Description
These Raspberry Vanilla Butter Cookies combine a rich, buttery base with a sweet and tangy raspberry filling. Soft, melt-in-your-mouth cookies are topped with a smooth vanilla glaze, making them perfect for any dessert tray or afternoon tea.
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 two baking sheets with parchment paper to prepare for baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy, about 3-5 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated, ensuring the batter is smooth and creamy.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing just until combined to form a soft dough. Avoid overmixing.
- Shape Cookies: Roll the dough into 1-inch balls and place them onto the prepared baking sheets about 2 inches apart.
- Create Indentations: Using your thumb or the back of a spoon, gently press an indentation into the center of each dough ball to hold the filling.
- Add Raspberry Jam: Spoon about 1/4 teaspoon of raspberry jam or preserves into each indentation, being careful not to overfill.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden but the centers remain soft. Remove from oven and let cool on the baking sheets for 5 minutes.
- Prepare Glaze and Drizzle: While the cookies cool, mix the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust milk to get a drizzle consistency. Once cookies are completely cooled, drizzle the vanilla glaze over the top of each cookie.
- Cool Completely: Transfer the cookies to a wire rack to cool completely before serving or storing.
Notes
- For a stronger raspberry flavor, use seedless raspberry jam.
- If the dough feels too soft to handle, chill it for 20-30 minutes before shaping.
- The glaze can be skipped if you prefer a simpler cookie or dust with powdered sugar instead.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing the dough balls before baking can help retain shape and make handling easier.
