Cocoa Thumbprint Cookies
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1 1/2 call-purpose flour
3/4 csugar + 1/2 cup for rolling
1/2 cunsweetened cocoa powder
1 tspbaking powder
6 Tbspunsalted butter, melted
2 largeeggs, lightly beaten
1/2 cpowdered sugar
·sprinkles, marshmallows, mini candies for decorating
How to Make Cocoa Thumbprint Cookies
- Whisk the flour, 3/4 cup granulated sugar, the cocoa powder, baking powder and salt in a medium bowl. Add the melted butter and eggs and stir until combined. Cover and refrigerate the dough until firm, about 30 minutes.
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment. 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. Lightly flatten each ball with your fingers and make a deep 1/2-inch-wide indentation in the centers with your thumb. Place your choice of filling in the indentation.
- Bake the cookies until puffed and slightly cracked, about 10 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.