Description
Master the creaming method! Softened butter, fine sugar, and pure vanilla bean paste create the ultimate melt-in-your-mouth raspberry sugar cookie experience.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 cups all-purpose flour
- 1 large egg
- 1 teaspoon vanilla bean paste
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup seedless raspberry preserves
Instructions
- Step 1: Cream together the softened butter and granulated sugar in a large bowl using an electric mixer until light and fluffy. Beat in the egg and alcohol-free vanilla extract until fully combined, scraping down the sides of the bowl as needed.
- Step 2: In a separate medium bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until the dough just comes together into a cohesive ball. Do not overmix.
- Step 3: Divide the dough in half, wrap each half tightly in plastic wrap, and chill in the refrigerator for at least 1 hour, or until firm enough to roll out. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Step 4: On a lightly floured surface, roll the chilled dough out to 1/4-inch thickness. Use cookie cutters to cut out shapes, transferring the cutouts to the prepared baking sheets. Use your thumb or the back of a small measuring spoon to gently create a shallow indentation in the center of each cookie.
- Step 5: Bake the cookies for 8–10 minutes, or until the edges are set and very lightly golden. Remove the cookies from the oven and immediately spoon about 1/2 teaspoon of raspberry preserves into the indentations of each warm cookie.
- Step 6: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Keep your cookie cutouts firm! If your kitchen is warm, chill the raw shapes on the baking sheet for 10 minutes before sliding them into the oven to help maintain crisp, defined edges.
- Store the cooled cookies in an airtight container at room temperature for up to four days, layering them gently with parchment paper to prevent the sticky preserves from fusing them together.
- For a delightful presentation, dust the fully cooled cookies with a light sprinkling of powdered sugar just before serving, or pair them with a rich cup of black coffee or tea.
- If you choose to freeze the baked cookies, thaw them overnight at room temperature; avoid microwaving or warming them quickly as the raspberry filling may melt and spoil the texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 143
- Sodium: 41mg
- Fat: 6.4g
- Saturated Fat: 3.9g
- Trans Fat: 0.1g
- Protein: 11g