A recipe for White Chocolate Thumbprints! These cookies have a buttery shortbread-like base and a creamy white chocolate filling.
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 cookies pair so well with the rich and creamy white chocolate filling.
A Few Tips
Definitely watch the cooking time on these. They should bake long enough to be cooked through and just beginning to turn golden on the bottom. It was right at 15 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.
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.
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?
White Chocolate Thumbprints Recipe
Adapted from Ladies’ Home Journal
White Chocolate Thumbprints
- 2 2/3 cups (330 grams) all-purpose flour
- 1/4 teaspoon salt
- 1 cup (226 grams) unsalted butter softened at room temperature
- 1 cup (200 grams) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 9 ounces (255 grams) white chocolate chopped
- 1/4 cup (60 milliliters) heavy cream
- In a large bowl, beat together the softened butter and sugar until light and fluffy. Beat in egg and vanilla. Mix in the flour and salt until just incorporated. Form the dough into a disc, wrap in plastic, and refrigerate for 30 minutes.
- Preheat oven to 350˚F (180˚C) and line two baking sheets with parchment or lightly grease.
- Break off 1 inch (2.5 centimeter) pieces of dough and roll into a ball. Place on the prepared baking sheet 1 inch (2.5 centimeters) apart. Use your thumb or the back of a 1/2 teaspoon to slightly flatten the ball in the center, making an indention.
- Bake in preheated oven until cooked through and barely golden on the bottom, 12-15 minutes. If the indentions are too shallow, lightly press to make them more pronounced. Remove to a wire rack and allow the cookies to cool completely.
- 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 indentions. Let set, about 1 hour, before serving.