Best 10 Santas Chocolate Thumbprint Cookies Recipes

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Are you looking for a delightful treat that will capture the essence of the holiday season? Look no further than Santa's Chocolate Thumbprint Cookies! These festive cookies are not only scrumptious but also incredibly easy to make, making them perfect for bakers of all skill levels. With their rich chocolate flavor, chewy texture, and adorable Santa-shaped design, these cookies are sure to become a hit at your next holiday gathering.

Let's cook with our recipes!

SANTA SLICE-AND-BAKE COOKIES



Santa Slice-and-Bake Cookies image

Santa's iconic red coat, fluffy white trim and black belt cookies are sure to bring out joyful belly laughs.

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield 24 cookies

Number Of Ingredients 12

2 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
Black gel food coloring
Red gel food coloring
1 cup confectioners' sugar
2 teaspoons meringue powder
1/4 cup white sprinkles

Steps:

  • For the cookie dough: Whisk together the flour, baking powder and salt in a medium bowl.
  • Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed, scraping down the bowl at least once, until light and fluffy, about 2 minutes. Add the vanilla and 1 egg and beat to combine. Add the dry ingredients and beat on low speed until incorporated. Scrape down the bowl and continue to beat for 30 seconds.
  • Remove 1/3 cup of the dough to a small bowl. Add about 1/4 teaspoon black food coloring and stir to combine. Cover with plastic wrap and refrigerate until slightly firm, about 30 minutes.
  • Add about 1/2 teaspoon red food coloring to the dough remaining in the bowl of the stand mixer. Mix on medium speed until combined, about 1 minute, scraping down the bowl at least once. Cover with plastic wrap and refrigerate until slightly firm, about 30 minutes.
  • Place the red dough on a lightly floured clean work surface and roll it into a 7-inch log with a 2-inch diameter. Wrap with plastic wrap and place back in the refrigerator for 15 minutes.
  • Place the black dough on a lightly floured clean work surface and roll or flatten it into a 7-by-2-inch rectangle, 1/4-inch thick. Wrap with plastic wrap and place on a baking sheet and refrigerate for 15 minutes.
  • Whisk together the remaining egg with 1 tablespoon water in a small bowl for the egg wash.
  • Remove both doughs from the refrigerator. Slice the red log in half lengthwise. Lightly brush the flat end of one half with egg wash. Place the black dough onto it to adhere. Lightly brush the flat end of the other red half with egg wash and place it on top of the black dough. (If the dough softens and becomes difficult to work with, simply place it in the refrigerator for 10 minutes.) Wrap the log with plastic wrap and lightly roll it back and forth to round out the sides. Refrigerate the log for 1 hour.
  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Trim about 1/4 inch from each end of the log to reveal an even and flat Santa. Cut the log into 24 equal slices that are about 1/4-inch thick. Make sure to clean the knife after each slice for a clean cut so the colors won't bleed on each other. (If the log softens and becomes difficult to work with, simply place it in the refrigerator for 10 minutes.)
  • Arrange 12 cookies evenly on each prepared baking sheet. Bake until the edges are lightly golden, rotating the baking sheet halfway through, 14 to 17 minutes. Let cool completely on the baking sheets.
  • For the royal icing: Add the confectioners' sugar, meringue powder and 1 tablespoon water to the bowl of a stand mixer fitted with a whisk attachment. Beat on high for 1 minute, scraping down the sides as needed. If the icing is too thick, add 1 more teaspoon of water and beat until combined. Transfer to a small pastry bag fitted with a small round tip (size 4).
  • Pipe a white collar on the top half of the cookie. Sprinkle it with white sprinkles. Pipe buttons on the red coat and the black belt. Pipe a square buckle in the middle of the black belt.

CHOCOLATE THUMBPRINT COOKIES



Chocolate Thumbprint Cookies image

My group of friends had a weekly "movie night" during winters on Martha's Vineyard, and we'd take turns making a chocolate treat to share. These terrific cookies were an instant success. Once they debuted, I had to make them many more times. -Laura Bryant German, W. Warren, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 2-1/2 dozen.

Number Of Ingredients 15

1/2 cup butter, softened
2/3 cup sugar
1 large egg, separated, room temperature
2 tablespoons whole milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
1 cup finely chopped walnuts
FILLING:
1/2 cup confectioners' sugar
1 tablespoon butter, softened
2 teaspoons whole milk
1/4 teaspoon vanilla extract
24 milk chocolate kisses

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.

Nutrition Facts : Calories 117 calories, Fat 7g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 52mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE THUMBPRINTS



Chocolate Thumbprints image

Named for the way the indentation in the center is made with your thumb, these popular thumbprint cookies are filled with a pool of melted chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen

Number Of Ingredients 7

12 tablespoons (1 1/2 sticks) unsalted butter
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
4 ounces semisweet chocolate, chopped
1 1/2 teaspoons light corn syrup

Steps:

  • Heat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat together 1 stick butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes. Beat in flour, beginning on low speed and increasing to medium high.
  • Roll dough by teaspoonfuls into balls, and place 1 inch apart on an ungreased baking sheet. Bake for 10 minutes, remove from oven, and press thumb into tops of cookies to make indentations. Return to oven, and bake until light brown on the edges, 7 to 9 minutes more. Remove to a wire rack to cool.
  • Combine chocolate, 4 tablespoons butter, and corn syrup in a small heat-proof bowl. Set over a pot of simmering water; stir occasionally until melted and smooth. Allow to cool slightly. When cookies are cool, fill the thumbprints with the chocolate mixture.

DOUBLE-CHOCOLATE THUMBPRINT COOKIES



Double-Chocolate Thumbprint Cookies image

Deeply chocolaty like devil's food cake, speckled with sugar on the outsides and filled with soft chocolate or jam in the centers, these cookies are a double pleasure: delightful to eat and fun to make. While "thumbprints" is an adorable name, it's a misnomer: You use every part of your hands to form these. The cookies need to be pinched, patted, rolled around and poked before they're sent into the oven. It's a great project to do with kids - small thumbs are perfect for forming little dimples in the dough. What you fill the centers with is up to you. Chocolate with chocolate is great - naturally pink ruby chocolate is particularly pretty - and jam is delicious, too.

Provided by Dorie Greenspan

Categories     cookies and bars, dessert

Time 45m

Yield About 40 cookies

Number Of Ingredients 11

3/4 cup/102 grams all-purpose flour
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
5 tablespoons/71 grams unsalted butter, cut into pieces
8 ounces/226 grams semisweet or bittersweet chocolate, coarsely chopped (about 1⅓ cups)
2/3 cup/132 grams granulated sugar
2 cold large eggs
1 teaspoon pure vanilla extract
Sanding or granulated sugar, for coating (about ⅓ cup)
4 ounces/113 grams chocolate (white, milk, dark or ruby), chopped (about ½ cup)
1/2 teaspoon canola oil (optional)

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.

SANTA'S THUMBPRINTS



Santa's Thumbprints image

Make and share this Santa's Thumbprints recipe from Food.com.

Provided by ThatJodiGirl

Categories     Dessert

Time 25m

Yield 4 dozen

Number Of Ingredients 9

1 1/2 cups Butter Flavor Crisco
1 cup firmly packed sugar
1 egg
1 tablespoon vanilla
2 1/2 cups oatmeal (Quick or Old Fashioned)
2 cups flour
1/2 teaspoon salt (optional)
1 3/4 cups finely chopped nuts
2/3 cup fruit preserves

Steps:

  • Heat oven to 350 degrees.
  • Beat Crisco and sugar until fluffy.
  • Beat in egg and vanilla.
  • Add combined oats, flour and salt; mix well.
  • Form 1 inch balls; roll in nuts.
  • Place 2 inches apart on ungreased cookie sheet.
  • Press centers with thumb; fill with preserves.
  • Bake 12 to 15 minutes or until light golden brown.
  • Remove to wire rack; cool completely.

Nutrition Facts : Calories 1840, Fat 112.8, SaturatedFat 36.2, Cholesterol 95.9, Sodium 439.2, Carbohydrate 184.2, Fiber 12.6, Sugar 80.1, Protein 26.7

SANTA'S CHOCOLATE THUMBPRINT COOKIES



Santa's Chocolate Thumbprint Cookies image

Thumbprint cookies filled with swirled chocolate, toffee bits and maraschino cherry halves.

