Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- Fresh raspberries for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together butter and sugar until light and fluffy.
- Beat in egg and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients to the wet mixture gradually, mixing well.
- Take about 1 tablespoon of dough, flatten, and make an indentation in the center.
- Fill the indentation with raspberry jam and reshape the dough around it.
- Place the filled dough onto prepared baking sheets, leaving space between cookies.
- Bake for 12-15 minutes or until edges are golden brown.
- Allow to cool on a wire rack, then dust with powdered sugar and garnish with fresh raspberries if desired.
Notes
- For more vibrant swirls, gently swirl the raspberry jam into the dough before baking.
- Can be stored in an airtight container for up to 3 days.
- For a dairy-free version, substitute butter with coconut oil.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120 Kcal
- Sugar: 8g
- Sodium: 25mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 15mg