Bird’s Nest Thumbprint Cookies

Take your seasonal cookies to another level with these gorgeous white chocolate vanilla Bird’s Nest Thumbprint Cookies.

Bird’s Nest Thumbprint Cookies
Yield: approximately 26
  • 1 cup salted butter, softened
  • ⅔ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ cup white chocolate, melted according to package directions
  • ½ cup sweetened flaked coconut, toasted
  • Garnish: small pastel jelly beans, such as Tropical Jelly Bellies
  1. In a medium bowl, combine butter, sugar, and vanilla extract. Beat at medium speed with a mixer until light and creamy. Add flour, beating to blend. Wrap dough in plastic wrap, and refrigerate for 1 hour.
  2. Preheat oven to 350°.
  3. Line 2 rimmed baking sheets with parchment paper.
  4. Using a levered 1-tablespoon scoop, portion dough 2 inches apart onto prepared baking sheets. Using a finger or the back of a rounded measuring spoon, press an indentation into center of each dough portion.
  5. Bake until edges of cookies are light golden brown, 14 to 18 minutes. If necessary, press centers down again. Transfer cookies to wire cooling racks, and let cool completely.
  6. Divide melted white chocolate among indentations in cookies. Sprinkle evenly with toasted coconut.
  7. Garnish cookies with jelly beans to resemble eggs in a bird’s nest, if desired.
  8. Store cookies in an airtight container at room temperature until serving time, up to 3 days.

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