Ingredients for Christmas Thumb Print Cookies
- Unsalted Butter
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- Vanilla Extract
- 4 ounces cream cheese, softened
- 2 large eggs
- 1 teaspoon baking soda
- All Purpose Flour
- White Chocolate Chips
- 1/2 cup strawberry preserves
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How to Make Christmas Thumb Print Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, ¾ cup granulated sugar, ½ cup packed light brown sugar, 1 teaspoon vanilla extract, and 4 ounces softened cream cheese until light and fluffy.
- Beat in 2 large eggs one at a time. In a separate bowl, whisk together 1 teaspoon baking soda and 3 cups all-purpose flour. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in ¾ cup white chocolate morsels.
- Roll dough into 1-inch balls. Place them 2 inches apart onto the prepared baking sheets.
- Press your thumb into the center of each ball to create an indentation. Fill each indentation with 1 teaspoon of strawberry preserves.
- Bake for 25-30 minutes, or until the edges are lightly golden brown. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- While cookies cool, melt 2 cups white chocolate morsels in a double boiler or microwave in 30 second intervals, stirring until smooth.
- Once cookies are completely cool, drizzle the melted white chocolate over the cookies using a fork in a back-and-forth motion for a decorative effect.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
179g
Fat
62g
Carbs
24g
