Ingredients
Equipment
Method
- Cream the softened butter and granulated sugar together in a large mixing bowl until light, smooth, and pale.
- Mix in the egg yolk and vanilla extract until fully incorporated and creamy.
- In a separate bowl, whisk together the all-purpose flour and fine sea salt. Add the dry ingredients to the wet mixture and stir until a soft dough forms.
- Cover the dough and chill in the refrigerator for 30 minutes to firm up.
- Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
- Roll the chilled dough into 1-inch balls. If desired, roll each ball lightly in coarse sugar and place on the prepared baking sheets, spacing them a couple of inches apart.
- Use your thumb or the back of a rounded measuring spoon to make an indentation in the center of each dough ball.
- Fill each indentation with about 1/2 teaspoon of raspberry preserves.
- Bake for 10–12 minutes, or until the edges are just set but not browned. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For the best texture, avoid overbaking—these Festive Raspberry Cookies should stay light in color with a soft, tender crumb. You can swap in other jams like apricot or strawberry, and a touch of almond extract in the dough adds an extra festive flavor.