These raspberry filled cookies are soft, buttery, and have a sweet jam centre that adds just the right amount of flavour. They are easy to make and use simple ingredients you probably already have at home. The dough comes together quickly, and the cookies bake in just a few minutes. You do not need any special skills or equipment, which makes this raspberry filled cookies recipe perfect for everyday baking.
Key Takeaways
- Delightful Flavour: These cookies have a buttery, mildly sweet base with a tangy-sweet raspberry jam centre that makes each bite really satisfying.
- Melt-in-Your-Mouth Texture: The texture is soft and crumbly, thanks to all the butter. The jam in the middle adds a lovely sticky contrast.
- Easy to Make: This raspberry filled cookies recipe is great for beginners. It uses basic ingredients and simple steps, and you can make a fresh batch in under an hour.
- Crowd-Pleaser: Raspberry-filled cookies are loved by kids and adults alike. They’re perfect for parties, cookie exchanges, or even as a thoughtful homemade gift.
- Versatile and Customisable: You can use homemade or store-bought jam for this raspberry filled cookie recipe. A little icing or powdered sugar on top adds a nice touch, but they taste amazing on their own too.
Raspberry Filled Cookies Recipe
Course: DessertCuisine: AmericanDifficulty: Easy36
servings30
minutes15
minutes100
kcalIngredients You’ll Need for Raspberry Filled Cookies
1 cup butter, softened (2 sticks)
2/3 cup granulated sugar
1 1/4 teaspoons almond extract, divided (1/2 tsp for dough, 3/4 tsp for glaze)
2 cups all-purpose flour
1/4 teaspoon salt (omit if using salted butter)
~1/2 cup raspberry jam (seedless preferred for filling)
1/2 cup powdered sugar (for the glaze)
1–2 teaspoons milk (for the glaze)
How to Raspberry Filled Cookies – Step by Step Instructions?
- Preheat the oven: Set your oven to 175°C (or 350°F). Line a baking tray with parchment paper. If you don’t have any, you can use an ungreased cookie sheet. This helps the cookies bake evenly and makes cleanup easier.
- Make the dough: In a large bowl, mix the softened butter and sugar together until it looks light and fluffy. Add half a teaspoon of almond extract and stir it in. Now slowly add the flour and salt. Keep mixing until everything comes together into a soft dough. If it looks crumbly at first, that’s fine. Just keep going and it will smooth out. Try not to overmix, or the cookies might turn out a bit tough.
- Shape the cookies: Take a small amount of dough and roll it between your hands to make a ball about the size of a tablespoon. Place each ball on the baking tray with some space between them. Then use your thumb or the back of a teaspoon to gently press a little dent in the centre of each ball. If the edges crack slightly, that’s totally fine.
- Add the raspberry jam: Spoon about half a teaspoon of raspberry jam into the centre of each cookie. Don’t overfill them. You just want the jam to sit nicely in the dent without spilling over. It will melt and spread a little while baking.
- Bake the cookies: Place the tray in the oven and bake for about 14 to 16 minutes. The cookies are ready when the edges start turning a light golden brown. Keep the tops a little pale so they stay soft. If you’re baking more than one batch, use a cool tray each time so the dough doesn’t spread too much.
- Cool them down: Take the tray out of the oven and let the cookies sit for about 5 minutes. They’ll be very soft at first. After that, move them to a wire rack to cool completely. This gives the jam time to set and helps the cookies firm up.
- Make the glaze: In a small bowl, mix together the icing sugar, the remaining ¾ teaspoon of almond extract, and a teaspoon of milk. Stir until smooth. If the glaze is too thick, add a tiny bit more milk. If it’s too thin, add a bit more sugar.
- Drizzle the glaze: Use a spoon or fork to drizzle the glaze over the cooled cookies in a zigzag or swirl. The sweet almond glaze gives a lovely finish. You can also dust the cookies with icing sugar instead, or leave them plain if you prefer. Let the glaze set for a few minutes before serving.
Chef Recommendations
- Chill the dough if it’s too soft: If the dough feels a bit too sticky or hard to roll, especially on a warm day, pop it in the fridge for 15 to 20 minutes. Chilling it makes the dough easier to handle and helps the raspberry stuffed cookies keep their shape better while baking.
- Try different jams: Raspberry jam gives a lovely sweet and slightly tangy flavour, but you don’t have to stick with it. Strawberry, apricot, cherry, or blackberry jam all work great too. You can even use lemon curd if you want something with a citrusy kick.
- Add a flavour twist: To change things up a bit, try mixing in a teaspoon of fresh lemon zest into the dough. It adds a light, fresh flavour that goes really well with raspberry. Or, for a warm, cosy touch, add a small pinch of cinnamon – perfect if you’re making these around the holidays.
Nutrition Facts
36 servings per container
- Amount Per ServingCalories100
- % Daily Value *
- Total Fat 7g 9%
- Saturated Fat 4.5g 23%
- Trans Fat 0g
- Cholesterol 20mg 7%
- Sodium 35mg 2%
- Total Carbohydrate 16g 6%
- Dietary Fiber 0g 0%
- Total Sugars 8g
- Protein 1g 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Also check out the delicious recipe of Hawaiian Pineapple Cake
What to serve with Raspberry Filled Cookies?
Raspberry filled cookies are lovely on their own, but pairing them with the right drink or dessert can make them even more enjoyable.
A warm cup of tea or coffee is a perfect match for the buttery texture and fruity centre, making these raspberry stuffed cookies ideal for an afternoon treat or a sweet morning snack.
For a classic pairing, especially if kids are around, a cold glass of milk works wonderfully. It softens the sweetness and adds a bit of nostalgia to the experience.
If you are in the mood for something a little more indulgent, try serving the cookies with a scoop of vanilla ice cream. The combination of crumbly cookie, sweet jam, and creamy ice cream always works well together.
FAQs
How Long Do the Cookies Bake for?
The cookies usually bake for about 14 to 16 minutes in a preheated oven at 175°C (or 350°F). You will know they are ready when the edges turn a light golden brown. Try to keep the tops pale so the cookies stay soft and buttery.
Do Cookies with Jam Need to Be Refrigerated?
No, these cookies do not need to be refrigerated. Once they have cooled completely, you can store them in an airtight container at room temperature for up to 4 to 5 days. Just keep them in a cool, dry spot. If your kitchen is very warm or humid, you can store them in the fridge, but it is not necessary.
I’m a sweet chef who loves creating irresistible cakes, pastries, and sweet treats. When I’m not baking, you’ll find me experimenting with new flavors, enjoying a good cup of coffee, and sharing my passion for desserts with the world.
