Sugared Black Raspberry Tea Cookies

Recipe View 5 mins Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. (Prep time: 5 minutes)

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)

Recipe View 2 mins Blend in the vanilla extract and milk until well combined. (1-2 minutes)

Recipe View 5 mins Gradually mix in the all-purpose flour and cornstarch until just combined. Be careful not to overmix. (3-5 minutes)

Recipe View 2 mins Gently fold in the miniature chocolate chips. (1-2 minutes)

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)

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)

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)

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)

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)

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)