Provided by Sallie

Categories     Chocolate Cookies

Time 2h

Yield 24

Number Of Ingredients 12

1 cup butter, softened
¾ cup white sugar
¾ cup corn syrup
1 egg
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon ground cinnamon
1 (11 ounce) package white chocolate chips
1 (1.4 ounce) bar chocolate covered English toffee, chopped
1 (4 ounce) jar maraschino cherries, halved

Steps:

  • Beat butter and 1/2 cup sugar in large bowl until well blended; stir in corn syrup, egg and vanilla. In a separate bowl, combine flour, cocoa and baking soda; gradually add this dry mixture to butter mixture. Blend well. Cover and refrigerate dough for 1 hour or until firm enough to handle.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small bowl, combine remaining 1/4 cup sugar and cinnamon. Shape dough into 1 inch balls; roll each ball in sugar mixture and arrange on a cookie sheet. Using your thumb, make an indentation in center of each cookie.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for 7 to 8 minutes or until just set.
  • Remove the cookies from the oven. If the indentation has grown indistinct, use the top of a spoon and press indentation in further. Immediately place 1 teaspoon white chips into each indentation. After several minutes, swirl the melted chips with a spoon. Top with toffee bits and maraschino cherry halves (if desired). Cool cookies on a wire rack.

Nutrition Facts : Calories 281.6 calories, Carbohydrate 38.7 g, Cholesterol 31.7 mg, Fat 13.4 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 8.1 g, Sodium 109.5 mg, Sugar 17.3 g

CHOCOLATE THUMBPRINT COOKIES



Chocolate Thumbprint Cookies image

Make and share this Chocolate Thumbprint Cookies recipe from Food.com.

Provided by Jill L. Margaritta

Categories     Dessert

Time 1h27m

Yield 2-3 dozen

Number Of Ingredients 16

1/2 cup butter
2/3 cup sugar
2 teaspoons milk
1 beaten egg yolk
1 teaspoon vanilla
1 cup flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup chopped nuts
2 tablespoons sugar
1 slightly beaten egg white
candied cherries or chocolate Hershey chocolate kiss
1/2 cup confectioners' sugar (may need to add a little more if frosting is too thin)
1 tablespoon butter
2 tablespoons milk
1/4 teaspoon vanilla

Steps:

  • Cream butter, 2/3 cup of sugar, egg yolk, milk and vanilla in a small bowl.
  • In another bowl combine flour, cocoa, and salt and blend them into a cream mixture.
  • Chill dough about 1 hour or until firm enough to handle.
  • Roll the dough into 1 inch balls.
  • Combine the chopped nuts and 2 tbsp of sugar in a small bowl.
  • Dip the balls in egg white then the nut mixture.
  • Place them on a lightly greased cookie sheet.
  • Press thumbprint gently in the center of each cookie.
  • Bake at 350 degrees for 10 to 12 minutes.
  • As soon as cookies come out of the oven place about 1/4 tsp of the vanilla filling in the print.
  • Gently place a halved cherry or chocolate kiss in the print.
  • Remove the cookies from the sheet and cool.

Nutrition Facts : Calories 1594.2, Fat 92, SaturatedFat 39.7, Cholesterol 234.5, Sodium 1452.5, Carbohydrate 181.8, Fiber 11.4, Sugar 112.7, Protein 24.6

CHOCOLATE THUMBPRINT COOKIES



Chocolate Thumbprint Cookies image

Pretty and elegant, these cookies will make your mouth water, and they're fun to make! Kids love sticking their thumb in the middle of the cookies, and filling the mini pool with creamy delicious chocolate. See below for a fruity variation.

Yield makes 24 2-inch cookies

Number Of Ingredients 12

1 1/4 cups plus 1 tablespoon Basic Gluten-Free Flour Mix (page 19)
1/4 teaspoon plus 1/8 teaspoon xanthan gum
1/4 teaspoon plus 1/8 teaspoon baking soda
3/4 teaspoon cream of tartar
1/8 teaspoon salt
1/4 cup plus 2 tablespoons dairy-free, soy-free vegetable shortening
1/4 cup plus 2 tablespoons granulated sugar
3 tablespoons firmly packed brown sugar
3/4 teaspoon pure vanilla extract
3/4 teaspoon Ener-G egg replacer mixed with 1 tablespoon rice milk
2 tablespoons plus 3/4 teaspoon rice milk
1/2 cup dairy-free, soy-free chocolate chips

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.

