White Chocolate Cranberry Thumbprint Cookies for the Holidays

When you need a cookie that looks as festive as it tastes, these are your new go-to. They’re a soft, buttery shortbread cookie with a tender little thumbprint indentation in the center. That divot gets filled with a sweet-tart cranberry jam and then the whole thing is drizzled with a creamy white chocolate glaze. It’s the perfect little bite of holiday cheer. They’re a beautiful addition to any cookie platter and surprisingly simple to make. Isn’t it wonderful when something so pretty is also so easy?

Why You’ll Love This Recipe

Let me count the ways. First, these cookies are a total crowd-pleaser. That combination of rich, sweet white chocolate and bright, tangy cranberry is just magic. They look like you spent all day in the kitchen, but the dough comes together in minutes. You don’t need any fancy equipment or special skills—just your hands and a little bit of love. They’re perfect for holiday baking with kids, gifting to neighbors, or just treating yourself with a hot cup of coffee. Honestly, I think they’re the best part of my Christmas desserts lineup every single year. So good.

Ingredients

1 cup (2 sticks) unsalted butter, softened: For a rich, tender cookie base.
2/3 cup granulated sugar: Sweetens the dough perfectly.
2 large egg yolks: Binds the dough and adds richness.
1 teaspoon vanilla extract: Provides a warm, classic flavor.
2 cups all-purpose flour: The foundation of our shortbread cookie.
1/2 teaspoon salt: Balances the sweetness and enhances all the flavors.
1/2 cup cranberry sauce or jam: The sweet-and-tart star of the show.
1/2 cup white chocolate chips, melted: For that gorgeous, creamy drizzle on top.

Step by Step Method

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, use an electric mixer to beat the softened butter and sugar together until the mixture is light and fluffy, about 2-3 minutes.
Beat in the egg yolks and vanilla extract until everything is just combined.
Gradually mix in the flour and salt on a low speed until a soft dough forms. Don’t overmix!
Roll the dough into 1-inch balls and place them about 2 inches apart on your prepared baking sheets.
Use your thumb or the back of a small spoon to make a deep indentation in the center of each cookie ball.
Fill each thumbprint with about ½ teaspoon of cranberry sauce.
Bake for 12-14 minutes, or until the edges are just starting to turn a very light golden brown.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Once cool, drizzle the melted white chocolate over the cookies. Let the chocolate set before serving.

Oven Temperatures for Baking

Getting the temperature right is key for perfect cookies. Your oven should be preheated to 350°F (175°C). This is the sweet spot for baking most cookies—hot enough to set the dough and give you those lightly golden edges, but not so hot that the bottoms burn before the centers are done. Oven thermostats can be notoriously unreliable, so if you have an oven thermometer, this is a great time to use it. And remember, your cookies will continue to bake for a minute or two on the hot baking sheet after you pull them out, so don’t wait for them to look completely done in the oven.

Creative Variations for Thumbprint Cookies

The fun part! This base recipe is a blank canvas for all sorts of holiday treats. Swap the cranberry jam for apricot preserves or a rich raspberry jam. For a nutty twist, roll the dough balls in finely chopped pecans before you make the thumbprint. If you’re not a white chocolate fan, a simple powdered sugar glaze works beautifully. And for a little festive sparkle, sprinkle some sanding sugar or edible glitter over the white chocolate drizzle before it sets. So many Christmas food ideas start with one great, adaptable recipe like this one.

Leftovers & Reheating Tips

These cookies keep wonderfully. Store them in an airtight container at room temperature for up to 5 days. If you’ve stacked them, just place a piece of parchment paper between the layers to keep the drizzles from sticking. You can also freeze them for up to 3 months. Just freeze them in a single layer on a baking sheet first until the chocolate is solid, then transfer to a freezer bag. Thaw at room temperature when you’re ready for them. There’s no need to reheat them, but if you love a warm cookie, a quick 5-10 second zap in the microwave will make the chocolate a little melty again.

Serving Ideas & Pairings for Holiday Desserts

These cookies are a star on their own, but they play well with others. Arrange them on a platter with other simple Christmas desserts like fudge and sugar cookies for a gorgeous assortment. They’re fantastic Christmas party desserts because they’re a perfect finger food. For a cozy night in, serve a couple alongside a mug of hot cocoa or a spiced chai tea. The tart cranberry cuts through the richness of the chocolate, making them a lovely, light ending to a big holiday meal. They are, without a doubt, one of my favorite holiday desserts Christmas season.

Doneness Test for Perfect Cookies

The key is to not overbake them. You want them to be soft and tender. They won’t look obviously “done” in the center because of the jam. Instead, look for the edges. They should be set and just barely starting to show the faintest hint of golden brown. The centers might still look a little soft, and that’s perfect. They will firm up as they cool on the baking sheet. If you wait for the centers to look fully cooked, you’ll end up with a dry, crunchy cookie instead of the melt-in-your-mouth texture we’re after.

FAQs About White Chocolate Cranberry Thumbprint Cookies

Can I use fresh cranberries instead of jam? I don’t recommend it for the filling. Fresh cranberries are too tart and need to be cooked down with sugar to become a jam-like consistency. Using a good-quality jarred cranberry sauce or jam is the easiest route for these easy Christmas treats.
My dough is too crumbly. What did I do wrong? This usually means the dough was overmixed after the flour was added, or your butter might have been a bit too cold. You can try working the dough with your hands for a few seconds to bring it together. If it’s truly dry, adding a teaspoon of cold water can help.
Can I make these ahead of time? Absolutely! The dough can be made, shaped into balls, and kept in the fridge for up to 2 days before baking. You can also freeze the unbaked dough balls on a sheet pan and then store them in a bag. Bake straight from frozen, adding a minute or two to the baking time.

I hope these White Chocolate Cranberry Thumbprint Cookies become a treasured part of your holiday baking tradition. They’re a simple joy to make and an even greater joy to share.