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chocolate mint thumbprint cookies

Chocolate Mint Thumbprint Cookies

  • Author: Sylvie Taylor
  • Prep Time: 30 minutes
  • Cook Time: 14 minutes per cookie tray
  • Total Time: 23 minute
  • Yield: Makes 22 cookies
  • Category: Cookies

Description

Chocolate shortbread dough is filled with a minty icing filling for a great twist on the classic thumbprint cookie.


Ingredients

Chocolate shortbread
150 grams / 5.3 ounces butter, softened
35 grams / 1/3 cup confectioner’s/icing sugar, sifted
25 grams / 1/4 cup cornflour, sifted
56 grams / 1/2 cup cocoa powder, sifted
150 grams / 1 cup - 1 tablespoon plain flour
Peppermint filling
50 grams / 1/2 cup confectioner’s/icing sugar, sifted
2 teaspoons peppermint extract
1 tablespoon milk


Instructions

  • Preheat the oven to 180ºC/350F and line a baking tray with greaseproof paper.
  • Beat the butter on medium speed until light and fluffy, approximately 3 minutes.
  • Add in the sugar, cornflour, cocoa powder and flour and beat on low until well combined and no dry portions remain in the bowl.
  • Measure out 2 equal portions of greaseproof paper and invert the crumbly dough onto one portion of the dough.
  • Press the second piece of greaseproof paper over the top and press down, rolling out the dough to 1/3 inch thick.
  • Pull away the top piece of the paper and lightly flour the top of the dough to smooth it out.
  • Press a round cookie cutter into the edge of your dough and either press firmly into the center with your lightly floured thumb or a lightly floured honey drizzle.
  • Lightly slide a thin offset spatula underneath your cookie and lift up, lightly pressing the top of your edges to loosen away from the cookie cutter.
  • Set your cookie aside on your top layer of greaseproof paper and set on a tray.
  • Repeat with the remaining dough.
  • Set the cookies in the fridge for 15 minutes.
  • Place your cookies onto a baking tray with 2 inches gap between each.
  • Bake in the oven for 14 minutes then remove and place on a cooling tray.
  • Place the confectioner’s sugar, peppermint extract and milk in a bowl and combine until smooth.
  • Spoon into the centers of your cookies and set aside for the icing to set completely.
  • Grab one or two and enjoy alongside your favorite hot beverage. 

Notes

Consistent thumbprint shape: If you have a honey drizzle, simply flour the tip of the drizzle and tap to remove the excess and press into the center of your cookie , turning gently to really indent your cookie before you remove your cookie cutter so your cookie remains nice and uniform in shape.

Chilling the dough after rolling it out: The chill time, despite how short it is, allows the butter dough to firm up resulting in cookies that will spread less and also ensuring a more even bake.

Recipe by Roamingtaste


Nutrition

  • Calories: 100 calories per cookie