Raspberry Sugar Cookies
Buttery, tender sugar cookies with jewel-bright raspberry centers, a delicate sugar finish, and a perfect balance of sweet and tart in every bite.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup seedless raspberry jam
- 2 tablespoons powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Whisk flour, baking powder, and salt in a bowl until well combined.
- Cream softened butter and granulated sugar in a separate bowl until light and fluffy, about 2 to 3 minutes. Beat in egg and vanilla until smooth.
- Add dry ingredients to the wet mixture in two additions, mixing just until a soft dough forms. Chill dough for 20 to 30 minutes.
- Lightly flour the work surface. Roll dough to 1/4 inch thickness. Cut rounds and place on prepared sheets. Use a small spoon or thumb to create a shallow well in the center of half the cookies.
- Bake 8 to 10 minutes until edges are just set and pale golden. Cool on the sheet for 5 minutes, then transfer to a rack.
- Spoon or pipe a small amount of raspberry jam into the wells. Dust with powdered sugar if desired.
- Serve and enjoy while the centers are glossy and the cookies are tender.
Notes
- Chill the dough so cookies keep their shape and bake evenly.
- Use a high-quality, seedless raspberry jam for a smooth, vibrant filling.
- Pipe the jam for neat centers and consistent portions.
- Do not overbake, remove when edges are set and still pale for a tender crumb.
- Add a little lemon zest to the dough for bright citrus notes.
Find it online: https://tastyze.com/raspberry-sugar-cookies/