Chocolate Crinkle Thumbprint Cookies with Spiced Whiskey White Chocolate
Prep time
Cook time
Total time
A mix between Chocolate Crinkle Cookies and classic Thumbprint cookies
Serves: 25
  • 2 egg whites
  • 200g ground almonds
  • 200g caster sugar
  • ½ tbsp honey
  • 4 tbsp cocoa powder
  • 1 tsp ground cinnamon
  • pinch of salt
  • 50g icing sugar
  • 100g white chocolate
  • ½ tsp gingerbread spice
  • 1 tbsp whiskey
  • 2 tbsp heavy cream
  1. Preheat your oven to 170° fan. Line two baking trays with parchment paper.
  2. Whisk together egg whites, ground almonds, caster sugar, honey, cocao, cinnamon and salt.
  3. Shape small balls out of the dough. Place the balls on baking sheets leaving about 2 cm space between them. Chill the cookies in the fridge for 15 minutes. Press your thumb into the balls making deep indentations. Don't worry about the indentations being too deep as the cookies will spread while baking and the indentations will lose definition.
  4. Bake the cookies for 10 minutes, until the edges are light brown. Transfer the cookies to a wire and let them cool completely.
  5. Meanwhile melt the chocolate, gingerbread spice and whiskey in a pan over a pot of simmering water. Using a teaspoon, fill the cookies with the white chocolate and let them set.
Store in an airtight container.
Recipe by Bowsessed™ at