Description
Delight in these Easy Black Forest Thumbprint Cookies, combining rich chocolate dough with sweet cherry preserves and a glossy chocolate drizzle. Simple to make and perfect for any occasion, these cookies offer a tender, soft center with a burst of fruity flavor, echoing the classic Black Forest cake in cookie form.
Ingredients
Scale
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder (Dutch-process or natural)
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1/2 teaspoon almond extract (optional but adds Black Forest aroma)
Filling and Topping
- 3/4 cup cherry preserves or cherry jam (seedless if possible)
- 3 ounces semi-sweet chocolate, chopped (or chocolate chips)
- 1 teaspoon neutral oil (canola or coconut) for drizzling
Instructions
- Preheat and Prep: Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure easy cleanup and prevent sticking.
- Cream the Butter and Sugar: In a large bowl, beat the softened butter and sugar together for 2–3 minutes until the mixture is light and creamy, resulting in tender, slightly fluffy cookies.
- Add Egg and Extracts: Mix in the egg, vanilla, and almond extract (if using) until fully combined. Scrape down the sides of the bowl to ensure an even blend.
- Whisk Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt to break up any lumps in the cocoa powder.
- Combine the Dough: Gradually add the dry ingredients to the butter mixture and mix on low speed just until the dough forms. It should be soft but not sticky.
- Shape the Cookies: Scoop about 1 tablespoon of dough at a time and roll into smooth balls. Place them about 2 inches apart on the prepared baking sheets.
- Make the Thumbprints: Use your thumb or the back of a 1/2-teaspoon measuring spoon to press a shallow well into the center of each cookie ball. If edges crack, gently press them back together.
- Fill with Cherry Preserves: Stir the cherry preserves to loosen. Spoon about 1/2 teaspoon into each thumbprint well, filling nearly to the top without overflowing.
- Bake: Bake the cookies for 10–12 minutes until edges appear set and bottoms are slightly firm, while centers remain soft.
- Cool Completely: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool entirely before adding the chocolate drizzle.
- Melt the Chocolate: Microwave the chopped chocolate and neutral oil in 20-second intervals, stirring in between, until the mixture is smooth and glossy.
- Drizzle and Set: Use a spoon or piping bag to drizzle the melted chocolate over the cooled cookies. Let them set at room temperature or chill for 10 minutes to speed the process.
Notes
- For best results, use softened butter to ensure creamy mixing.
- The almond extract is optional but enhances the Black Forest flavor profile.
- Make sure not to overfill the thumbprints to prevent spilling during baking.
- Use seedless cherry preserves for easy filling without seeds.
- Allow cookies to cool completely before drizzling chocolate to avoid melting the drizzle.
- The chocolate drizzle can be customized with dark or milk chocolate depending on preference.
