Go Back

Soft Strawberry Chocolate Thumbprint Cookies

Tender, pink strawberry-flavored sugar cookies rolled in sparkling sugar and filled with a rich dark chocolate ganache center.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened
  • 0.66 cup granulated sugar plus extra for rolling
  • 1 large egg
  • 2 tsp strawberry extract or emulsion
  • 1 tsp vanilla extract
  • 2.25 cups all-purpose flour
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 2-3 drops pink gel food coloring optional
Chocolate Filling
  • 0.5 cup semi-sweet chocolate chips
  • 3 tbsp heavy cream
  • 1 tsp butter for shine
  • 1 tbsp red sprinkles for garnish

Equipment

  • Stand Mixer or Hand Mixer
  • Baking sheets
  • Wire rack
  • Microwave-safe bowl

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream butter and sugar together until light and fluffy (about 2-3 minutes).
  3. Beat in egg, strawberry extract, vanilla, and food coloring until combined.
  4. Gradually mix in flour, baking powder, and salt on low speed until dough forms.
  5. Scoop dough into 1-inch balls and roll each ball in granulated sugar.
  6. Place on baking sheet and gently press a thumb or teaspoon into the center to create a well.
  7. Bake for 10-12 minutes until set. Re-press indentations if they puffed up. Cool completely.
  8. Melt chocolate, cream, and butter together, stirring until smooth to make ganache.
  9. Fill cooled cookie centers with ganache and top with sprinkles. Let set before serving.

Notes

Store in an airtight container at room temperature for up to 5 days. For a tart flavor, add 1 tbsp freeze-dried strawberry powder to the flour.