White Chocolate Raspberry Thumbprint Cookies

White chocolate raspberry thumbprint cookies are soft, chewy cookies filled with raspberry preserves and drizzled with white chocolate.

Raspberry white chocolate cookies have a vibrant red center, making them very festive as a Christmas cookie or Valentine’s Day treat.

Ingredients

• Unsalted Butter
• Granulated Sugar
• Large Egg Yolks
• Pure Vanilla Extract
• Almond Extract
• All-Purpose Flour
• Cornstarch
• Salt
• Seedless Raspberry Preserves
• White Chocolate Baking Bar

How to Make White Chocolate Raspberry Thumbprint Cookies

Raspberry Thumbprint Cookies

• In a large mixing bowl, beat the softened butter and granulated sugar together until light and creamy, about 2 minutes. Mix in the egg yolks, vanilla extract, and almond extract until combined.
• In a separate bowl, whisk together flour, cornstarch, and salt. Add to the mixing bowl and mix until a soft dough forms.

• Scoop approximately 1½ tablespoons of dough per cookie and roll into smooth balls. Place them 2 inches apart on a parchment-lined baking sheet.
• Use the back of a rounded teaspoon or your thumb to press a wide indentation into the center of each cookie. Gently smooth the edges if they crack.
• Refrigerate the shaped cookies for 30 minutes to help prevent spreading.
• Preheat the oven to 375°F.

• Stir the raspberry preserves until smooth and spoon into each indentation, keeping the filling just below the rim to avoid overflowing as they bake.
• Bake for 13-16 minutes, until the cookies are set and the bottoms are lightly golden. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

White Chocolate Topping

• Place the chopped white chocolate in a microwave-safe bowl. Heat in 20-second intervals, stirring between each interval until smooth.
• Add the melted white chocolate to a piping bag with a tiny corner snipped off. Drizzle thin lines across the cooled cookies.

Tips

Make a deep indentation. Use your thumb or the back of a rounded measuring spoon to create a well in the center of each cookie. Make it wide enough to hold the raspberry jam without overflowing.

Prevent cracking. If the dough cracks around the edges when making the indentation, gently press it back together with your fingers. Making the indentations while the dough is pliable helps prevent large cracks.

Don’t overfill the cookies. Add just enough raspberry jam to fill each indentation. Too much filling can bubble over the edges during baking.

Keep the cookies from spreading. Refrigerate the cookies for 30 minutes before baking to help them hold their shape.

Avoid overbaking. Remove the cookies when the edges are just beginning to turn lightly golden. This keeps them tender rather than dry or crumbly.

Let the cookies cool before drizzling. Allow the cookies to cool completely before adding the melted white chocolate so the drizzle sets neatly instead of melting into the warm jam.

Use white chocolate baking bars. Use a good-quality white chocolate baking bar rather than using white chocolate chips. Baking bars melt smoothly and give the cookies a prettier drizzle. Chocolate chips have stabilizers that don’t thin as much when melted, making for a thick, clumpy drizzle.

Let the chocolate set before storing. Allow the white chocolate to harden completely before stacking the cookies.

If you love raspberry desserts, be sure to check out 38 Valentine's Day Cookies, Raspberry Cupcakes, White Chocolate and Raspberry Cupcakes, Kolacky Cookies, or Holiday Linzer Cookies. For another fun twist on a classic cookie, check out my Red Velvet Cheesecake Thumbprint Cookies!