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
Scale
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.
