Delicious Raspberry Cookies

These raspberry cookies bring a perfect balance of buttery richness and sweet fruity brightness. They have become my go-to treat when I want something homemade but not too fussy. The jam inside creates a lovely surprise and keeps each bite moist and flavorful.

I first made these on a quiet weekend and my family instantly requested another batch the following week

Gather Your Ingredients

• One cup unsalted butter: softened for creamy texture and perfect mixing
• Three quarters cup granulated sugar: for sweetness and lightness
• One large egg: which binds ingredients and adds richness
• One teaspoon vanilla extract: for warm aromatic flavor choose pure vanilla extract for best taste
• Two and a half cups all-purpose flour: which forms the base structure use fresh flour for better rise
• Half teaspoon baking powder: to help the cookies rise gently
• Quarter teaspoon salt: that balances sweetness and enhances flavors
• Half cup raspberry jam: provides the vibrant fruity center use a high-quality jam with real fruit bits if possible
• Powdered sugar for dusting: adds a delicate sweet finish and a pretty look on top

How to Make It

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius and prepare baking sheets with parchment paper to prevent sticking and for easy cleanup.

Cream the Butter and Sugar:

Using a hand mixer or stand mixer beat the softened butter with the granulated sugar on medium speed. Continue until the mixture is light pale yellow and fluffy. This step is crucial as it helps incorporate air which makes the cookies tender.

Add Egg and Vanilla:

Crack the egg into the mixture and pour in the vanilla extract. Blend everything until the batter is smooth and uniform with no streaks of butter or sugar.

Combine Dry Ingredients:

In a separate bowl, whisk together the all-purpose flour baking powder and salt. Whisking ensures these ingredients are evenly distributed so the cookies bake uniformly.

Mix Dry into Wet:

Gradually add the dry flour mixture to the wet butter mixture. Use a low speed or fold gently with a spatula to form a soft dough. Over mixing can lead to tough cookies so stop when just combined.

Shape the Cookies and Add Jam:

Take small portions of dough and flatten them slightly on the parchment-lined baking sheets. Place about a teaspoon of raspberry jam in the center of each and carefully fold the dough edges over to enclose the jam or leave an open well according to desired look.

Bake Until Golden:

Place the trays in the preheated oven and bake for 30 to 45 minutes. The edges should be light golden but not browned to retain softness. Baking times may vary with oven so check starting at 30 minutes.

Cool and Dust with Sugar:

Remove the cookies from the oven and let cool completely on wire racks. Once cooled dust them lightly with powdered sugar for a beautiful finishing touch.

I love the way the raspberry jam creates little pockets of tartness that surprise you as you bite in. One Christmas my family made these together and we ended up sneaking so many we had to bake a second batch before the day ended. It’s become one of those recipes that everyone asks for once the holidays roll around.

Flavor Boosters

Try swapping raspberry jam for strawberry or apricot jams depending on what is in season Adding a sprinkle of lemon zest to the dough can brighten the flavor in spring and summer Include a dash of cinnamon or nutmeg for a cozy winter warmed-up feel

Serving Suggestions

These raspberry cookies pair beautifully with a cup of afternoon tea or a latte. They are also lovely alongside fresh berries or a scoop of vanilla ice cream for a dessert twist. Wrap them in cellophane tied with a ribbon for charming edible gifts.

Creative Twists

Butter can be replaced with margarine but the flavor will be less rich Granulated sugar can be swapped for coconut sugar for a deeper note but expect a slight color change Use seedless raspberry jam if you prefer a smoother spread or homemade jam for a personal touch

Many friends have told me these raspberry cookies made them feel like kids again with each chewy sweet bite. They say the jam surprise always brings smiles at gatherings and has even become someone’s favorite homemade treat to make for their kids.

Common Questions About This Recipe

→ What type of flour is best for these cookies?

All-purpose flour is recommended to provide the right balance of structure and tenderness for the cookies.

→ Can I substitute raspberry jam with fresh raspberries?

Using jam ensures a consistent burst of sweetness and moisture. Fresh raspberries may add extra moisture but risk softening the dough too much.

→ How do I prevent cookies from spreading too much during baking?

Ensure the dough is chilled before baking and avoid over-creaming butter and sugar to maintain cookie shape.

→ Is powdered sugar necessary for finishing?

Powdered sugar adds a delicate sweetness and attractive finish but can be omitted if preferred.

→ What is the suggested baking temperature and time?

Bake at 350°F (175°C) for 30 to 45 minutes until edges are golden and centers remain soft.