White Chocolate Thumbprints

A recipe for White Chocolate Thumbprints! These decadent cookies have a buttery, shortbread-like base with a creamy white chocolate topping.

Looking for a simple, yet still delicious cookie for the holidays? These White Chocolate Thumbprints continue to be one of my favorites. The light and buttery shortbread-like cookies pair so well with the rich and creamy white chocolate filling.

Start by bringing together the vanilla almond cookie base using either a stand mixer or hand mixer in a large bowl. After chilling in the refrigerator, form the dough into individual rounds, press an indentation in the center of each, and rest briefly again before baking in a 350˚F (180˚C) oven until set.

Once cooled, fill each cookie with a white chocolate ganache and allow to set before serving.

They will last about 1-2 days in an airtight container at room temperature or up to a week in the refrigerator. You can also freeze the shortbread base. Just don’t add the white chocolate until after removing them from the freezer.

A Few White Chocolate Thumbprint Tips

Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.

The tablespoon of cornstarch will help create a more tender texture in the cookies.

If avoiding almonds, swap the almond extract for another 1/2 teaspoon of vanilla extract.

Beat the dough just until no streaks of flour remain. Do not over-mix or the cookies may become tough.

Refrigerate the dough for 30 minutes to an hour to make it easier to handle. If refrigerating longer, it may be too cold to form without cracking and require a short rest at room temperature.

If the dough does start to crack, continue to roll between your hands to slightly warm or bring to room temperature for a couple more minutes before trying again.

For small cracks, gently press together to seal before placing the baking sheet in the oven.

Definitely watch the cooking time on these White Chocolate Thumbprints. They should bake long enough to be cooked through and just beginning to turn golden on the bottom. It was right at 10-12 minutes for me. There shouldn’t be any coloring on the top.

The cavity in the center may fill in a little while baking. If this occurs, gently press back down with your thumb or the back of a spoon while the cookies are still warm. Allow the cookies to cool completely before adding the white chocolate.

I melted the white chocolate chips and heavy cream together in the microwave in 15 second increments until smooth and creamy. Be very careful not to overheat the white chocolate. You can also use a double boiler.

Want to make these White Chocolate Thumbprints a bit more festive for the holidays? Add some sprinkles over the white chocolate (do this immediately after piping the white chocolate before it gets a chance to set).

You can even add a small splash of peppermint extract to the white chocolate after removing from heat.

Looking for more recipes with white chocolate?

Try my:

• White Chocolate Cupcakes
• This White Chocolate Espresso Martini
• White Chocolate Peppermint Mousse

White Chocolate Thumbprints Recipe

Adapted from Ladies’ Home Journal

Print Pin

White Chocolate Thumbprints

A recipe for White Chocolate Thumbprints! These decadent cookies have a buttery, shortbread-like base with a creamy white chocolate topping.

Course Dessert

Cuisine American

Keyword Christmas, cookie, dessert, ganache, thumbprint, white chocolate

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Resting Time: 1 hour hour 45 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 28 -30 Cookies

Ingredients

• 2 1/4 cups (280 grams) all-purpose flour
• 1 tablespoon (8 grams) cornstarch
• 1/4 teaspoon salt
• 1 cup (226 grams) unsalted butter softened at room temperature
• 2/3 cup (133 grams) granulated sugar
• 1 large egg yolk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract

White Chocolate Topping:

• 9 ounces (255 grams) white chocolate chopped
• 1/4 cup (60 milliliters) heavy cream

Instructions

To make the cookies:

• In a medium bowl, combine the flour, cornstarch, and salt. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, beat together the butter and granulated sugar until light and fluffy.
• Beat in the egg yolk, followed by the vanilla and almond extracts.
• Add the flour mixture and beat in just until no streaks of flour remain.
• Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour, until firm enough to handle without sticking.
• Line two baking sheets with parchment or lightly grease.
• Break off a 1 inch (2.5 centimeter) piece of dough and roll into a ball. Place on the prepared baking sheet.
• Use your thumb or the back of a 1/2 teaspoon to slightly flatten the ball in the center, making an indention. If any cracks form around the edges, gently press them back together. Repeat with the remaining dough, placing them on the prepared baking sheet 1 inch (2.5 centimeters) apart.
• Place the baking sheets in the refrigerator for 15 minutes and preheat the oven to 350˚F (180˚C).
• Place the chilled baking sheets in preheated oven and bake the cookies just until set and barely golden on the bottom, 10-12 minutes.
• Allow the cookies to cool for 5 minutes, then remove to a wire rack to cool completely to room temperature. If the indentations are too shallow, lightly press down to make them more pronounced while still warm.

To make the white chocolate topping:

• Melt the white chocolate and heavy cream in a microwave safe bowl in 15 second increments, mixing between, just until melted. Be careful not to overheat.
• Whisk to create a smooth and creamy mixture. Spoon or pipe the white chocolate into each of the cookie indentations.
• Let set, about 1 hour, before serving.