If you have a sweet tooth and love the perfect balance of fruity and buttery flavors, you are going to adore this Raspberry Vanilla Butter Cookies Recipe. This charming cookie brings together the rich, creamy texture of classic butter cookies with the bright, tangy pop of raspberry jam nestled right in the center. Each bite feels like a little celebration, with vanilla’s warm aroma wrapping around the delicate crumb. Whether you’re baking for a festive gathering or just treating yourself to something special, these cookies deliver a cozy, delightful experience that’s hard to beat.
Ingredients You’ll Need
Getting the ingredients just right for these cookies is the key to their tender texture and vibrant flavor. You’ll find they’re simple staples that come together beautifully, making every mouthful melt in your mouth with buttery goodness and a sweet raspberry surprise.
- 1 cup unsalted butter, softened: The foundation of richness and tenderness in the cookie dough.
- 1 cup granulated sugar: Sweetens the dough and helps create that perfect golden color.
- 1 large egg: Binds the ingredients and adds moisture for a soft crumb.
- 1 teaspoon vanilla extract: Infuses a warm, inviting aroma essential to these butter cookies.
- 2 1/2 cups all-purpose flour: Provides structure while keeping the cookies tender.
- 1/2 teaspoon baking powder: Helps the cookies rise just enough without getting cakey.
- 1/4 teaspoon salt: Balances sweetness and highlights the butter’s flavor.
- 1/4 cup raspberry jam or preserves (for the filling): Bursts of fruity tanginess in every bite.
- 1/2 cup powdered sugar: For a simple glaze that adds sweetness and a smooth finish.
- 1 teaspoon milk (or more for desired consistency): Helps blend the glaze perfectly.
- 1/4 teaspoon vanilla extract: Adds extra depth to the glaze, tying the flavors together.
How to Make Raspberry Vanilla Butter Cookies Recipe
Step 1: Prepare the Cookie Dough
Begin by creaming together your softened butter and granulated sugar until they achieve a light and fluffy texture. This step is crucial because it incorporates air into the dough, ensuring your cookies bake up tender and soft. Once smooth, beat in the egg and vanilla extract, which add moisture and the signature sweet, warm vanilla essence that makes these cookies unforgettable.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This union of dry ingredients guarantees an even distribution of rising agents and seasoning, which protects the delicate crumb structure while balancing flavor. Gradually mix the dry components into the butter mixture, but be gentle—overmixing can lead to tough cookies. Your dough will feel soft and just right for shaping.
Step 3: Shape the Cookies and Add Raspberry Jam
Roll the dough into small balls, roughly the size of a tablespoon. Then, use your thumb or the back of a spoon to make a gentle indentation in the center of each ball. This hollow is essential for holding the luscious raspberry jam, which adds a surprise burst of sweet and tart flavor that makes these butter cookies truly special. Drop about 1/4 teaspoon of jam into each indentation without overfilling.
Step 4: Bake the Cookies
Place your jam-filled dough balls on a baking sheet lined with parchment paper, spaced a couple of inches apart. Bake in a preheated oven at 350°F (175°C) for about 12 to 15 minutes, until the edges are just turning golden. Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them carefully to a wire rack. Cooling completely preserves their tender crumb and prevents the jam from getting too runny.
Step 5: Optional Vanilla Glaze
If you’re feeling fancy, whisk together powdered sugar, milk, and vanilla extract to create a simple glaze. Drizzle this glaze over the cooled cookies to add a pretty sheen and a touch more sweetness that perfectly complements the raspberry filling. This extra step makes your Raspberry Vanilla Butter Cookies Recipe even more irresistible.
How to Serve Raspberry Vanilla Butter Cookies Recipe
Garnishes
To elevate your cookies visually and flavor-wise, consider adding a fresh raspberry on top of each cookie after glazing for a pop of freshness. A sprinkle of finely chopped pistachios or edible rose petals can also beautifully enhance their presentation and add a subtle crunch or floral aroma.
Side Dishes
These butter cookies pair wonderfully with a cup of hot tea, especially green or Earl Grey, where the citrus notes can accentuate the raspberry. For a cozy indulgence, a scoop of vanilla bean ice cream or a dollop of whipped cream offers a delightful contrast to the buttery texture and sweet-tart filling.
