Raspberry Cookies: The Perfect Homemade Treat

Delicate buttery shortbread cookies filled with tart-sweet raspberry jam, offering a tender texture and vibrant berry burst. Easy to make with premium ingredients and European-inspired elegance.

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Course: cookies

Cuisine: European

Prep Time: 25

Cook Time: 15

Total Time: 45

Servings: servings

Calories: 180kcal

Author: Maya Collins

Ingredients

2 cups all-purpose flour
1 cup (2 sticks) cold unsalted butter, cubed
3/4 cup granulated sugar
1/4 cup confectioners' sugar
1 tsp pure vanilla extract
1/2 tsp salt
4 oz smooth raspberry jam (store-bought or homemade)
1 large egg yolk (optional egg wash))

Instructions

Preheat oven to 325°F (160°C)
In a bowl, mix flour, granulated sugar, confectioners' sugar, salt, and vanilla
Cut in cold butter with a pastry blender until crumbly
Press dough into a disc, wrap in plastic, and chill 30 minutes
Roll dough to 1/4 inch thickness and cut into 2 1/2-inch rounds
Place 1/2 teaspoon raspberry jam on half of each cookie
Top with remaining dough to form sandwiches
Flatten gently with a fork to seal
Bake 12-15 minutes until golden around edges
Cool on wire rack

Notes

For best results, use chilled butter and work quickly to keep dough cold
Swap dark red berries (strawberry, currant) for different flavor profiles
Store in airtight container up to 3 days at room temperature

Nutrition