If you’re searching for a delightful treat that perfectly balances buttery richness with a burst of fruity sweetness, look no further than this Raspberry Vanilla Butter Cookies Recipe. These cookies bring together the creamy smoothness of vanilla-infused butter dough with the vibrant pop of raspberry jam nestled in the center, creating a mouthwatering combination that’s utterly irresistible. Whether you’re baking for a cozy afternoon snack or a festive gathering, these cookies are guaranteed to become a beloved staple in your baking repertoire.
Ingredients You’ll Need
This recipe is all about simplicity and flavor harmony. Each ingredient is carefully chosen to build layers of taste and texture, from the creamy butter that gives tenderness to the cookies, to the fresh vanilla extract that adds aromatic warmth, and of course the raspberry jam that delivers that luscious fruity surprise.
- 1 cup unsalted butter, softened: Provides the rich, tender base necessary for buttery cookies without extra saltiness.
- 1 cup granulated sugar: Adds sweetness and helps create that perfect light and fluffy dough.
- 1 large egg: Binds the ingredients and contributes to the cookie’s soft yet structured texture.
- 1 teaspoon vanilla extract: Infuses the dough with aromatic warmth and a subtle sweet depth.
- 2 1/2 cups all-purpose flour: Forms the sturdy yet tender body of the cookie.
- 1/2 teaspoon baking powder: Offers a gentle lift, ensuring cookies aren’t flat but pleasantly soft.
- 1/4 teaspoon salt: Balances the sweetness and elevates the flavors.
- 1/4 cup raspberry jam or preserves: The star of the show, adding tangy fruitiness nestled right in the cookie center.
- 1/2 cup powdered sugar: For the luscious vanilla glaze that finishes the cookies beautifully.
- 1 teaspoon milk: Helps achieve the perfect consistency in the glaze, making it silky smooth.
- 1/4 teaspoon vanilla extract: Added to the glaze to echo and enhance the cookie’s vanilla notes.
How to Make Raspberry Vanilla Butter Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by beating together the softened butter and granulated sugar in a large bowl until the mixture becomes light, fluffy, and pale. This step is crucial—it aerates the dough and creates the delicate crumb that makes these cookies delightfully tender.
Step 2: Add Egg and Vanilla
Next, add in the egg and the vanilla extract, and continue mixing until everything is fully combined. This not only binds the ingredients but also infuses the dough with that unmistakable vanilla aroma that sets these cookies apart.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agent and salt are evenly distributed, so your cookies bake up with perfect texture and balanced flavor.
Step 4: Mix Dry Ingredients Into Wet
Gradually add the flour mixture to the butter mixture, stirring gently until just combined. The dough will be soft to the touch, which is exactly what you want to maintain that melt-in-your-mouth quality.
Step 5: Shape the Dough
Roll the dough into small balls—about one inch in diameter. This size keeps the cookies bite-sized and perfectly balanced for the raspberry filling.
Step 6: Create Indentations
Using your thumb or the back of a spoon, gently press a small indentation into the center of each dough ball. This is where the raspberry jam will shine, so take your time to make a nice little well.
Step 7: Fill With Raspberry Jam
Carefully spoon about 1/4 teaspoon of raspberry jam or preserves into each indentation, being gentle to avoid overflow. The tartness and sweetness of the raspberry are the heart of this cookie’s charm.
Step 8: Bake and Cool
Bake the cookies at 350°F (175°C) until the edges are just turning golden and the centers are set. Once out of the oven, let them cool on the baking sheets for five minutes before transferring to a wire rack to cool completely. This resting lets the cookies firm up just right and prevents breakage.
How to Serve Raspberry Vanilla Butter Cookies Recipe
Garnishes
A light dusting of powdered sugar makes a lovely snowy finish to these Raspberry Vanilla Butter Cookies Recipe cookies, enhancing their delicate look and adding a hint of extra sweetness. Fresh raspberries on the side can also elevate the presentation beautifully.
Side Dishes
These cookies pair wonderfully with a relaxing cup of hot tea, creamy coffee, or even cold milk. Their buttery texture and fruity center balance perfectly with these beverages, making every bite a delightful experience.
