There’s something truly delightful about the combination of soft, buttery cookies infused with the sweet aroma of vanilla and bursts of juicy raspberries. These Raspberry Vanilla Butter Cookies are a perfect blend of classic comfort and fresh fruit flavor. Whether you’re baking for a special occasion or just craving a sweet treat, these cookies are sure to be a hit. Trust me, one bite will leave you wanting more
Why You’ll Love This Recipe
This recipe isn’t just about the ingredients it’s about creating a dessert that’s as comforting as it is delicious. Here’s why it’s a favorite
Buttery Texture: The rich, creamy butter provides a melt-in-your-mouth texture that’s irresistible.
Vanilla Infusion: Pure vanilla extract adds depth and warmth to the flavor profile, making each bite a delight.
Juicy Raspberries: Fresh or frozen raspberries bring bursts of tartness and sweetness, balancing out the richness of the cookie dough.
Quick and Easy: With simple steps and pantry-friendly ingredients, this recipe comes together in under 30 minutes. Perfect for busy days or spontaneous baking sessions.
Crowd-Pleasing: A guaranteed hit at gatherings or as a treat for family and friends. Everyone loves a cookie that’s both soft and flavorful
Ingredients
All-Purpose Flour: Provides structure while keeping the cookies soft and chewy.
Baking Powder: Helps the cookies rise slightly, giving them a light and fluffy texture.
Salt: Balances sweetness and enhances the overall flavor profile.
Unsalted Butter: Adds richness and tenderness to the dough. Let it soften before using.
Granulated Sugar: Sweetens the cookies without overpowering the raspberry and vanilla flavors.
Eggs: Act as binders and contribute moisture to the cookies.
Vanilla Extract: Brings warmth and depth to the flavor. Use pure vanilla extract for the best results.
Fresh or Frozen Raspberries: Add pops of color and a hint of tartness, complementing the vanilla beautifully
Note: the full ingredients list, including measurements, is provided in the recipe card directly below
Instructions
Let’s dive into the steps to create these delightful cookies
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, beat softened butter and sugar until light and fluffy. This step ensures a tender crumb.
Add Wet Ingredients: Beat in eggs one at a time, followed by vanilla extract. Mix until fully incorporated.
Combine Everything: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix. Fold in the raspberries carefully to avoid crushing them.
Scoop and Bake: Drop tablespoon-sized portions of dough onto the prepared baking sheet, leaving space between each cookie for spreading. Bake for 12-15 minutes, or until the edges are lightly golden but the centers are still soft. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack
Nutrition Facts
Servings: 24
Calories per serving: 150
Preparation Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
How to Serve Raspberry Vanilla Butter Cookies
These cookies pair wonderfully with various accompaniments. Here are a few serving suggestions to enhance your experience
Fresh Coffee or Tea: Enjoy these cookies alongside a hot cup of coffee or tea for a cozy afternoon treat.
Milk or Hot Cocoa: Serve with a glass of cold milk or a mug of hot cocoa for a comforting snack.
As a Standalone: Sometimes, these cookies are irresistible enough to enjoy on their own. Simply savor each soft, fruity bite
Additional Tips
Here are some extra tips to help you get the most out of this recipe
Use Fresh Ingredients: Fresh raspberries bring the best flavor, but frozen ones work well too. Thaw them slightly before folding into the dough.
Chill the Dough: For thicker cookies, refrigerate the dough for 30 minutes before baking. This helps prevent excessive spreading.
Double the Batch: This recipe scales easily, so feel free to double it for larger gatherings or meal prep.
Freeze for Later: Scoop the dough into balls and freeze them on a tray. Once frozen, transfer to a freezer-safe bag. Bake straight from frozen, adding a few extra minutes to the cooking time.
Experiment with Add-Ins: Swap raspberries for other fruits like blueberries or strawberries for variety
FAQ Section
1. Can I use dried raspberries instead of fresh? Yes! Dried raspberries can be used, but they will have a different texture and taste compared to fresh or frozen ones. Soak them in water first to plump them up.
2. What type of flour should I use? All-purpose flour works best for achieving the right texture. For a gluten-free version, substitute with a 1:1 gluten-free flour blend.
3. Can I make these cookies ahead of time? Yes, you can prepare the dough up to 24 hours in advance and refrigerate it. Simply bake as needed.
4. How do I store leftover cookies? Store them in an airtight container at room temperature for up to 5 days. Freeze for longer storage.
5. Can I freeze the dough? Absolutely! Shape the dough into balls, freeze on a tray, then transfer to a freezer-safe bag. Bake straight from frozen, adding a few extra minutes to the cooking time.
6. Can I double the recipe? Definitely. Doubling the recipe is simple and ensures you have plenty for sharing or snacking later.
7. Is this recipe suitable for a low-sugar diet? Not as written, but you can replace sugar with a sugar substitute like stevia or erythritol for a lower-sugar option.
8. Can I skip the raspberries? Yes, though they add a festive touch. Substitute with chocolate chips, white chocolate chunks, or omit entirely for a simpler cookie.
9. Do I need to use vanilla extract? Vanilla extract adds depth and warmth to the flavor. However, you can experiment with almond extract or maple extract for a similar effect.
10. Can I add glaze to the cookies? Absolutely! Drizzle a simple glaze made from powdered sugar and a little milk over the cooled cookies for an extra touch of sweetness
Conclusion
There you have it a delicious and refreshing Raspberry Vanilla Butter Cookie recipe that’s sure to become a go-to dessert in your kitchen. With their soft, buttery texture, aromatic vanilla, and bursts of juicy raspberries, these cookies are a treat that satisfies both your cravings and creativity. So gather your ingredients, preheat the oven, and let’s bake something amazing together! Your taste buds will thank you
Print
Raspberry Vanilla Butter Cookies
- Prep Time: 15 minutes
- Total Time: 55 minutes
- Yield: 24 sandwich cookies 1x
- Category: Pastry, Cookies
- Method: Baking, Shortbread
- Cuisine: Baking, Shortbread
Description
Melt-in-your-mouth Raspberry Vanilla Butter Cookies! These delicate, buttery cookies are sandwiched with sweet raspberry jam for the perfect bite! Soft, flavorful, and easy to make ideal for tea time, holiday treats, or gifting.
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Filling:
- 1/2 cup raspberry jam (or more, as needed)
Instructions
Prepare the Cookie Dough:
- In a large mixing bowl, beat softened butter and powdered sugar until light and fluffy.
- Add vanilla extract and mix until combined.
- Gradually add flour and salt, mixing until the dough comes together.
- Divide the dough into two portions, wrap each in plastic wrap, and chill in the refrigerator for 30 minutes.
Roll and Cut the Cookies:
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- On a lightly floured surface, roll out one portion of dough to about 1/4-inch thickness.
- Use a cookie cutter of your choice to cut out shapes and transfer them to the prepared baking sheets.
- Repeat with the second portion of dough.
Bake the Cookies:
- Bake for 8-10 minutes, or until the edges are just lightly golden.
- Remove from oven and let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Assemble the Cookies:
- Once fully cooled, spread about 1 teaspoon of raspberry jam onto the flat side of one cookie.
- Top with another cookie, pressing gently to sandwich them together.
- Repeat with remaining cookies and jam.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 140 kcal
- Sugar: 6g
- Sodium: 6g
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0 g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20 mg