White Chocolate Apricot Thumbprint Cookies
Delight your taste buds with these irresistible White Chocolate Apricot Thumbprint Cookies, a heavenly blend of buttery shortbread, fruity apricot preserves, and luscious white chocolate drizzle. Perfectly bite-sized, these cookies start with a tender, melt-in-your-mouth dough that’s shaped into thumbprint impressions and filled with sweet, tangy apricot goodness. Once baked to golden perfection, they’re finished with a luxurious layer of creamy white chocolate that adds a touch of elegance and decadence. Easy to make and stunning to serve, these cookies are ideal for holiday gatherings, afternoon teas, or anytime you crave a sweet treat. Ready in just 35 minutes, they’re a tempting fusion of flavors and textures that will become a new family favorite! Keywords: thumbprint cookies, white chocolate cookies, apricot preserves, holiday baking, easy cookie recipes.
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Recipe Information
Ingredients
- 227 grams unsalted butter
- 150 grams granulated sugar
- 2 teaspoons vanilla extract
- 260 grams all-purpose flour
- 0.5 teaspoons salt
- 120 grams apricot preserves
- 170 grams white chocolate chips
- 2 tablespoons heavy cream
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the butter and granulated sugar together with a hand or stand mixer until light and fluffy, about 2 minutes.
Mix in the vanilla extract until combined.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together.
Roll the dough into 1-inch balls (about 24), and place them on the baking sheets, spacing them about 2 inches apart.
Use your thumb or the back of a small teaspoon to make an indentation in the center of each cookie.
Fill each indentation with about 1/2 teaspoon of apricot preserves.
Bake the cookies in the preheated oven for 13-15 minutes, or until the edges turn lightly golden.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
While the cookies are cooling, place the white chocolate chips and heavy cream in a microwave-safe bowl. Heat in 15-second intervals, stirring between each interval, until fully melted and smooth.
Drizzle the melted white chocolate over the cooled cookies with a spoon or piping bag.
Allow the chocolate to set for about 15 minutes before serving. Store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 50 mg | 2% | |
| Total Carbohydrate | 22.2 g | 8% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 13.1 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 24 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
