Strawberry Chocolate Thumbprint Cookies
Easy strawberry chocolate thumbprint cookies are made with a chocolate base and filled with strawberry white chocolate ganache. They're chewy, buttery, and have a punchy strawberry flavor perfect for chocolate strawberry lovers!
This may be the best ever double chocolate thumbprint cookie!! Not only is it made with a quick and easy buttery cookie base (a mix of shortbread and sugar cookie dough), but it's filled with chocolate ganache, too! Who doesn't love cookies with chocolate in the middle?!
However, it's not just filled with a typical chocolate ganache, it's filled with a strawberry white chocolate ganache for both contrasting color and flavor. It's the perfect cookie for Valentine's or Galentine's day, but you can really eat this all year round!
They're SO chewy with a nice dark chocolate cookie flavor, and the strawberry white chocolate ganache lends a soft center with a lovely strawberry flavor. I like to sprinkle on extra freeze dried strawberries for extra punch. Strawberry thumbprint cookies for the win!
If you're interested in other fun flavors of white chocolate ganache, try my Blueberry White Chocolate Ganache Tart! It's got rave reviews and is a total showstopper for a simple bake.
Why You'll Love This Recipe
- EASY dark chocolate shortbread-sugar cookie dough mix that's oh so chewy.
- A fun, unique, and flavorful strawberry white chocolate centers.
- These chocolate thumbprint cookies are made without nuts so they're allergy friendly.
- Makes 24 cookies and stores for a week and freezes incredibly well!
- The cookies are made in only 30 minutes!
Most of the ingredients for the strawberry chocolate thumbprint cookies are pantry staples, but take note of the cocoa powder and white chocolate.
- Dry ingredients. All-purpose flour and cocoa powder. I use dutch-processed cocoa powder in this recipe to produce a dark, rich chocolate flavor (and color). In most grocery stores, you'll find this type as Hershey's Special Dark Cocoa.
- Butter. Unsalted and at room temperature. Additional salt will be added to provide flavor.
- Granulated sugar. This is for both the dough and the optional step of rolling the cookie dough balls in the sugar for extra texture.
- Egg yolks. Two egg yolks are needed for this recipe! The whites can be reserved for another time - I suggest using the leftovers for these Double Chocolate Chip Cookies.
- White chocolate. Chips, chunks, or chopped bars. I chose to use chips for this recipe as they are most readily accessible and create a nice ganache for the small amount needed.
- Freeze dried strawberries. This provides the flavor and color to the strawberry white chocolate ganache! It will get ground into a powder.
- Heavy whipping cream. The main base to the white chocolate ganache. Milk cannot be used, it must be heavy whipping cream.
- Red or pink food coloring. This step is optional, but provides a slightly brighter color. The natural ganache is a very pale pink.
There aren't many specialty items needed to make the strawberry chocolate thumbprint cookies. Take note of how to pulverize the freeze dried strawberries.
- Stand mixer with paddle attachment or handheld mixer.
- Teaspoon and tablespoon measure. This is what makes the "thumbprint" holes. You can also use your thumb for the initial hole, but will need a tablespoon to reinforce the well after baking.
- Coffee grinder or small blender. This is necessary to blitz the freeze dried strawberries into powder. I like to use a coffee/ spice grinder, but have also found great success with a nutribullet. You can also crush them as best as possible in a zip-top bag.
- Fine mesh sieve. For the dry ingredients and to produce a smooth dough.
- Cookie sheets. Large ones are best!
How to make Strawberry Chocolate Thumbprint Cookies
STEP 1: Preheat the oven to 350℉/177℃ and line two large cookie sheet with parchment paper. Then, sift together the flour and cocoa powder and set aside.
STEP 2: Cream the butter and sugar over medium speed for a full minute until light and fluffy, then scrape down the sides. Add the egg yolks and salt and beat for another minute, scraping down the sides again.
STEP 3: Add the sifted dry ingredients and mix on low speed until just combined. Scoop ~1 inch balls and roll in between your hands until they're round and evenly space on a cookie sheet.
OPTIONAL: Roll the chocolate dough balls in granulated sugar for extra texture and a more interesting look.
STEP 4: Use a ½ teaspoon measure to create a well in the center of each dough ball. Take care not to push the whole way down to the bottom. If the sides begin to crack, patch them back together with your fingers.
Bake the cookies for 9-11 minutes, then use a tablespoon measure to immediately and gently push the wells down a bit more. The cookies will have spread slightly and the openings will be larger.
Strawberry White Chocolate Ganache
STEP 5: While the cookies are baking or cooling, prepare the strawberry white chocolate ganache. Combine 1 tablespoon of freeze dried strawberry powder with 1 tablespoon of heavy cream and mix until a paste forms. Then add the paste to the rest of the heavy cream and heat over medium heat, whisking, until the cream becomes very hot and bubbles on the edges.
STEP 6: Microwave the white chocolate chips for 30 seconds to start the softening process (white chocolate can be more finicky than normal chocolate and not melt as well, so this helps). Then, pour the hot cream over the white chocolate and allow it to stand for one minute.
