These easy raspberry chocolate thumbprint cookies are small bites of chocolatey goodness that are indented and filled with a raspberry chocolate ganache. The combination of textures from chewy cookies to creamy ganache filling is what makes these cookies so special.
It’s summertime right now while I’ve been working on this classic Christmassy recipe. It’s hard to think about December when it’s warm, bright and sunny in Ontario right now. I am spending a lot of time browsing other creators’ blogs and saving recipes that look perfect for hosting parties this summer.
A Few Inspiring Recipes
After months of lockdown in Canada, I am dreaming of bonfires and summer evenings with friends. I am dreaming of morning get-togethers with my son’s friends and their parents, complete with a kiddie pool in the backyard for the kids to play in. I’m dreaming of stepping into a cool air-conditioned house in the early afternoon to escape the heat and enjoy some food together.
I want to share here a few recipes from other bloggers that are inspiring me to feel hopeful for getting together with people again this summer, catching up on all the lost time.
Easy Raspberry Chocolate Thumbprint Cookies Recipe Notes
Do thumbprint cookies need to be refrigerated?
No, this recipe does not require refrigeration of the dough before baking. You can choose to put the baked cookies in the fridge or leave them in an airtight container on the counter. I love how they taste when they’re cold out of the fridge.
Why do thumbprint cookies spread?
Thumbprint cookies may spread if the recipe doesn’t have enough flour in it.
Do thumbprint cookies freeze well?
Yes, for sure! These are perfect cookies to make ahead of time or to stock up in your freezer. Pull them out when guests are coming over.
Why do thumbprint cookies crack?
Thumbprint cookies can crack as you press to indent them when the dough has dried out a bit or has begun to stiffen. To prevent this, I recommend making the indentation immediately after rolling each ball of dough. Press very gently. If it cracks slightly, I just reroll that ball. As it softens and warms in my hands, I find it solves the problem.
Kids Love to Help Make Cookies!
Kids love to dive in and help make thumbprint cookies! The perfect time to invite them into your baking endeavour is when it’s time to press the indentations into the cookies. If you have young children with shorter attention spans, I have found that it works well to invite them to join you for one small part of the baking process. They feel a sense of accomplishment after completing a small step and seeing their creations go into the oven.
Baking with children always requires a little planning and a lot of patience. It also makes a bigger mess but it really is worth it. This is the perfect recipe to make with your children.
How to Make Easy Raspberry Chocolate Thumbprint Cookies
Preheat the oven to 350 degrees F. Prepare two cookie sheets with parchment paper.
In a medium-sized bowl, mix the flour together with cocoa powder and salt until well combined.
In a separate medium-sized bowl, cream together butter, brown sugar, one egg and vanilla extract.
Roll the dough into small 2 teaspoon sized balls and arrange on a prepared cookie sheet. Place about 12 cookies per sheet.
Make a small imprint in the centre of the cookies with your thumb, back of a teaspoon or with the rounded end of a wooden spoon. Bake for 7-8 minutes.
When you have the last tray of cookies in the oven, begin to melt baker’s chocolate over low heat in a small saucepan with the heavy cream. Once melted, stir in lemon zest and jam.
Once the cookies have cooled slightly, add a small dollop of the chocolate raspberry ganache to the centre indentation made in the thumbprint cookies. Allow the ganache to cool and to set in the cookie.
Additional Recipe Notes for Easy Raspberry Chocolate Thumbprint Cookies
- When the cookies come out of the oven sometimes a few of the cookies lose their defined indentation in the centre. I will just press the centre gently with the end of a wooden spoon or similar kitchen tool to reinforce the indentation of the cookies while they’re still warm. (Press carefully to prevent splitting the side of the cookie.)
- I use a seedless raspberry jam in the ganache for a creamy texture.
- I begin to make the ganache when the last tray of cookies are in the oven because you want to distribute the ganache between the cookies while it’s still slightly warm and not allow it to set and cool in the saucepan.
Save Easy Raspberry Chocolate Thumbprint Cookies to Pinterest:
More Recipes to Enjoy Around the Table
My Double Chocolate Banana Bread has a generous amount of chocolate chips and cocoa powder in the batter. It is sweetened with mostly maple syrup and bananas. You can choose whether you would like to use a healthier flour-like spelt or just stick to all-purpose flour. Enjoy!
These gluten-free buckwheat flour brownies are fudgy and chocolatey. They really call for a tall glass of ice-cold milk. In the big wide world of brownie recipes, you have three texture options: chewy, cakey or fudgy. These brownies are fudgy! And sweetened with only coconut sugar and semi-sweet chocolate chips. In my opinion, fudgy really is the best brownie texture.
These “no-bake” cookies are satisfying, chocolatey and the perfect treat to make when you need a snack in a hurry. If you grew up in the 80s or the early 90s, I bet you remember eating these as a kid! Well, this is the new and improved healthy version.
Easy Raspberry Chocolate Thumbprint Cookies Recipe
Easy Raspberry Chocolate Thumbprint Cookies
- 1 cup unsalted butter softened
- ⅔ cup brown sugar tightly packed
- 1 egg room temperature
- 2 teaspoon vanilla extract
- 2 ⅓ cup all-purpose flour
- ⅓ cup cocoa powder
- 1 ¼ teaspoon salt
Chocolate Raspberry Ganache
- 6 oz semi sweet baker’s chocolate
- ¼ cup heavy cream
- 2 tablespoon raspberry jam seedless
- Zest from one lemon
- Preheat the oven to 350 degrees F. Prepare two cookie sheets with parchment paper.
- In a medium sized bowl, mix flour together with cocoa powder and salt until well combined.
- In a separate medium sized bowl, cream together butter, brown sugar, one egg and vanilla extract.
- Roll the dough into small 2 teaspoon sized balls and arrange on a prepared cookie sheet. Place about 12 cookies per sheet.
- Make a small imprint in the centre of the cookies with your thumb, back of a teaspoon or with the rounded end of a wooden spoon. Bake for 7-8 minutes.
- When you have the last tray of cookies in the oven, begin to melt baker’s chocolate over low heat in a small saucepan with the heavy cream. Once melted, stir in lemon zest and jam.
- Once the cookies have cooled slightly, add a small dollop of the chocolate raspberry ganache to the centre indentation made in the thumbprint cookies. Allow the ganache to cool and to set in the cookie.
- Makes approximately 48 cookies (4 dozen small cookies).
‘Til next time,