Ganache Thumbprint Cookies - 2 Ways
Pretty little bites made with love 💕
These Mother’s Day ganache cookies are filled with silky chocolate and decorated with bows, roses, and sprinkles — the sweetest treat to celebrate Mum 🌷✨
Makes: 9 or 12 cookies each
Chill time: 1 hour
Chocolate Ganache Cookies
Bake: 180°C - 15 mins
Cookie Dough
140g unsalted butter, melted
80g brown sugar
40g caster sugar
Pinch salt
1 large egg
1 tsp vanilla paste
215g plain flour
50g cocoa powder
1 tsp baking powder
Ganache
70g dark chocolate
70ml fresh cream
Strawberry White Chocolate Cookies
Bake: 160°C — 18–20 mins
Cookie Dough
100g unsalted butter, melted
100g white sugar
Pinch salt
1 large egg
1 tsp vanilla paste
220g plain flour
45g freeze-dried strawberry powder
1 tsp baking powder
Ganache
70g white chocolate
30ml fresh cream
Method (Both Versions — Same Process)
1. Make dough
Whisk melted butter, sugars, and salt until combined. Whisk in egg and vanilla. Sift in dry ingredients and mix into a soft dough. Flatten into a disk, wrap, and chill 1 hour.
2. Shape
Divide into 9 equal portions, roll into balls, and place on a lined baking tray. You can make them smaller but please adjust the baking time. :)
3. Bake
Bake for 5 minutes, then gently press cookies to flatten. Continue baking until done:
Chocolate: 180°C total 15 mins
Strawberry: 160°C total 18–20 mins
4. Make indent
Immediately press a teaspoon into the centre. Cool completely.
5. Make ganache
Heat cream until steaming, pour over chocolate, rest 1 minute, stir smooth or use the microwave method.
6. Fill & decorate
Spoon or pipe ganache into centres. Decorate with sprinkles or freeze-dried strawberries or make your own fondant/chocolate bows, hearts and roses using silicone moulds.