Description
Delicious raspberry white chocolate thumbprint cookies that are perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup raspberry jam
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs and vanilla extract, mixing well.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Make an indentation in the center of each ball using your thumb.
- Fill each indentation with raspberry jam.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Remove from the oven and let cool.
- Melt the white chocolate chips and drizzle over the cooled cookies.
Notes
- Store cookies in an airtight container for up to a week.
- Feel free to substitute the raspberry jam with your favorite fruit jam.
- For a festive touch, add sprinkles on top of the white chocolate drizzle.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg