Description
These Easy Black Forest Thumbprint Cookies combine rich chocolate with sweet cherry preserves for a delightful treat perfect for any occasion. Soft, tender, and topped with a luscious chocolate drizzle, these cookies are simple to prepare and guaranteed to impress.
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 & 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 for easy cleanup.
- Cream the butter and sugar: In a large bowl, beat the softened butter and sugar until light and creamy, about 2–3 minutes. This creates a tender, slightly fluffy cookie.
- Add egg and extracts: Mix in the egg, vanilla, and almond extract (if using) until combined. Scrape the bowl so everything blends evenly.
- Whisk dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt to break up any cocoa lumps.
- Combine the dough: Add the dry ingredients to the butter mixture. Mix on low just until the dough comes together. It should be soft but not sticky.
- Shape the cookies: Scoop about 1 tablespoon of dough and roll into smooth balls. Place 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 in the center of each ball. If the edges crack, gently nudge them back together.
- Fill with cherry preserves: Stir the preserves to loosen. Spoon about 1/2 teaspoon into each well, filling nearly to the top but not overflowing.
- Bake: Bake for 10–12 minutes, until the edges look set and the bottoms are slightly firm. The centers should remain soft.
- Cool completely: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Cool completely before drizzling.
- Melt the chocolate: Microwave the chocolate and oil in 20-second bursts, stirring between each, until smooth and glossy.
- Drizzle and set: Use a spoon or piping bag to drizzle over the cooled cookies. Let the chocolate set at room temperature or chill for 10 minutes to speed it up.
Notes
- For the best texture, ensure butter is softened but not melted before creaming with sugar.
- If you prefer a stronger cherry flavor, try using cherry preserves with a higher fruit content.
- Almond extract is optional but adds a classic Black Forest cake aroma to the cookies.
- Make sure not to overfill the thumbprints to prevent spills during baking.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
