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
Scale
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.
