Description
These Raspberry Swirl Cookies with White Chocolate Drizzle are delightful buttery cookies swirled with sweet and tangy raspberry jam, finished with a delicate drizzle of melted white chocolate.
Ingredients
Scale
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ½ tsp vanilla extract
- ½ cup raspberry jam
- ¼ cup white chocolate, melted
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the softened butter and granulated sugar together until light and fluffy. Incorporate the vanilla extract, then gradually add the flour, mixing gently until a cohesive dough forms.
- On a lightly floured surface, roll the dough out to approximately ¼ inch thickness.
- Evenly spread the raspberry jam over the rolled dough.
- Carefully roll the dough sheet into a log shape, sealing the edges gently. Chill the log in the refrigerator for 30 minutes.
- Slice the chilled dough log into ¼ inch thick rounds and arrange them spaced apart on the prepared baking sheet.
- Bake the cookies for 12-15 minutes, or until the edges turn lightly golden. Transfer cookies to a wire rack to cool completely.
- Drizzle the melted white chocolate over the cookies and allow it to set before serving.
Notes
- Perfect for tea time or as a sweet treat.
- Make sure not to over-saturate the dough with jam.
- Chilling the dough helps in clean slicing.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg