Raspberry Sugar Cookies Recipe
If you’re searching for a sweet treat that combines tender crumb, fruity brightness, and a dusting of magic, let me introduce you to Raspberry Sugar Cookies. These little gems are a celebration of classic sugar cookies, but with a delightful raspberry jam surprise tucked in the center that melts slightly as they bake. The result is a pretty, delicious cookie that makes every bite a bit of sunshine—perfect for special occasions or any day you crave something cozy and cheerful.
Ingredients You’ll Need
With this recipe, every ingredient plays its part in creating the most gorgeous bite: crisp edges, a soft, cakey middle, and that jewel-toned raspberry center. Let’s see how these simple staples transform into Raspberry Sugar Cookies magic!
- All-purpose flour: Gives the cookies their soft, tender structure while holding the jam in place.
- Baking powder and baking soda: Work together for just the right lift and a delicate, cake-like texture.
- Salt: Enhances all the flavors and keeps the sweetness balanced.
- Unsalted butter (softened): Brings richness and a melt-in-your-mouth consistency—make sure it’s soft but not melted!
- Granulated sugar: Not just for sweetness; it adds that irresistible sparkly finish when baked.
- Large egg: Binds everything together for cookies that hold their shape and tenderness.
- Vanilla extract: Infuses the dough with warm, comforting aroma and flavor.
- Almond extract (optional): Just a hint brings out the fruitiness of the jam and elevates everything.
- Sour cream: Keeps the cookies extra moist and gives them that lovely cakey bite.
- Raspberry jam (seedless preferred): The star of the show! Its bright, tangy sweetness makes each Raspberry Sugar Cookie pop.
- Powdered sugar: The snowy dusting on top that brings them from everyday to absolutely delightful.
How to Make Raspberry Sugar Cookies
Step 1: Prepare the Basics
Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This step ensures your cookies bake evenly and don’t stick, and the parchment makes for easy cleanup afterwards.
Step 2: Mix Your Dry Ingredients
Grab a medium mixing bowl and whisk together the flour, baking powder, baking soda, and salt. Giving these dry ingredients a quick stir ensures your Raspberry Sugar Cookies will have just the right rise and texture from the very first batch to the last.
Step 3: Cream Butter and Sugar
In a large bowl, use a mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy. This step is essential, as it creates tiny air pockets that give your cookies their signature tender crumb.
Step 4: Add Wet Ingredients
Add the egg, vanilla, and almond extract (if using) to the buttery mixture, then blend in the sour cream. Mixing thoroughly here ties all the flavor and moisture together into a dreamy dough base—don’t skip the sour cream, as it makes every bite extra soft!
Step 5: Combine Wet and Dry
Gradually add your prepared dry ingredients into the wet mixture, stirring until the dough just comes together. The goal is a dough that is soft but not sticky—overmixing can make cookies tough, so go gently.
Step 6: Shape and Fill
Roll the dough into generous 1 1/2-inch balls and place them on your prepped baking sheets. Use your thumb or the back of a spoon to gently create an indentation in the center of each ball. Now, fill every little well with a teaspoon of raspberry jam, nestling that sweet flavor right in the heart of each cookie.
Step 7: Bake and Finish
Bake the cookies for 10–12 minutes, watching for edges that turn lightly golden. Let them cool on the sheet for five minutes before moving to a wire rack—this keeps them tender. Once cooled, dust with powdered sugar for that magical finishing touch that makes Raspberry Sugar Cookies look as dreamy as they taste.
How to Serve Raspberry Sugar Cookies
Garnishes
For that extra pop, a light dusting of powdered sugar is classic, but you can also drizzle melted white chocolate over the tops for a festive finish. Fresh raspberries nestled next to each cookie on the plate are a gorgeous touch, too—simple, but so elegant.
Side Dishes
Serve Raspberry Sugar Cookies alongside a cup of hot tea, a cappuccino, or even a sparkling lemonade if you want to lean into summery vibes. For dessert platters, they pair beautifully with lemon bars or a selection of mini cheesecakes for a pretty pastel spread.
Creative Ways to Present
Stack the cookies in a clear jar tied with a bright ribbon for gifting, or arrange them on a tiered stand with edible flowers for showers or parties. They also make a lovely accent on a birthday cake, perched right on top, or as a dazzling centerpiece for a brunch board.
Make Ahead and Storage
Storing Leftovers
Place cooled Raspberry Sugar Cookies in an airtight container; they’ll stay fresh and tender at room temperature for up to five days. Storing them in a single layer (or with parchment between layers) helps keep the jam centers neat and prevents sticking.
Freezing
You can freeze the baked cookies in an airtight container for up to two months—just layer them with parchment paper to avoid squishing the jam filling. If you want to freeze unbaked dough, shape and indent the cookies, freeze on trays, then transfer to bags, filling with jam right before baking for best results.
Reheating
If you’d like to recapture a just-baked taste, pop a cookie in the microwave for 10 seconds or warm a tray in a 300°F oven for a few minutes. The jam will soften and the edges will crisp ever so slightly, making each bite swoon-worthy all over again.
FAQs
Can I use a different jam for these cookies?
Absolutely! While raspberry is classic, you can swap in strawberry, apricot, blackberry, or even a mix of flavors to suit what you have on hand or your favorite fruit.
Do Raspberry Sugar Cookies need to be refrigerated?
Nope—thanks to the small amount of jam, these cookies are best kept at room temperature. Just be sure they’re in an airtight container to maintain their softness and keep the jam glossy.
What if my dough is too sticky?
If your dough feels a bit too sticky to roll, chill it in the refrigerator for 15–20 minutes. This makes shaping so much easier and ensures the cookies hold that beautiful round shape as they bake.
How do I keep the jam from leaking out?
Make a good indentation deep enough to cradle the jam, but don’t press all the way through the dough. Stick to about a teaspoon of jam per cookie, and avoid overfilling for the neatest results.
Can Raspberry Sugar Cookies be made gluten-free?
Definitely! Use your favorite cup-for-cup gluten-free flour blend in place of the all-purpose flour. The results are still delightfully soft and full of raspberry flavor.
Final Thoughts
I truly hope you give these Raspberry Sugar Cookies a whirl in your own kitchen. They’re the type Dessert. Trust me, once you share them with friends and family, you’ll be asked for this recipe again and again!
Print
Raspberry Sugar Cookies Recipe
- Total Time: 32 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of buttery cookies filled with sweet raspberry jam. These Raspberry Sugar Cookies are perfect for any occasion and guaranteed to be a hit with friends and family!
Ingredients
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1/4 cup sour cream
- 1/2 cup raspberry jam (seedless preferred)
- 1/4 cup powdered sugar for dusting
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, beat butter and granulated sugar until light and fluffy.
- Add wet ingredients: Add egg, vanilla, and almond extract, then mix in sour cream until smooth.
- Combine wet and dry: Gradually add dry ingredients to the wet mixture and stir until just combined.
- Form and fill cookies: Roll dough into 1 1/2-inch balls, place on baking sheets, flatten, and make an indentation. Fill each with raspberry jam.
- Bake: Bake for 10–12 minutes until edges are lightly golden.
- Cool and serve: Let cool on the baking sheet before transferring to a wire rack. Dust lightly with powdered sugar.
Notes
- For a festive twist, drizzle with white chocolate instead of powdered sugar.
- You can swap raspberry jam for strawberry or apricot if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
