Winter Archives - A Classic Twist

Lemon Thyme Loaf Cake with Vanilla Bean Glaze

Zainab Mansaray — Mon, 16 Feb 2026 11:00:00 +0000

This lemon thyme loaf cake with vanilla bean glaze is a fun and fragrant twist on the classic lemon pound cake. With just 15 minutes of prep time, this loaf cake has a dense, buttery crumb punctuated by zingy lemon, herbal thyme, and cozy vanilla bean. Once baked, the loaf is drizzled with a thick, creamy glaze flecked with vanilla bean. Pair this lemon thyme cake with coffee or tea, or enjoy it as a dessert or snack.

If you love lemon pound cake, it might be time to try a fresh twist on this classic. Just a hint of thyme adds a gentle, fragrant note, making this cake feel extra special.

You still have the zesty lemon flavor, but now it’s balanced with the earthy, herbal notes of thyme. It really makes the lemon flavor pop!

Have you ever thought of adding thyme to your baked goods? I have added it to a few savory recipes in the past, such as these Savory Gruyère & Thyme Scones and Cheddar Biscuits with Thyme and Sage Butter. I have also added it to this Blueberry Thyme Galette, and it was truly mind-blowing! Definitely have some fun adding thyme to your sweet and savory baked goods.

I love that this pound cake only requires about 15 minutes of prep. As a mom of two, I don’t have a ton of extra time to spend prepping a recipe, even though I love baking so much!

It feels good to create something thoughtful for my family, and they all enjoyed the thyme twist. Who can resist a buttery, tender slice of lemon pound cake?

I also suggest trying out the other pound cakes I have shared on the blog, as we can never have too many pound cake recipes: Meyer Lemon Pound Cake, Fonio Pound Cake, Orange Pound Cake, Vanilla Pound Cake, and Raspberry Lemonade Pound Cake.

We have to talk about the icing. You know I love to add a little twist to my recipes where I can. One switch I love to make is to use vanilla bean instead of vanilla extract. Not only is this icing thick and creamy, and drips perfectly over the loaf, but it is speckled with little flecks of vanilla bean for the best flavor.

If you’d like to dial up the lemon flavor a bit more, add a little bit of extra lemon juice to the icing. Adding one to two tablespoons of lemon juice to the icing gives it an extra citrusy punch. Just use a splash of heavy cream to bring the icing back to the right consistency. I don’t recommend adding more lemon juice to the batter, as too much liquid can make the loaf overly wet.

If you’re like me and your fridge is filled with Greek yogurt, you can use it instead of plain yogurt. Greek yogurt will create a slightly thicker batter, but both work beautifully as long as you use full-fat yogurt, which helps keep the cake rich, tender, and flavorful.

This lemon thyme loaf pairs perfectly with a cup of coffee or tea, makes a lovely afternoon snack, and feels right at home on a dessert table. I hope your family loves it as much as mine did!

Ingredients

granulated sugar
powdered sugar
fresh thyme leaves
all-purpose flour
sea salt
baking powder
unsalted butter
large eggs
fresh lemon juice and lemon zest
vanilla extract & vanilla bean paste
plain yogurt
heavy cream

How to Make Lemon Pound Cake

Preheat the oven and grease a standard 1-pound loaf pan with nonstick cooking spray.

Add the granulated sugar, lemon zest, and chopped thyme leaves to a small bowl. Rub the lemon zest and thyme into the sugar for about a minute until highly fragrant. Set aside for now.

Add the flour, salt, and baking powder to a medium bowl and whisk to combine and aerate the ingredients. Set aside.

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

Beat on low, working up to medium speed for two to three minutes until creamy and more pale in color.

With the mixer on low speed, add the eggs one at a time, mixing each completely before adding the next one and scraping down the sides and bottom of the bowl as needed.

Once the last egg has been incorporated, scrape the bowl once more, then add the lemon juice and vanilla.

Mix on medium-low until combined. The acid in the lemon juice will make the mixture look lumpy and split, but don’t panic! It will come together once the dry ingredients are added.

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

Scrape the bowl, then add the yogurt, mixing until just combined. Add the remaining flour and mix until just combined and the batter is uniform. The batter will be creamy and thick.

Pour the batter into the prepared pan and spread it into an even layer. Bake on the middle rack of the preheated oven for about an hour or until the top is golden brown and a tester inserted into the center comes out with a few moist crumbs.

Cool the cake on a wire rack for at least an hour before removing it from the pan. Cool completely on a wire rack before glazing.

When ready to glaze, add the powdered sugar, salt, vanilla bean paste, and a few tablespoons of heavy cream to a small bowl.

Whisk vigorously until you have a thick but pourable consistency. If it’s too thick, add a splash or two more heavy cream until you reach the right consistency.

