Holidays Archives - A Classic Twist

Chocolate Ricotta Cake

Zainab Mansaray — Mon, 16 Mar 2026 10:00:00 +0000

This chocolate ricotta cake comes together in about an hour with just 10 minutes of prep time! Whole milk ricotta gives this cake a soft, tender, and moist crumb while cocoa powder and semi-sweet chocolate pack in a rich, chocolatey flavor. This single-layer chocolate cake can be served as-is or with a dollop of whipped cream and fresh berries. It’s perfect for satisfying your cake craving without the worry of assembling layers.

Hey there, and welcome back, friends.

You are in for a treat!

Sometimes you just want a simple chocolatey cake! No layers, no having to frost it, just simple but big on flavor!

I could make a huge list of reasons why you should make this chocolate ricotta cake immediately, but besides it being a simple cake that takes 10 minutes to prep, the number one reason you need to make it is that it’s the kind of recipe you need in your back pocket when the chocolate craving hits!

A good chocolate cake flavor comes from carefully selected ingredients. I like to use Dutch-process cocoa powder and a dark chocolate bar to create a deep, rich chocolate base.

It’s important to use Dutch process cocoa here, since the recipe’s leaveners are specifically balanced for it. Natural cocoa powder won’t react the same way and can affect both the texture and rise of the cake.

This is no ordinary chocolate cake; it’s one made with whole-milk ricotta, to be exact! I’ve been busy in the kitchen testing which kind of ricotta would give it a moist crumb, and whole milk ricotta consistently produced a richer flavor versus part-skim ricotta.

So I highly recommend using the full-fat version for the best results. The ricotta keeps the cake delicate and moist.

You can melt the chocolate and butter using a traditional double boiler as I do in the instructions, but if you’re short on time, the microwave works perfectly well. Add both ingredients to a microwave-safe bowl. Microwave in 15-20 second intervals, stirring between each, until fully melted.

You know I’m all about the flavor, and I’m always thinking of ways to add more. For an even more complex chocolate flavor, add a small amount of espresso powder. It makes a big difference. I tested the cake with and without the espresso powder. Both versions were delicious, but the espresso powder added depth and produced a more balanced chocolate flavor.

Let’s talk about baking pans because they make a big difference. You can use a 10-inch springform pan, but I do not recommend using an 8-inch pan as the batter will fill too much of the pan and cause issues with baking. If you are using a 10-inch pan, start checking for doneness around 30 to 35 minutes.

One easy way to tell if the cake is ready is to gently wiggle the pan. If the center still jiggles or wobbles, it needs a bit more time in the oven.

Sometimes life is busy, and we don’t have time or the energy to frost a whole cake. This cake is very forgiving. You can dress it up with a dollop of whipped cream and fresh berries for something a little more special.

This homemade chocolate cake is rich, moist, deeply chocolatey, and incredibly easy to pull together, which makes it one of those recipes I know you’ll come back to again and again.

Ingredients

all-purpose flour
Dutch process cocoa powder
espresso powder
baking powder
sea salt
semi-sweet baking chocolate, or dark chocolate
unsalted butter
a few large eggs
whole milk ricotta cheese
granulated sugar
vanilla extract
Optional for serving: whipped cream and fresh berries

How to Make Chocolate Ricotta Cake

Preheat the oven and grease the bottom and sides of a 9-inch springform pan with cooking spray, then line the bottom with a round of parchment paper.

Sift the flour, cocoa powder, espresso powder, baking powder, and salt together into a bowl, then set it aside.

Add the chocolate and butter to a double boiler and melt fully. Remove from the double boiler and whisk until smooth and homogenous.

Add the eggs, ricotta, sugar, and vanilla to the bowl of a stand mixer fitted with the paddle attachment. Mix on low to medium-low until fully combined and smooth. This takes about two minutes.

Mix in half of the flour and cocoa mixture on low until just incorporated. With the mixer running on low, slowly pour in the melted butter and chocolate mixture. Mix until just combined, then scrape the bottom of the bowl.

Return the mixer to low and add the remaining flour and cocoa mixture, mixing until just combined. The batter should be smooth and thick.

Pour the batter into the prepared pan and smooth out the top into an even layer. Bake on the center rack of the preheated oven for 40 to 50 minutes until a tester inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan on a wire rack for about 15 minutes before removing just the ring. Then, allow the cake to cool completely before serving.

Once cool, carefully separate the cake from the bottom of the pan and place it on a platter.

Serve slices with a dollop of whipped cream and a few fresh berries if desired.

How to Store

Store leftover chocolate cake in an airtight container and enjoy it within 2-3 days for the best flavor and texture.

More Chocolate Cake Recipes

What do you think of this delicious chocolate ricotta cake recipe? What would you serve with a slice of this? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Chocolate Ricotta Cake Recipe

Yield: 8-10 servings

Chocolate Ricotta Cake

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

1 ½ cups all-purpose flour
½ cup Dutch process cocoa powder
1 tablespoon espresso powder, optional
2 teaspoons baking powder
¾ teaspoon sea salt
4 ounces semi-sweet baking chocolate, or dark chocolate, roughly chopped
¾ cup unsalted butter
3 large eggs, at room temperature
1 ½ cups whole milk ricotta cheese, at room temperature
1 ½ cups granulated sugar
1 tablespoon vanilla extract
Optional for serving: whipped cream and fresh berries

Instructions

Preheat the oven to 350 degrees. Grease the bottom and sides of a 9-inch springform pan with cooking spray, then line the bottom with a round of parchment paper.
Sift together the flour, cocoa powder, espresso powder, baking powder, and salt into a bowl. Set aside.
Add the chocolate and butter to a double boiler and melt fully. Remove from the double boiler and whisk until smooth and homogenous.
Add the eggs, ricotta, sugar, and vanilla to the bowl of a stand mixer fitted with the paddle attachment. Mix on low to medium low until fully combined and smooth, about 1-2 minutes.
Mix in half of the flour and cocoa mixture on low until just incorporated. With the mixer running on low, slowly pour in the melted butter and chocolate mixture. Mix until just combined, then scrape the bottom of the bowl. Return the mixer to low and add the remaining flour and cocoa mixture, mixing until just combined. The batter should be smooth and thick.
Pour the batter into the prepared pan and smooth out the top into an even layer. Bake on the center rack of the preheated oven for 40 to 50 minutes until a tester inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan on a wire rack for 15-20 minutes before removing just the ring. Then, allow the cake to cool completely before serving.
Once cool, carefully separate the cake from the bottom of the pan and place it on a platter. Serve slices with a dollop of whipped cream and a few fresh berries if desired.

Notes

Store leftover cake in an airtight container and enjoy within 2-3 days for the best flavor and texture.
You can use a 10-inch springform pan, but I do not recommend using an 8-inch pan as the batter will fill too much of the pan and cause issues with baking. If you are using a 10-inch pan, start checking for doneness around 30 to 35 minutes.

