There’s something magical about biting into a warm raspberry jam cookie—that perfect balance of buttery dough and sweet, fruity jam just melts in your mouth. I’ve been obsessed with these little gems ever since I was a kid, when my grandma would let me help press the jam into the center of each cookie. The best part? They’re ridiculously easy to make with just a handful of pantry staples. No fancy equipment needed—just your hands, a mixing bowl, and a whole lot of love. These raspberry jam cookies have become my go-to treat for everything from holiday cookie swaps to lazy Sunday afternoons when I need a little pick-me-up.
Why You’ll Love These Raspberry Jam Cookies
Oh, where do I even start? These cookies are my absolute weakness—and once you try them, you’ll understand why. Here’s what makes them so special:
- Effortless baking: No mixer required—just a bowl and spoon will do. Perfect for when that cookie craving hits unexpectedly!
- That dreamy texture: Crispy edges with a soft center that cradles the jam like a little fruity hug.
- Versatile charm: Equally at home on a fancy dessert tray or as a midnight snack straight from the cookie jar.
- Nostalgia in every bite: That sweet-tart raspberry jam takes me right back to childhood kitchen memories.
Seriously, these cookies disappear faster than I can bake them—and yours will too!
Ingredients for Raspberry Jam Cookies
Gather these simple ingredients—I promise you probably have most in your pantry right now! The magic happens when these basics come together:
- 1 cup all-purpose flour – spooned and leveled, please! No packing it down
- 1/2 cup unsalted butter – softened (leave it out for 30 minutes—it should dent when you poke it)
- 1/4 cup sugar – regular granulated works perfectly
- 1 egg yolk – save the white for an omelet!
- 1/2 tsp vanilla extract – the real stuff makes all the difference
- 1/4 cup raspberry jam – or go wild and use your favorite flavor
See? Told you it was simple! Now let’s turn these into magic.
How to Make Raspberry Jam Cookies
Alright, let’s get baking! These raspberry jam cookies come together so easily, but I’ll walk you through each step to make sure they turn out perfect. Trust me—your kitchen will smell amazing, and you’ll have happy faces all around when these come out of the oven!
Step 1: Prepare the Dough
First things first—preheat that oven to 350°F (175°C). While it’s heating up, grab your softened butter and sugar. Cream them together in a bowl until they’re light and fluffy—this is the secret to that perfect cookie texture! I use a wooden spoon and some elbow grease, but a hand mixer works too if you’re feeling fancy.
Next, mix in that golden egg yolk and vanilla extract until everything’s nice and smooth. Now gradually add the flour—I do this in three parts to avoid that dreaded flour explosion all over my counter. The dough should come together beautifully, soft but not sticky. If it feels too wet, just add a tiny bit more flour—no stress!
Step 2: Shape and Fill
Time for the fun part! Roll the dough into small balls—about 1-inch in size. Place them on a parchment-lined baking sheet (trust me, the parchment is worth it for easy cleanup). Now, here’s my favorite trick: use the back of a teaspoon to make perfect little wells in each cookie. Just press gently—you want enough space for jam, but don’t go all the way through!
Fill each indentation with about ½ teaspoon of raspberry jam. Pro tip: warm the jam slightly if it’s too thick—it’ll spread easier. Don’t overfill, or it’ll bubble over (been there, messy lesson learned!).
Step 3: Bake to Perfection
Pop those beauties in the oven for 12-15 minutes. You’ll know they’re done when the edges turn that gorgeous golden brown—the centers might look a bit soft, but they’ll firm up as they cool. Resist the urge to eat them straight from the oven (ouch—hot jam burns!) and let them rest for 5 minutes on the sheet before transferring to a rack.
There you have it—jammy, buttery perfection in under 30 minutes! The hardest part? Waiting for them to cool enough to eat without burning your tongue. Not that I’ve ever been patient enough to wait…
Tips for Perfect Raspberry Jam Cookies
Okay, let me share my hard-earned cookie wisdom with you! First – that butter must be properly softened (not melted!) or your dough won’t cream right. I leave mine out for exactly 37 minutes – okay fine, just until it dents easily when poked. And the jam? Start with ¼ teaspoon per cookie – you can always add more next time if you’re a jam fanatic like me. Watch those edges like a hawk after 12 minutes – one extra minute can turn golden perfection into overdone sadness. Oh! And chill the dough for 15 minutes if your kitchen’s warm – makes shaping so much easier.
