Is there anything more magical than the smell of cookies baking during the holidays? For me, it instantly brings back memories of being a kid, huddled in the kitchen with my mom, flour dusting every surface. We’d make all sorts of treats, but there was always a special place in my heart for the ones with the bright, jewel-toned centers. That’s why I’m so excited to share my recipe for Raspberry Christmas Cookies With Jam Filling!
These aren’t just any cookies; they’re little bites of holiday cheer. The sweet-tart raspberry jam nestled in the buttery, melt-in-your-mouth cookie is a match made in heaven. Honestly, the combination is divine! They’re perfect for sharing with family, gifting to friends, or, let’s be real, keeping all to yourself. Trust me, once you try these Raspberry Christmas Cookies With Jam Filling, they’ll become a holiday tradition in your house, too!
Why You’ll Love These Raspberry Christmas Cookies With Jam Filling
Okay, so why *these* cookies? Well, let me tell you! You’re gonna love them because they’re:
- Super festive and pretty – perfect for the holidays!
- Surprisingly easy to make (yes, even *you* can do it!).
- Bursting with that amazing raspberry flavor. My favorite part is that tartness!
- Ideal for gifting (if you can bear to give them away!).
- Guaranteed to become a new holiday favorite. Seriously, they’re addictive.
Ingredients for Raspberry Christmas Cookies With Jam Filling
Alright, let’s gather our goodies! Here’s what you’ll need to whip up these Raspberry Christmas Cookies With Jam Filling:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- Powdered sugar, for dusting
Ingredient Notes for Raspberry Christmas Cookies With Jam Filling
Quick notes here, because ingredients *matter*. For the raspberry jam, go for a high-quality one – you’ll really taste the difference! Seedless is my preference, but hey, you do you. Make *sure* that butter is softened – like, *really* soft. If you forget to take it out ahead of time (oops, I’ve been there!), you can soften it carefully in the microwave, but watch it like a hawk! And if you only have salted butter on hand, that’s okay too. Just skip the 1/4 teaspoon of salt in the recipe. Easy peasy!
How to Make Raspberry Christmas Cookies With Jam Filling: Step-by-Step Instructions
Okay, ready to get baking? Don’t worry, it’s easier than you think! Just follow these steps for perfect Raspberry Christmas Cookies With Jam Filling every time. I promise, you’ll be so proud of yourself!
Preparing the Dough for Raspberry Christmas Cookies With Jam Filling
First things first: Grab a large bowl and cream together that softened butter, granulated sugar, and powdered sugar. You’ll want to beat it until it’s light and fluffy – this is *key* for a tender cookie. Then, stir in the vanilla extract. In a separate bowl, whisk together the flour and salt. Now, gradually add the dry stuff to the wet stuff, mixing until it’s *just* combined. Don’t overmix, or your cookies will be tough!
Shaping and Filling Your Raspberry Christmas Cookies With Jam Filling
Alright, now for the fun part! Roll the dough into small balls – about an inch in diameter. Place them on ungreased baking sheets (or use parchment paper for extra insurance!). Now, use your thumb (or the back of a small spoon) to make an indentation in the center of each cookie. Be gentle! Then, fill each little well with a dollop of that yummy raspberry jam. Don’t overfill, or it’ll bubble over (oops, been there!).
Baking Your Raspberry Christmas Cookies With Jam Filling
Before you do *anything* else, preheat your oven to 375°F (190°C). This is super important! Once the oven’s ready, bake those beauties for 8-10 minutes. Keep a close eye on them! You want the edges to be lightly golden, but you don’t want them to brown too much. They’ll still be a little soft, but that’s okay – they’ll firm up as they cool.
Tips for the Best Raspberry Christmas Cookies With Jam Filling
Want to bake cookies that are *amazing*? Of course, you do! Here are my top tips for Raspberry Christmas Cookie success. First, *do not overbake* them! Seriously, it’s the number one cookie crime. I always use parchment paper – makes cleanup a breeze and prevents sticking. Chilling the dough for 30 minutes before baking also helps them keep their shape. Oh, and splurge on some really good raspberry jam. You’ll thank me later!
Variations for Your Raspberry Christmas Cookies With Jam Filling
Okay, so you’ve mastered the classic Raspberry Christmas Cookies With Jam Filling? Awesome! Now, let’s get a little crazy and try some fun variations! How about using strawberry or apricot jam instead of raspberry? So good! A little lemon or orange zest in the dough adds a burst of freshness. You could even swap out the vanilla extract for almond extract for a totally different vibe. Get creative and make them your own!
Storing Your Raspberry Christmas Cookies With Jam Filling
Got leftovers? Lucky you! These Raspberry Christmas Cookies With Jam Filling will stay fresh for about a week if you store them in an airtight container at room temperature. I like to put a piece of parchment paper between the layers to keep them from sticking. But honestly? They never last that long at my house!
Frequently Asked Questions About Raspberry Christmas Cookies With Jam Filling
Got questions? I’ve got answers! Here are a few common questions I get asked about these Raspberry Christmas Cookies With Jam Filling. Don’t worry, I’m here to help you bake the *perfect* batch!
Can I use a different type of jam for my Raspberry Christmas Cookies With Jam Filling?
Absolutely! While raspberry is my go-to, strawberry or apricot jam works beautifully too. You could even try a mixed berry jam for something a little different. Just make sure it’s a flavor you love!
How do I prevent my Raspberry Christmas Cookies With Jam Filling from spreading?
Ah, the dreaded cookie spread! The best way to avoid flat cookies is to chill the dough before baking. I usually pop it in the fridge for about 30 minutes. That’ll help the butter firm up and keep your cookies from spreading all over the place.
How long will my Raspberry Christmas Cookies With Jam Filling last?
Stored in an airtight container, these cookies should stay fresh for about a week. But let’s be honest, they’re so delicious, they probably won’t last that long!
Nutritional Information for Raspberry Christmas Cookies With Jam Filling
Just a heads-up: the nutritional info can vary depending on the brands you use. So, these numbers are just an estimate, okay? Don’t come at me if your cookies have, like, one extra calorie.
Enjoy Your Raspberry Christmas Cookies With Jam Filling!
Alright, that’s it! Go bake some magic! I seriously hope you love these Raspberry Christmas Cookies With Jam Filling as much as my family does. And hey, if you make them, be sure to snap a pic and share it with me – I can’t wait to see your creations!
Print
Bake Irresistible Raspberry Christmas Cookies With 8 Steps
- Prep Time: 20 minutes
- Cook Time: 8-10 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightful raspberry Christmas cookies filled with sweet jam.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- Powdered sugar, for dusting
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, cream together butter, granulated sugar, and powdered sugar until light and fluffy.
- Stir in vanilla extract.
- In a separate bowl, whisk together flour and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Shape dough into small balls.
- Place on ungreased baking sheets.
- Use your thumb or a small spoon to make an indentation in the center of each cookie.
- Fill each indentation with raspberry jam.
- Bake for 8-10 minutes, or until edges are lightly golden.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
- Use high-quality raspberry jam for the best flavor.
- Do not overbake the cookies, as they will become dry.
- Store in an airtight container at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