Recipe Tips and Testing Notes

A quick way you can tell if the cake is fully baked or not is by giving the pan a gentle wiggle. If the center of the cake wobbles or jiggles, it’s not ready yet!
I tested the cake with and without the espresso powder. Both versions were delicious, but the espresso powder gave more depth of flavor and produced a more balanced chocolate flavor.
During testing, whole milk ricotta yielded richer results and a less crumbly texture than part-skim ricotta. I highly recommend using whole milk ricotta for the best flavor and texture.
Don’t skip out on sifting the dry ingredients! Cocoa powder and espresso powder tend to be lumpy, so sifting will result in a smoother batter.
You can use semi-sweet baking chocolate or 4 ounces of a dark chocolate bar here. I do not recommend using chocolate chips or bittersweet chocolate.
Make sure that your eggs and ricotta are at room temperature before making the cake batter. This will prevent the batter from seizing up once the melted butter and chocolate mixture are added and will allow the cake to bake and rise evenly in the oven.

Chocolate-Covered Coconut Easter Eggs

Zainab Mansaray — Mon, 02 Mar 2026 09:01:00 +0000

These no-bake chocolate-covered coconut eggs are the perfect treat for Easter! Shredded coconut, cream cheese, butter, and powdered sugar form the base of the filling. Ready with about 45 minutes of hands-on prep time, each egg is easily shaped by hand, then enveloped in a layer of rich, dark chocolate. A coating of colorful sprinkles is the perfect finishing touch.

Hey there, and welcome back, friends.

You are in for a sweet treat!

Coloring Easter eggs is a yearly tradition in my home. The boys always look forward to it. This year, we added a new tradition of making some homemade chocolate Easter eggs!

Who can resist some chocolate treats?

You know how much I love adding coconut to my treats, well, I just had to add some as a filling to these chocolate eggs. The filling is rich and creamy and oh so coconutty.

The coconut filling is easy to make. It’s a simple mix of shredded coconut, cream cheese, butter, and powdered sugar. After mixing it, it needs some time to firm up in the fridge, and then you mold it by hand into an egg shape.

If you’re busy leading up to Easter, and who isn’t these days, the coconut mixture can be kept in the fridge up to a week before being shaped.

If you really love coconut, try toasting the coconut flakes for even more flavor!!!

Then you finish making the eggs by melting some dark chocolate and coconut oil, and dipping the coconut egg filling into the melted chocolate.

For the best results, it’s important to use a good-quality chocolate bar or baking chocolate rather than chocolate chips. Chocolate chips contain stabilizers that prevent them from melting as smoothly. Using a 16-ounce bar of your favorite dark or semi-sweet chocolate gives you that beautiful, smooth finish that sets perfectly.

These chocolate Easter eggs are sure to disappear fast!!! Serve them as a treat or give them as a homemade gift.

Ingredients

cream cheese
unsalted butter
milk
unsweetened shredded coconut
sea salt
vanilla extract
powdered sugar
dark chocolate
coconut oil
sprinkles, optional

How to Make Chocolate-Covered Coconut Filled Easter Eggs

Begin by making the Easter egg filling. Start by adding the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low to medium speed until light and creamy, about two minutes. Scrape down the sides of the bowl.

With the mixer running on low, add the milk, shredded coconut, salt, and vanilla, mixing until well combined.

Next, add the powdered sugar slowly, about half a cup at a time, stopping to scrape down the bowl as needed. Mix until fully incorporated. It should look like thick cookie dough.

Use a one-ounce (about two tablespoons) scoop to portion out the coconut mixture and put it on a parchment-lined platter or baking sheet, and cover it with plastic wrap. Place it in the fridge to chill until firm, about 30 minutes to 1 hour.

Remove the chilled Easter egg filling, then use your hands to roll each portion into a ball.

Flatten each ball into a half-inch-thick disc, then shape it into an oval egg. Place the shaped coconut eggs back on the parchment-lined baking sheet or platter. Re-cover with plastic wrap, then put them in the freezer to firm up for at least fifteen minutes.

Melt the chocolate and coconut oil in a double boiler. Once the chocolate is completely smooth and fully melted, set a large piece of parchment on the counter next to the double boiler.

Remove the chilled egg filling from the freezer. Use a fork to dip the eggs into the melted chocolate until fully coated, allowing excess chocolate to drip off.

Carefully place the chocolate-covered eggs on the sheet of parchment, then immediately sprinkle some on top before the chocolate sets.

Repeat with the remaining eggs. Allow them to sit on the parchment until the chocolate is fully set, which takes about half an hour.

How to Store

Enjoy the eggs once the chocolate sets, or place them in the fridge in an airtight container to enjoy later. Make sure to eat them within a week for the best flavor.

Leftovers can also be frozen in an airtight container. Make sure to enjoy them within a month.

More Sweet Easter Recipes

Carrot Cake Cupcakes with Mascarpone Cream Cheese Frosting
Easter Chocolate Cupcakes
Easter Cookies with Buttercream Frosting
Easter Cake Pops
Lemon Easter Cookies

What do you think of this fun homemade Easter egg recipe? What would you serve with this snack? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Easter, friends!

Chocolate Coconut Easter Egg Recipe

Yield: 22

Chocolate-Covered Coconut Easter Eggs

These no-bake chocolate-covered coconut eggs are the perfect treat for Easter! Shredded coconut, cream cheese, butter, and powdered sugar form the base of the filling.

Prep Time 45 minutes

Additional Time 2 hours

Total Time 2 hours 45 minutes

Ingredients

4 ounces cream cheese, at room temperature
¼ cup unsalted butter, at room temperature
1 tablespoon milk, at room temperature
3 cups unsweetened shredded coconut
¼ teaspoon sea salt
1 1/2 teaspoons vanilla extract
3 ½ cups powdered sugar
16 ounces dark chocolate, roughly chopped
1 tablespoon coconut oil
Sprinkles, optional

Instructions

Add the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low to medium speed until light and creamy, about 2 minutes. Scrape down the sides of the bowl. With the mixer running on low, add the milk, shredded coconut, salt, and vanilla, mixing until well combined. Add the powdered sugar slowly, about ½ cup at a time, stopping to scrape down the bowl as needed. Mix until fully incorporated. It should look like thick cookie dough.
Use a 1-ounce (2 tablespoon) scoop to portion out the coconut mixture and put it on a parchment-lined platter or baking sheet, and cover it with plastic wrap. Place it in the fridge to chill until firm, about 30 minutes to 1 hour.
Remove the chilled dough, then use your hands to roll each portion into a ball. Flatten each ball into a ½-inch thick disc, then form into an oval egg shape. Place the shaped coconut eggs back on the parchment-lined baking sheet or platter. Re-cover with plastic wrap, then put them in the freezer to firm up for at least 15 minutes.
Melt the chocolate and coconut oil in a double boiler. Once the chocolate is completely smooth and fully melted, set a large piece of parchment on the counter next to the double boiler. Remove the eggs from the freezer. Use a fork to dip the eggs into the melted chocolate until fully coated, allowing excess chocolate to drip off. Carefully place the chocolate-covered eggs on the sheet of parchment, then immediately add some sprinkles to the top before the chocolate starts to set. Repeat with the remaining eggs. Allow them to sit on the parchment until the chocolate is fully set, about 20-30 minutes.
Enjoy the eggs once the chocolate sets, or place them in the fridge in an airtight container to enjoy later. Make sure to eat them within a week for the best flavor.