Ingredient Substitutions & Variations
One of my favorite things about these cookies? How easily you can mix them up! If raspberry jam isn’t your jam (see what I did there?), try strawberry, blackberry, or even apricot preserves—they’re all delicious. Out of vanilla? Almond extract makes a lovely twist. For gluten-free friends, swap the all-purpose flour 1:1 with your favorite GF blend (I’ve had great results with Bob’s Red Mill). Feeling fancy? Add a pinch of lemon zest to the dough or sprinkle the baked cookies with powdered sugar while they’re still warm. The possibilities are endless, so play around!
Serving & Storing Raspberry Jam Cookies
Oh, these cookies shine brightest when they’re still slightly warm—the jam gets all gooey and dreamy! I love serving them with a cold glass of milk for that perfect sweet-and-creamy combo. For fancier occasions, arrange them on a pretty platter with fresh raspberries—they look so elegant next to a pot of afternoon tea.
Storage is easy peasy—just pop them in an airtight container at room temperature for up to 4 days (if they last that long!). The fridge makes them too firm, but you can freeze baked cookies for up to 3 months—just thaw and enjoy that fresh-baked taste anytime.
Raspberry Jam Cookies FAQs
I get asked about these cookies ALL the time—here are the answers to the questions that pop up most often in my kitchen (and my inbox)!
Can I use frozen jam?
Absolutely! Just thaw it completely first—give it a good stir so it’s spreadable. Frozen jam tends to be a bit runnier when thawed, so use a light hand when filling those cookie wells.
Can I freeze the dough?
You bet! Roll the dough balls and freeze them on a sheet before transferring to a bag. When ready to bake, thaw just enough to make the indentations, then fill with jam. Easy cookie emergency stash!
How long do they stay fresh?
These keep beautifully for 4 days in an airtight container—though in my house they rarely last 24 hours! The jam keeps them moist, but they do lose that crisp edge after day two.
Can I make them without eggs?
I’ve had luck using 1 tbsp ground flaxseed + 3 tbsp water as a substitute for the yolk—the texture changes slightly, but they’re still delicious! For more information on egg substitutes in baking, check out resources on egg substitutes in baking.
Why do my cookies spread?
Ah, the butter was probably too soft—next time, chill the shaped dough for 15 minutes before baking. And always use parchment paper—it helps!
Nutritional Information
Just so you know—these numbers are estimates and might change based on your specific ingredients. But for those curious, here’s the scoop per cookie (based on making 12 from this recipe):
- Calories: About 120
- Fat: 6g
- Carbs: 15g
- Sugar: 8g
Not bad for such a delightful treat, right? Remember—nutrition facts don’t account for the joy these cookies bring!
Now it’s your turn! I’d love to hear how your raspberry jam cookies turned out—did you stick with classic raspberry or try a fun variation? Snap a photo of your jammy masterpieces and tag me, or leave a comment below with your baking adventures. Happy cookie making, friends! If you are looking for other simple baking projects, you might enjoy this guide on making homemade pie crust.
PrintIrresistible 3-Ingredient Raspberry Jam Cookies Recipe
Delicious cookies filled with sweet raspberry jam for a fruity twist.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- 1/4 cup raspberry jam
Instructions
- Preheat oven to 350°F (175°C).
- Cream butter and sugar until fluffy.
- Add egg yolk and vanilla, mix well.
- Gradually add flour until dough forms.
- Roll dough into small balls and place on a baking sheet.
- Make an indentation in each cookie and fill with jam.
- Bake for 12-15 minutes until edges are golden.
- Cool before serving.
Notes
- Use room-temperature butter for easy mixing.
- Adjust jam amount to preference.
- Store in an airtight container for freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 5mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg
