Strawberry Chocolate Thumbprint Cookies
Decadent chocolate cookies with crisp edges and soft centers, each bearing a jewel-like pool of strawberry jam. These thumbprints balance rich cocoa with bright berry flavors for an irresistible treat that’s both elegant and comforting.
Ingredients
- 1¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder Dutch-processed for deeper flavor
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 1 cup 2 sticks unsalted butter, softened
- ⅔ cup granulated sugar
- 1 large egg yolk
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional but adds wonderful depth
- ½ cup high-quality strawberry jam or preserves
- ¼ cup powdered sugar for dusting optional
Instructions
- Prepare your workspace and ingredients. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Allow butter to come to room temperature for easier mixing.
- Combine the dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder until well blended and no cocoa lumps remain.
- Cream butter and sugar. In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Don’t rush this step as proper creaming creates the perfect texture.
- Add wet ingredients to the butter mixture. Beat in the egg yolk, milk, vanilla extract, and almond extract (if using) until fully incorporated, scraping down the sides of the bowl as needed.
- Incorporate the dry ingredients. Gradually add the flour-cocoa mixture to the wet ingredients on low speed, mixing just until combined. Overmixing will result in tough cookies.
- Shape the cookies. Roll the dough into 1-inch balls (about 1 tablespoon each) and place 2 inches apart on the prepared baking sheets.
- Create thumbprints in each cookie. Using your thumb or the back of a ½ teaspoon measuring spoon, make an indentation in the center of each ball, pressing down about halfway through the cookie.
- Fill with jam. Spoon about ½ teaspoon of strawberry jam into each indentation, being careful not to overfill.
- Bake until set. Place in the preheated oven and bake for 10-12 minutes, until the cookies are set but still slightly soft (they’ll firm up as they cool).
- Cool properly. Allow cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Finish with a touch of elegance. If desired, lightly dust the cooled cookies with powdered sugar, avoiding the jam centers for a beautiful contrast.
Notes
- The dough can be made ahead and refrigerated for up to 3 days. Let it come to room temperature before shaping.
- For the best jam centers, use preserves with good fruit chunks rather than smooth jelly for more texture and visual appeal.
- If your jam is particularly runny, simmer it in a small saucepan for 5 minutes to reduce and thicken before using.
- The cookies will keep in an airtight container at room temperature for up to 5 days, though the centers may soften slightly over time.
- For holiday variations, try using raspberry jam and adding a drop of peppermint extract to the dough.