Creative Ways to Present
Arrange the cookies on a charming tiered dessert stand or place them in little decorative paper cups to make them perfect for parties or gifting. Give them a rustic touch by stacking in a mason jar tied with a ribbon, making these homemade delights feel like a thoughtful treasure to share.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Raspberry Vanilla Butter Cookies Recipe cookies in an airtight container at room temperature for up to five days. This helps maintain their tender texture without letting the raspberry jam dry out or the cookies become stale.
Freezing
You can freeze unbaked dough balls or fully baked cookies. For dough, place them on a tray until firm, then transfer to a freezer-safe bag for up to three months. When ready, bake straight from frozen, just adding a few extra minutes to the baking time. For baked cookies, freeze in a container with parchment paper between layers to prevent sticking.
Reheating
If you want to enjoy your cookies warm, pop them in a preheated oven at 300°F (150°C) for 5 minutes. Avoid microwaving, which can make them too soft or chewy. The gentle oven warmth revives the buttery softness and brings the raspberry jam filling to a lovely, melty state.
FAQs
Can I use frozen raspberries instead of jam?
While frozen raspberries are delicious, they may release too much moisture during baking, making the cookies soggy. Raspberry jam or preserves work best as they hold their shape and sweetness perfectly in the indentation.
What if I don’t have vanilla extract?
You can substitute with vanilla bean paste or vanilla powder for a similarly rich flavor. Alternatively, almond extract can add a unique twist but use it sparingly as it is stronger.
Are these cookies gluten-free?
This Raspberry Vanilla Butter Cookies Recipe calls for all-purpose flour, which contains gluten. However, you can try using a gluten-free flour blend, but results may vary slightly in texture.
Can I make these cookies vegan?
To make a vegan version, replace butter with a plant-based alternative, use a flax or chia egg substitute, and ensure your jam is free of animal products. The flavor will still be delightful, though texture may differ slightly.
How long do these cookies last?
Stored properly in an airtight container, these cookies stay fresh for about five days at room temperature. For longer keeping, freezing is your best bet to maintain freshness.
Final Thoughts
Making the Raspberry Vanilla Butter Cookies Recipe is a genuinely joyful experience that fills your kitchen with the irresistible aroma of vanilla and fresh raspberries. Whether you’re baking for yourself or sharing with loved ones, these cookies never fail to bring smiles and a sense of warmth. I encourage you to give this recipe a try—once you have, these buttery gems will quickly become a beloved staple in your baking repertoire!
Print
Raspberry Vanilla Butter Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Raspberry Vanilla Butter Cookies are tender, buttery cookies with a sweet and tangy raspberry jam center, enhanced by a delicate vanilla flavor and a smooth powdered sugar icing. Perfect for any occasion, they combine classic cookie dough with a fruity filling and optional vanilla glaze for an extra touch of sweetness.
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
Optional Icing
- 1/2 cup powdered sugar
- 1 teaspoon milk (more as needed for desired consistency)
- 1/4 teaspoon vanilla extract
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This typically takes about 3-5 minutes with an electric mixer on medium speed.
- Add Wet Ingredients: Beat in the large egg and 1 teaspoon of vanilla extract until fully incorporated, continuing to mix until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the butter mixture, mixing on low speed until just combined. The dough will be soft but should hold together.
- Shape the Cookies and Add Filling: Roll the dough into small balls, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper or a silicone mat. Use your thumb or the back of a spoon to make a small indentation in the center of each ball. Fill each indentation with approximately 1/4 teaspoon of raspberry jam or preserves.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 12-15 minutes or until the edges are lightly golden and the centers are set. Avoid overbaking to keep the cookies tender.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes. Then carefully transfer them to a wire rack to cool completely to prevent sogginess.
- Prepare the Optional Icing: In a small bowl, whisk together the powdered sugar, milk, and 1/4 teaspoon vanilla extract until smooth. Adjust the milk quantity to achieve a glaze consistency that is thick but pourable.
- Glaze the Cookies: Drizzle or spread the icing over the cooled cookies as desired. Let the icing set before serving or storing.
Notes
- Ensure the butter is softened but not melted for proper creaming with sugar.
- Do not overmix the dough once the flour is added to keep cookies tender.
- If you prefer a stronger vanilla flavor, you can increase vanilla extract slightly.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a decorative touch, sprinkle some freeze-dried raspberries on the icing before it sets.
- The optional icing adds sweetness but can be omitted for a less sweet cookie.