Pour the glaze over the top of the cooled cake. For neat slices, wait until the glaze sets, then slice. Or, slice and serve right away!

How to Store

Homemade pound cake can be stored at room temperature for up to four days when wrapped tightly in plastic wrap or kept in an airtight container. Keeping pound cake stored in the fridge can dry it out, so it’s best to avoid it unless necessary.

Pound cake can also be stored in the freezer for up to three months. Make sure to wrap the pound cake tightly in plastic wrap. Thaw slices of pound cake at room temperature before serving.

More Lemon Recipes

What do you think of this tasty lemon pound cake recipe? What would you serve with a slice of this cake? 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!

Lemon Thyme Loaf Cake Recipe

Yield: 8-10 servings

Lemon Thyme Loaf Cake with Vanilla Bean Glaze

This lemon thyme loaf cake with vanilla bean glaze is a fun and fragrant twist on the classic lemon pound cake. With just 15 minutes of prep time required, this loaf cake has a dense and buttery crumb punctuated by zingy lemon, herbal thyme, and cozy vanilla bean.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

For the lemon thyme loaf cake

1 cup granulated sugar
1 tablespoon lemon zest, from about 2 lemons
1 ½ tablespoons packed fresh thyme leaves, finely chopped
1 ¾ cups all-purpose flour
½ teaspoon sea salt
1 ½ teaspoons baking powder
1 cup unsalted butter, at room temperature
3 large eggs, at room temperature
2 tablespoons fresh lemon juice, from 1-2 lemons
2 teaspoons vanilla extract
⅓ cup plain yogurt, at room temperature

For the vanilla bean glaze

1 cup powdered sugar, sifted
1 pinch sea salt
1 ½ teaspoons vanilla bean paste
3-4 tablespoons heavy cream

Instructions

Preheat the oven to 350 degrees. Grease a standard 1-pound loaf pan (8.5x4.5 or 9x5 inches) with nonstick cooking spray.
Add the granulated sugar, lemon zest, and chopped thyme leaves to a small bowl. Rub the lemon zest and thyme into the sugar for about a minute until highly fragrant. Set aside for now.
Add the flour, salt, and baking powder to a medium bowl and whisk to combine and aerate. Set aside.
Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until creamy, about 1-2 minutes. Scrape down the sides of the bowl then add the sugar. Beat on low, working up to medium speed for 2-3 minutes until creamy and more pale in color.
With the mixer on low speed, add the eggs one at a time, mixing each completely before adding the next one and scraping down the sides and bottom of the bowl as needed. Once the last egg has been incorporated, scrape the bowl once more then add the lemon juice and vanilla. Mix on medium low until combined. The acid in the lemon juice will make the mixture look lumpy and split but don’t panic! It will come together once the dry ingredients are added.
With the mixer running on low, add half of the dry ingredients, mixing until just combined. Scrape the bowl then add the yogurt, mixing until just combined. Add the remaining flour and mix until just combined and the batter is uniform. The batter will be creamy and thick.
Pour the batter into the prepared pan and spread it into an even layer. Bake on the middle rack of the preheated oven for 50-60 minutes or until the top is golden brown and a tester inserted into the center comes out with a few moist crumbs. Cool the cake on a wire rack for at least 1 hour before removing it from the pan. Cool completely on a wire rack before glazing.
When ready to glaze, add the powdered sugar, salt, vanilla bean paste, and 3 tablespoons of heavy cream to a small bowl. Whisk vigorously until you have a thick but pourable consistency. If it’s too thick, add a splash or two more heavy cream until you reach the right consistency. Pour the glaze over the top of the cooled cake. For neat slices, wait until the glaze sets then slice. Or, slice and serve right away!

Notes

It’s normal for there to be a crack through the center of the top of the cake.
If you’re worried about the top browning too much before the loaf is fully baked, you can tent the top with foil during baking.
Leftovers keep best in an airtight container at room temperature. Make sure to enjoy within 3 days for the best flavor and texture. The cake can also be stored in the fridge. Enjoy within 6-7 days.

FAQs

Can I add more lemon flavor? If you want a more lemony flavor, add 1-2 tablespoons of lemon juice to the glaze and just enough heavy cream to bring it to the right consistency. I do not recommend adding more lemon juice to the batter as it will make the loaf too wet.

Can I use Greek yogurt in place of plain yogurt? Yes, you can use either plain yogurt or plain Greek yogurt. Greek yogurt will lead to a slightly thicker batter. Either way, make sure to use a full fat yogurt for the best texture and flavor.

