Chocolate Thumbprint Cookies

Instructions

1. Make the dough

   • Place an oven rack in the center of the oven; preheat to 350°F.
   • Melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the brown sugar, granulated sugar, and egg; whisk to thoroughly combine.
   • In separate bowl, whisk together the flour, cocoa powder, vanilla powder, 3/4 teaspoon of the baking powder (you will have extra), and a pinch of salt.
   • Transfer the dry ingredients to the bowl of wet ingredients. Using a spatula, gently mix just until no streaks remain (be careful not to overmix).

2. Form & bake the cookies

   • Line a sheet pan with parchment paper.
   • Scoop about 2 tablespoons of the dough into your hands; roll into a ball (if the dough is too sticky, wet your hands with water to prevent it from sticking), then place on the sheet pan.
   • Repeat with the remaining dough to ensure the cookies are the same size, evenly spacing them out on the sheet pan.
   • Using your thumb, press into the center of each ball to create a deep well.
   • Bake 10 to 12 minutes, or until the dough is set and cooked through.
   • Transfer to a cooling rack; let stand at least 10 minutes. (If the wells have risen too much during baking, using the bottom rounded side of a spoon, press into the center of the cookie to form a deep well.)

3. Fill the cookies & serve your dish

   • When cool enough to handle, evenly divide the sour cherry spread, followed by the cream cheese frosting, among the wells of the baked cookies. Enjoy!