Description
These Raspberry Vanilla Butter Cookies are a sweet and delicate treat, featuring a melt-in-your-mouth buttery texture with a burst of fruity raspberry jam filling. Perfect for any occasion! #RaspberryVanillaCookies #ButterCookies #JamFilledCookies #Baking #DessertRecipes #EasyCookies
Ingredients
Scale
For the Cookies:
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Filling:
- 1/2 cup raspberry jam (or more, as needed)
Instructions
-
Prepare the Cookie Dough:
- In a large mixing bowl, beat the softened butter and powdered sugar until light and fluffy.
- Add the vanilla extract and mix until combined.
- Gradually add the flour and salt, mixing until the dough comes together.
- Divide the dough into two portions, wrap each in plastic wrap, and chill in the refrigerator for 30 minutes.
-
Roll and Cut the Cookies:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- On a lightly floured surface, roll out one portion of dough to about 1/4-inch thickness.
- Use a cookie cutter of your choice to cut out shapes and transfer them to the prepared baking sheets.
- Repeat with the second portion of dough.
-
Bake the Cookies:
- Bake the cookies for 8-10 minutes, or until the edges are just lightly golden.
- Remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
-
Assemble the Cookies:
- Once the cookies are fully cooled, spread about 1 teaspoon of raspberry jam onto the flat side of one cookie.
- Top with another cookie, pressing gently to sandwich them together. Repeat with the remaining cookies and jam.
Notes
- You can use any jam flavor of your choice, but raspberry gives a great balance of sweetness and tartness.
- If the dough is too sticky, chill it a little longer before rolling out.
Nutrition
- Serving Size: 1 cookie
- Calories: 120mg
- Sugar: 9g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg