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
2/3 cup granulated sugar
2 egg yolks
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 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 1/2 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
