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Raspberry Filled Sugar Cookies

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!

raspberry filled sugar cookies


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!

Growing up, my parents would make us cards, surprise us with little treats and make a special breakfast. I remember my Mom making pink, heart shaped pancakes for us. Hmmm…that gives me an idea for next year…!

Today I have a lot of love to celebrate; my husband, and my 2 beautiful boys are my whole world. Wally may not understand the concept of Valentine’s Day yet (although I’m fairly certain he’d appreciate a pink pancake or two) but I want to show my little family how much I love them. My favorite way for me to do that is by baking!

raspberry filled sugar cookies

raspberry filled sugar cookies

How do you make raspberry filled sugar cookies?

To make the cookies, you’ll blend butter, sugar and egg together until creamy and smooth, and then add in your dry ingredients to form a soft dough. The dough will need to be chilled for about 30 minutes; I split my dough in two and then wrap each ball in saran wrap to place in the fridge.

Working with the first ball, roll out the dough on a floured surface until it is about 1/4″ thick. Cut out your desired shapes and place onto a cookie sheet lined with parchment paper or a silicone baking pad. I’ve used an extra large heart shaped cookie cutter, as the cookies I remember buying were fairly big. You could make the cookies smaller, but be sure to reduce the amount of jam on the inside or it will spill out the side when you try to sandwich the two layers together.

What kind of jam do you use for raspberry filled cookies?

I use my favorite organic jam from Superstore 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 center of the cookie!

Add 1 teaspoon of jam to the center of each cookie. Roll out your second ball of dough and carefully place another cookie on top of the first, lining them up as best as possible. I like to use a fork or a smaller cookie cutter to seal the sides together, and it makes for a pretty edge!

How long do you bake the cookies for?

Bake the cookies for around 8 minutes, or until the edges are just slightly browned. Allow the cookies to cool on the cookie sheet for a few minutes before transferring to a wire rack to cool completely and icing them.

Prepare the icing for the cookies by melting 1 tbsp of butter in a large mixing bowl, and then combining it with powdered sugar, vanilla, and a couple tablespoons of milk. You want the consistency of the icing to be smooth, but not too runny. It should run slowly off your spoon when you lift it out of the bowl.

Ice the center of each cookie with about a tablespoon of icing. 

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, but they will keep longer in the fridge, about 2 weeks. 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.

raspberry filled sugar cookies

raspberry filled sugar cookies

You’ve got to know I have all sorts of other cookies up my sleeve! These are some of my favorites:

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raspberry filled sugar cookies

Raspberry Filled Sugar Cookies

  • Author: Katherine
  • Total Time: 40 minutes
  • Yield: 12-16 cookies 1x


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!




  • 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


  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1 tbsp melted butter
  • 1 tsp vanilla extract


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

  • Prep Time: 20 minutes
  • Cook Time: 20
  • Category: cookies
  • Method: bake

Keywords: Raspberry filled sugar cookies // raspberry sugar cookies // jam filled sandwich cookies // raspberry jam cookies

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Raspberry Filled Sugar Cookies Raspberry Filled Sugar Cookies


  1. These are the cutest!! Although I’m a hater of both cilantro and Valentine’s Day…too funny!

    • Haha, well you could definitely make the cookies in circle shapes as well and skip the whole “heart” thing 😉

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  5. These are the most gorgeous cookies, Katherine!! So delicate and scrumptious, I wish I had a plateful this very moment!

  6. These would be perfect to make ahead of time for Christmas or a Christmas Party. And that raspberry filling is so tasty fun. I love raspberries!!

  7. These raspberry filled sugar cookies sound so amazing with that yummy raspberry filling Katherine! What a great treat.

  8. Mmm! These sound delicious, I love the PC Black Label Raspberry Spread, will have to try these!

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  10. These are disappointing. I’ve had much better shortbread cookies. They don’t crumble or taste like shortbread. I think the frosting is to make them sweet tasting. Unfortunately, I won’t be making them, again.

  11. 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!!!

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