Indulge in the perfect balance of sweetness and tartness with these Raspberry Jam-Filled Sugar Cookies. Each soft and buttery cookie is generously filled with a vibrant raspberry jam that oozes with every bite. Topped with a luxurious white chocolate glaze, these cookies are a delightful treat for any occasion. Whether you’re baking for a holiday, a special gathering, or just to satisfy your sweet tooth, these cookies are sure to impress. Simple to make and absolutely irresistible, they are bound to become a new favorite in your baking repertoire.
INGREDIENTS:
For the Cookies:
2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
1 large egg
1 teaspoon vanilla extract
¼ cup milk
For the Filling:
¾ cup raspberry jam (or your favorite jam)
For the White Chocolate Glaze:
1 cup white chocolate chips or chopped white chocolate
2 tablespoons heavy cream or milk
INSTRUCTIONS:
Prepare the Dough:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until well combined.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Shape and Fill the Cookies:
Scoop out about 1 tablespoon of dough and roll it into a ball. Flatten the ball slightly in your hand and make a small indentation in the center.
Place about ½ teaspoon of raspberry jam in the center of the dough and then fold the edges over to encase the jam, forming it back into a ball.
Place the filled dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Gently press each ball down to flatten slightly.
Bake:
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers will still be soft.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Make the White Chocolate Glaze:
In a microwave-safe bowl, combine the white chocolate and heavy cream. Microwave in 15-second intervals, stirring between each, until the chocolate is fully melted and smooth.
Let the glaze cool slightly before drizzling over the cooled cookies.
Assemble:
Once the cookies are completely cool, drizzle the white chocolate glaze over each one using a spoon or piping bag.
Allow the glaze to set before serving or storing the cookies.
Serve and Enjoy:
These cookies are best enjoyed within a few days. Store them in an airtight container at room temperature.
These Raspberry Jam-Filled Sugar Cookies with White Chocolate Glaze are a delightful mix of textures and flavors. Perfect for a cozy afternoon treat or to share with friends and family, they’re sure to be a hit!