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
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
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.
