🍪 Raspberry Cookies
Description:
These buttery cookies have a melt-in-your-mouth texture with a bright, fruity raspberry jam center. They’re simple to make, elegant to serve, and perfect for holidays, tea parties, or everyday baking.
🍽️ Makes
About 24 cookies
🕐 Total Time
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Prep: 20 minutes
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Chill: 30 minutes (optional)
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Bake: 12–15 minutes
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Total: ~1 hour
🍪 Raspberry Cookies
🧂 Ingredients
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1 cup (226 g / 2 sticks) unsalted butter, softened
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⅔ cup granulated sugar
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1 tsp vanilla extract
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2 cups all-purpose flour
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¼ tsp salt
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½ cup raspberry jam (preferably seedless)
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Optional: powdered sugar, for dusting
👩🍳 Instructions
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Preheat the oven to 350°F (175°C).
Line two baking sheets with parchment paper. -
Cream the butter and sugar:
In a large bowl, beat together butter and sugar until light and fluffy (about 2 minutes).
Mix in the vanilla extract. -
Add dry ingredients:
Stir in flour and salt until a soft dough forms.
If the dough feels sticky, chill it for 20–30 minutes. -
Shape the cookies:
Roll dough into 1-inch balls and place them 2 inches apart on the baking sheet.
Press your thumb (or the back of a teaspoon) gently into the center of each ball to make a small well. -
Fill with jam:
Spoon about ½ teaspoon of raspberry jam into each indentation. -
Bake:
Bake for 12–15 minutes, or until the bottoms are lightly golden.
Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. -
Finish (optional):
Once cooled, dust lightly with powdered sugar for a classic bakery-style look.
🌿 Tips & Variations
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Substitute almond extract for vanilla for a nutty twist.
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Use apricot, strawberry, or blueberry jam for variety.
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For a festive touch, drizzle cooled cookies with white chocolate.
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Want a sandwich version? Spread jam between two cookies and dust with sugar!
☕ Serving Suggestion
Enjoy these cookies with tea, coffee, or as part of a dessert platter. They store beautifully in an airtight container for up to 5 days.