White Chocolate Thumbprint Cookies
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These white chocolate thumbprint cookies are one of my favorite go to treats because they're so simple to make. With just 45 minutes from start to finish, they're perfect for when you want homemade cookies without spending all day in the kitchen. The buttery dough comes together quickly, and the white chocolate chips provide a lovely sweetness while also containing cocoa butter, which has been shown to support heart health. They're also budget friendly since most people already have these pantry staples on hand. Your friends and family will be amazed that something this elegant and delicious took so little effort.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 100 gbrown sugar
- 5 gsalt
- 150 gunsalted butter
- 200 gwhite chocolate chips
- 2 eggegg
- 2 gbaking powder
- 1 mLvanilla extract
- 50 gconfectioners' sugar
- 20 gconfectioner's glaze
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF). Line a baking sheet with parchment paper.
Tip: Use a medium baking sheet to ensure even baking.
- 2
In a large bowl, whisk together flour, sugar, brown sugar, and salt.
Tip: Use a stand mixer or a large whisk for this step.
- 3
In a separate bowl, cream together butter and white chocolate chips until smooth.
Tip: Make sure to use high-quality white chocolate for the best flavor.
- 4
Beat in the egg until well combined.
Tip: Make sure the egg is room temperature for the best result.
- 5
Add the baking powder, vanilla extract, and confectioners' sugar to the wet ingredients and mix until combined.
Tip: Use a stand mixer or a large whisk for this step.
- 6
Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
Tip: Be careful not to overmix the dough.
- 7
Roll the dough into small balls, about 1 inch in diameter.
Tip: Make sure the balls are evenly sized for even baking.
- 8
Use a thumb or a spoon to create a small indentation in the center of each ball.
Tip: Make sure the indentation is about 1 inch deep.
- 9
Spoon a small amount of confectioner's glaze into the indentation.
Tip: Make sure to leave a small border around the edges.
- 10
Bake for 15-20 minutes, or until the edges are lightly golden.
Tip: Make sure to not overbake the cookies.
- 11
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tip: Make sure to let the cookies cool completely before storing.
- 12
Dust the cooled cookies with confectioners' sugar before serving.
Tip: This adds an extra touch of sweetness and texture to the cookies.
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