Best 3 White Chocolate Thumbprint Cookies Recipes
White chocolate thumbprint cookies are a delightful treat that are perfect for any occasion. They are simple to make and can be customized with a variety of toppings, making them a versatile and delicious option for bakers of all skill levels. Whether you are looking for a sweet treat to enjoy with your family or a festive cookie to share with friends, white chocolate thumbprint cookies are sure to be a hit.
Check out the recipes below so you can choose the best recipe for yourself!
WHITE CHOCOLATE-ORANGE-PISTACHIO THUMBPRINT COOKIES
Nutty pistachio cookies filled with creamy, citrusy white chocolate are an impressive and tasty little treat!
Provided by SunnyDaysNora
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h40m
Yield 36
Number Of Ingredients 11
Steps:
- Combine butter, sugar, egg yolks, and vanilla extract in large bowl. Beat using an electric mixer until well mixed. Add flour, salt, and pudding mix; beat well. Chill dough in the refrigerator for 30 minutes.
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Shape dough into 1-inch balls and place on the prepared baking sheets. Make an indentation in the center of each cookie with your thumb.
- Bake in the preheated oven until lightly golden around the edges, 10 to 12 minutes. Remove from baking sheet and allow to cool on a wire rack, about 30 minutes.
- Combine white chocolate chips, milk, and orange zest in a microwave-safe bowl. Heat in the microwave for 1 1/2 minutes, stirring every 30 seconds, until chocolate is melted and smooth.
- Pour white chocolate mixture into a piping bag and pipe into the thumbprint of the cooled cookies. Sprinkle with chopped pistachios.
Nutrition Facts : Calories 162.3 calories, Carbohydrate 16.7 g, Cholesterol 27.2 mg, Fat 9.8 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 5.6 g, Sodium 109.1 mg, Sugar 9.2 g
WHITE CHOCOLATE APRICOT THUMBPRINT COOKIES
A cookie with apricot jam filling, white chocolate drizzle, a little lime zest dipped in white sugar to sparkle.
Provided by Tabby Bartley
Categories Dessert
Time 33m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350' F.
- Line a baking tray with parchment paper.
- Beat butter and sugar until smooth. Add egg yolks, lime zest and vanilla and blend. Stir in flour and salt until evenly combined. Spoon and shape 1-inch balls of dough. In bowl with sugar, roll dough ball until covered. Place 1 1/2 inches apart on prepared baking tray. Press an indentation in the center of each cookie (a few cracks are to be expected) and bake for 13 to 15 min, until cookies just begin to brown lightly on the bottom. Let cool.
- Stir apricot jam to loosen and spoon a bit of jam in each thumbprint. Melt white chocolate in microwave on med. heat, stirring every 10 seconds. Dip a fork into chocolate and drizzle over cookies or put melted chocolate in pastry bag and squeeze over cookies. Let cookies set for at least an hour before packing. Refridgerate.
- Cookies will keep up to a week in airtight container.
Nutrition Facts : Calories 90, Fat 4.7, SaturatedFat 2.9, Cholesterol 19.2, Sodium 16.7, Carbohydrate 11.6, Fiber 0.2, Sugar 5.7, Protein 0.9
WHITE CHOCOLATE THUMBPRINT COOKIES
Colorful cookies, sure to be a hit during the holiday season. Use any variety of jam for the center. Cookies may be refrigerated to set chocolate.
Provided by Sharon
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 1h45m
Yield 72
Number Of Ingredients 9
Steps:
- Beat butter, sugar, and vanilla extract together in a bowl until creamy and smooth. Mix flour and baking powder together in a separate bowl; gradually beat flour mixture into creamed butter mixture until dough is smooth. Fold walnuts into the dough. Refrigerate dough for 1 hour.
- Preheat oven to 325 degrees F (165 degrees C).
- Roll cookie dough into 6 dozen small balls and place them 2 inches apart on a baking sheet. Press the center of each ball using your thumb to form a small well. Fill the depressions with jam.
- Bake in the preheated oven until cookies are light golden brown, about 18 minutes.
- Melt white chocolate and shortening together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Drizzle melted white chocolate mixture over cookies.
- Cool cookies on the sheet for 5 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 116.7 calories, Carbohydrate 12.8 g, Cholesterol 13.9 mg, Fat 7 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3.7 g, Sodium 51.7 mg, Sugar 7.2 g
Tips:
- Use room temperature butter and cream cheese for a smooth batter.
- Chill the dough for at least 30 minutes before baking to prevent spreading.
- Use a cookie scoop to ensure uniform cookie size and shape.
- Press the thumbprint deep enough to hold the filling.
- Bake the cookies until the edges are golden brown and the centers are set.
- Let the cookies cool completely on a wire rack before filling.
- For a richer flavor, use high-quality white chocolate.
- Feel free to experiment with different fillings, such as Nutella, peanut butter, or jelly.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Conclusion:
White chocolate thumbprint cookies are a classic holiday treat that is sure to please everyone. With their buttery shortbread crust and sweet white chocolate filling, these cookies are irresistible. They're also relatively easy to make, making them a great option for beginner bakers. So next time you're looking for a festive and delicious cookie recipe, give these white chocolate thumbprint cookies a try. You won't be disappointed!
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