Notes

Since the coconut mixture is on the sweeter side, I found in testing that a dark chocolate coating yielded the most balanced flavor. If you don’t like dark chocolate, you can use an equal amount of milk or white chocolate instead!
This recipe calls for a lot of chocolate in order to ensure there’s plenty to dunk each egg into. You will have leftover melted chocolate so I recommend pouring it into a silicone mold to enjoy later or using it for a batch of bark paired with your favorite toppings.
Since the eggs are dipped in the chocolate straight from the freezer, the chocolate will start to set fairly quickly. I recommend having your sprinkles ready so that you can add them to each egg as soon as they are coated and placed on the parchment paper.
I prefer using a large fork to dunk the eggs in the chocolate and transfer them to the parchment. To eliminate the pooling of chocolate around the base of each egg, try to gently shake off any excess chocolate before transferring them to the parchment paper.
If you prefer a deeper, toasted coconut flavor, you can toast the coconut in the oven at 350 degrees or in a large skillet over medium heat until lightly golden. Keep an eye on it because it can burn very quickly! Make sure to allow the coconut to cool fully before using it in the recipe.
I found that a 1-ounce cookie scoop yielded the perfect-sized eggs. If you don’t have one, you can scoop up 2 tablespoon-sized portions of the coconut mixture at a time and mound them together before chilling in the fridge.
Leftovers can be frozen in an airtight container. Make sure to enjoy them within a month.
You’ll need at least half of a standard container of sprinkles for the eggs so keep that in mind!

FAQs

How long can I chill the coconut mixture? The portioned coconut mixture can be kept in the fridge up to a week before being shaped, then coated in chocolate. I recommend making sure it is tightly covered with plastic if you plan to store it that long, so that the coconut mixture does not begin to dry out.

Can I use chocolate chips instead of a chocolate bar? No, I do not recommend using chocolate chips here, as they tend to have stabilizers in them to retain their shape once heated. Use 16 ounces of your favorite dark chocolate bar or semi-sweet baking chocolate for the best results.

Chocolate Peppermint Whoopie Pies

Zainab Mansaray — Mon, 22 Dec 2025 02:06:48 +0000

These chocolate peppermint whoopie pies are the perfect holiday treat! Soft and tender rounds of cakey chocolate cookies are sandwiched with a festive white chocolate peppermint buttercream. Once assembled, the whoopie pies are rolled in crushed candy canes for a pop of color and minty crunch. Each bite offers a delightful blend of rich chocolate and cool mint with the unmistakable decadence of white chocolate.

If you’re looking for something a little unique to serve this holiday season, try these nostalgic chocolate peppermint whoppie pies. They’ll add an extra sentimental feeling and a lot of festive flavor!

If you’re a big peppermint fan, I also have these other peppermint recipes that are perfect for the holidays: Mini White Chocolate Peppermint Cheesecakes, Peppermint White Chocolate Cookies, Peppermint Mocha Cupcakes, Peppermint Mocha Brownies, No Bake Peppermint Mocha Pie, plus two pages of the best peppermint-flavored holiday snacks and desserts.

If you’ve never made homemade whoopie pies, they are extremely easy to make. You start by creating a cakey cookie base and sandwiching it together with a buttercream frosting.

I also have a whoopie pie recipe that is perfect for Fall, so make sure to bookmark these Pumpkin Whoopie Pies.

To turn ordinary whoopie pies into a holiday treat, I added just the right amount of peppermint extract to the buttercream, so it is festive without being overwhelming. I also added some white chocolate to add creaminess and sweetness. Plus, the white chocolate balances the rich chocolate cake pieces.

Then, to garnish the whoopie pies, they are rolled in crushed candy canes to add a bright red and white Christmas look. Plus, it gives them a bright peppermint pop when you first bite into them.

They’re the kind of treat that disappears quickly from dessert platters and cookie boxes, and they’ve become one of those recipes people ask for again and again.

Since I want you to have success making this recipe, you need to note that this recipe requires using Dutch-process cocoa instead of natural cocoa powder. The leaveners in the recipe are balanced specifically for it. Natural cocoa powder won’t react the same way and can throw off the texture, so Dutch-process is definitely the way to go for the right lift and tenderness.

You can save some time by making the white chocolate peppermint buttercream ahead of time. Just cover it well and chill it in the fridge until you’re ready to assemble. When it comes time to use it, let it sit out until it reaches room temperature again, then give it a quick whip, which takes about one to two minutes.

You can also make the whoopie pies ahead and freeze them. Make sure to wrap each individually in Saran Wrap and then place them in an airtight container. They’ll keep in the freezer for up to two to three months. When you’re ready to serve, just thaw them overnight in the fridge. They taste as fresh and festive as the day you made them.

These whimsical whoopie pies are everything you want in a holiday treat! I hope your family loves them as much as mine did!

Ingredients

unsalted butter
light brown sugar
an egg
vanilla extract & vanilla bean paste
all-purpose flour
Dutch process cocoa
sea salt
baking soda & baking powder
whole milk
sour cream
white baking chocolate or white chocolate bar
heavy cream
powdered sugar
peppermint extract
crushed peppermint candies or candy canes, optional

How to Make Chocolate Peppermint Whoopie Pies

Preheat the oven and line three large baking sheets with parchment paper.

Add the butter and the brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on low, gradually increasing to medium speed, until the mixture is creamy (about 2 minutes).

Scrape down the sides of the bowl, then add the egg and vanilla. Beat on medium speed for one minute.

Whisk together the flour, cocoa powder, salt, baking soda, and baking powder in a medium bowl.

In a separate, smaller bowl, whisk together the milk and sour cream.

With the mixer running on low, add about half of the dry ingredients to the bowl, mixing until just combined.

Then, add half of the milk and sour cream mixture, mixing until just combined. Scrape the bowl, then repeat with the remaining half of the dry ingredients, followed by the remaining wet ingredients.

Scrape down the bowl one last time, then beat until just combined and there’s no longer any pockets of dry ingredients remaining.

Use a 1-ounce (2 tablespoon) sized cookie scoop to scoop up portions of the batter, then place on the lined baking sheet at least 2 inches apart.

Bake each sheet separately in the preheated oven until the cookies are just set, which takes about 12-15 minutes.

Allow them to cool on the pans for ten minutes, then use a spatula to move them to a wire rack to cool completely before filling.

When the pies are cool, make the buttercream. Add the white chocolate and the heavy cream to a double boiler.

Melt the white chocolate fully, then remove from the heat. Set the white chocolate aside to cool down to room temperature for about 20-30 minutes. It’s ready when you hold your palm over it and don’t feel any residual heat. Make sure it’s not still warm, or it will melt the butter in the buttercream.

Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium until creamy, about one to two minutes. Scrape the sides of the bowl.

With the mixer on low, add the salt, then add the powdered sugar slowly, half a cup at a time.

Once all of the powdered sugar has been added, stir the cooled white chocolate, then add it to the bowl. Beat on low for about 30 seconds, then gradually work up to medium and mix until creamy and fully combined.

Scrape down the sides of the bowl, then add the vanilla bean paste and peppermint extract. Beat for a minute on medium until combined.

Pipe or spread the buttercream onto the flat side of half of the baked cookies, then sandwich with another and press gently to adhere. If you prefer, you can roll the sides of the pies in crushed peppermint candies or candy canes.

How to Store

Store the leftover whoopies pies in an airtight container in the fridge for 4-5 days. Before eating, I recommend removing them from the fridge and allowing them to sit at room temperature for about 15-20 minutes. This will allow them to soften.

You can also freeze the assembled whoopie pies for up to 2-3 months. I recommend wrapping each one individually in plastic wrap and then storing it in a freezer-safe, airtight container. Thaw them overnight in the fridge.

More Fun Holiday Recipes

What do you think of this festive Whoopie pie recipe? What would you serve with these treats? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy holiday baking, friends!

Chocolate Peppermint Whoopie Pie Recipe

Yield: 14 whoopie pies

Chocolate Peppermint Whoopie Pies

These chocolate peppermint whoopie pies are the perfect holiday treat! Soft and tender rounds of cakey chocolate cookies are sandwiched with a festive white chocolate peppermint buttercream. Each bite offers a delightful blend of rich chocolate and cool mint with the unmistakable decadence of white chocolate.

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Ingredients

For the chocolate cookies

½ cup unsalted butter, at room temperature
1 cup light brown sugar, packed
1 egg, at room temperature
1 ½ teaspoons vanilla extract
2 ¼ cups all-purpose flour
½ cup Dutch process cocoa, sifted
½ teaspoon sea salt
½ teaspoon baking soda
1 teaspoon baking powder
¾ cup whole milk, at room temperature
¼ cup sour cream, at room temperature

For the white chocolate peppermint buttercream filling

6 ounces white baking chocolate or white chocolate bar, roughly chopped
3 tablespoons heavy cream
1 cup unsalted butter, at room temperature
⅛ teaspoon salt
2 cups powdered sugar, sifted
1 ½ teaspoons vanilla bean paste
1/2 teaspoon peppermint extract
Crushed peppermint candies or candy canes, optional for decorating

Instructions

Preheat the oven to 350 degrees and line three large baking sheets with parchment paper.
Add the butter and the brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on low, working up to medium, until the mixture is creamy (about 2 minutes). Scrape down the sides of the bowl, then add the egg and vanilla. Beat on medium speed for 1 minute.
Whisk together the flour, cocoa powder salt, baking soda, and baking powder in a medium bowl. In a separate smaller bowl, whisk together the milk and sour cream.
With the mixer running on low, add about 1/2 of the dry ingredients to the bowl, mixing until just combined. Then, add half of the milk/sour cream mixture, mixing until just combined. Scrape the bowl, then repeat with the remaining half of the dry ingredients, followed by the remaining wet ingredients. Scrape down the bowl one last time then beat until just combined and there’s no longer any pockets of dry ingredients remaining.
Use a 1-ounce (2 tablespoon) sized cookie scoop to scoop up portions of the batter then place on the lined baking sheet at least 2 inches apart. Bake each sheet separately in the preheated oven for 12-15 minutes until the cookies are just set. Allow them to cool on the pans for 10 minutes, then use a spatula to move them to a wire rack to cool completely before filling.
When pies are cool, make the buttercream. Add the white chocolate and the heavy cream to a double boiler. Melt the white chocolate fully, then remove from the heat. Set the white chocolate aside to cool down to room temperature for about 20-30 minutes. It’s ready when you hold your palm over it and don’t feel any residual heat. Make sure it’s not still warm or it will melt the butter in the buttercream.
Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium until creamy, about 1-2 minutes. Scrape the sides of the bowl. With the mixer on low, add the salt then add the powdered sugar slowly ½ cup at a time. Once all of the powdered sugar has been added, stir the cooled white chocolate then add it to the bowl. Beat on low for about 30 seconds then gradually work up to medium and mix until creamy and fully combined. Scrape down the sides of the bowl, then add the vanilla bean paste and peppermint extract. Beat for 1 minute on medium until combined.
Pipe or spread the buttercream onto the flat side of half of the baked cookies, then sandwich with another and press gently to adhere. If you prefer, you can roll the sides of the pies in crushed peppermint candies or candy canes.
Enjoy immediately or place in the fridge in an airtight until ready to enjoy. Enjoy within 4-5 days.

Notes

To enjoy leftovers, I recommend removing them from the fridge and allowing them to sit at room temperature for about 15-20 minutes. This will allow them to soften.
With a 1-ounce scoop, the recipe yields exactly 28 cookies, which is 14 assembled pies.
You can make your own crushed peppermints or candy canes by adding them to a food processor fitted with the S blade, then pulsing several times until broken into small pieces.

FAQs

Can I use natural cocoa powder in the recipe? No, I do not recommend using natural cocoa powder, as the amount of leaveners in the recipe is formulated based on using a Dutch process cocoa powder.

Can I chill the buttercream once it’s made? Yes, you can cover and chill the buttercream once it’s made. When you’re ready to use it, allow it to come to room temperature, then beat it for 1-2 minutes.

Can I freeze assembled whoopie pies? Yes, assembled whoopie pies can be frozen for 2-3 months. I recommend wrapping each one individually in plastic wrap and then storing it in a freezer-safe, airtight container. Thaw them overnight in the fridge.

Mini Pavlovas with Cranberry Curd

Zainab Mansaray — Tue, 16 Dec 2025 11:00:00 +0000

These mini pavlovas with cranberry curd are a festive, showstopping dessert! Once the mini pavlovas are baked and cooled, they’re topped with a dollop of sweet-tart cranberry curd, sliced oranges, and pomegranate. Each bite of sweet, marshmallow-y meringue is punctuated by the sharpness of the curd for the perfect balance of flavors.

These mini pavlovas with cranberry curd are truly a stunning dessert that steals the spotlight. They’re light and airy and bursting with holiday flavor! It’s the kind of dessert that elevates any holiday table.

But I have to let you in on a little secret; they’re extremely easy to make. I know they might look a little intimidating, but they’re an approachable dessert.

Even if you mess up a little and they end up cracked, which happens to the best of us, it’s easy to cover up with cranberry curd.

Let’s talk about pavlovas and why I love them! If you’ve never had one, they are a little crisp on the outside but have a marshmallow-like center. Then you add flavor by topping them with a curd. Since it’s the holiday season, a cranberry curd is perfect.

