Fudge thumbprint cookies

It’s December 1st and Christmas is in full swing in my apartment! Let’s be honest, it was in full swing 2 weeks before Thanksgiving, but I try to keep that on the down-low.


Once Thanksgiving is over, I start my Christmas cookie preparation. Cookies have always been a big part of my family’s Christmas traditions. My mom has always had high standards for what cookies she makes and serves to family and friends, and it has rubbed off on me.

These fudge thumbprint cookies make at least 4 dozen cookies. They keep well in the freezer for those of you who like to bake a couple weeks in advance before the holidays. They are also easy to make and most importantly, they’re delicious!

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Fudge thumbprint cookies

*Makes approximately 4 dozen cookies
2 1/2 sticks of butter, softened
3/4 cup sugar
1/2 cup cocoa powder
1/4 cup milk
2 cups flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder

1/2 cup cocoa powder
1 1/2 cup powdered sugar
1/3 cup hot water
1 tsp vanilla
Holiday sprinkles

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Cream the butter and sugar with a mixer in a large bowl until smooth. Add the 1/2 cup cocoa powder and milk and mix until incorporated. In a separate bowl, sift together the flour, salt, baking soda and powder. Add the dry ingredients into the butter mixture and mix well. Roll the dough into balls – approximately the size of gumball – and place on baking sheet. Make an indent in each dough ball with your thumb. Bake for 7-9 minutes – they should still be very soft. When they come out of the oven, press the centers down again with your thumb to leave room for frosting and allow time to cool.

Whisk together the 1/2 cup cocoa powder, powdered sugar, water and vanilla in a medium sized bowl. Once the cookies are cool, spoon a large dallop of frosting into the centers of each cookie and add sprinkles. Allow frosting to set before placing in container or bags to freeze.



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