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Thumbprint Cookies for Valentine's Day
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Valentine Thumbprint Cookies

Servings: 36
Calories: 67kcal
Author: Jill


  • Parchment paper
  • Cookie sheets
  • Spatula's
  • Electric mixer
  • Small squeeze bottle - to drizzle chocolate


  • 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 bottle of Red food coloring gel - See link
  • 1 tube of Neon pink food coloring gel - See link
  • Assorted Valentines Sprinkles - we used red pink and white


  • 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.
  • Add the Red food coloring gel, starting with about 5 drops, and blend until the dough is all red.
  • If you want the dough a darker color, add another drop and blend, until the desired color is achieved.
  • Roll the dough into 1 1/2 inch balls, and place them on a Parchment lined cookie sheet about an inch apart.
  • Use your thumb to 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.
  • Place on a wire rack to cook completely.
  • When cookies are cool, melt 4 squares of the white chocolate almond bark,in the microwave on 15 second intervals, until it's smooth and creamy, stirring between intervals.
  • Fill the centers of the cookies with the white chocolate.
  • Dip the bottoms of the cookies in the melted white chocolate, and then immediately in the sprinkles.
  • Melt the rest of the white chocolate in the microwave on 15 second intervals, and stir between intervals.
  • Remove it from the microwave, and add 1 - 2 drops of the Neon pink gel food coloring to the white chocolate, and stir well.
  • Place the pink chocolate in a squeeze bottle with a tip, and squeeze heart shapes out on parchment paper to decorate the cookies.
  • Drizzle the remaining pink chocolate over the cookies as shown.
  • Let the cookies set for at least one hour before moving them or serving them, to allow the chocolate to set.


Serving: 36g | Calories: 67kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 17mg | Potassium: 13mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2IU | Calcium: 2mg | Iron: 1mg