cocoa thumbprint cookies

How To Make cocoa thumbprint cookies

• 1

  Whisk the flour, 3/4 cup granulated sugar, cocoa powder, baking powder, and salt in a medium bowl.
• 2

  Add the melted butter and eggs. Stir until combined. Cover and refrigerate the dough until firm; about 30 minutes.
• 3

  Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment.
• 4

  Place the confectioners' sugar and the remaining 1/2 cup granulated sugar in 2 separate small bowls. Roll scant tablespoonfuls of dough into balls. Roll in the granulated sugar and then in the confectioners' sugar. Place 1 inch apart on the prepared baking sheets.
• 5

  Lightly flatten each ball with your fingers. Make a deep 1/2-inch-wide indentation in the centers with your thumb. Place your choice of filling in the indentation.
• 6

  Bake the cookies until puffed and slightly cracked, about 10 minutes.
• 7

  Let cool for 3 minutes on the baking sheets. Then transfer to racks to cool completely.
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