Raspberry Bliss Jam Cookies: A Sweet-Tangy Treat to Brighten Your Day! 🍇🍪
There’s something magical about biting into a buttery, melt-in-your-mouth cookie with a burst of vibrant raspberry jam in every bite. These Raspberry Bliss Jam Cookies are the perfect balance of sweet, tangy, and indulgent, making them an ideal treat for cozy afternoons, holiday gatherings, or simply when you need a little pick-me-up. With a tender shortbread-like base and a glossy raspberry filling, these cookies are as beautiful as they are delicious. Whether you’re baking for loved ones or treating yourself, this recipe will quickly become a favorite in your kitchen!
This recipe yields approximately 24-30 cookies, depending on how thickly you slice them. Let’s dive into the process of creating these delightful treats that are sure to impress!
Ingredients
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 ¼ cups all-purpose flour, sifted
- ¼ teaspoon fine sea salt
For the Raspberry Jam Filling:
- ¾ cup seedless raspberry jam (choose a high-quality brand for the best flavor)
- 1 teaspoon cornstarch
- 1 tablespoon fresh lemon juice (about half a small lemon)
- Optional: ½ teaspoon lemon zest for extra zing
Optional Topping:
- Powdered sugar for dusting (for an elegant finish)
Equipment Needed
- Medium saucepan
- Mixing bowls (one large, one small)
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- Parchment paper or plastic wrap
- Baking sheets
- Sharp knife
- Cooling rack
Instructions
Follow these detailed steps to create your Raspberry Bliss Jam Cookies. Don’t rush the process—baking is as much about enjoying the journey as it is about the delicious destination!
Step 1: Prepare the Raspberry Jam Filling
- In a medium saucepan, combine ¾ cup seedless raspberry jam, 1 teaspoon cornstarch, and 1 tablespoon fresh lemon juice. If you’re feeling adventurous, add ½ teaspoon lemon zest for a brighter, citrusy note.
- Stir the mixture over low heat until the cornstarch dissolves completely, ensuring there are no lumps. Gradually increase the heat to medium, stirring constantly.
- Allow the mixture to simmer gently for 2-3 minutes, or until it thickens slightly and takes on a glossy sheen. The goal is a spreadable consistency that holds its shape without being too runny.
- Remove the saucepan from the heat and let the filling cool to room temperature. Transfer it to a small bowl and cover with plastic wrap to prevent a skin from forming. Set aside while you prepare the dough.
Tip: If you prefer a different flavor, try swapping raspberry jam for blackberry, strawberry, or apricot jam. Just ensure it’s seedless for a smooth texture.
Step 2: Make the Buttery Cookie Dough
- In a large mixing bowl, use an electric mixer (or a whisk and some elbow grease) to cream together 1 cup softened butter and ½ cup granulated sugar until light and fluffy. This should take about 2-3 minutes on medium speed. Scrape down the sides of the bowl as needed.
- Add 1 teaspoon vanilla extract and mix until fully incorporated. The vanilla adds a warm, aromatic depth to the dough.
- In a separate bowl, whisk together 2 ¼ cups sifted all-purpose flour and ¼ teaspoon sea salt. Sifting the flour ensures a tender, delicate crumb.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed or by hand until just combined. The dough should be soft but not sticky. If it feels too crumbly, add a teaspoon of milk; if too sticky, add a tablespoon of flour.
Tip: For a richer flavor, brown the butter first and let it cool before creaming it with the sugar. This adds a nutty, toffee-like depth to the cookies.
Step 3: Assemble the Cookie Logs
- Divide the dough into two equal portions for easier handling. Place one portion on a large sheet of parchment paper or plastic wrap.
- Shape the dough into a rough rectangle, then use your hands or a rolling pin to flatten it into a rectangle about ¼-inch thick and 6-8 inches wide.
- Spoon half of the cooled raspberry jam filling along the center of the dough, leaving a 1-inch border on all sides. Spread the jam evenly, but don’t overfill—too much jam can make the cookies tricky to roll.
- Carefully fold the long edges of the dough over the filling, overlapping slightly in the center to encase the jam. Pinch the seams to seal.
