Ingredients for Black Forest Thumbprint Cookies
- 2 1/2 cups all-purpose flour
- (not found) Cocoa
- 1/2 teaspoon baking powder
- (not found) Baking Soda
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 48 whole maraschino cherries, drained
- 1 cup semi-sweet chocolate chips
- 1/4 cup sweetened condensed milk
- 1/4 teaspoon salt
- 4 teaspoons maraschino cherry juice, plus more if needed
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How to Make Black Forest Thumbprint Cookies
- Preheat oven to 350°F (175°C).
- Cream together 1 cup (2 sticks) softened butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt. Gradually add to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Roll the dough into 48 balls (approximately 1 inch in diameter).
- Place the balls onto ungreased baking sheets.
- Make a thumbprint indentation in the center of each cookie.
- Place one maraschino cherry into each indentation.
- In a microwave-safe bowl, melt 1 cup semi-sweet chocolate chips and ¼ cup sweetened condensed milk in 30-second intervals, stirring until smooth. Add 4 teaspoons cherry juice and stir.
- If needed, add additional cherry juice, 1 teaspoon at a time, to achieve desired consistency.
- Spoon approximately 1 teaspoon of the chocolate-cherry frosting over the cherry in each cookie.
- Bake for 8-10 minutes, or until edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
37g
Fat
9g
Carbs
4g
