Get ready to tantalize your taste buds with a cookie that's about to become your new obsession! These White Chocolate Ginger Thumbprint Cookies are not just another ordinary treat – they're a delightful explosion of creamy white chocolate and zesty ginger that will make your dessert dreams come true. Imagine a perfectly tender cookie with a luscious center of spicy-sweet ginger preserves, all topped with a luxurious white chocolate drizzle. Whether you're a cookie connoisseur or just looking to impress your friends and family, this recipe is your ticket to baking stardom!
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 30 cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate, melted
- 1/4 cup ginger preserves
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will prevent the cookies from sticking and make for easy cleanup.
- In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. This mixture will help to create a light and tender cookie.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the large egg and vanilla extract to the butter-sugar mixture. Beat on medium speed until fully combined, scraping down the sides of the bowl as necessary.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tougher cookies.
- Once the dough is well combined, use a spatula to fold in the melted white chocolate, ensuring it is evenly distributed throughout the cookie dough.
- Using a tablespoon or cookie scoop, portion out the dough and roll it into balls about 1 inch in diameter. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Using your thumb or the back of a teaspoon, gently press down in the center of each dough ball to create an indentation. This is where the ginger preserves will go.
- Fill each indentation with about 1/2 teaspoon of ginger preserves. Be careful not to overfill, as the preserves may bubble over while baking.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly soft, but they will firm up as they cool.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- For an extra touch, you can drizzle additional melted white chocolate over the cooled cookies before serving. Allow the chocolate to set before enjoying your delicious White Chocolate Ginger Thumbprint Cookies!
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted. Room temperature butter creates the perfect cookie texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to tough, dense cookies.
- Uniform Sizing: Use a cookie scoop or tablespoon to create evenly sized dough balls for consistent baking.
- Thumb Technique: When creating the thumbprint, use a gentle, even pressure to avoid cracking the cookie dough.
- Preserve Preservation: Use a small spoon or piping bag to neatly fill the thumbprint indentations with ginger preserves.
- Cooling is Crucial: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to prevent breaking.
- White Chocolate Drizzle: For a professional touch, use a fork or piping bag to create elegant white chocolate drizzles when the cookies are completely cool.Pro Tip: These cookies are perfect for holiday gatherings, afternoon tea, or as a special homemade gift that's sure to impress!
Nutrition Facts
Calories: 95kcal
Carbohydrates: 12g
Protein: 1g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 15mg
