Sugared Black Raspberry Tea Cookies

Sugared Black Raspberry Tea Cookies

61

"Petite, crunchy, black raspberry filled thumbprints, dipped in granulated sugar, and studded with miniature chocolate chips. These cookies freeze well."
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Ingredients

45 m servings 88 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 88 kcal
  • 4%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 14.9g
  • 5%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 22 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  2. In a large bowl, cream butter with brown sugar and 1/3 cup white sugar. Blend in the vanilla and milk. Mix in the flour and corn starch. Stir in the mini chocolate chips.
  3. Form the dough into 1 inch balls, and roll in the remaining white sugar. Place on the prepared cookie sheet, about 1 1/2 inches apart. Use your finger or thumb to press straight down into the center of each ball, making a well for the jam. Neatly fill each cookie with a small amount of jam.
  4. Bake in preheated oven for 13 to 15 minutes, or until cookies are just beginning to turn golden around the edges. Let cookies cool before eating.

Reviews

61
  1. 75 Ratings

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Most helpful positive review

Great Recipe. To make uniform cookies, I used my melon baller. And to make it easy to fill the wells I put the jam in a sandwich bag, cut off a small corner and used it like a frosting bag.

Most helpful critical review

Kinda messy... Didn't know that the house was gonna fill with smoke (rookie mistake). Friends still loved em though.

Great Recipe. To make uniform cookies, I used my melon baller. And to make it easy to fill the wells I put the jam in a sandwich bag, cut off a small corner and used it like a frosting bag.

These little cookies are delicious! I didn't use the chocolate chips but they still turned out to be one of my favorites of all the Christmas cookies I baked this year! Be sure and make the we...

These cookies are WONDERFUL. They're crispy and a bit chewey at the same time! The chocolate & the raspberry compliment eachother. YUM! I am making these ahead for our cookie exchange! Very easy...

I've fallen in love with these cookies! I made the first dozen too big (my husband's thrilled with that), I think they're better smaller. I made the impression with the small end of a cork and u...

Great flavor combination! Thirteen minutes was almost too long. Watch these carefully. Overbaking dries eggless cookies quickly. Next time, I'll add more mini-chocolate chips and squash ball...

These are wonderful! I actually made them pretty much as written, although I rolled them in turbinado sugar instead of regular. I used Trader Joe's seedless blackberry jam, and I put it into a...

I made a big batch of these for mothers day to bring to my family luncheon - and my family was thrilled! they didnt even know i could cook! ;) i used 1/3 C. unsweetended Cocoa instead of chocola...

Wonderful cookies, I did not have any mini choc chips, so I did as another person suggested and drizzled choc over the cookies once they came out of oven. I make my own black raspberry jelly....

We followed the recipe exactly and the cookies came out perfect! We all loved them. They were moist inside, slightly crispy outside, and the chocolate & raspberry combination is delicious.