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Raspberry filled sugar cookies! The softest, most melt in your mouth cookie that you’ve ever tasted. These raspberry filled cookies are perfect for any time of year!
Please note this post was originally published in February 2017. I have made minor tweaks to the text of the post but the recipe remains the same.
Happy (almost) Valentine’s Day!
Valentine’s Day is like cilantro. You either LOVE it or HATE it. Personally, I have always loved it – both cilantro and V-Day that is. I think it’s so nice that on this one day of the year, we are obligated to think about love. You don’t have to buy fancy gifts or buy an overpriced bouquet of flowers (although I wouldn’t say no to either of those things), but you have an opportunity to do something nice for that special person in your life. That special person could be a spouse, friend, parent or gal-pal. Take some time to say I Love You!
A good way to do that is through baking – and what is most perfect to say I love you with, than these raspberry filled cookies!
Ingredients for Raspberry Filled Sugar Cookies
You’ll need the following ingredients to make these raspberry cookies:
- unsalted butter
- granulated sugar
- whole milk
- egg
- pure vanilla extract
- all-purpose flour
- baking powder
- salt
- raspberry jam
Raspberry Jam: I use my favourite jam from ED Smith but you can definitely use any raspberry jam, even homemade. Just make sure it’s thick enough to stay in a small dollop in the centre of the cookie!
Icing Ingredients:
- powdered sugar
- whole milk
- unsalted butter
- pure vanilla extract
The icing is a simple glaze, which goes perfectly with these cookies. You could always try your favourite white icing or even a cream cheese icing if you wanted something different!
How to Make Raspberry Filled Cookies
To make the cookies, you’ll need to allow for a bit of time as you will need to chill the dough for 30 minutes before baking.
1. To start, blend the butter and sugar egg together until creamy and smooth, followed by the milk, vanilla and egg. I usually use my stand mixer fitted with the paddle attachment for this.
2. In a separate large mixing bowl, combine the flour with the baking powder and salt. Slowly add the dry ingredients to the butter mixture, mixing just until a soft dough is formed.
3. Split the dough into two equal sized balls, then tightly wrap each in plastic wrap and place them in the fridge to chill for 30 minute. The balls do not have to be exactly the same, just eyeball it!
4. After 30 minutes, preheat the oven to 400 F and line two baking sheets with parchment paper. Working with the first ball of dough, roll the dough out on a very floured surface until about 1/4″ thick. Use a large cookie cutter to cut cookies out of the dough until the dough is all used and place them 2 inches apart on cookie sheets.
5. Place a teaspoon of jam in the center of each cookie. Roll out the second ball of dough and cut the same amount of cookies as prepared with the first ball. Top each cookie on the baking sheet with another cookie, and press the edges to seal. Use a fork or a cookie cutter to crimp the edges and ensure they’re sealed. Prick small holes with the fork into each of the cookies.
How Long Do the Cookies Bake For?
These raspberry filled cookies will only take about 8 minutes to bake, or until the edges are slightly browned. Remove the cookies from the oven and allow them to cool on the cookie sheet for a couple of minutes, before transferring the cookies to a wire rack to cool completely.
Prepare the icing
Make the icing by combining the melted butter, vanilla, milk and powdered sugar and whisking together. Add more milk or powdered sugar until you have a smooth consistency. Top each cookie with about a tablespoon of icing and allow to set. You can also add some pretty red sanding sugar or sprinkles while the icing is still wet.
The cookies will remain fresh in an airtight container for about a week, refrigerated for about two weeks and in the freezer for up to 2 months.
Do Cookies With Jam Need to Be Refrigerated?
The cookies will stay fresh in an airtight container for about a week at room temperature. There is no need to refrigerate if they’re out for no longer than a week, but they will keep longer in the fridge, about 2 weeks. If your house happens to be fairly warm, the icing may soften up while out at room temperature.
You can also freeze these cookies for up to 2 months.
These raspberry filled sugar cookies are my own take on a favorite cookie from a café near one of my old workplaces. My colleague and I would buy these cookies on a regular basis (miss you Nancy!) and they never failed to make a bad day better. The cookie itself is just what you’d expect from a sugar cookie – soft, buttery and sweet. The raspberry filling inside is a nice surprise and adds the perfect amount of tartness to the sweet cookie. These cookies wouldn’t be the same without the icing on the top; it makes it a little more gooey and adds another dimension of flavor and texture.
Raspberry filled sugar cookies are the perfect way to say I love you, whether it is to your partner, children, friends or maybe that special someone who doesn’t know they’re “special” yet.
Some of my other favourite cookies from the blog:
And if you’re a big fan of raspberry like I am, check out these other raspberry treats!
- easy chocolate raspberry mousse
- raspberry banana bread
- raspberry coconut bites
- raspberry almond flour muffins
Raspberry Filled Sugar Cookies
- Total Time: 40 minutes
- Yield: 12–16 cookies 1x
Description
Raspberry filled sugar cookies! The softest, most melt in your mouth cookie that you’ve ever tasted. These raspberry filled cookies are perfect for any time of year!
Ingredients
Cookies
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 tbsp whole milk, room temperature
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 jar raspberry jam*
Icing
- 1 cup powdered sugar
- 2 tbsp milk
- 1 tbsp melted butter
- 1 tsp vanilla extract
Instructions
- In the bowl of a stand mixer or using a hand mixer, combine the softened butter with the sugar until smooth. Add the milk, vanilla and egg and mix for another 2 minutes.
- In a separate bowl, combine the flour, baking powder, and salt. Slowly add in the flour mixture and mix until just thoroughly combined. Shape the dough into 2 equal sized balls, wrap them with saran wrap and place into the fridge to chill for 30 minutes.
- Preheat the oven to 400 F and line two baking sheets with parchment paper or a silicone baking mat. Working with the first ball of dough, roll the dough out on a very floured surface until about 1/4″ thick. Use a large cookie cutter to cut cookies out of the dough until the dough is all used and place them 2 inches apart on cookie sheets.
- Place a teaspoon of jam in the center of each cookie. Roll out the second ball of dough and cut the same amount of cookies as prepared with the first ball. Top each cookie on the baking sheet with another cookie, and press the edges to seal. Use a fork to crimp the edges and ensure they’re sealed. Prick small holes with the fork into each of the cookies.
- Bake the cookies for about 8 minutes, or until the edges are slightly browned. Remove the cookies from the oven and allow to cool on the cookie sheet for a couple of minutes, before transferring the cookies to a wire rack to cool completely.
- Prepare the icing by combining the melted butter, vanilla, milk and powdered sugar until smooth. Add more milk or powdered sugar until you have a smooth consistency. Top each cookie with about a tablespoon of icing and allow to set.
Cookies will remain fresh in an airtight container for about a week, refrigerated for about two weeks and in the freezer for up to 2 months.
Notes
*You can use any raspberry jam, just be sure it is a thick jam that will stay in place when you place it on the cookie
- Prep Time: 20 minutes
- Cook Time: 20
- Category: cookies
- Method: bake
- Cuisine: american
These cookies are incredible!!! The comments from Karen lead me to believe she missed a step in the recipe. I’ve made them three times now – almost back-to-back in one week- and every time they came out perfect and really do melt in your mouth!!! The only thing I did different was not add the icing. To me that would conflict too much with the awesome combination of the flavour of the cookie and raspberry jam. Thank you for such an awesome recipe!!!
Thanks so much Sharon! I really appreciate hearing that. They’re a family favourite!!