If you love the delightful combination of sweet vanilla and tart raspberry, then you are going to adore this Raspberry Vanilla Butter Cookies Recipe. These cookies offer a perfect balance of buttery richness and fruity brightness, wrapped up in a crisp yet tender texture that melts in your mouth. They’re simple enough to whip up any day but special enough to impress friends at a cozy tea party or brighten up a dessert platter. Let me walk you through everything you need to know to make these irresistible treats that quickly become a favorite.
Ingredients You’ll Need
You only need a handful of everyday ingredients to achieve extraordinary flavor and texture in this cookie recipe. Each element plays a crucial role: creamy butter for tenderness, vanilla for a warm, inviting aroma, and raspberry jam for that burst of fruity sweetness nestled right in the center.
- 1 cup unsalted butter, softened: Provides the rich base that keeps these cookies tender and flavorful.
- 1 cup granulated sugar: Sweetens the dough and contributes to the cookies’ slight crispness on the edges.
- 1 large egg: Binds everything together and adds moisture for a soft bite.
- 1 teaspoon vanilla extract: Infuses the dough with a warm, fragrant depth that pairs perfectly with raspberry.
- 2 1/2 cups all-purpose flour: The structure of your cookie, giving it body while keeping it soft.
- 1/2 teaspoon baking powder: Helps the dough rise just enough for a delicate texture.
- 1/4 teaspoon salt: Balances the sweetness and enhances all other flavors.
- 1/4 cup raspberry jam or preserves: The star filling that adds fruity tang and lovely color.
- 1/2 cup powdered sugar: Essential for the smooth vanilla glaze on top.
- 1 teaspoon milk (or more for desired consistency): Adjusts the glaze to a perfect spreadable texture.
- 1/4 teaspoon vanilla extract: Gives the glaze a harmonious vanilla finish.
How to Make Raspberry Vanilla Butter Cookies Recipe
Step 1: Cream the Butter and Sugar
Begin by softening your butter to room temperature. In a large bowl, beat the butter and granulated sugar together until the mixture becomes light and fluffy. This step is crucial because it incorporates air, which helps your cookies develop a tender, melt-in-your-mouth texture.
Step 2: Add the Egg and Vanilla Extract
Once your butter and sugar are perfectly creamed, add the egg and vanilla extract. Beat until everything is thoroughly blended. The vanilla enhances the buttery sweetness and lays the flavor foundation for the cookies to come.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures they’re evenly distributed throughout the dough, helping your cookies rise just right without any bitter pockets of baking powder.
Step 4: Mix Dry Ingredients Into Wet Mixture
Gradually add the flour mixture to the wet ingredients, stirring just until combined. Be careful not to overmix or the cookies might become tough. You want the dough to be soft but manageable—a delicate balance for perfect butter cookies.
Step 5: Shape the Dough
Preheat your oven while you prepare the dough. Use a tablespoon or small cookie scoop to portion dough onto a baking sheet lined with parchment paper. Then, gently press your thumb or the back of a spoon into the center of each dough ball to create a little well for the jam.
Step 6: Add Raspberry Jam Filling
Fill each indentation with about 1/4 teaspoon of raspberry jam or preserves. This little touch adds color, tartness, and sweetness with every bite, setting these cookies apart from ordinary butter cookies.
Step 7: Bake the Cookies
Bake your cookies in a preheated oven until they’re just lightly golden around the edges but still soft in the center. This usually takes about 12–15 minutes depending on your oven. Keep an eye on them—you want them tender, not crunchy.
Step 8: Cool and Glaze
Once out of the oven, let the cookies cool on the baking sheet for 5 minutes to set their shape. Transfer them onto a wire rack to cool completely. Meanwhile, mix your powdered sugar, milk, and vanilla extract to create a smooth glaze and drizzle it over each cookie for an elegant finishing touch.
How to Serve Raspberry Vanilla Butter Cookies Recipe
Garnishes
A dusting of powdered sugar or a few fresh raspberries placed on top can elevate the look of these cookies instantly. If you want to add an extra dimension, a tiny fresh mint leaf on each cookie complements the raspberry perfectly and makes your plate visually stunning.