Orange Cardamom Upside-Down Cake

Zainab Mansaray — Mon, 02 Feb 2026 11:00:00 +0000

This orange cardamom upside-down cake is tender, soft, and comes together easily with just 15 minutes of prep time. Slices of jewel-toned Cara Cara oranges are placed on the bottom of the pan, then covered with a cake batter flavored with orange zest, cardamom, and vanilla. Once baked, cooled, and flipped, the orange slices create a sunny pattern and infuse each bite with delicious orange flavor. Enjoy this orange cardamom cake plain or with a dollop of freshly whipped cream.

Every now and then, I find myself craving a good upside-down cake. There’s something so special about how the fruit caramelizes and how its juices soak into the cake as it bakes. That craving led to creating this orange upside-down cake with cardamom.

It only takes 15 minutes to prep, which keeps this cake approachable and easy to make, even on a weekday. You end up with a cake that has a stunning jeweled look, thanks to the caramelized orange slices. Each slice feels like a slice of sunshine because of its bright orange color.

Cardamom adds a cozy aromatic twist to this orange upside-down cake without overpowering the citrus flavor. I layered it so you can taste it in every bite. First, it is mixed with the sugar added to the bottom of the cake pan, where the orange slices are placed. Next, a sprinkle of it is added to the cake batter.

I used Cara Cara oranges because of their sweet flavor and gorgeous color, but this recipe is flexible. Clementines, blood oranges, tangerines, or navel oranges all work beautifully, each bringing its own flavor twist to this cake. Blood oranges are another favorite of mine and would be striking in this cake recipe.

For the batter, you can use full-fat Greek yogurt in place of sour cream if that’s what you have on hand. The fat is important here, as it adds richness and helps carry the flavors of the orange and cardamom throughout the cake. I don’t recommend low-fat or non-fat yogurt, as it can result in a drier texture.

Each slice of cake is great on its own, but a dollop of freshly whipped cream takes it to the next level.

Let’s walk through the recipe with some pictures.

Ingredients

unsalted butter
ground cardamom
granulated sugar
cara cara oranges
all-purpose flour
baking powder
salt
sour cream
whole milk
brown sugar
a few large eggs
vanilla extract
whipped cream

How to Make Orange Upside-Down Cake

Preheat the oven and grease the sides and bottom of a springform pan generously with butter. Fit a round of parchment paper in the bottom of the pan and grease it with butter as well, ensuring that every surface is thoroughly greased.

Mix some of the ground cardamom with some of the granulated sugar. Sprinkle the cardamom sugar evenly over the bottom of the greased and lined pan.

Zest one to two of the oranges until you have a tablespoon of the zest, then set it aside. Use a sharp knife to cut the very top and bottom off of each orange.

With one of the ends resting on the cutting board, cut the pith and any remaining peel off of the oranges. Cut each orange into thin, round slices, about ¼-inch thick. Remove any seeds if present.

Arrange the orange slices on top of the cardamom sugar on the bottom of the pan. Cut any leftover slices into smaller pieces to fill any large gaps, then set the pan aside.

Whisk together the flour, baking powder, salt, and remaining ground cardamom in a medium bowl. Set aside.

Whisk together the sour cream and milk in a separate, smaller bowl and set aside as well.

Add the butter to a stand mixer fitted with the paddle attachment. Beat on low, working up to medium, until creamy (about one to two minutes). Add the remaining half a cup of granulated sugar along with the brown sugar and orange zest.

Beat on medium until light and fluffy, about two to three minutes, scraping down the bottom and sides of the bowl as needed. With the mixer running on medium-low, add the eggs one at a time, fully incorporating each, then mix in the vanilla.

Scrape the sides and bottom of the bowl. With the mixer running on low, add half of the flour mixture, mixing until just combined.

Add all of the sour cream and milk mixture, mixing until just combined. Scrape down the bowl as needed. Then, add the remaining flour mixture, mixing until just combined, and there are no longer any streaks of flour left.

Pour the batter over the oranges, then carefully spread the batter into an even layer. Gently tap the pan on the counter a few times to help settle the batter.

Bake the cake for on the center rack of the pre-heated oven until the cake is golden brown and a tester inserted into the middle comes out clean, about 40 to 50 minutes. When you move the pan, the center should be firm without a wobble. If it wobbles, the cake is not ready yet.

Leave the cake in the pan and place it on a wire rack to cool completely.

Once cool, run a knife gently around the edge before releasing the ring. Place a platter or large plate on top of the cake, then carefully invert. Slowly remove the bottom of the pan and peel off the parchment paper.

Slice and serve with lightly sweetened whipped cream if desired.

How to Store

This orange cardamom cake will keep well at room temperature for up to three days in an airtight container. If you need to store it longer, you can refrigerate the cake for up to seven days.

