Description
Soft, buttery cookies with a bright raspberry ribbon, perfectly balanced with a sweet-tart flavor and a beautiful appearance.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 cup fresh raspberries (or frozen, thawed)
- 3 tbsp granulated sugar (for filling)
- 1 tbsp cornstarch
- 1 tsp lemon juice
Instructions
- Prepare the Raspberry Filling: In a small saucepan, combine raspberries, 3 tablespoons of sugar, cornstarch, and lemon juice. Heat over medium-low, stirring often and mashing until it simmers and thickens (2-4 minutes). Remove from heat and cool completely.
- Make the Cookie Dough: In a bowl, mix flour, baking powder, and salt. In another bowl, beat butter and 1 cup sugar until light. Add egg, vanilla, and milk. Gradually combine dry and wet mixtures until a soft dough forms.
- Assemble and Chill: Roll dough into a rectangle, spread cooled raspberry filling, and roll into a log. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Slice and Bake: Preheat the oven to 350°F (175°C). Slice log into ¼ to ½ inch thick rounds and place on a lined baking sheet. Bake for 10-12 minutes until edges are golden. Cool on a rack.
Notes
For the best flavor and texture, serve these cookies at room temperature. They can be paired with tea, coffee, or ice cream.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg