Description
Soft and tender sugar cookies with lightly crisp edges, filled with sweet raspberry jam for a bright, fruity twist that makes them perfect for sharing or gifting.
Ingredients
- 2.5 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp salt
- 0.75 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 0.5 cup raspberry jam or preserves
- 0.25 cup freeze-dried raspberries, crushed (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Add the egg and vanilla extract and mix until smooth.
- Gradually mix in the dry ingredients until a soft dough forms.
- If using, gently fold crushed freeze-dried raspberries into the dough.
- Scoop dough into balls and place on the prepared baking sheets.
- Press a small indentation into the center of each cookie and fill with raspberry jam.
- Bake for 12–14 minutes, until edges are set and centers remain soft.
- Cool on the baking sheet briefly, then transfer to a wire rack to cool completely.
Notes
- Chill dough briefly if cookies spread too much.
- Do not overfill jam centers to prevent overflow.
- Cookies stay soft for several days when stored properly.
- Jam can be swapped for other fruit flavors.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