I have a few pavlova recipes on the blog that are great for enjoying year-round: Rosewater Pavlova with Strawberries and Pistachio, Chocolate Pavlova with Strawberries and Cream, and Raspberry Swirl Pavlova with Pomegranates.

Usually, pavlova is made as a large pavlova that you cut slices out of, but I felt it was easier to serve as mini pavlovas.

Since this dessert is a showstopper, it requires elevated garnishes to complement the cranberry curd. Slices of citrus and jewel-like pomegranate seeds take it up a notch.

The tartness of the cranberry curd contrasts with the sweetness of the pavlova. It’s a dessert that feels light after a hearty meal.

If you’ve never made a pavlova, there are a few tips you need to follow for the best results. Since pavlovas are meringues, I use cornstarch to stabilize the whipped egg whites. It’s important not to skip or substitute this ingredient.

It’s also important to slowly add the sugar to the egg whites. Just like we usually slowly add flour to a recipe, by slowly adding the sugar, while the egg whites are whipping, it gives the sugar time to fully dissolve, so you end up with a glossy meringue instead of a grainy or gritty meringue.

This is a dessert you can make ahead of time. Pavlovas can be stored in an airtight container in a cool, dry place for up to 2 days, but they must be stored plain, without the curd. You can also freeze them for up to one month. The cranberry curd can be made up to one week in advance.

Not only is this a stunning holiday dessert for when you want to make something extra special, but it’s easy to make ahead so you can focus on your Christmas dinner and guests.

Ingredients

fresh cranberries
orange juice
granulated sugar
a few eggs
unsalted butter
vanilla bean paste
cornstarch
cream of tartar
optional garnishes like orange slices, pomegranate arils, & rosemary sprigs

How to Make Mini Pavlovas

Make the cranberry curd first. Add the cranberries, orange juice, and sugar to a large saucepan or pot. Set the pan over medium-high heat. Bring the mixture to a boil, stirring every minute or so.

Once the mixture comes to a boil, reduce the heat to medium and let the mixture simmer for about five minutes until most of the cranberries have burst and it is starting to look saucy.

Remove the pan from the heat and allow the cranberry mixture to cool for 15 minutes before adding it to a blender. Blend well until completely smooth.

Rinse out the pan, then pour the blended cranberry mixture back into it. Whisk in the egg yolks, then set the pan over medium heat.

Whisk continuously until the curd thickens and coats the back of a spoon, about 5-8 minutes.

Remove from the heat, then whisk in the butter and vanilla bean paste until the butter has melted completely and is fully incorporated.

To ensure the curd is smooth, pass it through a fine mesh sieve, pressing as necessary with a spoon or silicone spoonula. Allow the sieved curd to cool down at room temperature for 30 minutes, then transfer it to the fridge to cool for 4-6 hours. The curd can be made up to 4 or 5 days in advance as needed.

Preheat the oven and line a large baking sheet with parchment paper.

Draw six 3 ½-inch circles onto the parchment spaced at least 1-inch apart. This will help with forming the pavlovas later on. Flip the parchment over so that the circles you drew are facing down towards the surface of the baking sheet.

Add the granulated sugar to a food processor and pulse a few times. Pour the sugar into a small bowl and whisk in the cornstarch. Set aside.

Pour some vinegar onto a paper towel, then use it to wipe out the bowl of your stand mixer and the whisk attachment very well in order to ensure there’s no oily residue.

Add the room temperature egg whites to the bowl along with the cream of tartar. Beat with the whisk attachment, beginning on low and working up to high, until soft peaks form (about 2-3 minutes).

With the mixer running on high, add the vanilla bean paste, then add the sugar and cornstarch mixture gradually, a tablespoon at a time.

Once all of the sugar has been added, continue beating until the egg whites are very glossy and reach stiff peaks.

Divide the meringue into six mounds on the lined baking sheet using the circles as a guide.

Use two spoons to shape the mounds, then use the back of one of the spoons to create a shallow indentation on the top of each mound.

Bake the mini pavlovas in the preheated oven for an hour. After an hour, turn off the oven but leave the pavlovas in it and do not open the door. Allow them to cool completely in the oven without opening the door, ideally overnight or for at least three hours.

When meringues have completely cooled, gently remove them from the parchment with a thin, flexible spatula, then place them on a platter or individual plates.

Fill the tops with cranberry curd, then decorate with orange slices, pomegranate arils, and rosemary sprigs if desired.

How to Store

Once the meringues are assembled, they are best enjoyed right away as they will soften and absorb the moisture from the curd and fruit. Unassembled meringues store best in an airtight container in a cool, dry place for up to 2 days. Or, they can be kept in an airtight container in the freezer (separated with pieces of parchment paper) for up to 1 month. Refrigerated leftover cranberry curd should be enjoyed within 1 week.

More Cranberry Dessert Recipes

What do you think of this festive pavlova recipe? What would you serve with this dessert? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy holiday baking, friends!

Mini Pavlova Recipe

Yield: 6

Mini Pavlovas with Cranberry Curd

Prep Time 45 minutes

Cook Time 1 hour

Cooling Time 6 hours

Total Time 7 hours 45 minutes

Ingredients

For the cranberry curd

1 12-ounce bag fresh cranberries
¾ cup orange juice
¾ cup granulated sugar
3 egg yolks, from 3 large eggs
2 tablespoons unsalted butter
1 teaspoon vanilla bean paste
Orange slices, optional for garnish
Pomegranate arils, optional for garnish
Rosemary sprigs, optional for garnish

For the mini pavlovas

⅔ cup granulated sugar
2 teaspoons cornstarch
4 egg whites from 4 large eggs, at room temperature
½ teaspoon cream of tartar
1 teaspoon vanilla bean paste

Instructions

Make the cranberry curd first. Add the cranberries, orange juice, and sugar to a large saucepan or pot. Set the pan over medium-high heat. Bring the mixture to a boil, stirring every minute or so. Once the mixture comes to a boil, reduce the heat to medium and let the mixture simmer for about 5-8 minutes until most of the cranberries have burst and it is starting to look saucy. Remove the pan from the heat and allow the cranberry mixture to cool for 15 minutes before adding to a blender. Blend well until completely smooth.
Rinse out the pan then pour the blended cranberry mixture back into it. Whisk in the egg yolks then set the pan over medium heat. Whisk continuously until the curd thickens and coats the back of a spoon, about 5-8 minutes. Remove from the heat then whisk in the butter and vanilla bean paste until the butter has melted completely and is fully incorporated.
To ensure the curd is smooth, pass it through a fine mesh sieve, pressing as necessary with a spoon or silicone spoonula. Allow the sieved curd to cool down at room temperature for 30 minutes, then transfer it to the fridge to cool for 4-6 hours. The curd can be made up to 4 or 5 days in advance as needed.
Preheat the oven to 225 degrees. Line a large baking sheet with parchment paper. Draw six 3 ½-inch circles onto the parchment spaced at least 1-inch apart. This will help with forming the pavlovas later on. Flip the parchment over so that the circles you drew are facing down towards the surface of the baking sheet.
Add the granulated sugar to a food processor and pulse 3-4 times. Pour the sugar into a small bowl and whisk in the cornstarch. Set aside.
Pour some vinegar onto a paper towel then use it to wipe out the bowl of your stand mixer and the whisk attachment very well in order to ensure there’s no oily residue. Add the room temperature egg whites to the bowl along with the cream of tartar. Beat with the whisk attachment, beginning on low and working up to high, until soft peaks form (about 2-3 minutes). With the mixer running on high, add the vanilla bean paste, then add the sugar and cornstarch mixture gradually 1 tablespoon at a time. Once all of the sugar has been added, continue beating until the egg whites are very glossy and they reach stiff peaks.
Divide the meringue into 6 mounds on the lined baking sheet using the circles as a guide. Use two spoons to shape the mounds then use the back of one of the spoons to create a shallow indention on the top of each mound.
Bake the mini pavlovas in the preheated oven for 1 hour. After 1 hour, turn off the oven but leave the pavlovas in it and do not open the door. Allow them to cool completely in the oven without opening the door, ideally overnight or for at least 3 hours.
When meringues have completely cooled, gently remove them from the parchment with a thin, flexible spatula then place them on a platter or individual plates. Fill the tops with cranberry curd then decorate with orange slices, pomegranate arils, and rosemary sprigs if desired.