Creative Ways to Present
Try arranging these cookies on a pretty platter with fresh mint leaves or edible flowers for a stunning display. For gift-giving, package them in decorative tins or cellophane bags tied with a ribbon that matches the vibrant raspberry hue.
Make Ahead and Storage
Storing Leftovers
Store leftover Raspberry Vanilla Butter Cookies Recipe cookies in an airtight container at room temperature for up to a week. This keeps them tender while maintaining the delicious raspberry center’s freshness.
Freezing
If you want to enjoy these delightful cookies later, freeze them on a baking sheet first, then transfer to a freezer-safe bag for up to three months. Thaw at room temperature before serving to retain that lovely soft texture.
Reheating
To refresh the cookies after storage, pop them in a warm oven (around 300°F or 150°C) for a few minutes. This brings back the softness and revives the fragrant vanilla and raspberry notes as if freshly baked.
FAQs
Can I use frozen raspberries instead of jam?
While fresh or frozen raspberries can add a nice touch, jam or preserves have the right consistency to stay nicely inside the cookie indentation without leaking. If you use frozen raspberries, they should be thickened into a jam-like texture first.
Is it okay to substitute margarine for butter?
Butter gives this recipe its signature rich flavor and tender crumb, so margarine might affect taste and texture. For the best results, stick with unsalted butter if possible.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free blend, ideally one designed for baking. You might need to adjust the amount slightly depending on your blend to maintain the right dough consistency.
How do I prevent the raspberry jam from seeping out during baking?
Creating a deeper indentation and using a thicker jam or preserves helps keep the filling contained. Avoid overfilling each cookie to prevent leakage during baking.
Can I add a glaze on top of these cookies?
Definitely! A simple vanilla glaze made from powdered sugar, milk, and vanilla extract complements the raspberry and butter flavors beautifully, adding a shiny finish and extra sweetness.
Final Thoughts
There’s something truly magical about baking a batch of Raspberry Vanilla Butter Cookies Recipe and watching those little pockets of fruit-filled joy come to life. Whether you’re baking for someone special or simply treating yourself, these cookies offer a perfect blend of buttery richness, delicate vanilla, and tart raspberry that never disappoints. Give them a try—you might just find your new favorite cookie recipe to keep coming back to again and again.
Print
Raspberry Vanilla Butter Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Raspberry Vanilla Butter Cookies featuring a soft, buttery dough with a sweet raspberry jam center and a delicate vanilla glaze. Perfect for teatime or festive occasions, these cookies combine classic flavors with a melt-in-your-mouth texture.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Filling
- 1/4 cup raspberry jam or preserves
Vanilla Glaze
- 1/2 cup powdered sugar
- 1 teaspoon milk (or more for desired consistency)
- 1/4 teaspoon vanilla extract
Instructions
- Preheat Oven: Set your oven to 350°F (177°C) and line baking sheets with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, ensuring a smooth base for the dough.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed butter mixture, beating well to fully combine all ingredients.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing just until the dough comes together. The dough should be soft and manageable.
- Shape Cookies: Roll the dough into 1-inch balls and place them evenly spaced on the prepared baking sheets.
- Create Indentations: Using your thumb or the back of a spoon, gently press an indentation into the center of each dough ball without breaking the dough.
- Add Raspberry Filling: Spoon about 1/4 teaspoon of raspberry jam or preserves into each indentation, ensuring a sweet surprise in every bite.
- Bake Cookies: Bake the cookies in the preheated oven for 12-15 minutes or until the edges are lightly golden but the centers remain soft.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before glazing.
- Prepare Vanilla Glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust the milk quantity for your desired glaze consistency.
- Glaze Cookies: Drizzle or spread the vanilla glaze over the cooled cookies and let set before serving.
Notes
- Soften butter at room temperature for easier creaming and better dough texture.
- Do not overmix the dough once the flour is added to keep cookies tender.
- The indentation for jam should be made gently to avoid breaking the dough ball.
- Glaze is optional but adds a lovely sweet vanilla finish and attractive appearance.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
