Soft, buttery, and melt-in-your-mouth delicious—these raspberry cookies are the perfect balance of rich cookie dough and bright, tangy raspberry jam. Each bite brings the kind of homemade comfort that makes me want to share them at holidays, tea parties, or just with a warm drink on a quiet afternoon.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, I cream together the softened butter and sugar until the mixture is light and fluffy.
I beat in the egg yolks and vanilla extract until everything is smooth.
Then, I add the flour and salt, mixing until the dough comes together.
I roll the dough into 1-inch balls and place them on the prepared baking sheet.
Using my thumb or the back of a spoon, I press an indentation into the center of each cookie.
I fill each indentation with about ½ teaspoon of raspberry jam.
I bake the cookies for 12–14 minutes, just until the edges are lightly golden.
Once cooled completely, I like to dust them with powdered sugar for a delicate finish.
Servings and timing
This recipe makes about 24 cookies. It takes around 15 minutes to prepare the dough and 15 minutes to bake, so the total time is just 30 minutes. Each cookie contains approximately 120 kcal.
Variations
Jam swap: I sometimes switch the raspberry jam with apricot, strawberry, or even lemon curd for a twist.
Nutty touch: Rolling the dough balls in chopped nuts before baking adds texture and flavor.
Gluten-free option: I use a 1:1 gluten-free baking flour blend to make them suitable for those avoiding gluten.
Almond extract: Replacing the vanilla with almond extract gives the cookies a subtle, fragrant nuttiness.
Chocolate center: For a decadent variation, I’ve filled the centers with chocolate spread instead of jam.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in a single layer and transfer to a freezer bag once solid. They defrost beautifully at room temperature within 30–60 minutes. I don’t reheat them, but if I want them slightly warm, a few seconds in the microwave does the trick.
FAQs
How do I keep the jam from spreading too much while baking?
I make sure to use a thicker jam or preserves, and I don’t overfill the indentations. Chilling the dough before baking also helps hold the shape.
Can I make the dough ahead of time?
Yes, I often make the dough the day before and refrigerate it. I let it soften slightly before rolling into balls and baking.
Why did my cookies crack around the edges?
Some cracking is normal, but if they’re too dry, it may be due to overmixing or using too much flour. I try to measure carefully and mix just until combined.
Can I use frozen raspberries instead of jam?
I don’t recommend using whole frozen raspberries, but I sometimes make a quick compote by simmering them with a little sugar and cornstarch, then cooling before using as filling.
Do these cookies ship well?
Yes! I like to pack them snugly in layers with parchment between to prevent movement. Because they’re not overly delicate, they hold up well in transit.
Conclusion
These raspberry cookies bring together buttery richness and fruity brightness in a way that always makes me smile. They’re incredibly easy to make and endlessly adaptable. Whether I’m baking them for a holiday platter, a gift box, or just a treat for myself, they always deliver that nostalgic homemade charm.
Recipe:
Raspberry Cookies
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft, buttery raspberry cookies with a melt-in-your-mouth texture and a sweet-tart raspberry jam center—perfect for holidays, tea parties, or an afternoon treat.
Ingredients
1 cup unsalted butter, softened
⅔ cup granulated sugar
2 egg yolks
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
¼ teaspoon salt
⅓ cup raspberry jam (or preserves)
Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and sugar in a large bowl until light and fluffy.
- Beat in the egg yolks and vanilla extract until smooth.
- Add the flour and salt, mixing just until the dough comes together.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet.
- Press an indentation into the center of each ball using your thumb or the back of a spoon.
- Fill each indentation with about ½ teaspoon of raspberry jam.
- Bake for 12–14 minutes, until the edges are lightly golden.
- Let the cookies cool completely before dusting with powdered sugar, if desired.
Notes
Use thicker jam or preserves to prevent excessive spreading during baking.
Chill the dough for 15–20 minutes before baking to help cookies hold their shape.
Try using different jams like apricot or strawberry for flavor variations.
Dust with powdered sugar only after the cookies are fully cooled.
Cookies can be frozen and defrosted at room temperature as needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.3g
- Protein: 1.2g
- Cholesterol: 25mg
