White Chocolate Raspberry Thumbprint Cookies – a delicious recipe with Butter, Sugar, Vanilla, Flour, u00bc, weight White Chocolate Chips. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 F and line a baking sheet with parchment paper. Set aside.
2
Beat butter, sugar and vanilla in the bowl of a stand mixer on medium speed until fluffy and smooth. Slowly add in flour and mix until combined. The mixture will be crumbly, this is good!
3
Using your hands, form the crumbly dough mixture into 1-inch sized balls by molding the dough between your hands. Roll the balls in some granulated sugar and place the cookies on the baking sheet, spacing them about 2 inches apart. Make shallow indentations in the center of each ball using the end of a large wooden spoon.
4
Bake for 10-12 minutes until the cookies are set, but not brown. Remove them from the oven and re-indent the centers using the wooden spoon. Keep the oven on.
5
Fill each cookie with 1/2 teaspoon of seedless raspberry jam. Return the cookies to the oven to bake for 2 minutes. Remove from the oven and let cool.
6
Meanwhile, put white chocolate chips in a microwave safe bowl. Heat them in the microwave in 30 second intervals until melted. Then drizzle the white chocolate over the cookies in a zigzag pattern. Enjoy!
7
Recipe inspired by: Julie Ahrens.
912
kcal
Calories
55
g
Fat
84
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup Softened Butter, 1/2 cups Sugar, Plus More For Rolling, 1-1/2 teaspoon Vanilla Extract, 2-1/2 cups Flour, and more.
Yes, White Chocolate Raspberry Thumbprint Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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