These cookies are a perfect blend of buttery, soft cookie dough, tangy raspberry filling, and a luscious white chocolate glaze.
They’re a treat for both the eyes and the palate, ideal for any occasion or a sweet snack with your favorite beverage.
Ingredients:
For the Cookies:
2 ½ cups (315 g) all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (227 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 large egg
1 teaspoon 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 tablespoons heavy cream
Instructions:
Prepare the Cookie Dough:
Preheat your 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 butter and sugar together until light and fluffy. Add the egg and vanilla extract, mixing until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Shape the Cookies:
Roll the dough into small balls (about 1 ½ tablespoons each) and place them on the prepared baking sheets, leaving space between them.
Gently press each ball flat with your palm, creating a slight indentation in the center.
Fill and Bake:
Spoon a small amount of raspberry jam into the indentation of each cookie.
Bake for 10–12 minutes or until the edges are lightly golden. Allow the cookies to cool completely on a wire rack.
Prepare the White Chocolate Glaze:
In a microwave-safe bowl, melt the white chocolate chips and heavy cream together in 15–20 second intervals, stirring after each until smooth and glossy.
Glaze the Cookies:
Drizzle or spread the white chocolate glaze over the cookies, covering the jam filling for a beautiful finish.
Let the glaze set before serving.
For variations and tips on your cookie recipe, consider the following:
Variations:
Different Fillings: Instead of raspberry jam, you can use other fruit preserves like strawberry, apricot, or even lemon curd for a zesty twist.
Nutty Addition: Add chopped nuts, such as almonds or hazelnuts, to the cookie dough for extra texture and flavor.
Chocolate Chips: Mix in some semi-sweet or dark chocolate chips into the dough for a chocolatey version.
Tips:
Chill the Dough: If the dough is too soft to handle, chill it in the refrigerator for about 30 minutes before shaping the cookies.
Even Baking: Rotate the baking sheets halfway through baking to ensure even cooking.
Storage: Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
To store your cookies properly, follow these steps:
Cool Completely: Make sure the cookies are completely cooled before storing them. This prevents condensation, which can make them soggy.
Airtight Container: Place the cookies in an airtight container. You can layer them with parchment paper to prevent sticking.
Room Temperature: Store the container at room temperature for up to a week. If you want to keep them fresh longer, you can freeze them.
Freezing: For freezing, place the cookies in a freezer-safe container or bag, separating layers with parchment paper.
They can be frozen for up to three months. When ready to eat, let them thaw at room temperature.