White Chocolate Thumbprint Cookies, soft cream cheese cookies filled with white chocolate ganache! The perfect cookie for your holiday spread!
White Chocolate Thumbprint Cookies, as if cream cheese cookies couldn’t get any better, I added white chocolate to them and they are absolutely amazing.
With the holidays literally right around the corner, I wanted to send you off with one of my favorite cookie recipes. Who doesn’t love cookies?
I really think these White Chocolate Thumbprint Cookies could be Christmas cookies but I also think they are perfect for every day.
We honestly make these all year long but during the holidays they are made the most, they are requested often and we love giving them as gifts.
I’m a huge lover of cookie boxes and these always make it into them. We do a lot of cookie swapping around here and these are always requested.
I love that these are simple with minimal ingredients and they take no time at all to put together. The longest part is to get the white chocolate to set!
Now if you don’t like a quick and easy cookie like this Thumbprint Cookie Recipe then I’m not sure what to tell you, try them and you’ll find out why they are an absolute favorite.
Some of my other favorite cookies that we have on our site include: Meltaway Almond Cookies, Cinnamon Cream Cheese Palmiers and Muddy Buddy Cookies.
WHY THIS RECIPE WORKS:
- With minimal and easy-to-find ingredients these are a breeze to whip up.
- Soft and chewy the white chocolate gives it a nice texture contrast.
- Double the batch for parties or giveaways.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
All-purpose flour
Baking powder
Salt
Unsalted butter
Cream cheese
Powdered sugar
Egg
Vanilla bean paste or vanilla extract
White chocolate chips
Sweetened condensed milk
HOW TO MAKE A WHITE CHOCOLATE THUMBPRINT COOKIE RECIPE:
Cream Cheese Cookies:
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In a medium-sized bowl, mix together the flour, baking powder, and salt. Set aside.
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In a large bowl, cream together the butter and cream cheese until smooth with a hand mixer. Add 1 1/2 cup of the powdered sugar and mix until combined. Add the egg and vanilla, mix until combined.
-
Slowly add the flour mixture to bowl a little at a time until fully mixed. Place bowl in the fridge for one hour to chill.
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Preheat oven to 375 degrees. Add the remaining powdered sugar to a small bowl. Roll cookie dough into 1 tablespoon sized balls by hand. Roll in the powdered sugar and place on a parchment-lined baking sheet about 3 inches apart.
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Using something that is small and round, like a teaspoon or a utensil with a round stick, make small indentations right on the top of each cookie. Bake for 10-12 minutes until the bottom of the cookies start to get slightly browned.
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Take out of the oven, let cool on the tray for 10 minutes, place onto a wire rack to cool completely.
White Chocolate Ganache:
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While the cookies are cooling, make the ganache by placing all the ingredients into a microwave-safe bowl. Heat in microwave on high for 1 minute. Let sit one minute and stir until smooth, heat an additional 30 seconds if the mixture is not smooth after stirring for a minute or so.
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Fill cookie indentions with white chocolate ganache, top with sprinkles if desired.
DO YOU FILL THUMBPRINT COOKIES BEFORE OR AFTER BAKING?
These will be filled after baking. You won’t make the indentations in the cookies until after baking.
If you were to put the white chocolate in while baking you would have a mess or they would burn. So make sure that you do not add it until after!
WHY ARE THEY CALLED THUMBPRINT COOKIES?
The name pretty much speaks for itself. They are cookies that are indented with your thumb. Now, these days people use other things to indent the cookies.
We like to make the indentations with measuring spoons, you can control the size and each of them is uniform in shape as well.
WHAT KIND OF WHITE CHOCOLATE SHOULD I USE?
You’ll want a high-quality white chocolate either in chips or in a baking bar, this helps it melt easier.
HOW TO STORE:
These can be stored at room temperature in an airtight container for up to 2 days or in the refrigerator for up to 1 week.
These also freeze well, cool your cookies after baking then place in a freezer container or freezer bag where they will keep for up to 2 months, let defrost at room temperature before consuming.
TIPS AND TRICKS:
- Easily double this recipe for larger gatherings or gifts.
- You can switch out the chocolate flavor if you’d like.
- Sprinkles are optional but a fun addition to these cookies.
- These can be frozen, see my tips above.
- Vanilla bean paste can be swapped with vanilla extract 1:1.
If you are looking for a fun, tasty and easy holiday cookie then you have to make this White Chocolate Thumbprint Cookie Recipe.
If you like this recipe you might also like:
If you’ve tried these WHITE CHOCOLATE THUMBPRINT COOKIE RECIPE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
White Chocolate Thumbprint Cookies
Ingredients
Cream Cheese Cookies
- 1 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- pinch kosher salt
- 1/2 cup unsalted butter (1 stick) softened
- 3 ounces cream cheese softened
- 1 3/4 cup powdered sugar divided
- 1 egg
- 1 teaspoon vanilla bean paste or extract
White Chocolate Ganache
- 1 cup white chocolate chips
- 1 tablespoon unsalted butter
- 7 ounces sweetened condensed milk
Instructions
Cream Cheese Cookies
- In a medium-sized bowl, mix together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and cream cheese until smooth with a hand mixer. Add 1 1/2 cup of the powdered sugar and mix until combined. Add the egg and vanilla, mix until combined.
- Slowly add the flour mixture to bowl a little at a time until fully mixed. Place bowl in the fridge for one hour to chill.
- Preheat oven to 375 degrees. Add the remaining powdered sugar to a small bowl. Roll cookie dough into 1 tablespoon sized balls by hand. Roll in the powdered sugar and place on a parchment-lined baking sheet about 3 inches apart.
- Using something that is small and round, like a teaspoon or a utensil with a round stick, make small indentions right on the top of each cookie. Bake for 10-12 minutes until the bottom of the cookies start to get slightly browned.
- Take out of the oven, let cool on the tray for 10 minutes, place onto a wired rack to cool completely.
White Chocolate Ganache
- While the cookies are cooling, make the ganache by placing all the ingredients into a microwave-safe bowl. Heat in microwave on high for 1 minute. Let sit one minute and stir until smooth, heat an additional 30 seconds if the mixture is not smooth after stirring for a minute or so.
- Fill cookie indentions with white chocolate ganache, top with sprinkles if desired.
Notes
- Easily double this recipe for larger gatherings or gifts.
- You can switch out the chocolate flavor if you'd like.
- Sprinkles are optional but a fun addition to these cookies.
- These can be frozen, see my tips above.
- Vanilla bean paste can be swapped with vanilla extract 1:1.
Nutrition
Comments & Reviews
afisindhu says
Wow! Thank you so much for sharing recipe. I just love white chocolate thumbprint cookies. Keep sharing yammmmy recipes. 🙂
Michele says
I have some red thumbprint cookies I am making for Valentines day… Im going to make these to accompany them! They are adorable!
April says
those shimmery sprinkles are perfection! love these cookies!
Debbie says
Does the white chocolate harden enough to stack these cookies. I’d like to make them for a wedding. 🙂. Beautiful.
Dana DeVolk says
I’m sorry no, the ganache will never set hardened. I suggest getting white chocolate almond bark (use a little coconut oil, like 1 teaspoon at a time if the bark is too thick to your liking to thin it out) and melting that down to use instead. They will still be just as pretty and yummy, but will harden like normal chocolate. 🙂
Connie says
In your notes you say to make the indentation after the cookies are baked, but in the recipe instructions you say to make the indentation before baking. Does it make a difference? Can’t wait to try them.
Dana DeVolk says
I looked through the whole post, I only see it mentioned to make the indention before baking, then you add the ganache into the indention after they have cooled.