Description
These Christmas Raspberry Jam Cookies are a delightful holiday treat featuring a buttery, tender cookie base with a sweet and tangy raspberry jam center. Perfect for festive gatherings, these cookies combine simple ingredients into a charming and delicious snack that’s sure to become a holiday favorite.
Ingredients
Scale
Cookie Dough
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Filling
- 1/2 cup raspberry jam
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature for baking the cookies evenly.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is fluffy and light in texture, which will help give the cookies a tender crumb.
- Add Wet Ingredients: Mix in the egg and vanilla extract thoroughly to combine all wet ingredients and incorporate air for a good texture.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt into the wet mixture, stirring gently until the dough comes together without overmixing, which prevents tough cookies.
- Form Dough Balls: Roll the dough into small balls, about 1 inch in diameter, and arrange them evenly spaced on a prepared baking sheet to allow room for spreading.
- Create Indentations: Make a small indentation in the center of each dough ball using your finger or the back of a spoon; this will hold the raspberry jam filling.
- Fill with Raspberry Jam: Spoon a small amount of raspberry jam into each indentation, ensuring not to overfill to avoid spillage during baking.
- Bake Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden indicating the cookies are cooked through.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely, enhancing the texture and flavor.
Notes
- Ensure the butter is softened, not melted, for optimal dough texture.
- Use a high-quality raspberry jam for the best flavor.
- Do not overfill the indentations with jam to prevent overflow during baking.
- Cookies can be stored in an airtight container for up to one week.
- These cookies freeze well; freeze in a single layer and then transfer to a sealed bag or container.
