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!
Interesting Facts
Thumbprint cookies originated in Sweden and are traditionally filled with lingonberry jam.
You can substitute the raspberry jam with any other type of fruit preserve, such as strawberry or apricot.
If you prefer, you can use dark or milk chocolate for the glaze instead of white chocolate.