If you love classic sugar cookies but crave a burst of bright, fruity flavor, these Raspberry Sugar Cookies are about to become your new obsession. Every bite hides a jewel-like pool of raspberry jam nestled in a soft, buttery cookie, and the sugar-crusted edges sparkle in the light. With just the right balance of sweetness and tang, these cookies are a true celebration of simplicity and joy—for family gatherings, holiday trays, or just because you need something a little special on a Tuesday afternoon.
Ingredients You’ll Need
Here’s the beauty of this recipe: each ingredient is simple, familiar, and perfectly chosen to make these Raspberry Sugar Cookies shine. From real butter for that signature rich crumb, to a splash of almond extract for depth, every addition plays an important role in flavor, texture, or that irresistible color.
- All-purpose flour: The backbone of the cookie, giving just the right structure and chewiness.
- Baking powder: A tiny boost to help your cookies rise softly and evenly.
- Salt: Just a pinch enhances all the other flavors and keeps the cookies from being too sweet.
- Unsalted butter (room temperature): Provides richness and that melt-in-your-mouth texture—make sure it’s soft for perfect creaming.
- Granulated sugar: Essential for sweetness and those delightfully crisp edges.
- Large egg: Holds everything together and adds a touch of tenderness.
- Vanilla extract: Makes the whole dough sing with comforting aroma and flavor.
- Almond extract (optional): Adds a subtle, nutty intrigue—I highly recommend trying it at least once!
- Seedless raspberry jam: The star of the show, lending tangy berry flavor and a burst of color in each bite.
- Extra granulated sugar for rolling: Gives the cookies a festive, sparkling finish and a bit of crunch.
How to Make Raspberry Sugar Cookies
Step 1: Prep Everything for Baking
Start by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper. This way, your cookies won’t stick and cleanup will be a breeze. Get your ingredients measured and butter softened beforehand—organization is half the battle for flawless cookies.
Step 2: Combine the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Mixing these dry ingredients first ensures the baking powder is distributed evenly, so every Raspberry Sugar Cookie rises perfectly—and that little bit of salt brings all the flavors into harmony.
Step 3: Cream the Butter and Sugar
Next, beat the room-temperature butter and granulated sugar together in a large bowl. Use a stand mixer or hand mixer on medium speed and let it go for about two to three minutes, until the mixture looks light, creamy, and fluffy. This simple step guarantees a melt-in-your-mouth cookie with just the right amount of lift.
Step 4: Add the Wet Ingredients
Crack in one large egg, pour in the vanilla, and add almond extract if you’re using it. Beat these into the butter-sugar mixture until smooth and beautifully fragrant—it should look a little silkier now, with a gently golden color.
Step 5: Bring It All Together
With the mixer on low, gradually add in your dry ingredient mixture. Mix only until just combined—over-mixing at this stage can make the cookies tough instead of tender. The dough should be easy to shape, soft, and slightly sticky.
Step 6: Shape and Fill the Cookies
Scoop out tablespoon-sized portions of dough and roll them gently into balls. Arrange them on your prepared baking sheets, leaving two inches between each for spreading. Use your thumb or the back of a teaspoon to press an indentation into the center of each dough ball. This is where the magic happens: spoon about 1/2 teaspoon of seedless raspberry jam into each well you’ve made.
Step 7: Finish and Bake
If you want extra sparkle and crunch (who doesn’t?), roll the edges of each shaped cookie in a bit of granulated sugar before baking. Then bake for 10–12 minutes, just until the edges start to turn lightly golden. Let the cookies rest on the sheet for five minutes to set, then transfer to a wire rack to finish cooling. The result? Raspberry Sugar Cookies with tender centers, a burst of berry brightness, and glimmering, crisp edges.
How to Serve Raspberry Sugar Cookies
Garnishes
For a touch of elegance, dust your Raspberry Sugar Cookies with powdered sugar or top each dot of jam with a few fresh raspberries. A drizzle of melted white chocolate over the cooled cookies also adds a lovely finish—and looks stunning on a dessert tray.
