These rich chocolate cookies are a festive take on the classic thumbprint cookie. Chocolate Thumbprint Cookies are rolled in seasonal sanding sugar or sprinkles and finished with a creamy peppermint filling made with Peppermint Schnapps. They’re an ideal adult treat for holiday office parties, neighborhood gatherings, or grown-ups-only cookie exchanges.
Chocolate Thumbprint Cookies for the Holidays
Thumbprint cookies are an easy, cheerful addition to any holiday baking lineup. Traditionally, they are small sugar-based cookies rolled in sugar or sprinkles with a small well pressed into the center and filled with jam or another sweet filling. This version swaps the typical base for a double-chocolate dough and the jam for a minty peppermint filling.
The dough gets its intense chocolate flavor from both melted unsweetened chocolate and unsweetened cocoa powder. A touch of light corn syrup keeps the cookies soft and slightly pliable rather than crisp, which makes forming and preserving the center indentation much easier. Chilling the dough before baking helps the flour hydrate, concentrates the flavor, and prevents excessive spreading during baking—important when you want neat wells for filling.
For a polished holiday look, scoop small portions of chilled dough, roll them into balls, then coat in red and green sanding sugar or Christmas-colored sprinkles. Sanding sugar tends to retain its color and sparkle through baking, so it’s a good choice when appearance matters. Bake the cookies until their tops crack slightly, then press a well into each cookie while still warm. This technique creates a deeper, more reliable cavity than pressing the indentation before baking.
Peppermint Schnapps Filling
The peppermint filling is the highlight of these cookies. It resembles the creamy center of peppermint patties but is softer and pipeable so it fills thumbprints cleanly. The filling is made from powdered sugar, softened butter, corn syrup, peppermint extract, and a splash of Peppermint Schnapps for warmth and adult flavor.
If you prefer a non-alcoholic version, omit the Peppermint Schnapps and increase the peppermint extract to achieve the same mint intensity without alcohol. After preparing the filling, pipe or spoon it into each cooled cookie well. The filling can be made in advance and stored in the refrigerator; bring it to room temperature and stir well before piping for best consistency.
FAQs
Can these cookies be made in advance?
Yes. For best texture and appearance, store the cookies and the filling separately until you plan to serve them. Once cooled, keep unfilled cookies in an airtight container at room temperature for up to five days. For longer storage, freeze the baked cookies and thaw them before filling.
Store the peppermint filling in an airtight jar in the refrigerator for up to one week. Bring it to room temperature and stir well before using.
Can these cookies be made without alcohol?
Yes. To make a kid-friendly version, simply omit the Peppermint Schnapps and increase the peppermint extract to maintain flavor. This yields the same minty character without alcohol.
Can I substitute the corn syrup in the dough or filling?
Corn syrup in the cookie dough and the filling helps create a soft, malleable texture and a shiny smooth filling. If you don’t have corn syrup, honey can sometimes be used in the dough in an equal amount, though the flavor will change slightly. Granulated sugar should not be used as a direct substitute because it will alter the texture and spread. For the filling, corn syrup is important for the right consistency, so substitutions are not recommended.
Does the cookie dough need to be chilled?
Chilling the dough for at least one hour yields the best results. It allows the flour to absorb moisture, firms the dough so the cookies don’t spread, and deepens the overall flavor. Chilled dough is easier to scoop and roll and helps preserve the thumbprint shape in the oven.
Enjoyed this recipe? Save it for later by saving an image, and consider making it for your next holiday gathering—these cookies are a festive, minty-chocolate treat that’s sure to be a hit.
Ingredients (Makes about 24)
- ½ cup unsalted butter, softened
- 1 ¼ cup granulated sugar
- 2 tablespoons light corn syrup
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ounces unsweetened chocolate, melted and cooled
- 1 ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- Red and green sanding sugar or sprinkles
Peppermint Filling
- 3 ½ cups powdered sugar
- ¼ cup unsalted butter, softened
- ⅓ cup light corn syrup
- 1 tablespoon Peppermint Schnapps (optional)
- ½ teaspoon peppermint extract (increase to 1 teaspoon for alcohol-free)
Basic Instructions
- Cream butter, sugar, and corn syrup until light. Add eggs and vanilla, then melted chocolate. Mix until combined.
- Whisk together flour, cocoa, baking soda, baking powder, and salt. Gradually mix into the chocolate mixture. Cover and chill for at least one hour.
- Preheat oven to 350°F (180°C). Line baking sheets with parchment. Roll dough into 1‑inch balls, then roll in sanding sugar or sprinkles. Place 2 inches apart on prepared sheets.
- Bake 8–10 minutes until tops crack. Cool 2–3 minutes on the pan, then press a well into each cookie. Transfer to a wire rack to cool completely.
- For the filling, beat powdered sugar, butter, corn syrup, Schnapps (if using), and peppermint extract until smooth. Pipe or spoon the filling into each cooled cookie.