Stir the mixture together until it's combined and thickens slightly. Add a drop of red or pink food coloring, if using. Allow the white chocolate ganache to cool slightly, then use a spoon or tablespoon measure to pour it into each cookie.
Allow the cookies to set for about 15 minutes, then sprinkle with crushed freeze dried strawberries (or any leftover powder) and enjoy!
You could also do a melted white chocolate drizzle over the cookies for another nice look. Adding sprinkles would also be fun!
Storing and Freezing
Store the cookies, covered, at room temperature for one day, or in the fridge for 5-7 days. Allow the cookies to come to temperature before enjoying.
Freeze the assembled cookies in a sealed container for up to 2 months. Thaw at room temperature and enjoy.
While these Strawberry Chocolate Thumbprint Cookies are filled with white chocolate ganache, there are many varieties of fillings that can be used in thumbprint cookies.
Here are some common filling variations:
- Peanut Butter
- Orange, cherry, or mint flavors
FAQs & Tips
Why are they called thumbprint cookies?
Thumbprint cookies gained their name because of the indent made in the middle of the cookies. Using a thumb is the traditional way to make the indent, but other round objects can also be used.What are thumbprint cookies made of?
Thumbprint cookies are typically made with either a shortbread dough, or a sugar cookie dough. This version is more of a mix between shortbread and sugar cookie based on ratios and use of egg yolks.Can you freeze chocolate thumbprint cookies?
Yes! These freeze very well. Simply add the cookies to an airtight container and freeze for up to two months. Allow the cookies to thaw at room temperature before enjoying.Do you fill a thumbprint cookie before or after baking?
It depends! Some fillings like jam or caramel can withstand the heat and be baked with the filling. In this version, the ganache should be added after baking, as the ganache cannot withstand the high heat and will split.What is the best filling for thumbprint cookies?
This is a personal preference! While I love jam filling in thumbprint cookies, other variations include caramel, Nutella, and peanut butter. Also, ganache, obviously!
More cookie recipes
- Cookie Butter Cookies
- Corn Flake Cereal Cookies with Freeze Dried Strawberries
- Classic Chewy Snickerdoodle Recipe
- Stuffed Fluffernutter Cookies
Strawberry Chocolate Thumbprint Cookies
- 3/4 cup unsalted butter room temperature (170g)
- 3/4 cup granulated sugar 150g
- 1 teaspoon kosher salt
- 2 large egg yolks
- 1 3/4 cup all-purpose flour 210g
- 1/4 cup cocoa powder 21g
- 1/2 cup white chocolate 3.25oz
- 1/2 cup + 1 tablespoon heavy whipping cream separated (120ml & 15ml)
- 1/3 cup freeze dried strawberries ground into powder - 1 tablespoon is needed
- red food coloring
- Preheat the oven to 350℉/177℃ and line two cookie sheets with parchment paper.
- Sift together the flour and cocoa powder into a bowl and set aside.
- In the bowl of a stand mixer cream together the butter and sugar for one minute on medium high speed until lightly fluffy.
- Scrape down the sides, then add the salt and egg yolks and mix on medium speed for another minute.
- With the mixer running on low, spoon in the sifted flour and cocoa powder and mix until fully combined. Scrape down the sides again, if necessary.
- Pull off pieces of dough and roll them into one-inch balls. Roll through granulated sugar (this is optional), then place on the cookie sheet. Repeat, adding 9 cookies per large baking sheet.
- Use a ½ teaspoon measure to add an indent into the center of the cookie dough. Use your thumbs and fingers to hold the dough as you push down with the other hand. Push back together any cracks that form.
- Bake for 9-11 minutes, then remove from the oven and use a tablespoon measure to carefully indent the wells even further (but don't push through to the bottom).
- Cool completely on a wire rack.
- While the cookies are cooling, add the freeze dried strawberries to a coffee grinder (or blender, or break them down as much as possible in a ziptop bag). Measure out 1 tablespoon of the powder.
- Mix the 1 tablespoon of strawberry powder with the 1 tablespoon of heavy cream until it formed a paste. Then, add the paste and remaining heavy cream to a saucepan over medium low heat and whisk the mixtures together, removing as many chunks as possible, then stirring occasionally until very hot and bubbles can be seen on the edges.
- Add the white chocolate to a heatproof bowl and microwave for 30 seconds to get the process started. Then pour the hot cream overtop and allow it to stand for 1 minute.
- Add one to two drops of red food coloring, then use a small spatula or spoon to mix until it's completely smooth and combined. Allow the ganache to cool and thicken slightly.
- Use a tablespoon measure to scoop the ganache and carefully pour it into the chocolate cookie wells until filled.
- Sprinkle with crushed freeze dried strawberries (or any leftover powder).
- Allow the ganache to set for about 20 minutes, then enjoy.
- Store the cookies, covered, at room temperature for one day, or in the fridge for 5 days. Allow the cookies to come to temperature before enjoying.
- If pieces of chocolate or strawberry remain in the ganache, pass it through a fine mesh sieve into another bowl, then fill the cookies.
- The provided nutrition information is an estimate per cookie, accuracy is not guaranteed.