These delightful raspberry thumbprint cookies are the perfect treat for any occasion. The buttery cookie base is filled with a sweet raspberry jam and finished with a creamy white chocolate glaze. Enjoy the combination of tangy raspberries and smooth white chocolate in every bite. These cookies are not only delicious, but also easy to make, making them a great recipe for both experienced and novice bakers.
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup seedless raspberry jam
- 1/2 cup white chocolate chips
Directions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour to the wet ingredients, mixing until just combined.
- Shape the dough into 1-inch balls and place them on the prepared baking sheet. Make an indentation in the center of each ball using your thumb or the back of a spoon.
- Fill each indentation with about 1/2 teaspoon of raspberry jam.
- Bake the cookies in the preheated oven for 12-15 minutes, or until lightly golden around the edges.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring in between, until smooth and creamy.
- Once the cookies have cooled, drizzle the melted white chocolate over the raspberry filling using a spoon or a piping bag.
- Allow the white chocolate glaze to set before serving. Enjoy!
