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
Scale
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
