Description
These Raspberry Vanilla Butter Cookies are the perfect balance of buttery sweetness and fruity tang! With a soft, delicate texture, these cookies are infused with vanilla and raspberry flavors, making them irresistible to anyone with a sweet tooth. Whether served as a treat for tea time or packaged up as a gift, these cookies are sure to delight. The hint of raspberry jam in the center adds a burst of flavor, and the vanilla base provides a warm, comforting touch.
Ingredients
Scale
For the Cookies:
- 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
- 1/4 cup raspberry jam or preserves (for the filling)
For the Icing (Optional):
- 1/2 cup powdered sugar
- 1 teaspoon milk (or more for desired consistency)
- 1/4 teaspoon vanilla extract
Instructions
- Prepare the Cookie Dough:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the egg and vanilla extract, beating well to combine.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. The dough will be soft.
- Shape the Cookies:
- Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Use your thumb or the back of a spoon to gently create an indentation in the center of each dough ball.
- Fill each indentation with about 1/4 teaspoon of raspberry jam or preserves.
- Bake the Cookies:
- Bake for 12-14 minutes, or until the edges of the cookies are lightly golden.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Optional Icing:
- If desired, mix powdered sugar, milk, and vanilla extract to make a simple glaze. Drizzle it over the cooled cookies for a touch of sweetness and decoration.
- Serve:
- Enjoy your Raspberry Vanilla Butter Cookies with a cup of tea, coffee, or as a delightful homemade gift!
Notes
- You can substitute the raspberry jam with any other fruit jam or preserve (like strawberry, apricot, or blueberry) if you prefer.
- The cookies will keep in an airtight container for up to a week. You can also freeze the dough for up to a month and bake them when you’re ready for fresh cookies.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg