Tyler's Raspberry Thumbprints with White Chocolate Glaze Recipe - Allrecipes.com
Tyler's Raspberry Thumbprints with White Chocolate Glaze Recipe
  • READY IN 45 mins

Tyler's Raspberry Thumbprints with White Chocolate Glaze

Recipe by  

"I made these once for my boyfriend Tyler who is of very discriminating taste. Now he begs me to make them!!!"

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    45 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together the 1/2 cup butter and sugar until smooth. Blend in the sour cream, 2 tablespoons of milk and eggs. Combine the flour, oats and baking soda, gradually stir into the creamed mixture. Finally, stir in the chopped white chocolate. Drop by rounded spoonfuls onto the prepared cookie sheet. Using a finger or your thumb, press a dent into the center of each cookie. Fill the dent with a 1/2 teaspoon of raspberry preserves.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  4. To make the glaze: Combine 1 tablespoon butter and 1/2 ounce white chocolate in a microwave safe bowl. cook on high, stirring every 15 seconds until smooth. Gradually beat in the confectioners' sugar and milk until icing is of a drizzling consistency. Drizzle over cooled cookies.
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Reviews More Reviews

Most Helpful Positive Review
Dec 19, 2002

I have to tell you--my husband told me he liked raspberry thumbprint cookies so I decided to surprise him with a batch tonight when he gets home from work. I knew what they looked like, but when I pulled up this recipe, I was surprised to see these had a glaze and white chocolate chunks in them. I made them and they are one of the best tasting cookies I have baked in a long time! And oh, so cute, when I drizzled the glaze over them. They took some time to make but I would say it's worth it. My advice is to try this recipe and you will be delighted. They are soft and tasty. (Oh, yes, the recipe didn't say how to prepare the pan. I found out you must grease the baking pan or else they will stick. I sprayed mine with cooking oil.)

Most Helpful Critical Review
Oct 26, 2003

These weren't bad but found they lacked in flavor - i would have preferred them a bit sweeter. I also had a hard time with timing them in the oven, first batch i baked for time suggested in the recipe but found the centers weren't baked. Not sure if i'll try again.

Oct 31, 2004

These are awesome, but don't store them in a ziplock bag or they'll get mushy.

Dec 20, 2002

I highly recommend doubling this recipe. They are beyond yummy! My kids kept eating them before I could get the glaze on. They are gorgeous too. I'm going to add these to my special Christmas cookies I make every year. Can't say enough about these. Thanks!

Sep 07, 2010

These cookies are definitely a big hit. People are impressed and love them. However, these are a lot of work for sure, and I had a bit of a hard time with these at first, so I have the following tips: 1. refrigerate the dough so it is easier to handle before you bake the cookies, 2. in my opinion, the best dough to jam ratio is 1/2 tbsp of dough to 1/2 tsp of jam, 3. using my fingers to make the indents didn't work for me so I used the back of the 1/2 teaspoon making sure there is enough dough left at the bottom so the jam doesn't seep through. Give yourself lots of time to make these and then enjoy the delicious result!

Nov 13, 2005

I don't really like white chocolate, so every where it called for white chocolate I used dark chocolate. It worked wonderfully! Also, an 8-10 cook time worked great for me. I think the 5 minutes the cookies cool on the sheet really help them get done.

Dec 17, 2008

I initially made these to add to my baked-good gifts. But My husband and I ended up eating almost half of them before I got them out!! They are SO good! I intend making more and doubling the recipe to ensure some make it into the cookie tins this time!! :)

Dec 23, 2003

Good cookies! The prep time is defininitely high, but they're mmm mmm good :) I would recommend baking them for longer than suggested... about 12-14 min.


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  • Calories
  • 122 kcal
  • 6%
  • Carbohydrates
  • 19.3 g
  • 6%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 4.3 g
  • 7%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 50 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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