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Raspberry Cookies

Delightful homemade raspberry cookies filled with fruity jam, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, softened Use high-quality butter for the best flavor.
  • 3/4 cup granulated sugar This brings sweetness and helps with the cookie's texture.
  • 1 large egg Room temperature is best for easier mixing.
  • 1 tsp vanilla extract Consider using pure vanilla for the best results.
  • 2 1/2 cups all-purpose flour Measure accurately to avoid dry cookies.
  • 1/2 tsp baking powder Provides just the right lift.
  • 1/4 tsp salt Enhances the overall flavor.
For the Raspberry Filling
  • 1/2 cup raspberry jam Opt for a quality jam; Bonne Maman is recommended.
  • Powdered sugar for dusting Adds a fancy finish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream the butter and sugar together in a large mixing bowl until light and fluffy, about 3-4 minutes.
  3. Mix in the egg and vanilla extract until smooth.
  4. Sift together the flour, baking powder, and salt in a separate bowl.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Form the dough into balls (about 1 inch in diameter) and place them on the baking sheets, spacing them about 2 inches apart.
  7. Press a thumbprint in the center of each ball and fill with about 1/2 tsp of raspberry jam.
Baking
  1. Bake for 12-14 minutes, or until lightly golden around the edges.
  2. Let them cool on wire racks before dusting with powdered sugar.

Notes

For softer cookies, let your dough chill in the refrigerator for 30 minutes if too soft to handle. Keep cookies fresh in an airtight container at room temperature for up to one week or freeze for up to three months.