Side Dishes
These cookies pair beautifully with a hot cup of tea—especially Earl Grey or chamomile—or a rich coffee. For a festive twist, serve them alongside a scoop of vanilla ice cream or fresh whipped cream to balance their buttery sweetness.
Creative Ways to Present
For a charming presentation, stack the cookies in a neat pile tied with a rustic ribbon, perfect for gift-giving or party favors. You can also sandwich two cookies together with extra raspberry jam for a delightful twist on the classic thumbprint cookie.
Make Ahead and Storage
Storing Leftovers
Store your Raspberry Vanilla Butter Cookies Recipe in an airtight container at room temperature. They will stay fresh and soft for up to a week. Avoid stacking them while the glaze is still wet to prevent sticking.
Freezing
You can freeze the baked cookies without glaze in a single layer on a baking sheet. Once solid, transfer them to a freezer-safe container or bag. Thaw at room temperature and then add the glaze right before serving to keep that fresh-glazed look.
Reheating
If you want to warm the cookies, especially if frozen, pop them in a preheated oven at 300°F (150°C) for 5-7 minutes. This refreshes their soft texture but avoid microwaving as it can make them soggy.
FAQs
Can I use frozen raspberries instead of jam?
Frozen raspberries can be too watery as a filling, which might make the cookie soggy. Using raspberry jam or preserves ensures your cookies have that perfect, thick fruity center without leaking.
Is it okay to substitute margarine for butter?
Butter is recommended because it contributes to the rich flavor and tender texture essential for this recipe. Margarine can alter the taste and might affect how the cookies bake, often making them less flavorful and chewy.
How should I adjust baking time if I make larger cookies?
Larger cookies will need more time to bake, likely around 2-4 minutes longer. Watch for lightly golden edges and a set center to avoid overbaking.
Can I add other flavors to the dough?
Absolutely! A touch of almond extract or lemon zest can add a lovely twist without overpowering the raspberry and vanilla flavors. Just remember, a little goes a long way.
What’s the best way to make the glaze smooth?
Mix powdered sugar with milk gradually until you reach a smooth, spreadable consistency. If it’s too thick, add tiny amounts of milk; if too thin, add more powdered sugar. Adding the vanilla extract at the end brings the glaze together perfectly.
Final Thoughts
There’s something truly heartwarming about whipping up a batch of these Raspberry Vanilla Butter Cookies Recipe. Whether you’re baking for yourself, your family, or friends, the combination of buttery dough and sweet-tart raspberry filling is a guaranteed crowd-pleaser. I hope you find as much joy making and sharing these cookies as I do tasting them. Give this recipe a try and watch how it quickly becomes a beloved go-to treat in your kitchen.
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
Description
These Raspberry Vanilla Butter Cookies are delightful buttery treats filled with sweet and tangy raspberry jam. Soft, tender, and lightly flavored with vanilla, they make a perfect snack or dessert. Finished with a smooth vanilla glaze, these cookies offer a delicious balance of flavors and textures.
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
Glaze
- 1/2 cup powdered sugar
- 1 teaspoon milk (or more for desired consistency)
- 1/4 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats to prepare for baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, ensuring the sugar is well incorporated into the butter.
- Add Egg and Vanilla: Beat in the large egg and 1 teaspoon of vanilla extract until well combined, creating a smooth and homogeneous batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the butter mixture, mixing just until combined to form a soft dough.
- Form Dough Balls: Roll the dough into approximately 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 to create an indentation in the center of each dough ball, which will hold the raspberry jam filling.
- Fill with Raspberry Jam: Spoon about 1/4 teaspoon of raspberry jam or preserves into each indentation, distributing it evenly.
- 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 sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare and Apply Glaze: While the cookies cool, whisk together the powdered sugar, milk, and 1/4 teaspoon vanilla extract to make a smooth glaze. Drizzle or brush the glaze over the cooled cookies for a sweet finishing touch.
Notes
- Make sure the butter is softened to room temperature for easier creaming with sugar.
- If the dough feels too sticky, chill it in the refrigerator for 30 minutes before rolling.
- Adjust the milk quantity in the glaze to get your desired consistency—thicker for drizzling, thinner for brushing.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can substitute raspberry jam with other fruit preserves if desired.
