Raspberry Ganache Thumbprints are a delicious and unique Christmas cookies recipe. Chocolate thumbprint cookies are filled with rich chocolate raspberry Ganache and topped with fresh raspberries.
Raspberry Ganache Thumbprints
If you are looking for a decadent and original Christmas cookies recipe, you have come to the right place. These chocolate-y Raspberry Ganache Thumbprints are a pretty and delicious addition to any dessert table or holiday cookie exchange
Raspberry Ganache Thumbprints Recipe
Raspberry Ganache Thumbprints
Ingredients
Cookies
- 1/2 cup shortening
- 1/4 cup butter softened
- 1 cup brown sugar
- 1/2 teaspoon baking powder
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 cup mini semi-sweet chocolate chips
- Optional- crushed almond pieces and raspberries
Raspberry Ganache
- 3/4 cup heavy cream
- 6 tablespoons butter cut into pieces
- 9 ounces semi-sweet baking chocolate coarsely chopped
- 1/4 cup raspberry preserves
Instructions
- In a large mixing bowl, beat butter and shortening until smooth and creamy.
- Add brown sugar and baking powder and cream until light and fluffy.
- Add egg and vanilla and beat until combined.
- In a small bowl, mix together flour and cocoa powder. Add to butter mixture and stir to combine.
- Stir in chocolate pieces.
- Roll into 1"-1 1/2" balls (I just used a tablespoon to scoop it out). Roll in crushed almond pieces, if desired.
- Place about 1 1/2 inches apart on a lightly greased baking sheet. Press your thumb into the center of each ball to make an indent.
- Bake in a 350° oven for about 8-10 minutes, or until edges are set. Let stand for about 2 hours or chill for 30 minutes before adding ganache.
For the Raspberry Ganache
- Heat cream and butter in a small saucepan until the butter melts and the cream starts to boil, stirring often.
- Place chocolate in a food processor and process until it's finely chopped.
- Gradually add the hot cream and process until the mixture is smooth.
- Add the raspberry preserves and process until it's well mixed.
- Now we can add the ganache to the cookies. You can spoon it in. Or you can do what I did and place it in a baggy, seal it, and cut off a small corner to squeeze into the cookies, for a much neater experience.
- Top with fresh raspberries, if desired.
For more amazing Christmas Cookies Recipes, check out the rest of our recipes at the Week of Christmas Cookies main page.
Did you like this Raspberry Ganache Thumbprints Recipe? Find more on my Christmas Cookies and Desserts boards on Pinterest!
If you liked this Raspberry Ganache Thumbprints Recipe, you might also like
White Chocolate Cherry Shortbread Cookies
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Mandee Thomas says
December 8, 2014 at 9:13 amOoo, these look very yummy! (and pretty)
Michelle (The Ribbon Retreat) says
December 8, 2014 at 2:01 pmYummy! These look delicious! I can’t wait to try these fun goodies! Thank you for sharing. PINNED!
Ginnie says
December 8, 2014 at 3:13 pmThese look amazing! Pinned and I can’t wait to try them:)
Tjasa says
December 9, 2014 at 12:20 pmThese look so cute :). They must taste amazing with all that chocolate and raspberries.
Apple Pie at Sisterswives.com says
December 10, 2014 at 8:31 pmOkay, ganache TOTALLY beats jam in a thumbprint cookie. What a great idea! Thanks for sharing.
Apple Pie at sisterswives.com
Julie says
December 12, 2014 at 11:22 amThese look amazing, raspberry and chocolate is such a great combination.
Michelle @ A Dish of Daily Life says
December 13, 2014 at 2:22 pmWhat a beautiful cookie…and so festive too…perfect for the holidays! I so want to make these! They look delicious…pinning! Thanks for sharing them with us at Foodie Fridays! I’ll be sharing these on my Facebook page later today and spreading some other foodie love for you!
Jennifer Dawn says
December 16, 2014 at 10:13 pmThese look amazing! I’m pinning this one to try later.
mila furman says
December 18, 2014 at 8:06 pmSeriously…this is my VERY favorite of all the linkups this week! Promise! Thank you so much for linking this with us this week at FoodieFridays! I am SOOOO in love with it!!!! I chose this as one of my features this week!!! And you BETTER believe I am making it!
Michelle says
November 12, 2015 at 3:47 pmlooks wonderful
Sheila in MD says
February 4, 2016 at 8:09 pmI assume you use half shortening for texture? I don’t have any and rarely use it so am hesitant to buy it-do you think these will suffer if I use all butter? Thanks! They sound amazing!
Michelle says
February 4, 2016 at 8:57 pmShortening adds a little more “structure” than butter in my opinion, but I think it will probably be fine with all butter.
Lee says
April 30, 2017 at 6:53 pm1\4 what raspberry preserves?
Michelle says
May 1, 2017 at 9:32 amI’m sorry! 1/4 cup raspberry preserves. I just updated it in the recipe too. Thanks for letting me know!
Christine says
September 22, 2017 at 7:30 amDo you use salted or unsalted butter in the Raspberry ganache?
Michelle says
September 22, 2017 at 8:11 amunsalted