White Chocolate Raspberry Thumbprint Cookies
Buttery thumbprint cookies filled with tangy raspberry jam and topped with creamy white chocolate, perfect for a quick and easy homemade treat.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227 g) unsalted butter, softened
- 2/3 cup (135 g) granulated sugar
- 1 large egg yolk, room temperature
- 1 tsp pure vanilla extract
- 1/4 tsp almond extract (optional)
- 2 cups (250 g) all-purpose flour
- 1/4 tsp salt
- Raspberry jam (seedless or your favorite brand)
- White chocolate chips or chunks (3-4 per cookie)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, beat softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes with a mixer on medium speed.
- Mix in the egg yolk, vanilla extract, and almond extract (if using) until fully combined.
- In a separate bowl, whisk together all-purpose flour and salt.
- Gradually add the flour mixture to the butter mixture, mixing until just combined. Chill dough for 15 minutes if too sticky.
- Use a cookie scoop or tablespoon to portion dough into 1-inch balls. Arrange 2 inches apart on the baking sheet.
- Press your thumb or a teaspoon into the center of each ball to create an indent.
- Spoon about 1/2 teaspoon of raspberry jam into each thumbprint, avoiding overfilling.
- Bake for 12-14 minutes until edges are golden and dough is set. Tent with foil if jam bubbles too much after 10 minutes.
- Immediately after baking, press 3-4 white chocolate chips or chunks into the warm jam to melt.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chill dough if too sticky to maintain shape. Use thumb or floured teaspoon for indentations to prevent sticking. Tent cookies with foil if jam bubbles too aggressively. Add white chocolate chips immediately after baking for creamy centers. Dough can be refrigerated up to 24 hours before baking. Store cookies in airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12
- Sodium: 55
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
Keywords: white chocolate, raspberry, thumbprint cookies, homemade cookies, easy dessert, baking, sweet treats