Notes

Once the meringues are assembled, they are best enjoyed right away as they will soften and absorb the moisture from the curd and fruit. Unassembled meringues store best in an airtight container in a cool, dry place for up to 2 days. Or, they can be kept in an airtight container in the freezer (separated with pieces of parchment paper) for up to 1 month. Refrigerated leftover cranberry curd should be enjoyed within 1 week.
You’ll need a total of 4 large eggs for the recipe: 4 egg whites will go into the pavlovas, while 3 of the egg yolks will go into the curd. The remaining egg yolk can be refrigerated and used in another recipe.

FAQs

Do I need to add the cornstarch? Yes, the cornstarch is vital in stabilizing the egg whites and helps to reduce the chance of the meringues weeping. I do not recommend omitting it or substituting in a different ingredient.

Can I add the sugar all at once? No, I do not recommend adding it all at once. Adding it gradually, one tablespoon at a time, allows it to dissolve more easily into the egg whites and prevents a grainy-textured meringue.

What if my pavlovas crack? It’s most likely due to them cooling down too fast, which is why I recommend allowing them to cool down completely in the oven. Whether they crack or not, they will still be delicious!

Frosted Sugar Cookie Bars

Zainab Mansaray — Tue, 09 Dec 2025 11:00:00 +0000

These frosted sugar cookie bars are soft and chewy and require just 15 minutes of prep time! The sugar cookie dough base is pressed into a pan and baked until just set to ensure the perfect texture. Once cool, the bars are slathered with a vanilla cream cheese frosting and decorated with festive sprinkles. Enjoy these sugar cookie bars as part of a holiday spread or any time you’re craving a delicious and easy sweet treat.

Hey there, and welcome back, friends.

You are in for a sweet holiday treat!

If you love classic sugar cookies but want something quick, easy, and perfect for sharing, these sugar cookie bars with frosting are going to be your new go-to treat. Plus, they require no cookie cutters!

You can’t beat a snack that comes together with just 15 minutes of prep time, making them ideal for busy days. Our time over the holidays is precious, so let’s save some time where we can.

Enjoying my favorite cookie recipes in bar form is something I have shared on the blog many times over the years. Give these festive Frosted Gingerbread Bars and Browned Butter Eggnog Cookie Bars a try.

I have a few other cookie bars that are equally delicious but not holiday-themed like these S’mores Cookie Bars, Chocolate Bar Cookie Bars, Salted Caramel Twix Cookie Bars, and Salted Caramel Chocolate Chip Cookie Bars that are great all year-round.

The base of these bars is a simple sugar cookie dough that gets pressed directly into a baking pan, which means no rolling, no shaping, and absolutely no cookie cutters required! There’s so much to love about this recipe!!!

The cookie dough is buttery, soft, and lightly sweet. The bars are tender and chewy instead of dry or cakey.

The recipe is practical to make since there’s no need to chill the dough before baking. You can mix the dough, press it into the pan, and pop it straight into the oven. It’s perfect if you want to let your little ones help you.

Let’s talk about the frosting!!! Sugar cookie bars need a great frosting. For this recipe, I used a cream cheese-based one that is sweet and tangy. Of course, I slathered the bars with a generous layer of the frosting.

To make these sugar cookie bars perfect for the holiday season, I sprinkled them with a handful of festive sprinkles, but if you’re making them any other time of the year, use your favorite sprinkles.

I almost forgot, you can make these bars ahead of time. Once the bars are baked and cooled, you can freeze the unfrosted bars for up to two months, which is incredibly helpful during the holiday season and for adding to holiday gift boxes.

Thaw the bars in the fridge, then frost, slice, and serve. Just let them thaw in the fridge, then spread on the frosting, slice them into squares, and serve. They taste freshly baked, even after time in the freezer.

Ingredients

all-purpose flour
cornstarch
salt
unsalted butter
granulated sugar
light brown sugar
a large egg
vanilla extract
some milk
cream cheese
vanilla extract
a pinch of salt
powdered sugar
sprinkles

How to Make Sugar Cookie Bars

Preheat the oven to 350 degrees. Lightly grease and line a baking pan on all sides with parchment paper. To keep the parchment paper in place, you can attach a binder clip to each side of the pan.

Add the flour, cornstarch, and salt to a medium bowl and whisk to combine. Set aside.

Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for a minute, then scrape down the sides of the bowl.

Add the granulated sugar and brown sugar. Beat for a few minutes on medium until creamy.

Beat in the egg, vanilla, and milk until combined. Scrape down the sides of the bowl, then add the dry ingredients.

Mix on low until the dough comes together. It should be fairly soft and will not ball up around the paddle.

Scoop the dough into the lined baking pan and spread it into an even layer. It’s more important to spread it into an even layer than to smooth the top of the surface since it will be covered with frosting. If you’re using binder clips to hold the parchment in place, you can remove them at this point.

Bake the bars on the center rack of the preheated oven for just under half an hour, until the edges are lightly golden and the center is just set. Remove the bars from the oven and place the pan on a wire cooling rack. Allow the bars to cool completely before frosting.

Once the bars are cool, add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment.

Beat on medium until creamy, for about two minutes.

Scrape down the sides, then add the vanilla, salt, and about half of the powdered sugar. Beat on low, gradually working up to medium until the powdered sugar has been fully incorporated.

Scrape down the sides of the bowl once more, then add the remaining powdered sugar. Beat on low, gradually working up to medium until you have a light and fluffy frosting.

Use the parchment to remove the cookies from the baking pan. Spread the frosting over the top of the bars in an even layer with a palette knife.

Decorate the top with sprinkles, then slice into sixteen equal squares and serve.

How to Store

Leftovers store best in an airtight container in the fridge. Enjoy cold, or let them sit at room temperature for 15-20 minutes before eating.

