Description
Delicious raspberry jam cookies that are soft and buttery with a gooey jam center.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup raspberry jam
Instructions
- In a large mixing bowl, beat 1 cup of unsalted butter and 2/3 cup of granulated sugar together until light and fluffy, about 2 minutes.
- Mix in 1 teaspoon of vanilla extract.
- In a separate bowl, whisk together 2 cups of all-purpose flour and 1/4 teaspoon of salt.
- Gradually add the dry mixture into the butter mixture, mixing until a soft dough forms.
- Scoop tablespoon-sized amounts of dough and roll them into smooth balls. Place them on a parchment-lined baking sheet, spaced 2 inches apart.
- Use your thumb or the back of a spoon to gently press an indentation into the center of each ball. Fill each indentation with about 1/2 teaspoon of raspberry jam.
- Bake at 350°F (175°C) for 12-14 minutes or until the edges are just turning golden. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- For best results, use room temperature butter.
- Feel free to substitute the raspberry jam with your favorite flavor.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Cookies
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg