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Brown Sugar Fudge Thumbprint Cookies

Brown Sugar Fudge Thumbprint Cookies
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Brown Sugar Fudge Thumbprint Cookies

Brown Sugar Fudge Thumbprint Cookies

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Soft brown-sugar thumbprint cookies filled with smooth chocolate fudge after baking.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 48 cookies
Course: Cookies, Bars & Pastries
Cuisine: Jewish
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 1/2 cups stick margarine or plant-based baking sticks (3 sticks; 340 g), softened
  • 1 1/2 cups packed brown sugar (about 330 g)
  • 1 Tbsp vanilla extract (15 mL)
  • 1 large egg
  • 4 1/2 cups all-purpose flour (540 g)
  • 2 Tbsp water (plus 2 tsp; 40 mL)
  • 1/2 tsp fine salt
Chocolate Fudge Filling
  • 1 3/4 cups semisweet chocolate chips (about 300 g)
  • 2 Tbsp margarine (28 g)
  • 1/4 cup light corn syrup (60 mL)
  • 2 Tbsp water (30 mL)
  • 1 tsp vanilla extract (5 mL)
  • Confectioners’ sugar (optional, only if needed to thicken for piping)

Equipment

  • large mixing bowl
  • Electric mixer
  • Parchment-lined baking sheets
  • 1/2-teaspoon measuring spoon or thumb for indenting
  • Microwave-safe bowl
  • Piping bag or small spoon for filling
  • Cooling rack

Method
 

Make the Cookie Dough
  1. Preheat the oven. Heat to 350°F / 175°C and line baking sheets with parchment paper.
  2. Cream the margarine and sugar. Beat the softened margarine and brown sugar for about 2-3 minutes, until creamy and evenly blended.
  3. Add egg and vanilla. Beat in the egg and vanilla until smooth.
  4. Add the water. Mix in the 2 Tbsp + 2 tsp water.
  5. Add flour and salt. Add gradually and mix only until a smooth dough forms.
  6. Check the texture. The dough should be soft, smooth, easy to roll, and firm enough to hold a thumbprint without being sticky.
Shape the Thumbprints
  1. Divide. Portion the dough into about 48 pieces, roughly 1 heaping Tbsp / about 27 g each.
  2. Roll. Shape each portion into a smooth ball.
  3. Arrange. Place about 2 inches apart on the prepared baking sheets.
  4. Indent. Use your thumb or the rounded back of a 1/2-teaspoon measuring spoon to press a fairly deep center into each ball.
  5. Do not pierce the bottom. Press deeply enough to create a cup, but not all the way through.
Bake and Re-Indent
  1. Bake. Bake for 10 minutes.
  2. Work immediately. As soon as the tray comes out, re-indent every cookie while it is still hot.
  3. Use the same tool. Press gently with the rounded measuring spoon to reopen the center.
  4. Cool on the tray. Let the cookies sit for about 5 minutes.
  5. Transfer. Move to a cooling rack and cool completely before filling.
Make the Chocolate Fudge
  1. Melt the chocolate. Place the chocolate chips in a microwave-safe bowl and microwave in 20-second intervals, stirring between each, until almost fully melted.
  2. Add the remaining ingredients. Stir in the margarine, corn syrup, water, and vanilla.
  3. Finish gently. Stir until completely smooth and glossy. If needed, microwave another 10-15 seconds to finish melting.
  4. Check the texture. The fudge should be smooth, thick, glossy, soft enough to pipe, and firm enough to stay inside the thumbprint.
Optional Confectioners’ Sugar
  1. Add confectioners’ sugar only if the fudge is too loose for piping. Start with 2 Tbsp. If needed, add another tablespoon at a time, up to about 1/4 cup total. If the fudge already holds its shape, do not add any.
Fill the Cookies
  1. Cool first. Make sure the cookies are completely cool.
  2. Choose a method. Spoon the fudge into each center or transfer it to a piping bag. A star tip makes a decorative finish.
  3. Fill. Add enough fudge to fill the thumbprint neatly without overflowing.
  4. Set. Let the fudge firm before stacking or storing.
  5. Protect the centers. For clean stacking, chill or freeze the cookies in a single layer until the fudge is firm.

Notes

Make Ahead, Storage & Freezing
  • Room temperature: Once the fudge is fully set, store airtight for about 3-4 days.
  • Refrigerator: Up to about 1 week.
  • Freezer: Freeze in a single layer until firm, then place parchment between layers and store airtight for up to 3 months. Thaw at room temperature before serving.
Tip to Hand Down
Press the thumbprint twice – once before the oven and again the second they come out. That second little press is what gives you enough room for a proper spoonful of fudge.

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