Thumbprint cookies have been around for years, but these St. Patrick’s Day Thumbprint Cookies dipped in white chocolate and sprinkles, are some of the best you’ll ever eat.
Not only are they pretty to look at, and will brighten up any table or buffet, they’re sooooooo delicious. Talk about a great surprise for St. Patty’s day, this cookie is sure to please.
Easy Thumbprint Cookies
St. Patrick’s Day Thumbprint cookies
The texture of these Thumbprint cookies is what really sets them apart. They have a little bit of crunch but then they just totally melt in your mouth. It’s crazy just how good they really are… and I’m guessing that you won’t be stopping at just one.
Luckily, you can whip this up pretty quickly and they’re just in time for St. Patrick’s Day. If you’re needing a recipe with green goodness in the center, you can’t go wrong with these delicious St. Patrick’s Day cookies.
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How to Make St. Patrick’s Day Thumbprint cookies
The ingredients you will need to make these St. Patrick’s Day Thumbprint cookies are in this list below. However, I have the full ingredients and recipe to print out towards the bottom of the page.
This recipe only calls for a handful of ingredients and you’ll be enjoying these marshmallowy treats in no time at all.
Ingredients needed:
- 3 sticks of butter – softened
- 1 cup of sugar
- 1 teaspoon of Vanilla
- 3 1/2 cups of flour – sifted
- 1/4 teaspoon of salt
- 1 package of White Chocolate Almond Bark
- 1 can of Sweetened condensed milk – divided – see instructions
Green food coloring gel - Assorted St. Patty’s Day Sprinkles – we used green and white
Easy Thumbprint Cookies
Grab a mixing bowl and get ready to start! Using that mixing bowl and an electric mixer, blend the butter and sugar until light and fluffy.
Next, add in the vanilla and blend. In a separate bowl sift the flour and salt together, and then add it to the mixing bowl with the butter mixture a little at a time until all the flour is added, and blended well.
Once it’s blended, take and roll the dough into 1 1/2 inch balls, and place them on a parchment-lined cookie sheet about an inch apart.
When the cookie sheet is full, use your thumb (or knuckle), and press a ‘thumbprint’ into the center of the cookies, making an indentation.
Once you have your “thumbprint”, it’s time to bake! Bake the cookies at 350 degrees for 20 to 25 minutes, or until the cookies start to turn golden brown.
When the cookies are done, remove them to a wire rack to cool completely.
Once the cookies are cooled down, melt 6 squares of the white chocolate almond bark, and 1/2 cup of sweetened condensed milk in the microwave on 15-second intervals. Make certain it’s smooth and creamy, stirring between intervals. (you may need to add a few more drops of the sweetened condensed milk if needed to make sure the white chocolate is smooth and creamy).
Leprechaun Thumbprint Cookies
Once it’s melted, take and remove the melted chocolate from the microwave and add 1/2 a teaspoon of green food coloring gel.
If the color is not bright enough, add a little more until the desired color is achieved.
Now it’s time to fill the cookies! Have fun filling in the centers of the cookies with the green/white chocolate!
When all the centers have been filled, place 2 squares of the white chocolate and 2 Tablespoons of sweetened condensed milk in the microwave, stopping every 15 seconds to stir the mixture, until it’s smooth and creamy.
Take your filled cookies and dip the bottoms of them into the melted white chocolate, and immediately dip into the sprinkles as well.
As you finish with them, set the cookies on parchment paper to allow the chocolate to get hard.
Let the cookies sit for at least one hour before moving them or serving them, to allow the chocolate to set. (This is the hardest part!)
After the chocolate is set, serve, and Enjoy!
A Good Tip: White Chocolate Almond Bark is a bar of great melting chocolate. It has a better flavor than most of the melting chocolates and is easy to work with. If you find that you left your chocolate in the microwave too long, and it’s a little thick, don’t throw it away! Just add a few drops of sweetened condensed milk to the chocolate, and place it in the microwave for about 5 seconds, stirring it well. Keep adding a drop or two of the milk until the chocolate thins out, and is easily stirred.
You’ll find the White Chocolate Almond Bark on the baking aisle, typically in the chocolate chips section.
Easy Cookie Recipes
Once you make this St. Patrick’s Day Thumbprint cookies, your kids will love these cookie recipes too.
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St Patrick’s Day Recipes
Studies have shown that if you like this, you will also love the following recipes. I have pulled them together for you right here!
Lucky Charms Cupcakes
St. Patrick’s Day Thumbprint Cookies Recipe
St. Patrick’s Day Thumbprint Cookies
Ingredients
- 3 sticks of butter – softened
- 1 cup of sugar
- 1 teaspoon of Vanilla
- 3 1/2 cups of flour – sifted
- 1/4 teaspoon of salt
- 1 package of White Chocolate Almond Bark
- 1 can of Sweetened condensed milk – divided – see instructions
- 1 bottle of Green food coloring gel
- Assorted St. Patty's Day Sprinkles – we used green and white
Instructions
- In the mixing bowl of an electric mixer, blend the butter and sugar until light and fluffy.
- Add the vanilla and blend.
- In a separate bowl sift the flour and salt together, and add it to the mixing bowl with the butter mixture a little at a time until all the flour is added, and blended well.
- Roll the dough into 1 1/2 inch balls, and place them on a parchment-lined cookie sheet about an inch apart.
- When the cookie sheet is full, use your thumb or knuckle, and press a 'thumbprint' into the center of the cookies, making an indentation. Bake the cookies at 350 degrees for 20 to 25 minutes, or until the cookies start to turn golden brown.
- When the cookies are done, remove them to a wire rack to cool completely.
- When cookies are cool, melt 6 squares of the white chocolate almond bark, and 1/2 cup of sweetened condensed milk in the microwave on 15-second intervals, until it's smooth and creamy, stirring between intervals. (you may need to add a few more drops of the sweetened condensed milk if needed to make sure the white chocolate is smooth and creamy).
- Remove the melted chocolate from the microwave and add 1/2 a teaspoon of green food coloring gel. If the color is not bright enough, add a little more until the desired color is achieved.
- Fill the centers of the cookies with the green/white chocolate. When all the centers have been filled, place 2 squares of the white chocolate and 2 Tablespoons of sweetened condensed milk in the microwave, stopping every 15 seconds to stir the mixture, until it's smooth and creamy.
- Dip the bottoms of the cookies in the melted white chocolate, and immediately in the sprinkles. Set the cookies on parchment paper to let the chocolate set.
- Let the cookies sit for at least one hour before moving them or serving them, to allow the chocolate to set.
- After the chocolate is set, serve, and Enjoy!
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