Side Dishes
Pair these cookies with a cup of tea or a frothy latte for a coffeehouse-worthy treat at home. Serving them alongside a bowl of fresh berries, a scoop of vanilla ice cream, or citrusy fruit salad turns a simple snack into something extra festive. Raspberry Sugar Cookies also complement creamy desserts like panna cotta or yogurt parfaits.
Creative Ways to Present
Arranged on a tiered platter, tucked into cellophane bags with a ribbon, or stacked in a pretty box, Raspberry Sugar Cookies transform into a heartfelt homemade gift. At parties, they’re picture-perfect as edible favors or nestled alongside other colorful cookies for a celebratory pop of color. For a fun family night, let kids help with jam-filling and rolling in sugar before baking!
Make Ahead and Storage
Storing Leftovers
Let the cookies cool fully before storing. Place Raspberry Sugar Cookies in an airtight container at room temperature—they’ll stay soft and delicious for up to 5 days. Layer parchment or wax paper between cookies to prevent sticking and preserve their pretty jam centers.
Freezing
You have options here! Shape the dough balls (without filling or rolling in sugar) and freeze on a sheet, then store in zip-top bags—when ready to bake, thaw slightly, fill with jam, roll in sugar, and bake as usual. Already-baked Raspberry Sugar Cookies also freeze well: once cooled, layer between papers in an airtight container and freeze for up to two months. Thaw at room temperature for best texture.
Reheating
If you want to revive that just-baked warmth, place a few cookies on a baking sheet and pop into a 300°F oven for about 3–5 minutes. Let cool slightly before handling—the jam centers will be hot! This quick step brings back fragrant, irresistible Raspberry Sugar Cookies in minutes.
FAQs
Can I use other flavors of jam in these cookies?
Absolutely! While raspberry is a classic, you can swap in any seedless jam you love—apricot, strawberry, blackberry, or even lemon curd work beautifully for a twist on Raspberry Sugar Cookies.
How do I prevent the jam from spilling out while baking?
Make sure the indentation isn’t too deep, and don’t overfill—about half a teaspoon of jam per cookie is just right. Chilling the shaped, filled cookies in the fridge for 10–15 minutes before baking can also help stabilize the jam.
Can I make Raspberry Sugar Cookies gluten-free?
Yes! Substitute a cup-for-cup gluten-free all-purpose flour blend for regular flour. Check your jam for gluten-free certification just to be safe, and follow the rest of the recipe as written.
What’s the secret to soft, tender cookies?
Start with room temperature butter and don’t over-mix the dough once the flour is added. Baking just until the edges color ensures the centers stay soft and melting, giving Raspberry Sugar Cookies their irresistible bite.
Do these cookies ship well for care packages?
They sure do! Once completely cooled, Raspberry Sugar Cookies can be packed snugly between layers of wax paper in sturdy containers. Their jammy centers may soften slightly in transit but they’ll be just as delicious when they arrive.
Final Thoughts
There’s just something joyful about pulling a tray of sparkling, jam-topped Raspberry Sugar Cookies out of the oven. Whether you’re a seasoned baker or just starting out, this recipe is easy yet rewarding, and the results never fail to impress. I hope you give these cookies a try—they might just steal your heart (and your cookie jar)!
Print
Raspberry Sugar Cookies Recipe
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These Raspberry Sugar Cookies are a delightful treat perfect for any occasion. Soft, buttery cookies filled with sweet raspberry jam, they are sure to become a favorite in your household.
Ingredients
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/3 cup seedless raspberry jam
- Extra granulated sugar for rolling
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- Mix wet ingredients: In a large bowl, beat the butter and sugar together until light and fluffy. Beat in the egg, vanilla extract, and almond extract if using. Gradually add the dry ingredients and mix until just combined.
- Form cookies: Scoop tablespoon-sized portions of dough, roll into balls, and make an indentation in the center. Fill each indentation with raspberry jam. Roll the edges of the cookies in granulated sugar.
- Bake: Arrange the cookies on the baking sheets and bake for 10-12 minutes until lightly golden. Cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- You can use any seedless jam for different flavor options.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
