Description
Delicious raspberry jam cookies with a soft texture and sweet filling.
Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- ⅔ cup granulated sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 2 ¼ cups (280g) all-purpose flour
- ¼ teaspoon kosher salt
- 4 tablespoons freeze dried raspberry powder, sifted* (~1 bag of freeze dried raspberries)
- 10 oz raspberry jam
Instructions
- In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
- Add in the egg yolks and vanilla and continue mixing until smooth.
- In a separate bowl, whisk together the flour, salt, and raspberry powder.
- Add the dry ingredients to the wet in two batches, mixing until just combined.
- Cover the bowl and chill in the refrigerator for 30 minutes.
- Preheat the oven to 350˚F and line two baking sheets with parchment paper.
- Scoop a tablespoon of dough, roll it into a ball, then flatten it slightly into a puck.
- Place the ball on the sheet pan, then use your pinky or index finger to make a heart shape, pressing about 3/4 of the way down through the cookie dough ball.
- Spoon or pipe the raspberry jam into the indentation, filling it almost all the way to the top.
- Return the cookies to the refrigerator for 10-15 more minutes – this helps them keep their shape as they bake.
- Bake for 10-12 minutes, until the bottoms are browned. They may feel very soft on top still, but they will set as they cool.
- Transfer the cookies to a cooling rack to cool completely.
Notes
- Ensure the butter is at room temperature for easier mixing.
- Freezing the cookies briefly before baking helps retain their shape.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg