Prep time
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Enjoy this cookie recipe for classic buttery thumbprint cookies filled with raspberry jam and drizzled with white chocolate
Recipe type: Cookies
Serves: 24
  • 8 ounces unsalted butter (1 cup or 2 sticks)
  • 1¾ ounces packed brown sugar (1/4 cup)
  • 1¾ ounces granulated white sugar (1/4 cup)
  • 1 egg yolk
  • 1 tsp pure vanilla
  • 10 ounces all purpose flour (2¼ cups)
  • ½ tsp kosher salt
  • Seedless raspberry jam
  • White chocolate to melt for drizzle, (I used 4 ounces white chocolate)
  • additional white sugar to roll cookies
  1. Cream softened butter and sugars.
  2. Add egg yolk and vanilla and mix until creamy.
  3. Mix in Flour and salt and beat until soft dough results. It is a thick dough, so you may need to use your hands at this point.
  4. Form small balls of dough and roll in white sugar. Place on parchment lined baking sheet.
  5. Using your thumb or forefinger, indent each cookie to make an impression.
  6. Cover with saran wrap and chill one hour.
  7. After chilling, bake cookies at 360 degrees for 8 minutes.
  8. Take cookies out of oven and immediately fill with raspberry jam. ( I used a baby spoon)
  9. Bake additional 6 minutes.
  10. Cool completely, then drizzle with melted white chocolate using a fork.
* To melt white chocolate in microwave, put white chocolate chunks or chips in glass bowl, microwave 20 seconds at a time, stirring each time. Repeat until melted and creamy enough to drizzle. Watch chocolate carefully as white chocolate burns easily. Also be sure that your bowl is completely dry.

I recommend seedless raspberry jam. I bought Dickinson's brand at my local grocery store, use a premium jam for the best results.
Recipe by Country Cupboard Cookies at https://countrycupboardcookies.com/raspberry-white-chocolate-thumbprint-cookies/