More Holiday Cookie Recipes

What do you think of this amazing sugar cookie bar recipe? What would you serve with these bars? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy holiday baking, friends!

Frosted Sugar Cookie Bar Recipe

Yield: 16 bars

Frosted Sugar Cookie Bars

These frosted sugar cookie bars are soft and chewy and require just 15 minutes of prep time! Enjoy these sugar cookie bars as part of a holiday spread or any time you’re craving a delicious and easy sweet treat.

Prep Time 15 minutes

Cook Time 27 minutes

Additional Time 2 hours

Total Time 2 hours 42 minutes

Ingredients

For the bars:
1 ½ cups all-purpose flour
1 tablespoon cornstarch
½ teaspoon salt
½ cup unsalted butter, softened
½ cup granulated sugar
¼ cup light brown sugar, packed
1 large egg, at room temperature
1 ½ teaspoons vanilla extract
1 tablespoon milk, at room temperature
For the frosting:
½ cup unsalted butter, softened
¼ cup (2 ounces) cream cheese, softened
1 ½ teaspoons vanilla extract
1 pinch salt
1 ½ cups powdered sugar, sifted
Sprinkles

Instructions

Preheat the oven to 350 degrees. Lightly grease and line an 8x8-inch baking pan on all sides with parchment paper. To keep the parchment paper in place, you can attach a binder clip to each side of the pan.
Add the flour, cornstarch, and salt to a medium bowl and whisk to combine. Set aside.
Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1 minute, then scrape down the sides of the bowl and add the granulated sugar and brown sugar. Beat for 1-2 minutes on medium until creamy. Beat in the egg, vanilla, and milk until combined. Scrape down the sides of the bowl then add the dry ingredients. Mix on low until the dough comes together. It should be fairly soft and will not ball up around the paddle.
Scoop the dough into the lined baking pan and spread it into an even layer. It’s more important to spread it into an even layer than to smooth the top of the surface since it will be covered with frosting. If you’re using binder clips to hold the parchment in place, you can remove them at this point.
Bake the bars on the center rack of the preheated oven for 23-27 minutes until the edges are lightly golden and the center is just set. Remove the bars from the oven and place the pan on a wire cooling rack. Allow the bars to cool completely before frosting.
Once the bars are cool, add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium until creamy, about 1-2 minutes. Scrape down the sides, then add the vanilla, salt, and about half of the powdered sugar. Beat on low, gradually working up to medium until the powdered sugar has been fully incorporated. Scrape down the sides of the bowl once more, then add the remaining powdered sugar. Beat on low, gradually working up to medium until you have a light and fluffy frosting.
Use the parchment to remove the cookies from the baking pan. Spread the frosting over the top of the bars in an even layer with a palette knife. Decorate the top with sprinkles, then slice into 16 equal squares and serve.
Leftovers store best in an airtight container in the fridge. Enjoy cold or allow them to sit out at room temperature for 15-20 minutes before eating.

Notes

FAQs

Can I bake the bars in a larger 9-inch pan? I do not recommend using a larger pan because the bars will be too thin.

Do I need to chill the dough before baking? Nope! There is no need to chill the dough before baking the bars.

Can I freeze the bars? Once the bars are baked and cooled, you can freeze the unfrosted bars for up to 2 months. Thaw the bars in the fridge, then frost, slice, and serve.

Recipe Tips

The easiest way to spread the cookie dough into an even layer is to place plastic wrap over the surface and press it down. Remove the plastic wrap, then level out the surface with an offset spatula.
To get clean, even slices, place the frosted bars in the fridge for 15-20 minutes to allow the frosting to firm up. Then, use a sharp knife to slice the bars, wiping off the blade in between each cut.
In order to ensure the soft and slightly chewy texture of the bars, bake them just long enough for the edges to turn lightly golden brown. This will take between 23-27 minutes, depending on your oven and baking pan.
Make sure the bars are completely cool before you frost them, or the frosting will melt.

Gingerbread Thumbprint Cookies

Zainab Mansaray — Thu, 04 Dec 2025 11:02:00 +0000

With soft, chewy insides and a smooth vanilla bean white chocolate filling, these gingerbread thumbprint cookies are ideal for holiday baking! Molasses, cinnamon, ginger, and cloves yield a classic and bold gingerbread flavor that pairs well with the sweet white chocolate.

You are in for a holiday treat!

If you love classic gingerbread cookies over the holidays, I just know you will love these gingerbread thumbprint cookies! They have already earned a spot in my holiday cookies that I bake every year. They would be perfect in Christmas cookie boxes, too!

These cookies are a little addictive! Let me tell you why I can’t get enough of them. The outside has a crispy texture thanks to the turbinado sugar, but the inside of the cookie remains soft and perfectly chewy.

The white chocolate filling adds a little bit of a luxurious feel because you can see specks of vanilla in the white chocolate. White chocolate complements gingerbread so well.

A classic gingerbread cookie always starts with molasses, then you add warm spices like ginger, cinnamon, cloves, & nutmeg. These cookies are sweetened with brown sugar instead of white sugar, which adds a nice depth of flavor.

The secret to these cookies keeping their thumbprint shape is to pre-chill them! To keep the thumbprint shape and prevent spreading, the cookie dough is scooped and then chilled before baking. Rolling the chilled dough in turbinado sugar lends a beautiful sparkle and delicious crunch!

I always use a small measuring spoon to create the perfect thumbprint indent.

What’s nice about this recipe is that you can make the dough up to two days in advance. This is so helpful during the holidays, given our busy schedules.

Don’t skip rolling the dough in turbinado sugar. It adds this irresistible crunch and makes the cookies look extra sparkly. You can use castor sugar instead if you don’t have any turbinado on hand.

I chose white chocolate as the filling for these cookies. I felt they needed a little extra vanilla flavor to make them pop. I used vanilla bean paste instead of vanilla extract because extract can make the chocolate seize. Plus, the tiny flecks of real vanilla bean give the filling a beautiful look that feels both rustic and elegant.

I hope you try out these cookies this holiday season. I know you won’t be disappointed!

Ingredients

all-purpose flour
warm spices like ground ginger, cinnamon, cloves, & nutmeg
sea salt
unsalted butter
brown sugar
unsulphured molasses
a large egg
turbinado sugar
heavy cream
white chocolate chips
vanilla bean paste

How to Make Gingerbread Thumbprint Cookies

Clear out some room in your fridge for a large plate, platter, or baking sheet. Whisk the flour, spices, and salt together in a large bowl until combined.

Beat the softened butter and brown sugar on medium speed in a stand mixer fitted with the paddle attachment until creamy, for a few minutes.

Add the molasses and the egg and beat on medium speed until smooth, scraping the bottom and sides of the bowl as needed.

With the mixer on low, slowly add the flour mixture about half a cup at a time, mixing until the dough is smooth and beginning to clump around the paddle. Stop and scrape the sides of the bowl as needed during mixing.

