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A round white plate of white chocolate raspberry thumbprint cookies.

White Chocolate Raspberry Thumbprint Cookies

Tiffany
White chocolate raspberry thumbprint cookies are soft, chewy cookies filled with raspberry preserves and drizzled with white chocolate.
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Prep Time 20 minutes
Cook Time 12 minutes
Refrigeration Time 30 minutes
Total Time 1 hour 2 minutes
Course Desserts
Cuisine American
Servings 38 Cookies
Calories 110 kcal

Equipment

Ingredients
  

  • 1 cup Unsalted Butter softened
  • ⅔ cup Granulated Sugar
  • 2 Large Egg Yolks
  • 1 teaspoon Pure Vanilla Extract
  • ¼ teaspoon Almond Extract
  • 2 cups All-Purpose Flour
  • 1 teaspoon Cornstarch
  • ¼ teaspoon Salt
  • ½ cup Seedless Raspberry Preserves
  • 4 ounces White Chocolate Baking Bar chopped

Instructions
 

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 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 11-12 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.

Nutrition

Calories: 110kcalCarbohydrates: 15gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 11mgSodium: 21mgPotassium: 58mgFiber: 1gSugar: 8gVitamin A: 15IUVitamin C: 0.4mgCalcium: 12mgIron: 0.5mg