Description
These Raspberry Sugar Cookies are soft, buttery, and filled with a luscious dollop of raspberry jam. Perfect for holiday gatherings or anytime you crave a sweet treat, these thumbprint cookies combine the classic sugar cookie base with a fruity twist. Finished with a light dusting of powdered sugar, they’re visually appealing and irresistibly delicious.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1/4 cup sour cream
Filling and Topping
- 1/2 cup raspberry jam (seedless preferred)
- 1/4 cup powdered sugar for dusting
Instructions
- Preheat and Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures that the leavening agents and salt are evenly distributed throughout the dough.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, which aerates the dough and helps with the cookie’s texture.
- Add Egg and Extracts: Beat in the egg, vanilla extract, and almond extract if using, blending the flavors thoroughly.
- Incorporate Sour Cream: Mix in the sour cream until the dough is smooth; this adds a slight tang and moisture for a tender cookie.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing, which can produce tough cookies.
- Shape the Cookies: Roll the dough into 1 1/2-inch balls and place them evenly spaced on the prepared baking sheets.
- Create Indentations: Gently flatten each dough ball with your thumb or the back of a spoon to create a small well for the jam filling.
- Fill with Jam: Spoon approximately 1 teaspoon of seedless raspberry jam into each indentation carefully to prevent overflow during baking.
- Bake: Bake the cookies in the preheated oven for 10–12 minutes or until the edges turn a light golden color, indicating they are cooked through.
- Cool: Allow the cookies to cool on the baking sheets for about 5 minutes to firm up before transferring them to a wire rack to cool completely.
- Finish with Powdered Sugar: Once cooled, dust the cookies lightly with powdered sugar for an elegant and sweet finish before serving.
Notes
- For a festive twist, drizzle the cookies with melted white chocolate instead of using powdered sugar.
- You can substitute the raspberry jam with strawberry or apricot jam based on preference or availability.
- Store the cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
