Description
Sweet raspberry cookies bring delightful memories of summer’s essence to your dessert plate. Buttery crumbles melded with fresh raspberries create a perfect harmony you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, softened (226 grams)
- 3/4 cup granulated sugar (150 grams)
Binding and Flavor Ingredients:
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Filling and Topping Ingredients:
- 1/2 cup raspberry jam (120 milliliters)
- Powdered sugar, for dusting
Instructions
- Prepare the baking workspace by heating the oven to 350°F and covering baking sheets with parchment paper, ensuring an even surface for cookie placement.
- Create a smooth, airy base by thoroughly blending softened butter and sugar until the mixture becomes pale and fluffy, developing a light texture.
- Incorporate egg and vanilla extract into the butter mixture, stirring consistently to achieve a uniform, silky consistency that will enhance the cookie’s richness.
- Carefully sift dry ingredients – flour, baking powder, and salt – to eliminate potential lumps and ensure even distribution throughout the dough.
- Gently fold the dry ingredients into the wet mixture, stirring minimally to prevent overworking the dough, which could result in tough cookies.
- Shape the dough into uniform round balls, placing them strategically on prepared baking sheets with adequate spacing between each cookie.
- Create a gentle indentation in the center of each dough ball using your thumb, forming a small well designed to cradle the raspberry jam.
- Fill each thumbprint carefully with raspberry jam, distributing the sweet filling evenly across the cookie surface.
- Bake in the preheated oven for 12-14 minutes, watching for a delicate golden edge that indicates perfect doneness.
- Transfer cookies to wire cooling racks, allowing them to set and cool completely before the final touch.
- Dust the cooled cookies with a light veil of powdered sugar, adding a delicate, elegant finish to the raspberry-filled treats.
Notes
- Use room temperature butter for smoother, creamier cookie dough that blends effortlessly.
- Freeze fresh raspberries before adding to jam filling for more intense fruit flavor and less liquid seepage.
- For gluten-free version, substitute all-purpose flour with almond or oat flour and add xanthan gum for better texture.
- Chill dough for 30 minutes before shaping to prevent spreading and maintain cookie shape during baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150
- Sugar: 6 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 30 mg