This cake can be frozen for up to three months. Be sure to wrap it tightly in plastic wrap and then in foil or place it in a freezer-safe container to protect it from freezer burn. Thaw the cake overnight in the refrigerator, then bring it to room temperature before serving.

More Winter Citrus Dessert Recipes

Blood Orange Cheesecake
Winter Citrus Cupcakes with Blood Orange Buttercream
Orange Pound Cake with Orange Juice Glaze
Winter Citrus Cake
Blood Orange Meringue Pie with a Coconut Crust

What do you think of this beautiful upside-down orange cake recipe? What would you serve with a slice of this cake? 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!

Orange Cardamom Cake Recipe

Yield: 16

Orange Cardamom Upside-Down Cake

This orange cardamom upside-down cake is tender, soft, and comes together easily with just 15 minutes of prep time. Enjoy this orange cardamom cake plain or with a dollop of freshly whipped cream.

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Ingredients

½ cup unsalted butter, at room temperature, plus extra for greasing the pan
1 teaspoon ground cardamom, divided
1/2 cup + 2 tablespoons granulated sugar, divided
2-3 cara cara oranges
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup sour cream, at room temperature
1/3 cup whole milk, at room temperature
1/2 cup brown sugar, packed
2 large eggs, at room temperature
1 tablespoon vanilla extract
Whipped cream, optional for serving

Instructions

Preheat the oven to 350 degrees. Grease the sides and bottom of a 9-inch springform pan generously with butter. Fit a round of parchment paper in the bottom of the pan and grease it with butter as well, ensuring that every surface is thoroughly greased.
Mix ½ teaspoon of the ground cardamom with 2 tablespoons of the granulated sugar. Sprinkle the cardamom sugar evenly over the bottom of the greased and lined pan.
Zest 1-2 of the oranges until you have 1 tablespoon total then set it aside. Use a sharp knife to cut the very top and bottom off of each orange. With one of the ends resting on the cutting board, cut the pith and any remaining peel off of the oranges. Cut each orange into round slices about ¼-inch thick. Remove any seeds if present. Arrange the orange slices on top of the cardamom sugar on the bottom of the pan. Cut any leftover slices into smaller pieces to fill any large gaps, then set the pan aside.
Whisk together the flour, baking powder, salt, and remaining ½ teaspoon of ground cardamom in a medium bowl. Set aside. Whisk together the sour cream and milk in a separate smaller bowl and set aside as well.
Add the butter to a stand mixer fitted with the paddle attachment. Beat on low, working up to medium, until creamy (about 1-2 minutes). Add the remaining ½ cup of granulated sugar along with the brown sugar and orange zest. Beat on medium until light and fluffy, about 2-3 minutes, scraping down the bottom and sides of the bowl as needed. With the mixer running on medium-low, add the eggs one at a time, fully incorporating each, then mix in the vanilla.
Scrape the sides and bottom of the bowl. With the mixer running on low, add half of the flour mixture, mixing until just combined. Add all of the sour cream and milk mixture, mixing until just combined. Scrape down the bowl as needed. Then, add the remaining flour mixture, mixing until just combined and there are no longer any streaks of flour left.
Pour the batter over the oranges, then carefully spread the batter into an even layer. Gently tap the pan on the counter a few times to help settle the batter. Bake the cake for 40-50 minutes on the center rack of the pre-heated oven until the cake is golden brown and a tester inserted into the middle comes out clean. When you move the pan, the center should be firm without a wobble. If it wobbles, the cake is not ready yet.
Leave the cake in the pan and place it on a wire rack to cool completely. Once cool, run a knife gently around the edge before releasing the ring. Place a platter or large plate on top of the cake then carefully invert. Slowly remove the bottom of the pan and peel off the parchment paper. Slice and serve with lightly sweetened whipped cream if desired.

Notes

FAQs

What other orange varieties can I use? Cara cara oranges have a delicious flavor and a beautiful color when baked into a cake. Other great options include clementines, blood oranges, tangerines, and navel oranges.

Can I use Greek yogurt in place of the sour cream? Yes, you can use a full-fat Greek yogurt in place of the sour cream. I do not recommend using low-fat or non-fat Greek yogurt here, as the fat adds richness and helps carry the flavor.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 228Total Fat: 8gSaturated Fat: 5gUnsaturated Fat: 4gCholesterol: 44mgSodium: 141mgCarbohydrates: 35gFiber: 1gSugar: 16gProtein: 4g

The post Orange Cardamom Upside-Down Cake appeared first on A Classic Twist.

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!

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How to Make Sugar Cookie Bars

How to Store

More Holiday Cookie Recipes

Frosted Sugar Cookie Bar Recipe

Ingredients

Instructions

Notes

FAQs

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Nutrition Information:

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