White Chocolate Lemon Thumbprint Cookies
These easy White Chocolate Lemon Thumbprint Cookies are a favorite! These soft, flavorful cookies perfectly blend tangy lemon flavor with creamy sweet white chocolate filling to create a cookie perfect for holiday plates, DIY gifts, and cookie platters!
I’m a total sucker for chocolate.
Even though I’ll take chocolate in nearly any form at any time, white chocolate isn’t one that I normally turn to.
But I really like it in certain situations – like with fruity and tangy items.
I’ve been making more and more cookies lately. It’s the holiday season 😉
I knew I wanted to make some lemon thumbprint cookies. And the only thing I could think to fill these thumbprint cookies with is white chocolate!
Don’t let their mild-mannered appearance fool you. These cookies are easy to make but deliver a powerful tongue-pleasing sensation!
And they perfectly complement any other items on your dessert table or your cookie platter!
If you want more effortless and flavorful cookie recipes, try my Chocolate Raspberry Cookies (Easy Drop Cookie) or Easy Vanilla Crinkle Cookies.
White Chocolate Lemon Thumbprint Cookies Ingredients
- Lemon Cake Mix – any brand
- Eggs – room temperature
- Vegetable Oil – or canola oil
- Confectioner’s Sugar – same as powdered sugar
- White Chocolate Chips – or white candy melts
- Coconut Oil or Shortening – optional
How To Make White Chocolate Lemon Thumbprint Cookies
Step 1 – Preheat Oven And Prepare Cookie Sheets
Preheat the oven and prepare two baking sheets with parchment paper. Set to the side.
Step 2 – Mix Cookie Dough
Beat together the lemon cake mix, eggs and oil in a large bowl until thoroughly combined and smooth.
Step 3 – Make Cookie Dough Balls And Roll Them In Powdered Sugar
Put powdered sugar in a small bowl.
Portion out the lemon cookie dough with a scoop. Roll the dough balls in the powdered sugar until covered.
Step 4 – Bake Cookies
Place the dough balls on prepared baking sheets approximately 3 inches apart.
Bake cookies for 10 – 12 minutes until they become a light golden brown and start to spread.
Step 5 – Make The Indention On Each Cookie
Using a round bottom measuring spoon, make an indent in the top of the cookie and allow the cookie to cool.
Step 6 – Melt White Chocolate
While the cookies are cooling, melt the white chocolate chips in a microwave-safe bowl. Heat for 30 seconds, stir and reheat as necessary to melt the chocolate.
Step 7 – Fill Each Cookie With White Chocolate
Spoon 1/2 – 1 teaspoon of melted chocolate in the indent of the lemon thumbprint cookie.
Step 8
Allow filling to set and cool.
Enjoy your white chocolate lemon thumbprint cookies!
White Chocolate Lemon Thumbprint Cookies Recipe Notes And Tips
- If you feel the melted white chocolate is too thick or stiff to spoon into the cookie, add a small amount of coconut oil or shortening, as needed.
- If you feel the dough is not holding together well enough, place it in the refrigerator for 15 – 20 minutes before forming the dough balls.
- Easily double the recipe for cookie exchanges, family gatherings, or holiday parties.
- Colored candy melts can be used if that is your preference but I prefer the flavor the the chocolate chips.
Variations Of White Chocolate Lemon Thumbprint Cookies To Try
- Drizzle some of the melted white chocolate or powdered sugar icing over the top of the cookie for a little extra pizazz.
- This cookie is versatile and easy to change depending on the holiday or event. For instance, use a strawberry cake mix and pastel-colored candy melts for Easter or a red velvet cake mix and white chocolate chips for Valentine’s Day.
- Lemon curd would be an extra level of pucker power for the center of these cookies….just sayin’! 😉
- Drop a little raspberry jam in the center of the cookies. DELISH!
- Want a little added crunch? Toss in some chopped pecans, walnuts or macadamia nuts.
Make Them Gluten-Free
You can make these cookies gluten-free! Just replace the lemon cake mix with your favorite gluten-free version.
SAFETY NOTE: Always double-check that all ingredients (especially your white chocolate and powdered sugar) are gluten-free too!
White Chocolate Lemon Thumbprint Cookies FAQs
These tasty morsels will stay fresh in an air-tight container at room temperature for up to 4 – 5 days.
Yes! You can freeze the baked cookie before adding the white chocolate or freeze the dough balls. They will keep in the freezer for up to 2 – 3 months.
That is a great question! Room-temperature eggs will blend into the cake mix easier creating a much lighter and fluffier cookie.
More Mouthwatering and Enjoyable Desserts To Try
- Easy Cranberry Cheesecake Recipe (Graham Cracker Crust)
- Our Favorite Easy Cinnamon Coffee Cake Bundt Cake
- Ultra Easy Pumpkin Pie Bars Recipe (Shortbread Crust!)
- Easy Peach Dump Cake Recipe
- The Best Super Easy Raspberry Cheesecake Recipe
- Easy Grinch Crinkle Cookies (From Scratch)
Pin For Later!
White Chocolate Lemon Thumbprint Cookies
These easy White Chocolate Lemon Thumbprint Cookies are a favorite! They perfectly blend tangy lemon flavor with creamy sweet white chocolate filling to create a cookie perfect for holiday plates, DIY gifts, and cookie platters!
Ingredients
- 1 box Lemon Cake Mix
- 2 eggs
- 1/3 cup vegetable oil
- 1/3 cup confectioner's sugar
- 1 cup white chocolate chips
- 1 tsp coconut oil or shortening, optional
Instructions
Preheat oven to 350 degrees F.
Line two baking sheets with parchment paper or silicone baking mats. Set aside.
In a large bowl, beat the cake mix, eggs, and vegetable oil until smooth and completely combined, about 2 minutes.
Place the confectioner's sugar in a small bowl.
Use a 1 1/2 tablespoon cookie scoop to portion the cookie batter and roll the cookie dough balls in the confectioner's sugar until completely coated.
Place the coated cookie dough balls at least 3" apart on the prepared cookie sheets.
Bake for 10-12 minutes until lightly golden and spread out.
Use a teaspoon measuring spoon to press into the center of each cookie to create an indent and then cool for 5 minutes.
Meanwhile, place the white chocolate chips or squares in a microwave-safe bowl and heat in 30-second bursts, stirring well in between each heating to avoid burning the chocolate. Add in the coconut oil or shortening, if desired, if the chocolate is too stiff.
Portion out 1/2 teaspoon to 1 teaspoon of melted white chocolate into the indentation of each thumbprint cookie.
Allow the white chocolate filling in the cookies to set completely before storing in an airtight container.
