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Thank you so much for joining me again in my cozy corner of the culinary world. Today, I’m truly grateful to have you here as we explore a recipe that holds a special place in my heart: Raspberry Cookies. These aren’t just any cookies—they are a sweet blend of tangy raspberry and buttery bliss, perfect for brightening up your day or adding that special touch to a friendly gathering. I promised you versatile, and here’s proof!
Ingredients
- 1 cup (226 grams) unsalted butter, softened
- 3/4 cup (150 grams) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups (312 grams) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- Optional: Powdered sugar for dusting
How to Make Raspberry Cookies
- Preheat the Oven and Prepare Pans: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
- Add Egg and Vanilla: Crack the egg into the butter mixture, add the vanilla extract, and continue to beat until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing until just combined.
- Form Cookies: Take a tablespoon of dough, roll it into a ball, and place it on the prepared baking sheet. Flatten the ball slightly, and using your thumb, create a small well in the center of each cookie. Fill the well with a teaspoon of raspberry jam.
- Bake: Bake the cookies for 12-14 minutes or until the edges are just starting to turn golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Dust with Powdered Sugar: Once cooled, dust the cookies with powdered sugar for an extra touch of sweetness and elegance.
Helpful Tips
- Jam Consistency: If your raspberry jam is too thick to work with, warm it slightly to make it easier to spoon into the cookie wells.
- Even Baking: For even baking, make sure cookies are similarly sized and spaced apart on the baking sheet.
Substitutions/Variations
- Gluten-Free: Substitute the all-purpose flour with your favorite gluten-free blend to accommodate dietary restrictions.
- Flavor Twists: Feel adventurous by swapping raspberry jam for blackberry, apricot, or even lemon curd for a delightful twist.
Frequently Asked Questions
- Can I use frozen raspberries? Absolutely! Just ensure they are thawed and drained well to avoid extra moisture in your cookies.
- How long do these cookies last? They keep well in an airtight container at room temperature for up to a week.
Storage Instructions
Store your raspberry cookies in an airtight container at room temperature to maintain their freshness. They are best enjoyed within a week of baking.
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Print
Raspberry Cookies Recipe
- Total Time: 34 minutes
- Yield: 24 cookies 1x
Description
Hello, dear readers! It’s Emma here, and I’m thrilled to share a recipe that marries simplicity with the irresistible charm of fresh flavors. Today, we’re making Raspberry Cookies — these little gems are perfect for those who adore a sweet, tangy touch in their treats. Ideal for tea parties, cozy evening snacks, or as a lovingly homemade gift, these cookies are as delightful to look at as they are to eat. Let’s make your kitchen smell amazing!
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup raspberry jam
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream the butter and sugar together until light and fluffy.
- Mix in the egg and vanilla extract, blending until smooth.
- Sift together the flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Form the dough into balls and place on your prepared sheets. Press a thumbprint into each, and fill with jam.
- Bake for 12-14 minutes until lightly golden. Cool on wire racks.
- Dust with powdered sugar before serving.
Notes
- Jam Options: Experiment with different jam flavors like strawberry or apricot for a twist.
- Storage: Keep in an airtight container to enjoy throughout the week.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 7g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg
