Description
Delightful buttery cookies with a tart raspberry jam filling that melt in your mouth, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Raspberry jam
- Fresh raspberries (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy (about 3-5 minutes).
- Add the egg and vanilla extract, mixing until well combined.
- In another bowl, whisk together flour, baking powder, baking soda, and salt, then gradually add to the wet mixture, stirring until just combined.
- Chill the dough in the refrigerator for at least 30 minutes.
- If using fresh raspberries, crush them lightly and mix with jam for a textured filling.
- Portion the chilled dough onto the prepared baking sheet, flattening each ball slightly.
- Create an indentation in the center of each cookie with your thumb and fill with raspberry jam.
- Crumble reserved dough over the jam filling for added texture.
- Bake for 10-12 minutes or until edges are lightly golden.
- Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a vegan version, substitute butter with vegan margarine and the egg with a flax egg or applesauce. Store cookies in an airtight container for up to 5 days or freeze for 3 months.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: cookies, raspberry, dessert, crumble, baking