Raspberry Sugar Cookies Recipe

Today I’m bringing you a truly luscious, sunshine-filled cookie that is perfect for any day that needs a little pick-me-up! Nothing beats a classic sugar cookie, but when you tuck a little well of sweet, slightly tart raspberry filling right into the center? Trust me, you’ve just created a game-changer. These Raspberry Sugar Cookies are buttery, perfectly soft, and studded with a jam filling that gets warm and gooey while they bake. They look gorgeous, taste even better, and are simple enough to whip up whenever that cookie craving hits. Get ready to fall head-over-heels for this one!

Why You’ll Love This Recipe

• Sweet & Jammy Flavor: The combination of a classic, buttery sugar cookie base with a bright, warm raspberry filling is chef’s kiss perfection.
• Simple & Straightforward: This is a drop cookie, not a roll-and-cut one, which means less fuss and zero chilling time—you’ll be eating warm cookies in under 30 minutes!
• A Beautiful Presentation: With that dollop of deep red raspberry and a dusting of powdered sugar, these cookies look like they came straight from a fancy bakery.
• Perfectly Soft Texture: We’re keeping them soft and tender, not crunchy, for that comforting, melt-in-your-mouth experience.

Ingredients

All you need for this beautiful cookie recipe are some pantry staples and about 15 minutes of prep time! You’ll be surprised how quickly this comes together. But first, gather up these must-haves:

• All-Purpose Flour, Baking Powder, and Salt: These are the backbone of our cookies. The flour gives structure, and the baking powder and salt are key to ensuring they have that perfect, slightly chewy, soft texture.
• Unsalted Butter and Granulated Sugar: Our power duo! We’ll be creaming these two together to incorporate air, which is the secret to a fluffy, light cookie base. Make sure your butter is truly soft—not melted!
• Large Egg and Vanilla Extract: The egg acts as a binder, and vanilla is absolutely non-negotiable for that classic, comforting cookie flavor.
• Almond Extract (Optional): If you want to elevate the flavor just a notch, a tiny splash of almond extract adds a wonderfully complex, bakery-quality depth that pairs beautifully with the raspberries. Don’t skip it if you have it!
• Raspberry Jam or Preserves and Fresh Raspberries (Mashed): The star of the show! Using a mix of jam (for the thickness) and mashed fresh berries (for the punchy flavor) gives you the best, most intense raspberry hit.
• Powdered Sugar: This is just for dusting at the very end. It adds that gorgeous, snowy, finishing touch that makes these cookies irresistible to look at.

Note: The precise ingredient measurements and quantities are located in the recipe card directly under this article!

How to Make the Raspberry Sugar Cookies

Ready to get baking? This process is so simple, you’ll be making these cookies on repeat!

Step 1: Prep the Oven and Dry Mix

Preheat your oven to a comfortable $350^\circ \text{F}$ ($175^\circ \text{C}$). You’ll want to line a baking sheet with parchment paper to make cleanup a breeze (trust me!). In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside for a moment.

Step 2: Cream the Wet Ingredients

In a large bowl, it’s time to build the flavor! Cream the softened butter and granulated sugar together. You want to beat them until the mixture turns pale yellow, light, and wonderfully fluffy. Next, add your egg, vanilla, and the optional almond extract, mixing until everything is smooth and incorporated.

Step 3: Mix the Dough

Gradually—and I mean gradually—add your dry ingredients to the wet mixture. Mix until a soft, tender dough just comes together. Don’t overmix here! Once you see no streaks of flour, you’re good to go.

Step 4: Shape and Indent

Roll the dough into $1 \frac{1}{2}$-inch balls (about the size of a golf ball) and place them on your prepared sheet, giving them about 2 inches of breathing room. Now for the fun part! Use your thumb or the back of a small measuring spoon to make a nice little indentation in the center of each cookie. This is where our raspberry magic goes!

Step 5: Fill and Bake

In a small dish, mix the raspberry jam with the mashed fresh raspberries. Spoon a small amount of this delicious mixture into each indentation—don’t overfill! Bake for about 10–12 minutes. You’re looking for the edges to be just lightly turning golden.

Step 6: Cool and Finish

Let those beauties cool right on the baking sheet for about 5 minutes (they’ll firm up beautifully). Then, move them to a wire rack to cool completely. Once they are fully cool, a light dusting of powdered sugar is a must for that pretty, snowy finish before you serve!

Pro Tips for Making the Recipe

• Don’t Overbake: The key to that soft, buttery texture is pulling them out when the edges are just set and lightly golden. The centers might look slightly pale, but they will finish cooking on the pan!
• Use Room Temp Ingredients: Make sure your butter is perfectly softened and your egg is at room temperature. This helps everything emulsify and cream together flawlessly for the best texture.
• Quality Jam Matters: Since the raspberry is the main flavor focus, use a jam or preserve you genuinely love. A good quality jam with whole fruit pieces is even better!

How to Serve

These little gems are gorgeous enough to stand on their own, but here are a few ways to make them truly shine:

• Dipping Coffee: They are the perfect little afternoon treat alongside a hot cup of coffee, an herbal tea, or a cold glass of milk.
• Garnish: Don’t skip the powdered sugar dusting! It gives them that classic, finished look. You could also place a tiny fresh raspberry on top of the jam after they cool for an extra pop of color.
• Dessert Platter: They make a wonderful addition to a cookie or dessert platter, offering a fruity, bright contrast to chocolate or peanut butter cookies.

Make Ahead and Storage

Storing Leftovers

Place any leftover cookies in an airtight container at room temperature for up to 4–5 days. To keep them extra fresh, you can try adding a slice of plain bread to the container—it helps absorb excess moisture and keeps them soft!

Freezing

You can freeze the unbaked dough! Roll the dough balls, make the indentations, and place them on a tray to flash freeze. Once frozen, transfer them to a freezer-safe bag for up to 3 months. When ready to bake, place them on the sheet, fill with jam (no need to thaw), and add a minute or two to the bake time.

Reheating

These are best enjoyed at room temperature, but if you want that fresh-out-of-the-oven feel, pop one in the microwave for 5–10 seconds. Be cautious, as the jam filling will get very hot!

FAQs

1. Can I use frozen raspberries instead of fresh ones in the jam mixture?

Absolutely! If you don’t have fresh raspberries on hand, you can thaw frozen raspberries and mash them just the same. Just be sure to drain any excess liquid before mixing them with the jam so the filling isn’t too runny, which could make the cookie too wet as it bakes.

2. Why did my cookies spread too much and lose their shape?

This often happens if your butter was too warm or melted when you started, or if you added too much jam filling. Make sure your butter is only softened (not greasy or melted) and that you use just a small, centered dollop of the raspberry mixture in the indentation. Also, chilling the dough balls for 15 minutes before indenting and filling can help prevent spreading!

3. Can I substitute the raspberry filling with a different flavor?

Yes, this is a wonderfully versatile sugar cookie base! You could easily swap the raspberry jam for apricot, strawberry, blueberry, or even a citrus curd like lemon. Just be sure whatever you use is a good, thick preserve or jam so it doesn’t run out during baking.

4. How can I make these cookies taste less sweet?

If you prefer a less sweet cookie, you can slightly reduce the granulated sugar in the dough by about a quarter cup. Alternatively, you can make sure to use a high-quality jam that is more tart or labeled “less sugar” to balance the sweetness of the sugar cookie base.