- Gently roll the dough into a log shape, about 1 ½ inches in diameter. Wrap the log tightly in parchment or plastic wrap. Repeat with the second portion of dough and remaining jam.
- Place both logs in the refrigerator and chill for at least 2 hours, or up to overnight. Chilling firms the dough, making it easier to slice and helping the cookies hold their shape during baking.
Tip: For perfectly round logs, roll them gently on the counter after 30 minutes of chilling to prevent flat sides.
Step 4: Slice and Bake
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- Remove one dough log from the refrigerator and unwrap it. Using a sharp knife, slice the log into ¼-inch thick rounds. If the dough cracks, let it sit at room temperature for 5 minutes to soften slightly.
- Place the slices on the prepared baking sheets, spacing them about 1 inch apart. The cookies will spread slightly during baking.
- Bake for 12-15 minutes, or until the edges are lightly golden. The centers may look soft but will firm up as they cool. Rotate the baking sheets halfway through for even baking.
- Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Tip: For a festive touch, sprinkle the warm cookies with powdered sugar or drizzle with a simple glaze made from powdered sugar and lemon juice.
Step 5: Serve and Enjoy!
Once the cookies are completely cool, arrange them on a platter and watch them disappear! These Raspberry Bliss Jam Cookies are perfect with a cup of tea, coffee, or a glass of milk. Store any leftovers in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
Recipe Variations
Make these cookies your own with these fun twists:
- Nutty Crunch: Add ¼ cup finely chopped almonds or pecans to the dough for extra texture.
- Chocolate Drizzle: Melt ½ cup dark or white chocolate and drizzle over the cooled cookies for a decadent touch.
- Spiced Dough: Mix ½ teaspoon cinnamon or cardamom into the flour for a warm, aromatic flavor.
- Mini Thumbprints: Instead of logs, roll the dough into balls, press a thumbprint in the center, and fill with jam before baking.
Storage Tips
- Room Temperature: Store in an airtight container with parchment paper between layers to prevent sticking.
- Freezer: Freeze baked cookies or unbaked dough logs. For dough logs, wrap tightly in plastic wrap and foil, then slice and bake straight from the freezer (add 1-2 minutes to the baking time).
- Reviving Cookies: If the cookies lose their crispness, pop them in a 300°F oven for 5 minutes to refresh.
Why You’ll Love These Cookies
These Raspberry Bliss Jam Cookies are more than just a treat—they’re a labor of love that fills your kitchen with warmth and sweetness. The buttery dough pairs perfectly with the tart raspberry filling, creating a harmonious balance that keeps you reaching for “just one more.” They’re versatile enough for everyday snacking yet elegant enough for gifting or serving at special occasions. Plus, the recipe is forgiving, making it approachable for beginner bakers while still impressing seasoned pros.
Pairing Suggestions
- Beverages: Serve with Earl Grey tea, a latte, or a chilled glass of sparkling rosé for a sophisticated treat.
- Dessert Platter: Pair with chocolate truffles and lemon bars for a stunning dessert spread.
- Gifting Idea: Package the cookies in a decorative tin with tissue paper for a heartfelt homemade gift.
Troubleshooting Common Issues
- Jam Leaking During Baking: Ensure the jam filling is thickened properly and don’t overfill the dough. Sealing the seams tightly also helps.
- Dough Too Crumbly: If the dough doesn’t come together, add a teaspoon of milk or water to bind it.
- Cookies Spreading Too Much: Chill the dough thoroughly before baking, and avoid placing slices on warm baking sheets.
A Note on Ingredients
- Butter: Use unsalted butter for better control over the saltiness. European-style butter with higher fat content yields a richer flavor.
- Jam: Seedless raspberry jam ensures a smooth filling, but you can strain regular jam through a fine mesh sieve if needed.
- Flour: Measure flour using the spoon-and-level method to avoid dense cookies.
This recipe is an original creation inspired by classic jam-filled cookies, crafted to bring joy to your kitchen. Share your baking adventures with us by tagging your photos on social media or leaving a comment on our website. Happy baking, and enjoy every blissful bite! 🍪✨
