Large Thumbprint Cookies with White Chocolate Drizzle
Soft, buttery cookies filled with jam and finished with a delicate drizzle of melted white chocolate. Perfect for holidays, parties, or just to have with your coffee.
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🛒 Ingredients (makes about 14 cookies)
1 cup (2 sticks) salted butter, softened
⅔ cup granulated sugar
2 large egg yolks
1 tsp vanilla extract
2 ¼ cups all-purpose flour
1 Tbsp baking powder
½ cup jam of choice (raspberry, strawberry, apricot, or mixed berry work great)
½ cup white chocolate chips or chopped white chocolate
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👩🍳 Instructions
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C).
Line baking sheets with parchment paper.
Step 2: Make the Dough
Beat butter and sugar together until light and fluffy (2–3 minutes).
Mix in egg yolks and vanilla.
Add flour mixed well with the baking powder.. slowly mixing until dough just comes together.
Step 3: Shape Cookies
Roll dough into large balls (about 2 Tbsp each).
Place on baking sheet about 2 inches apart.
Use your thumb (or the back of a rounded spoon) to make an indent in the center of each cookie.
Step 4: Add Filling
Spoon about 1 teaspoon jam into each indent.
Step 5: Bake
Bake 12–14 minutes, until edges are lightly golden.
Let cookies cool completely on a wire rack.
Step 6: Drizzle White Chocolate
Melt white chocolate in the microwave (20-second bursts, stirring until smooth).
Drizzle over cooled cookies using a spoon or piping bag.
Let set before storing.
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🌟 Tips & Variations
Different fillings: Lemon curd, Nutella, or caramel sauce instead of jam.
Festive look: Use red and green jams (raspberry + apricot or kiwi) for holidays.
Extra crunch: Roll cookie dough balls in finely chopped nuts (like pecans or almonds) before baking.
Bakery-style: Make them oversized (3 Tbsp dough each) for statement cookies.
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These are crowd-pleasers because they’re pretty, customizable, and taste like they came straight from a bakery.