Scoop up portions of the dough with a 1.5 tablespoon (0.75-ounce) cookie scoop, then place on a parchment-lined plate, platter, or baking sheet. Cover the dough loosely with plastic wrap and chill for about two hours until completely firm.

After chilling the dough, preheat the oven and line two large baking sheets with parchment paper. Place the turbinado sugar on a plate or in a wide, shallow bowl.

Roll each portion of dough into a ball, then roll it in the turbinado sugar. Place the cookies on the lined sheet about two inches apart.

Use the back side of a rounded teaspoon measuring spoon to create the thumbprint indentation in the middle of each cookie, pressing gently.

Bake the cookies in batches (i.e., one baking sheet at a time) for twelve minutes or until just set but still soft.

As soon as the cookies come out of the oven, reinforce the thumbprint indentation gently as needed with the back of the teaspoon. Allow the cookies to cool on the baking sheet for about fifteen minutes, then move to a wire cooling rack to cool completely before filling.

Once the cookies have cooled, add the cream and white chocolate chips to a double boiler. Stir until fully melted and smooth, then stir in the vanilla bean paste.

Remove from the heat and carefully fill the thumbprint of each cookie with the melted white chocolate using a spoon.

Allow the white chocolate filling to set fully, which takes about an hour, before serving or storing in an airtight container.

How to Store

Keep the homemade thumbprint cookies in an airtight container at room temperature for up to 5 days.

More Holiday Cookie Recipes

What do you think of this amazing gingerbread cookie recipe? What would you serve with these cookies? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy holiday baking, friends!

Gingerbread Thumbprint Cookie Recipe

Yield: 24 cookies

Gingerbread Thumbprint Cookies

Prep Time 35 minutes

Cook Time 24 minutes

Total Time 59 minutes

Ingredients

2 ½ cups all-purpose flour
1 ½ teaspoons ground ginger
1 ½ teaspoons ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ teaspoon sea salt
½ cup unsalted butter, softened
½ cup + 2 tablespoons brown sugar, packed
¼ cup + 2 tablespoons unsulphured molasses
1 large egg, at room temperature
½ cup turbinado sugar, for rolling
3 tablespoons heavy cream
1 cup white chocolate chips
1 teaspoon vanilla bean paste

Instructions

Clear out some room in your fridge for a large plate, platter, or baking sheet. Whisk the flour, spices, and salt together in a large bowl until combined.
Beat the softened butter and brown sugar on medium speed in a stand mixer fitted with the paddle attachment until creamy, about 2 minutes. Add the molasses and the egg and beat on medium speed until smooth, scraping the bottom and sides of the bowl as needed. With the mixer on low, slowly add the flour mixture about ½ cup at a time, mixing until the dough is smooth and beginning to clump around the paddle. Stop and scrape the sides of the bowl as needed during mixing.
Scoop up portions of the dough with a 1.5 tablespoon (0.75-ounce) cookie scoop, then place on a parchment-lined plate, platter, or baking sheet. Cover the dough loosely with plastic wrap and chill for 1 ½ - 2 hours until completely firm.
After chilling, preheat the oven to 350 degrees and line two large baking sheets with parchment paper. Place the turbinado sugar on a plate or in a wide, shallow bowl.
Roll each portion of dough into a ball, then roll it in the turbinado sugar. Place the cookies on the lined sheet about 2 inches apart. Use the back side of a rounded teaspoon measuring spoon to create the thumbprint indentation in the middle of each cookie, pressing gently.
Bake the cookies in batches (i.e., one baking sheet at a time) for 8-12 minutes or until just set but still soft. As soon as the cookies come out of the oven, reinforce the thumbprint indentation gently as needed with the back of the teaspoon. Allow the cookies to cool on the baking sheet for 10-15 minutes, then move to a wire cooling rack to cool completely before filling.
Once the cookies have cooled, add the cream and white chocolate chips to a double boiler. Stir until fully melted and smooth, then stir in the vanilla bean paste. Remove from the heat and carefully fill the thumbprint of each cookie with the melted white chocolate using a spoon. Allow the white chocolate filling to set fully, about 1 hour, before serving or storing in an airtight container. Keep the cookies in an airtight container at room temperature for up to 5 days.

Notes

A 1.5 tablespoon (0.75-ounce) cookie scoop will yield uniform cookies and is ideal for pairing with the teaspoon measuring spoon for the thumbprint indentation.
Make sure to use unsulphured molasses, NOT blackstrap molasses, as the flavor will be too overpowering.
To make a double boiler, nest a heat-safe bowl over a small pot of simmering water. The bottom of the bowl should not touch the surface of the water.
During testing, I ended up preferring the batch rolled in turbinado sugar over the one rolled in granulated sugar. It produces a prettier, sparkly texture and delicious crunch that pairs well with the chewy texture of the cookies.
You need to avoid cracks when creating the thumbprint in the cookie dough, as the filling will leak out. In order to avoid cracks, make sure to roll the dough in your hands to warm it slightly, then press down gently and evenly with the teaspoon. If cracks appear, re-roll the dough in your hands, then try again.
The cookie dough is scooped and portioned before being chilled. In testing, this proved ideal since the dough is very hard to scoop once chilled!
Resist the urge to overbake the cookies! Due to the combination of molasses and brown sugar, if you overbake them, they will be very crisp once they cool. Baking them until they are just set and still soft (8-12 minutes) means that they will firm up as they cool and have a crisp exterior with a chewy and soft interior.

FAQ's

How far ahead can I make the cookie dough? You can make it up to two days in advance. Once the cookie dough is fully mixed, go ahead and pre-scoop the dough as directed in the recipe. Make sure to wrap well with plastic wrap before placing it in the fridge so the dough doesn’t dry out.

Can I use vanilla extract instead of vanilla bean paste? I prefer vanilla bean paste in the white chocolate filling as it doesn’t have the tendency to make the chocolate seize up once it is added like traditional vanilla extract can. The added bonus is that you can see the beautiful flecks of vanilla bean in the set filling!

Holidays Archives - A Classic Twist

Chocolate Ricotta Cake

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How to Make Chocolate Ricotta Cake

How to Store

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Chocolate Peppermint Whoopie Pies

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How to Make Chocolate Peppermint Whoopie Pies

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Chocolate Peppermint Whoopie Pie Recipe

Ingredients

For the chocolate cookies

For the white chocolate peppermint buttercream filling

Instructions

Notes

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Yield:

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Making this Recipe?

Mini Pavlovas with Cranberry Curd

Ingredients

How to Make Mini Pavlovas

How to Store

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Mini Pavlova Recipe

Ingredients

For the cranberry curd

For the mini pavlovas

Instructions

Notes

FAQs

Recommended Products

Nutrition Information:

Yield:

Serving Size:

Making this Recipe?

Frosted Sugar Cookie Bars

Ingredients

How to Make Sugar Cookie Bars

How to Store

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Ingredients

Instructions

Notes

FAQs

Recipe Tips

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Nutrition Information:

Yield:

Serving Size:

Making this Recipe?