For a slightly tangier flavor, try using a black raspberry jam with seeds. If the dough becomes too soft to handle, chill it in the refrigerator for 15-20 minutes before rolling into balls. Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Sugared Black Raspberry Tea Cookies
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PREP TIME30 mins
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COOK TIME15 mins
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TOTAL TIME45 mins
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SERVING36 People
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VIEWS256
Delicate, melt-in-your-mouth thumbprint cookies filled with the vibrant tang of black raspberry jam, coated in a shimmering sugar crust, and sprinkled with miniature chocolate jewels. These petite treats are perfect for afternoon tea or a sweet ending to any meal, and they freeze beautifully for whenever a craving strikes.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate15 g
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Cholesterol7 mg
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Fiber0 g
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Protein1 g
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Saturated Fat2 g
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Sodium22 mg
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Sugar9 g
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Fat3 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. (Prep time: 5 minutes)
02 Step
Recipe View 7 mins In a large bowl, cream together the softened butter, packed brown sugar, and 1/3 cup granulated sugar until light and fluffy. (5-7 minutes)
03 Step
Recipe View 2 mins Blend in the vanilla extract and milk until well combined. (1-2 minutes)
04 Step
Recipe View 5 mins Gradually mix in the all-purpose flour and cornstarch until just combined. Be careful not to overmix. (3-5 minutes)
05 Step
Recipe View 2 mins Gently fold in the miniature chocolate chips. (1-2 minutes)
06 Step
Recipe View 10 mins Form the dough into 1-inch balls. Roll each ball in the remaining granulated sugar, ensuring it's evenly coated. (8-10 minutes)
07 Step
Recipe View 3 mins Place the sugared dough balls onto the prepared baking sheets, spacing them about 1 1/2 inches apart. (2-3 minutes)
08 Step
Recipe View 5 mins Use your finger or thumb to gently press straight down into the center of each ball, creating a well for the jam. (3-5 minutes)
09 Step
Recipe View 7 mins Carefully fill each cookie well with a small amount of black raspberry jam. Avoid overfilling to prevent the jam from spreading too much during baking. (5-7 minutes)
10 Step
Recipe View 15 mins Bake in the preheated oven for 13 to 15 minutes, or until the cookies are just beginning to turn golden around the edges. (Bake time: 13-15 minutes)
11 Step
Recipe View 30 mins Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (Cool time: 20-30 minutes)
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Orville Walsh
Mar 27, 2025The recipe was easy to follow, and the cookies turned out perfectly!
Travis Greenholt
Feb 22, 2025Freezing them works great. I always have some on hand for unexpected guests.
Deanna Morar
Aug 20, 2024My kids devoured these! They loved the chocolate chips with the raspberry filling.
Daniela Wolf
Oct 29, 2023These cookies are absolutely divine! The perfect balance of sweet and tart.
Jailyn Schroeder
Sep 17, 2023I've made these for several parties, and they're always a hit!