Description
These raspberry-filled cookies are the perfect combination of buttery sweetness, tangy raspberry filling, and a luscious white chocolate glaze. Beautifully crafted and irresistibly delicious, they’re a delightful treat for holidays, tea parties, or any occasion that calls for a touch of elegance.
Who Is This Recipe For?
This recipe is ideal for:
- Dessert Lovers: If you enjoy fruity and creamy treats, this recipe is perfect for you.
- Holiday Bakers: These cookies make stunning additions to cookie platters or gift boxes.
- Beginner Cooks: With simple steps, even novice bakers can achieve a professional-looking result.
Why It’s Great
- Rich and Buttery: The cookie base is soft and buttery, melting in your mouth.
- Fruity and Sweet: Tangy raspberry filling pairs beautifully with the creamy white chocolate glaze.
- Customizable: Experiment with different fillings and toppings for endless variations.
- Elegant Presentation: The glossy white chocolate glaze gives the cookies a bakery-worthy finish.
Ingredients
For the Cookies:
- 2 ½ cups (315 g) all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (227 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the Filling:
- 1 cup raspberry jam or preserves
For the White Chocolate Glaze:
- 1 cup (175 g) white chocolate chips or chopped white chocolate
- 2 tbsp heavy cream
Kitchen Equipment Needed
- Mixing bowls (medium and large)
- Electric mixer or whisk
- Baking sheets
- Parchment paper
- Wire cooling rack
- Spoon for filling
Directions
1. Prepare the Cookie Dough
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and sugar until light and fluffy, about 3 minutes.
- Add the egg and vanilla extract, mixing until smooth.
- Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
2. Shape the Cookies
- Roll the dough into small balls (about 1 ½ tablespoons each).
- Place the dough balls on the prepared baking sheets, leaving about 2 inches between them.
- Flatten each ball gently with your palm and create a small indentation in the center for the jam.
3. Fill and Bake
- Spoon about ½ teaspoon of raspberry jam into the indentation of each cookie.
- Bake for 10–12 minutes or until the edges are lightly golden.
- Remove from the oven and cool the cookies on a wire rack completely.
4. Prepare the White Chocolate Glaze
- Melt the white chocolate and heavy cream in a microwave-safe bowl, heating in 15–20 second intervals.
- Stir after each interval until smooth and glossy.
5. Glaze the Cookies
- Drizzle or spread the white chocolate glaze over the cooled cookies, covering the jam filling for a polished look.
- Allow the glaze to set completely before serving.
Storage
- Room Temperature: Store the cookies in an airtight container for up to 1 week.
- Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
FAQ
1. Can I use other fillings besides raspberry jam?
Yes! Strawberry, apricot, or lemon curd are fantastic options for variation.
2. How do I prevent the cookies from spreading too much?
Chill the dough in the refrigerator for 30 minutes before baking.
3. Can I use milk instead of heavy cream for the glaze?
Heavy cream works best for a thick and glossy glaze, but milk can be used for a thinner drizzle.
Conclusion
Raspberry-filled cookies with creamy white chocolate glaze are a show-stopping dessert that’s as delicious as it is beautiful. The combination of buttery cookies, tangy raspberry filling, and rich white chocolate glaze creates a treat that’s perfect for sharing—or savoring all to yourself.
Try this recipe today and add a touch of sweetness to your table!