CHOCOLATE THUMBPRINT COOKIES



Chocolate Thumbprint Cookies image

These chocolatey cookies, which are filled with a vanilla-infused ganache, have a texture similar to brownies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 90

Number Of Ingredients 9

2 cups all-purpose flour
1 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
2 teaspoons coarse salt
8 ounces (2 sticks) unsalted butter, softened
1 1/3 cups sugar, plus more for rolling
2 large egg yolks
2 tablespoons heavy cream
2 teaspoons pure vanilla extract
Chocolate and Vanilla-Bean Ganache

Steps:

  • Preheat oven to 350 degrees. Sift flour, cocoa powder, and salt into a small bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, and add yolks, cream, and vanilla. Scrape sides of bowl. Beat in flour mixture until just combined.
  • Roll balls using 2 teaspoons dough for each, and roll each in sugar. Place 1 inch apart on parchment-lined baking sheets. With the handle of a wooden spoon, press gently in the center of each to create an indentation. Bake, rotating sheets halfway through, until cookies are just set, about 10 minutes. (If indentations lose definition, press centers again.) Let cool slightly on baking sheets. Transfer cookies to wire racks, and let cool.
  • Spoon warm ganache into center of each cookie. Let stand until firm, about 15 minutes.

SANTA'S CHOCOLATE THUMBPRINT COOKIES



Santa's Chocolate Thumbprint Cookies image

Thumbprint cookies filled with swirled chocolate, toffee bits and maraschino cherry halves.

Provided by Sallie

Categories     Chocolate Cookies

Time 2h

Yield 24

Number Of Ingredients 12

1 cup butter, softened
¾ cup white sugar
¾ cup corn syrup
1 egg
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon ground cinnamon
1 (11 ounce) package white chocolate chips
1 (1.4 ounce) bar chocolate covered English toffee, chopped
1 (4 ounce) jar maraschino cherries, halved

Steps:

  • Beat butter and 1/2 cup sugar in large bowl until well blended; stir in corn syrup, egg and vanilla. In a separate bowl, combine flour, cocoa and baking soda; gradually add this dry mixture to butter mixture. Blend well. Cover and refrigerate dough for 1 hour or until firm enough to handle.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small bowl, combine remaining 1/4 cup sugar and cinnamon. Shape dough into 1 inch balls; roll each ball in sugar mixture and arrange on a cookie sheet. Using your thumb, make an indentation in center of each cookie.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for 7 to 8 minutes or until just set.
  • Remove the cookies from the oven. If the indentation has grown indistinct, use the top of a spoon and press indentation in further. Immediately place 1 teaspoon white chips into each indentation. After several minutes, swirl the melted chips with a spoon. Top with toffee bits and maraschino cherry halves (if desired). Cool cookies on a wire rack.

Nutrition Facts : Calories 281.6 calories, Carbohydrate 38.7 g, Cholesterol 31.7 mg, Fat 13.4 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 8.1 g, Sodium 109.5 mg, Sugar 17.3 g

Tips:

  • Use high-quality chocolate chips for the best flavor. Semi-sweet or dark chocolate chips are good choices.
  • If you don't have a cookie press, you can use a teaspoon to drop the dough onto the baking sheet.
  • Be careful not to overbake the cookies. They should be baked just until the edges start to turn golden brown.
  • Let the cookies cool completely before filling them with the ganache. This will help to prevent the ganache from melting.
  • If you want to make the cookies ahead of time, you can store them in an airtight container at room temperature for up to 3 days. You can also freeze the cookies for up to 2 months.

Conclusion:

These Santa's Chocolate Thumbprint Cookies are a delicious and festive treat that are perfect for Christmas. They are easy to make and can be enjoyed by people of all ages. With their rich chocolate flavor and creamy ganache filling, these cookies are sure to be a hit at your next holiday party.

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