Description
These Raspberry Jam Cookies are tender, buttery shortbread-style cookies filled with a sweet and tangy raspberry jam center. They are topped with a delicate almond-glazed drizzle that complements the fruity jam beautifully. Perfectly soft and puffy with a crisp edge, these cookies are a delightful treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup salted butter, softened (2 sticks)
- 2/3 cup granulated sugar
- 1 teaspoon almond extract
- 1/4 teaspoon kosher salt
- 2 cups all-purpose flour + 3 tablespoons, spooned and leveled
Filling
- 1/2 cup seedless raspberry jam
Glaze
- 1 cup powdered sugar
- 1 & 1/4 teaspoons almond extract
- 2-3 teaspoons milk
Instructions
- Beat Butter and Sugar: In a large bowl or stand mixer, beat the softened butter and granulated sugar together until fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing. If butter isn’t soft enough, beat it alone until smooth before adding sugar.
- Add Flavorings: Mix in 1 teaspoon almond extract and 1/4 teaspoon kosher salt. Beat well until fully incorporated.
- Incorporate Flour: Gradually add 2 cups plus 3 tablespoons of all-purpose flour. Beat until the dough forms a stiff ball, being careful not to overmix to prevent tough cookies.
- Chill Dough: Cover the dough and refrigerate for at least 2 hours, preferably 4 hours, or up to 48 hours. For longer storage, freeze in a ziplock bag.
- Prepare to Bake: Remove dough from fridge and let it soften for 10-20 minutes on the counter. Line two baking sheets with parchment paper or silicone mats.
- Preheat Oven: Set oven to 350°F (175°C) once dough has softened slightly.
- Form Dough Balls: Shape dough into balls roughly 1 tablespoon each, about slightly larger than 1-inch diameter.
- Arrange on Baking Sheets: Place dough balls about 1 inch apart, allowing space for spreading.
- Create Wells: Press down in the center of each dough ball about halfway through the thickness using your thumb or a tool about the size of a chapstick or wooden spoon handle to form a well for the jam.
- Fix Cracks: Patch minor cracks with your fingers or wait an additional 10 minutes if dough cracks extensively to allow it to warm slightly.
- Prepare Jam: Stir raspberry jam in a small bowl to smooth out lumps.
- Fill Cookies: Spoon a small amount of jam (1/4 to 1/2 teaspoon) into each well, filling only to the top without spilling over the edges.
- Optional Chill: Chill filled cookies for 15 minutes in the fridge for puffier results, or skip if dough is still cold enough.
- Bake Cookies: Bake at 350°F for 12-14 minutes. Remove when edges begin to turn golden or just before, and the jam is bubbling, but cookies are not shiny.
- Cool on Sheet: Let cookies rest for 10 minutes on the baking sheet to set before transferring to a wire rack to cool completely.
- Prepare Glaze: In a small bowl, mix powdered sugar, 1 & 1/4 teaspoons almond extract, and 2 teaspoons milk. Adjust with more milk for thinner glaze or powdered sugar if too thin.
- Glaze and Finish: Drizzle almond glaze over cooled cookies and allow it to set completely before serving.
- Enjoy Responsibly: Try not to eat four batches all in the same week!
Notes
- Chilling the dough is essential for texture and prevents spreading.
- Use seedless raspberry jam for a smooth filling that won’t leak during baking.
- Press wells gently to avoid breaking through the dough.
- Glaze adds a lovely almond flavor that pairs well with the raspberry jam.
- Cookies keep well in an airtight container for up to a week.
