RASPBERRY COOKIES
These raspberry cookies are soft, buttery, and bursting with fruity flavor. Each bite combines sweet raspberry jam with a tender cookie base — perfect for holidays, tea parties, or everyday treats.
Ingredients
For the Cookies:
- 1 cup unsalted butter softened
- ⅔ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
For the Filling:
- ½ cup raspberry jam seedless preferred
Optional for Decoration:
- Powdered sugar for dusting
Instructions
Preheat the Oven:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Make the Dough:
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Mix in flour and salt until a soft dough forms.
Shape the Cookies:
- Roll dough into 1-inch balls. Place on the prepared baking sheet and press a thumbprint into the center of each ball.
Add the Jam:
- Fill each indentation with ½ teaspoon of raspberry jam.
Bake:
- Bake for 12–14 minutes, or until the edges are just golden. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Decorate (Optional):
- Dust cooled cookies with powdered sugar if desired.
Notes
- Make Ahead: Dough can be made 2 days in advance and chilled. Let it soften slightly before shaping.
- Flavor Twist: Try using lemon zest in the dough for a citrusy kick or swap raspberry jam with strawberry or apricot.
- Serving Ideas: Serve with tea, pack into cookie gift boxes, or display at dessert tables for festive events.
- Allergy-Friendly Tip: Use dairy-free butter for a vegan option, and make sure the jam is vegan-friendly too.
- Storage Tips: Store in an airtight container at room temperature for up to 5 days or freeze for up to 1 month.