATE THUMBPRINT COOKIES

Steps:

• Beat butter, sugar, and vanilla extract together in a bowl until creamy and smooth. Mix flour and baking powder together in a separate bowl; gradually beat flour mixture into creamed butter mixture until dough is smooth. Fold walnuts into the dough. Refrigerate dough for 1 hour.
• Preheat oven to 325 degrees F (165 degrees C).
• Roll cookie dough into 6 dozen small balls and place them 2 inches apart on a baking sheet. Press the center of each ball using your thumb to form a small well. Fill the depressions with jam.
• Bake in the preheated oven until cookies are light golden brown, about 18 minutes.
• Melt white chocolate and shortening together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Drizzle melted white chocolate mixture over cookies.
• Cool cookies on the sheet for 5 minutes before removing to cool completely on a wire rack.