White Chocolate Ganache Heart Cookies

White Chocolate Ganache Heart Cookies

There’s just something extra special about heart-shaped cookies—especially when they’re filled with a silky white chocolate ganache. These White Chocolate Ganache Heart Cookies are soft, buttery, and bakery-worthy, with lightly crisp edges and a gooey center that cradles the prettiest (and creamiest) chocolate filling. They’re perfect for Valentine’s Day, baby showers, bridal events, or anytime you want a cookie that feels a little more special than usual.

What I love most about this recipe is how simple it is to make while still looking impressive. The dough comes together easily, the heart indent adds a charming homemade touch, and the ganache brings everything together with a smooth, melt-in-your-mouth finish. You can keep the ganache classic or tint it with gel food coloring to match any occasion.

Why You’ll Love These Cookies

• Soft and tender sugar cookies with just the right amount of structure

• Creamy white chocolate ganache that sets beautifully

• Customizable colors for holidays and special occasions

• Perfect for gifting, parties, or a cozy baking day at home

Ingredients

Cookies

• 1 cup salted butter (2 sticks), softened at room temperature

• 1 ¼ cups granulated sugar

• 1 large egg, room temperature

• 1 tablespoon vanilla extract

• 2 ½ cups all-purpose flour

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• 1 teaspoon cornstarch

• ¼ teaspoon salt

White Chocolate Ganache

• 1 ¾ cups (about 300g) white chocolate chips or chopped white chocolate bar

• ½ cup heavy cream

• Gel food coloring of choice (optional)

How to Make White Chocolate Ganache Heart Cookies

Make the Cookies

1. Preheat your oven to 350°F and line baking sheets with parchment paper.

2. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.

3. Scrape down the bowl and add the egg and vanilla extract. Mix until fully combined.

4. In a separate bowl, whisk together the flour, baking soda, baking powder, cornstarch, and salt.

5. Add the dry ingredients to the mixer and mix just until combined, stopping as soon as no streaks of flour remain. The dough should be soft but not sticky.

6. Scoop rounded portions of dough (about 2 tablespoons each) and place them 2 inches apart on the prepared baking sheets.

7. Bake for 12–13 minutes, until the cookies have puffed up and the edges look lightly crinkled while the centers remain soft.

8. While the cookies are still warm, gently press a heart-shaped indent into the center using the handle of a small spoon. Be careful not to press too deeply to avoid breaking the cookies.

9. Let the cookies cool completely before filling.

Make the White Chocolate Ganache

1. Place the white chocolate and heavy cream in a microwave-safe bowl.

2. Microwave in 30-second intervals, stirring between each, until smooth and creamy (about 90–120 seconds total).

3. Stir in gel food coloring if using.

4. Let the ganache cool for 15–30 minutes, until thickened but still pipeable. Cover with plastic wrap directly touching the surface to prevent a skin from forming.

5. Transfer the ganache to a piping bag fitted with a size 13 tip, or use a zip-top bag with the corner snipped.

6. Carefully fill each heart indent with ganache, allowing it to settle smoothly into the center.

Tips for Perfect Heart Cookies

• Don’t overbake: These cookies should look slightly underdone in the center when they come out of the oven.

• Indent while warm: Pressing the hearts in while the cookies are hot prevents cracking later.

• Ganache consistency matters: Too warm and it will spill; too cool and it won’t settle smoothly.

• Use gel coloring: Gel food coloring keeps the ganache creamy without thinning it.

Storing & Make-Ahead Tips

• Store filled cookies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

• Unfilled cookies can be baked a day ahead and filled once ready to serve.

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I’d love to see how your cookies turn out! leave a comment below to let me know how you like them :)

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White Chocolate Ganache Heart Cookies

Yield: 24

Author: Jaegar Desjardin

Prep time: 45 MinCook time: 12 MinTotal time: 57 Min

These White Chocolate Ganache Heart Cookies feature vanilla sugar cookies with a soft center, finished with a creamy, melt-in-your-mouth white chocolate filling.

Ingredients

• 1 cup salted butter (2 sticks) (softened at room temperature)
• 1 ¼ cup sugar
• 1 egg (room temperature)
• 1 tbsp vanilla extract
• 2 ½ cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cornstarch
• 1/4 tsp salt

White Chocolate Ganache

• 1 ¾ cup (roughly 300 grams) of white chocolate chips or bar.
• ½ cup heavy cream.
• Gel food coloring of choice

Instructions

1. Preheat the oven to 350 degrees and line the cookie sheet with parchment paper. Mix the butter and sugar on medium-high until light and fluffy (about 2 minutes) in a stand mixer with the paddle attachment.
2. Use a spatula to scrape down the sides and add the egg and vanilla extract. Mix until combined.
3. Mix the flour, baking powder, cornstarch, baking soda, and salt in a separate bowl. Incorporate the dry ingredients into the stand mixer and mix until just combined, and no streaks of flour remain. The dough should not be too sticky and not too dry.
4. Scoop out rounded cookies using a medium cookie scoop or spoon (roughly 2 tbsp). Place cookies 2 inches apart onto prepared cookie sheets.
5. Bake for 12-13 minutes or until the cookies have puffed up and crinkled on the edges but still gooey in the middle.
6. Before the cookies cool, make a heart indent in the cookie. I use the handle of a small spoon. Carefully indent the center of the cookie to form a heart without pressing down too hard so that it can break in half. If some do, it's the perfect opportunity for a mini taste test.
7. Allow the cookies to cool completely before making the white chocolate ganache.
8. Making the ganache. In a bowl, put the white chocolate and heavy cream. The easiest way to make the ganache is to warm the ganache in the microwave in 30-second intervals. This can be tricky, but you should work until a nice creamy texture (roughly 90-120 seconds in the microwave). Finally, add the gel food coloring.
9. Allow the ganache to cool slightly so it is not runny and easy to work with (roughly 15-30 minutes). Cover the top with plastic wrap, with the wrap physically touching/covering the ganache so a film does not form over the ganache. Add the ganache to a piping bag with a size 13 tip (for easier handling, or use a ziploc bag with a small hole cut at the corner), and carefully pour it into the heart indent to fill. The ganache should be nice and creamy, filling into the indent smoothly and settling for a smooth look. If the ganache is too warm, it will be very messy, so allow it to cool a little longer. If the ganache is thick and not settling into the indent nicely, slightly re-warm the ganache and place it into a fresh piping bag.
10. Enjoy!

Equipment

1. Stand mixer
2. Cookie sheet
3. Parchment paper
4. Cookies scoops
5. Wire rack
6. Spatula
7. Piping bags