Soft, buttery sugar cookies filled with raspberry and topped with a creamy vanilla icing
- 1 cup unsalted butter, softened
- 3/4 cup sugar
- 3 tbsp whole milk, room temperature
- 1 large egg, room temperature
- 1 tsp vanilla
- 3 cups pastry 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
- 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.