These mini chocolate thumbprint cookies are not only cute but also super easy to whip up. The best part? Their mini size means you can indulge in a few more without any guilt! Here’s how to make them:
Ingredients:
- 2 sticks + 2 tablespoons of softened butter
- 3/4 cup of sugar
- 1/3 cup plus 3 tablespoons of cocoa powder, divided
- 2 cups of flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 heaping cup of powdered sugar
- 2 to 3 tablespoons of hot water
- 1 teaspoon of vanilla extract
- Holiday sprinkles for decoration
Instructions:
- Start by preheating your oven to 350°F.
- In a mixing bowl, cream together the butter and sugar until smooth.
- Mix in 1/3 cup of cocoa powder until well incorporated.
- In another bowl, whisk together the flour, salt, baking soda, and baking powder.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Roll the dough into small balls and press your thumb into the center of each to create a well.
- Bake the cookies for 7-9 minutes. They should look dry and slightly cracked on the surface but still be very soft inside, similar to a brownie.
- Fresh out of the oven, press down the centers again to deepen the wells.
- Let the cookies cool.
- For the frosting, whisk together the remaining cocoa powder, powdered sugar, hot water, and vanilla until smooth.
- Spoon the frosting into the wells of the cookies and sprinkle some holiday cheer with the sprinkles.
- Allow the frosting to set before storing the cookies in tins.
Storage:
- Keep the cookies at room temperature or freeze them once the frosting has set.
This recipe makes about 3 dozen cookies, perfect for sharing or keeping all to yourself! Enjoy your baking!
