White Chocolate Apricot Thumbprint Cookies Recipe

Delight your taste buds with these irresistible White Chocolate Apricot Thumbprint Cookies! Each buttery shortbread cookie is filled with sweet apricot jam, drizzled with creamy white chocolate, and finished with a zesty lime sugar sparkle. A perfect blend of sweet, tart, and subtly zesty, these cookies are ideal for any occasion.

Prep Time 25 mins
Cook Time 33 mins
Calories 90 kcal
Protein 1g
Rating 5.0 (3 Reviews)
White Chocolate Apricot Thumbprint Cookies 46

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for White Chocolate Apricot Thumbprint Cookies

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How to Make White Chocolate Apricot Thumbprint Cookies

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Roll the dough into 1-inch balls. Place them onto the prepared baking sheets.
  6. Use your thumb to create an indentation in the center of each cookie. Fill each indentation with about ½ teaspoon of apricot jam.
  7. Bake for 12-15 minutes, or until the edges are lightly golden brown.
  8. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  9. Meanwhile, melt the white chocolate. Once melted, drizzle it over the cooled cookies.
  10. In a small bowl, combine the lime zest and white sugar. Dip the edges of the cookies into the lime sugar mixture for a sparkly finish.
  11. Allow the white chocolate to set completely before serving and enjoy your delightful homemade cookies!

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

22g

Fat

14g

Carbs

3g