Raspberry Cookies Recipe

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

this Recipe

How to Make Raspberry Cookies

1. 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.
2. 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.
3. Add Egg and Vanilla: Crack the egg into the butter mixture, add the vanilla extract, and continue to beat until fully incorporated.
4. 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.
5. 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.
6. 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.
7. 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.

More Relevant Recipes

If you loved these Raspberry Cookies, you might also enjoy:

• Grinch Cookies
• Creamsicle Cake Recipe

Keep experimenting, keep enjoying, and as always, keep your taste buds happy! and don’t forget to leave me a comment on Pinterest.

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